Thread: To Eat Or not To Eat?

Had a fellow worker from Romania , he split them in half covered them with stewed tomatos, garlic, pepper etc.. and baked them..... wanted all I could give him......

recipes here.............

Cooks.com - Recipes - Carp

Union lake in michigan used to have a carp rodeo every summer. There was a chain of restaurants that bought all that the locals would catch. Some of the locals had homemade smokers that were old refridgerators. I don't know exactly how they cleaned and smoked them but I know they were good.

it all really depends for me on the water they are caught out of. out of the mississippi? no way i'm eating that. out of a pond and the bones scored? i'll eat it if i'm forced to. i won't go out of my way to prepare it but my grandfather would catch sucker and carp out of clear water streams in michigan and prepare it and it was delicious. he had a 55 gallon bubbler tank he would put them in for a day as well.

The only anglers I see who keep carp anymore are the illegal Mexicans and Asians. I hear they're selling them to Mexican restaurants and sushi bars.

My Gramma used to lay them on a wood shingle , cover them with fresh cow manure bake them for an hour .Then she would throw the carp away , and the serve the cow manure....

Originally Posted by [email protected]

My Gramma used to lay them on a wood shingle , cover them with fresh cow manure bake them for an hour .Then she would throw the carp away , and the serve the cow manure....

Now that right there is funny

Originally Posted by BGCrappieCatcher

Now that right there is funny

Classic old joke. My dad used to use the same one with mudhens, cooked on a wooden board in the oven. Keep the bird Basted and seasoned for four or five hours, then eat the board....

Ive been led to believe that you want to purge them before eating. You keep them in a tank of clear water and feed them rice or bread for several days; you could add an aerator like "hnd" suggests up-thread. But because cyrinids can gulp and breathe air from the surface, I don't think more than a daily water change would be needed. After two or three days, maybe, you kill and process them.
I also know they are a favorite fish for smoking and I've heard of people using their cooked flesh in fritters, patties, stews, soups and cold fish salads. It seems the only way people DONT eat them is 'a la naturel.'