Another invasive fish, the carp, while not so great fresh like catfish, bass or perch, take it and prepare it for canning and it will last very long and when made into patties using the same recipe as mackerel or salmon it is quite tasty.
A Harris, post: 410709, member: 81 wrote: Another invasive fish, the carp, while not so great fresh like catfish, bass or perch, take it and prepare it for canning and it will last very long and when made into patties using the same recipe as mackerel or salmon it is quite tasty.
Gefilte fish is a traditional Yiddish (and Polish Catholic) dish made from carp. I believe the main drawback with carp is its plethora of very small bones that make it difficult to eat. Gefilte fish prepared in a pressure cooker renders the bones tender and edible, much like canned salmon.
It will also render the kitchen uninhabitable for weeks...
paden cash, post: 410731, member: 20 wrote: I believe the main drawback with carp is its plethora of very small bones that make it difficult to eat.
This don't look too bad:
But the carp in FL. all have 3 or 4 eyeballs?
:dizzy:
Another dish, I like, is smoked gar.
In the spring, when they spawn, they come up the river, like salmon. I am near the Caddo River.
Catch ya a couple females, (they get bigger than the males), hack them open, and clean them out. Use cajun spice, generously, on their insides.
Build a good campfire, with a good bed of coals. Make a ditch in the hot coals. Lay the gar in the ditch. Skin on. Cook for about 1 hr, 10 min.
They dont taste good, re-heated. But, the 1st time around, they are great.
And, dont wimp out on the popcorn!
