Who knows
Feb 18, 2021 10:57:07 #
Carp their fun to catch when I was a kid we had a fish fry and tried some. just eat the white meat like a catfish. you don't want no red meat or yellow meat. from what I remember wasn't bad at all.
Feb 18, 2021 11:29:09 #
charlykilo
Loc: Garden Valley Ca
Lee626 wrote:
A lot of bad review's, guess i'll just leave them in the water where they belong, thanks guys
Actually they do not belong. Invasive fish.
Feb 18, 2021 11:32:21 #
bknecht wrote:
Used to catch carp in the Susquehanna river around the Holtwood dam while in college and some of the Asian folks would ask me if I planned on keeping them. They were so appreciative to receive those fish.
We fished for them on the Susquehanna at Liverpool in the late Fall and turn them in the garden soil. Fertilizer is what we used them for.
Feb 18, 2021 11:37:24 #
Lee626 wrote:
A lot of bad review's, guess i'll just leave them in the water where they belong, thanks guys
Whooo Lee Try it you might like it. My first was when I was about 7 years old. My Great Grandpa cleaned it filleted it and my Great Aunt fryed it. I've followed his directions as good as I could remember. The first was the best but any I've cooked weren't bad. Not what I'd order in a restaurant tho. I'm glad I've got 🐱 🐟 and stingrays to eat but the best is Triggerfish.
Feb 18, 2021 12:21:34 #
FinFisherman wrote:
Whooo Lee Try it you might like it. My first was when I was about 7 years old. My Great Grandpa cleaned it filleted it and my Great Aunt fryed it. I've followed his directions as good as I could remember. The first was the best but any I've cooked weren't bad. Not what I'd order in a restaurant tho. I'm glad I've got 🐱 🐟 and stingrays to eat but the best is Triggerfish.
Cooked trigger fish last week. Boy was it good.
Feb 18, 2021 12:35:30 #
Ivey wrote:
My dad had a recipe for cooking those. He said to nail it to a board and cover it with mayo and mustard equal parts. Put board in the oven for 3 hours at 350*. after the three hours remove from oven knock all the stuff off of it then eat the board. Never tried it but you never know.
I'm with him ! Have never eaten carp (or suckers), nor do I intend to, EVER ! I really think I'd rather eat that board !
Feb 18, 2021 12:47:00 #
charlykilo
Loc: Garden Valley Ca
Big A wrote:
I'm with him ! Have never eaten carp (or suckers), nor do I intend to, EVER ! I really think I'd rather eat that board !
I used to be like you. Then I learned to spit. I will try anything that I see someone else eat. I have been pleasantly surprised many times. Oysters is not one.
Feb 18, 2021 12:50:25 #
Gordon wrote:
Cooked trigger fish last week. Boy was it good.
That's in my top ten types of fish to eat.
Feb 18, 2021 21:14:48 #
charlykilo wrote:
I used to be like you. Then I learned to spit. I will try anything that I see someone else eat. I have been pleasantly surprised many times. Oysters is not one.
I'm a try most anything guy, heck nothing can be as bad as some of the stuff we ate in north Africa, wuff wuff
Feb 19, 2021 00:01:35 #
Ne. fisherman
Loc: Central Nebraska Arnold
Had a neighbor whose wife would can carp, in a kinda smoked, and pickled flavor. What ever way she canned them would soften the bones so they were edible. They tasted really good, the way she done it. She passed away from cancer before I could get the recipe.
Feb 19, 2021 08:17:41 #
Billy Bob
Loc: Terre Haute,IN
Have had smoked carp from grocery store. Not bad, a little strong on the fish flavor. In the spring in Indiana a lot of folks fish for and eat Red Horse Suckers. very good. A sweet white meat.
Feb 19, 2021 09:06:11 #
Feb 19, 2021 10:19:27 #
Feb 19, 2021 10:35:07 #
bapabear
Loc: Blaine, Washington
Now I have to try them. I just ate the carp fried roe in the past. I can remember when people did not eat Northern pike. Pike are great and simple to clean if you follow the five filet method on you tube. Four to six pounders are a perfect eating and cleaning size. A four pounder will feed, with boneless filets, two very hungry men who love fish.
Feb 19, 2021 11:07:17 #
Denny G.
Loc: Located in Central Michigan
Years ago when my grandmother was alive she would ask me and my friends if we ever caught any carp, smaller ones preferred, she would like some for canning. We would clean them for her and all she wanted was the meat above the lateral line, above the ribs, with the mud line removed. She would can them the same as we would can salmon. Canned salmon was and still is to some extent quite common here in Michigan. She use to can suckers the same way and they tasted almost like the salmon.
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