NJ219bands wrote:
I just texted them for a recipe. I’ll post it when I get a reply. The seafood health advisory in NJ says don’t eat more than one carp meal per month. NJ is the most toxic state and is known as cancer alley.
The more advisories I read it seems like almost any larger fish in lakes have have a limit of how much you should eat in a week or month, especially if you're pregnant.
This must be due to lawn fertilizers and other trash that washes down into the lake. Over years the older, larger fish are more polluted. Captain Obvious here?
Seems like panfish are the safest because they don't get old, generally.
back in the day before the dams were built 1924 my Grandmother said they would (Greatgrand parents and her) eat the carp and put the salmon in the garden they were the trash fish of the day on the Columbia River but you had to know how to clean and cook em.
Many years ago I gave a lot of carp to Mr. Brown, a beekeeper and chef at the German American Club. He gave me raw honey and made carp soup for Sunday dinner at the club.
saw1
Loc: nor cal Windsor
Alls I can say to this post is" Yall can have my share."
I agree with Uncle Rob.🤔🙁😁👍
Yeah Buddy.... I've got a great no fail recipe for carp....
Put whole uncleaned carp (2-5 lbs per 3 people) in a plastic bag
If You've got a gas stove stand next to it while You throw in the trash
Empty trash
Proceed to McDonald's for Bic Mac
Get you a Hickory board put your carp on that season then bake it take it out of it oven and throw the carp out and eat the board
I got’cha 45/70…that’s a great caliber….you are in carp country what with the Delta and all…back in the day I was a delta regular!
Djsowards wrote:
Soak the carp overnight in soy/ginger sauce; place it on a cedar plank and sprinkle on some Tony Chachere’s New Orleans Creole seasoning. Put the plank on your Traeger, close that up and cook for 45 minutes at 400 degrees. When it’s ready, invite friends over, throw the carp away and carve up the plank…serve with chilled Chadonay.
That’s the same recipe I use for jack craville
They're hard to keep lit, but I prefer smokin Em.
There are books written about carp, feeding habits and cooking them. I stumbled onto my only recipe about 50 years ago. I will get to that in a minute. I use to give my carp away when I was a kid. I knew they had a million Y bones. But in the early days after the corps I was short of money and with 3 kids try anything. I caught my carp at Clearlake, CA skinned them with pliers, remove the head, season a little (whole) wrap in tinfoil, bake at 350F for an hour. Let cool, separate the bones from the meat, it comes off easily. Put in a bowl, mix in bread crumbs, small diced onions, egg, make into patties dredge in flour and fry your fish cakes. I use to feed these to my firemen when it was my time to cook, I still haven’t let them know the secret to my fish cakes. By the way I met my wife while participating in a bow carp shoot at Clearlake 35 years ago. Be careful during the spring when they spawn they are full of eggs. Sorry it is so wordy. My fist reply.
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