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Discussion in 'OGF Kitchen' started by fishcrazy, Aug 7, 2004.
Anybody have any recipes. I had it battered and baked as a kid?
Small, young carp are best served on an 8/0 Gamakatsu Octopus Circle hook. That is, when serving them up to flatheads.
I find a 10/0 hook is better.
Now thats not nice How would you feel if people used flatheads for sharkbait!
eating carp of any size can pose serious health
risks (cancer,AIDS,MS,ect)i bet you would
be much happier with a nice dish of pike,or
perhaps walleye,these fish are safe to eat
Greg you made me shoot bear out of my nose
come on guys he asked a serious question...
soak a small cedar plank in water over night...
take one small carp and fellet making sure to remove the mud line from each half...
mix several of your favorite seasonings together to make a dry rub and rub
over both sides of the fellets...
lightly oil one side of the plank so the fish
place some sliced onion on the
plank then the fish on top and then
put in an oven preheated to 350 and
cook for one hour...
after one hour remove
toss in garbage and eat the plank
All in fun...
Use any recipie for smoking fish and you'll be good to go...
There are plenty of carp where a few foul hooked small ones can be kept from time to time
I've seen guys fillet them and actually fry up the smaller fillets. Never really tried it that way though. I C&R anyways. I did try the smoked carp they have for sale up at Cheesehaven in Port Clinton. It was pretty tasty, but at $12/lb, that's not my cup of tea! LOL.
I did'nt know if anyone ate them anymore. Also I knew this would generate discussion. Great job, no one hurt the post, just informed info.
Thanks Only way I would take one is if it was hurt or died but I would not waste it.
Just say no, to keeping muskie!!!!!!
There are quite a few people at Buckeye Lake that keep them. See them going home all the time. I know quite a few fillet them out, and actually make a shredded fish sandwich out of them as well. Not sure how they do it though.
Did an interview with Dick Martin a couple of weeks back on Carp Fishing. He said he keeps some under 3 lbs and pan fries them like he does bluegills (breaded, etc.). Says it's just as tasty as gills, whitebass, etc. Really cannot tell the difference. He did concur though that anything larger and it takes on a stronger taste.
I can see Miso at the next outing preparing "pulled Carp"
Note: In my previous post I wanted to say beer, not bear..lol