Hem
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I think you nailed it.
Does scored mean removing the bloodline?
I haven't been brave enough to try eating one, but I'd rather give it a go versus alot of other marginal game some people eat.
Does scored mean removing the bloodline?
I haven't been brave enough to try eating one, but I'd rather give it a go versus alot of other marginal game some people eat.
Mallardsx2
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Good god guys….I would have to be absolutely stomach eating starving to eat a carp.
And if I brought one into our kitchen my wife would stick me with the biggest knife she could get her hands on.
And if I brought one into our kitchen my wife would stick me with the biggest knife she could get her hands on.
Some kind of sucker. Scale pattern and the oversized anal fin are the telltales here.
You have to leave the skin on. Scale the suckers, but you have to cut the scales off of Buffalo & carp (called fleecing). Bleeding buffalo & carp is not optional- most commercial fishermen don’t initially, but then they have to “drain” the fillets for multiple days before selling it. Easier to just rip a gill and move on.
I’ll cut the bloodline out of bigger fillets, or if it’s noticeable. The section over the ribs doesn’t have y-bones and can be fried like a normal fillet, skin-off.
Redhorse and hog suckers are the best, on par with most panfish- there’s entire seasons centered around gigging & snagging them in the Ozarks. I’d rather have redhorse than crappie most days (but that might be nostalgia speaking). Good buffalo can be a close second, but it’s more similar to catfish in texture. Carp needs to be out of cold, crystal clear water (some people keep them alive and purge them for several days with water changes). Even then, it’s not as good.
Side note- if you get a grass carp over 20lbs, you can grill the loins and just pick out the bones.
More importantly, it lets the hot oil contact the bones and soften them to nothing. With suckers/buffalo/carp, they are scored every 1/8” or so down to the skin. Ends up looking like a bunch of potato chips stuck together.
You have to leave the skin on. Scale the suckers, but you have to cut the scales off of Buffalo & carp (called fleecing). Bleeding buffalo & carp is not optional- most commercial fishermen don’t initially, but then they have to “drain” the fillets for multiple days before selling it. Easier to just rip a gill and move on.
I’ll cut the bloodline out of bigger fillets, or if it’s noticeable. The section over the ribs doesn’t have y-bones and can be fried like a normal fillet, skin-off.
Redhorse and hog suckers are the best, on par with most panfish- there’s entire seasons centered around gigging & snagging them in the Ozarks. I’d rather have redhorse than crappie most days (but that might be nostalgia speaking). Good buffalo can be a close second, but it’s more similar to catfish in texture. Carp needs to be out of cold, crystal clear water (some people keep them alive and purge them for several days with water changes). Even then, it’s not as good.
Side note- if you get a grass carp over 20lbs, you can grill the loins and just pick out the bones.
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Mallardsx2
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If I had only known.
Hem
Well-known member
Fertilizer?
Any fish tastes better out of cold water. I used to not eat crappie caught in the summer, but the “bleed and ice” regimen has changed things.Now who wouldn't take a bite of that?^
Good explanation of things @R.K.
My intuition is the meat from a cold temps fish would be bland, but not offensive. I have had trout that tasted like mud and wanted to make me puke.
antlerradar
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When I was in High School I lived with an older couple who's son was from the Seattle area. When the carp were spawning he would fork up a truck load and park in the lot of of a super market in an Asian neighborhood and and sell the carp for five buck each. Would sell out in a few hours.
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Outlaw99
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One of my favorite eating fish. Used to be a restaurant in Omaha that fried them. Now there’s a few smaller local establishments around that still offer fried carp. When prepared by the experts, it’s my favorite eating fish
Outlaw99
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So do they pay you the $23.99 to eat it
Outlaw99
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Ha ha! Don’t knock it till you try it
rjthehunter
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Ever had walleye? Most places have it! Really it's a hard fish to mess up too!
Schutzhund
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Outlaw99
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I really like walleye a lot. I like crappie even better! I love all kinds of fish. Fried Carp still tops the list for me, I’m sorry fellas. I’m not asking anyone to agree with me lol
I just can't agree with it being the best but it can be pretty good. Growing up in farming country there wasn't a lot of choices for fishing. Catfish, bullhead, MAYBE some bluegill if you had a pond nearby and carp. You had to learn how to cook it. You folks are spoiled by eating walleye and trout and salmon all the time! Give it a try sometime and you may be surprised! It's not as bad as you think.
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