FS Digest

I wanna try keeping some small common carp (I release the big ones for spawning) this year to smoke into dip, I don’t know if I would eat Carp any other way. What are your experiences with cooking mushy/oily/ idk what the meat looks like?

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by R_maaaaayn

FixorFish Loc: SW Oregon

You can... but WHY ??
Can you not catch anything else ?
The old quip of "......then throw away the fish and eat the board" comes to mind, regarding carp.

I love "green vegetables", but I don't plan on "making kale work for that dish".... hehehe.

FishermanLeeSonoma

https://www.google.com/search?q=smoking+carp&oq=Smoking+Carp&aqs=chrome.0.0l3j0i22i30l3j0i10i22i30l2j0i22i30l2.3134j0j15&sourceid=chrome&ie=UTF-8

Put the brined carp in the smoker when the smoker reaches a temperature of 100°F. During the first three hours, increase the smoking temperature at 225°F. Smoke the carp for about 8 hours or until it reaches an internal temperature of 180°F.Mar 10, 2020

Gorgeguy Loc: The Dalles, OR

Carp are pretty bony so pressure cooking would solve that. I did it once where I smoked the carp and then pressure cooked and canned it. It was actually quite good. There is a large dark fat layer in the center of the filet that you definitely want to remove. On one batch after smoking and getting ready to pressure cook, I pour a little Yukon Jack in the jar. That really came out good.

Kerry Hansen Loc: Bremerton, WA

Your brine should suck a lot of moisture out whether liquid or dry rub. If dry rub brine, just coat good and put it in a zip lock bag and put in fridge. You will find a lot of liquid forming in the bag from being drawn out by the dry brine's salt and sugar.

hemihappy Loc: pawleys island s.c.

We smoke Blue Fish a lot here and it makes a great dip. Lot of videos on you tube of how to do it, brining techniques and the like. I have had smoked eel and it was great but I had to look at it for a while before I took a bite. Disgusting looking.

forrest r Loc: NE ohio

The only fish I smoke is steelhead trout. Never brined them just put a light smoke to them along with a slow heat.

I gut them and leaving the skin on then cut them into 4" long chunks starting behind where the head was and work my way down to the tail.

The smoker gets set on 220/225* and I like to use a light smoke, the fish come out a honey color. A lot of times I won't start the smoke until the fluid starts bubbling out the back bone. Then I apply smoke (combo of sugar maple and apple) until the fluid in the backbone dries up. That's when I know they are done.

Take them out and let them cool. Then I take two forks and peel the skin back on both sides at the open belly of the fish. I use the forks by wrapping the skin around the tines and roll the skin up by twisting the forks (think old key and sardine can). I roll the skin up into the forks and they wind up together at the top of the fish by the dorsal fin area. Then I hold both forks and give the fish a "pop" lightly snapping downward (+/- 3") and sharply stopping when holdin both forks. The meat falls right off the bone when I do this.