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In Reply to: A serious post.... I need a carp recipe! posted by Juggy D Beerman on December 06, 2012 at 10:00:28:
Here are some comments I found on the BBQ Forum Search Engine:
Re: Smoking Carp (3/31/2004 10:03:31 AM by Dexter)
My dad used to do this.
He used a brine containing brown sugar and cold-smoked them in a converted refrigerator with an electric hot-plate in the bottom.
The fat would pour out of the fillets as they warmed up.
These were carp from clear, gravel-bottom streams. Probably 3 lbs. and up.
The end-product was very good.
Re: Smoking Carp (3/31/2004 12:46:07 PM by Todd up North)
Alot of people around here smoke carp. If you want to waste the time you can catch one and put it in a horse trough or a bath tub for about 5 days to help purge the bad taste from them but it is faster to just cut out the dark red line that runs through the middle of the fillet. Brine and cold smoke them.
Then the best of them all was one you posted Juggy.
Larry, that recipe looks familiar.......... (4/8/2003 12:51:21 PM by JDB)
It is the same recipe I use for carp! I tried smoking carp just one time and I will never do it again.
Carp isn't bad if it is fried and the flesh is scored. As for bullheads, I have eaten my share of them too. The smaller ones that come from clean water are the only ones worth eating, but bullheads rank on the bottom of my list for fish suitable for eating. Funny thing is, my dad loves these fish.
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