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Thread: Tail about a buffalo carp

  1. #11
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    Well I have to disagree cause where I come from a buffalo is a great big critter. And a carp is yellow meat and a buffalo carp is white meat.
    Likes Baitwaster, beagle man LIKED above post

  2. #12
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    Until 15-20 years ago in Missouri in the carp species (before the invasion of the asians) we had the common carp and the black carp.Since the asian invasion we now also have the grass,silver,and the bighead in the population.
    The buffalo species we have had all along are the bigmouth,black,and the smallmouth.
    Size of the fish does not have anything to do with anything as they all start as an egg.Most of the above species are able to grow into the 40-50 pound range and up.

    I have little desire to argue with you .If you want to refer to some kind of fish as a mix of two different species that is your business.
    All the species of buffalo and the grass carp are first rate eating.The majority of the rest make real good fertilizer.

    All of the suckers we have are also first rate eating and yes,we do have a fish properly refered to as a carpsucker.

    Sent from my SAMSUNG-SM-G891A using Crappie.com Fishing mobile app
    Likes ripnlips, perchplucker LIKED above post

  3. #13
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    Quote Originally Posted by Snagged again View Post
    Until 15-20 years ago in Missouri in the carp species (before the invasion of the asians) we had the common carp and the black carp.Since the asian invasion we now also have the grass,silver,and the bighead in the population.
    The buffalo species we have had all along are the bigmouth,black,and the smallmouth.
    Size of the fish does not have anything to do with anything as they all start as an egg.Most of the above species are able to grow into the 40-50 pound range and up.

    I have little desire to argue with you .If you want to refer to some kind of fish as a mix of two different species that is your business.
    All the species of buffalo and the grass carp are first rate eating.The majority of the rest make real good fertilizer.

    All of the suckers we have are also first rate eating and yes,we do have a fish properly refered to as a carpsucker.

    Sent from my SAMSUNG-SM-G891A using Crappie.com Fishing mobile app
    My brother n law gave me some buffalo fish ribs. Fried em up. Delish


    Sent from my iPhone using Crappie.com Fishing mobile app

  4. #14
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    That looks great. I'd definitely be in on that. A guy that fishes with me a bunch kept a drum and blackened it. It was pretty tasty.

    If you don't mind, I'd like to see your brine recipe.

  5. #15
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    Quote Originally Posted by FurFlyin View Post
    That looks great. I'd definitely be in on that. A guy that fishes with me a bunch kept a drum and blackened it. It was pretty tasty.

    If you don't mind, I'd like to see your brine recipe.
    My brine is usually a bit different everytime I make it.Usually use a small plastic bucket with a gallon to a gallon and a half of water.About 4-5 tablespoons of salt ,2-3 tablespoons vinegar,2-3 tablespoons brown sugar,and another couple tablespoons of Old Bay or whatever sounds good at the time.Volume of brine and ingredients depend on how much you are going to smoke.Let it soak overnight and get the smoker good and hot.Put your fish in and start smoking.It's not done until it will flake with a fork and moisture will make the fish shrink so you can then see the end of the bones out of the edge of your fish.The bones remind me of a dead bare naked cedar tree because a trunk will branch to two ,then two to four,four to eight and so on.Grab the end of the biggest bone and pull it out of your fish.Do that with all the bones you see.You'll get rid of the bones and can pin your ears back and enjoy your fish.
    I would bet you will be smoking some more
    with a little more experience each time.

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  6. #16
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    Furflyin,
    I am betting you already know it is the smoke from the smoker that imparts a real big part of the flavor.I smoke with charcoal and like to use hickory,apple,mesquite,and other woods in my smoker.I cut /split the wood into small pieces and dry ahead of time.Then when smoking put the wood in a bucket of water a few hours ahead of time.Add damp wood pieces on top of the charcoal to really get the smoke a rolling.
    I'm betting you already do about the same.
    Enjoy your smoked fish.


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  7. #17
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    Yes I smoke stuff pretty regularly.

    if you like pecan smoke, try putting some whole unshelled pecans on your fire. Way more pecan smoke taste than pecan wood. Stands to reason I guess.
    Thanks Snagged again thanked you for this post

  8. #18
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    Quote Originally Posted by FurFlyin View Post
    Yes I smoke stuff pretty regularly.

    if you like pecan smoke, try putting some whole unshelled pecans on your fire. Way more pecan smoke taste than pecan wood. Stands to reason I guess.
    I have a few pecans in the back pasture...smoke the wood regular.Never have tries pecans themself.Thanks fer the tip.Will try it.


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  9. #19
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    I just don't know what to say, so I will just eat my boiled peanuts and drink moose head beer and sit under a hackberry tree
    Likes LSL Angler, ripnlips, Clownfish, Speck LIKED above post

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