05-25-2016, 06:02 AM
I havnt eaten any, but I can pass on some info from people who have.
That dark brown "meat" that is attached to the inside of the skin is high in fat, and imparts the "off" flavor, so just cut that stuff out.
They don't have any more bones than any other fish, there just bigger and more noticable. The lateral bones are easy to find and remove. They are found above the rib cage and follow the lateral line. I make a cut, straight down into the meat, on both sides of the bone line. Its like filleting the bones out.
Proper field care. I'm told for carp to taste good, they need to be killed and iced imediately after you catch them. When they get stressed and die they release some sort of chemical, maybe it's adrenaline, that makes them taste "off". I got that information from an Australian article. A guy was trying to commercialize carp, and found they taste better chilled after they're dispatched which includes gutting, so ice can chill the inside out. That advice is true with any fish not just carp.
Water quality. I don't buy into muddy water makes muddy tasting fish. I have eaten plenty of muddy water catfish that tastes great. However if the water smells bad then the fish probably will taste like it. Kinda like how store bought tilapia taste like rotten aquarium water.
Let us know how it goes. I have always wanted to try, but I do stay busy and full with panfish.
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That dark brown "meat" that is attached to the inside of the skin is high in fat, and imparts the "off" flavor, so just cut that stuff out.
They don't have any more bones than any other fish, there just bigger and more noticable. The lateral bones are easy to find and remove. They are found above the rib cage and follow the lateral line. I make a cut, straight down into the meat, on both sides of the bone line. Its like filleting the bones out.
Proper field care. I'm told for carp to taste good, they need to be killed and iced imediately after you catch them. When they get stressed and die they release some sort of chemical, maybe it's adrenaline, that makes them taste "off". I got that information from an Australian article. A guy was trying to commercialize carp, and found they taste better chilled after they're dispatched which includes gutting, so ice can chill the inside out. That advice is true with any fish not just carp.
Water quality. I don't buy into muddy water makes muddy tasting fish. I have eaten plenty of muddy water catfish that tastes great. However if the water smells bad then the fish probably will taste like it. Kinda like how store bought tilapia taste like rotten aquarium water.
Let us know how it goes. I have always wanted to try, but I do stay busy and full with panfish.
[signature]