FS Digest

I'm planning a several day float through invasive carp infested waters next week. I'm planning to snag and kill any that I can, but it would be great to bring the meat home for our freezer and to share with some of the food insecure in our neighborhood. My thought was that I could do the ikejime thing in the boat and then prepare the fillets for transport that evening at camp. Dry ice won't last the entire trip so I can't just chill them. My initial thoughts are citric acid or smoking.

I'd love any ideas other than these two methods or any advice you night have regarding these two methods. There is no daily or possession limit on these carp in my state so I'm hoping to clear out with a few. Because of that I needed to have a backup for if I run out of acid.

Thanks in advance for your help!

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by chrisbluemonkey

FS Digest

Maybe only harvest the fish you want to keep on the last day so you can get it back to ice in a reasonable amount of time?

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by urbanpounder

FS Digest

Hmmm... Yeah. That makes sense. Our department of conservation wants people to basically go on a killing spree for these fish and I feel bad killing them and having them go to waste.

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by chrisbluemonkey

FS Digest

They won't be wasted, they feed the crayfish and microorganisms in the river. Part of the problem with invasive species is that they steal nutrients from the native fish. Leaving them in the river to break down returns the nutrients to where they belong.

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by WilsonWilson82

EasternOZ Loc: Kansas City Metro

Catfish will clean them up too.

CaptBuddy

Smoking them would be your best way to keep them without ice

Jerry_h23 Loc: Ocala

Cut them in half inch strip and smoke them. They smoke fast and make great snack food while going down river.

Gripnriprod Loc: Concepcion Costa Rica

I’ve kept fish alive on a stringer for days. Since you’re on a float they will have water moving through their gills to keep them alive.

DLCarp

Smoking your fish will be the best way, be carfull they are Carp and they have a lot of bones.
A QUICK SMOKE
1. Scale your fish, then butterfly your fish so the skin of the fish is touching to grill.
2. Make sure the coals are not to hot.
3. Take some Honey and Hickory Smoke Salt, spread Honey on meat area of fish, and, then sprinkle fish with Hickory Smoke Salt. Close smoker and after an hour or so add another light coat of Honey and salt if needed. Then just check once in awhile until it is done.

Garry Loc: Wellborn, Florida

I like the idea of a stringer, or a wire cage with pvc pipe to float it along with you