Thread: Tail about a buffalo carp

Always heard they were good if treated properly. Well I caught a 10lb er or so and said I am going to try to smoke this. Gutted and cut off head. Watched a few utube videos and they said cut off fins and scale so I did. They also said to brine and gave a basic brine recipe. Which I followed somewhat and soaked fish for 24hrs. Got it on the smoker at about 180 for 6-7 hrs turned up the heat to 230 for another hour. Checked with thermometer 155 so cranked up heat just to make sure for about 20 minutes took off let cool and deboned fish. Wow this is flakey lite fish meat really good taste think about several ways to use it fish cakes, fish spread just good as it is. Suprised for sure. Not alot of product from 1 fish but to have several and do them at one time would be good for sure.

I'm 63 and have ate,enjoyed rough fish all my life.
Usually fry bufallo or grass carp up to 6-7 lbs range and smoke the ones from 6-7 to about 15 lbs.Have smoked and ate larger but they are harder to smoke descently so normally will not keep the huge ones either caught or shot with a bow.
To either fry or smoke you can remove the scales going under them from the rear of the fish with your fillet knife tip pointed towards the head.You cut the scales away from the skin in one continuous piece.
If you are going to fry next you fillet each side just like any other fish.With a good and sharp fillet knife you have to score each fillet to cut the bones internal to the meat so when you fry it the bones cook and is then edible.
To score
Point the tip of the knife down above the top of the fillet.Lower the rear of the blade while pushing down and forward.You will hear and feel the bones being cut.Move the blade over 3/16 to 1/4" and make another score.Continue until you have one piece with multiple scores about 2" wide.Cut completely through the skin to separate from the rest of the unscored fillet.Resume scoring for another couple inches and completely cut through the skin again.Continue doing the same until you have scored all the fillets you have.
To cook
350-375 oil in your fryer.Insure you have separated all scored sections and put in your breading or cornmeal in each section.Put in the fryer and fry until
It floats.Pull away from the skin and eat about like a potato chip.
To smoke
Cut off scales as described above.Fillet like any other fish.Cut into pieces about 4-5" wide.Soak overnight in a brine(water,salt,any flavoring you chose)
And place in the smoker skin side down first 2-3 hours,flip over once and smoke another 1-2 hours til done.It will flake when done.After smoking the meat shrinks and you will see the end of the bones you pull out to eat.
Even with crappie,bream,flathead,sauger/walleye and others in the freezer I do not throw back either Buffalo or grass carp as they are delicious when properly prepared.

A carp is a carp and a buffalo is
a buffalo.There is no such thing as a "buffalo carp".

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