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Smoking asian carp, looking for advice.

post #1 of 5
Thread Starter 

Hi everyone, This is my first post so if I posted in the wrong forum don't beat me up too bad. 

 

I really enjoy bowfishing. Last year I must have drug in over two hundred pounds of carp from grass carp, asian carp and common carp. This species in general has a poor reputation at the table so I left them where they lay. 

 

I would really like to start bringing some of the meat home to try smoking it. 

 

Have any of you tried smoking carp? 

 

Any other advice related to smoking fish?

 

Thank You for reading. 

 

Alonzo

post #2 of 5

http://www.outdoorhub.com/how-to/2015/01/09/eat-invasive-7-simple-asian-carp-recipes/

Never judge a fishes table quality by it's reputation. Bluefish, monkfish "angler fish" , sea robins etc. all had bad reps.

You'll never know til you try a few recipes.

post #3 of 5
I'm late here..... sorry.......

I've never cooked carp but I've cooked some fish that have a bad reputation.....

First I skinned and gutted the fish and scraped all the brown fat from the meat..... I've heard the brown fat is where the bad taste comes from....
anyway, put in a foil boat with onions, garlic, salt and pepper... buttered the fish.... closed up the foil and baked on the grill....

Baking like that lets all the meat come loose from the bones so the meat can freely be pulled and the bones stay on the back bone... and it turned out delicious.....
post #4 of 5
You could always blacken it. Red drum was a trash fish until Paul Prudhomme invented blackened fish, then it almost became an enlarged species
post #5 of 5
Never smoked or ate any of it. If I was going to smoke it I would do like info with all my other smoked fish. Make a dry rub of brown sugar and salt. I use a 4:1 ratio. You need enough to completely cover the fillets. I'd leave the skin on. Put a layer of the rub in the bottom of a non-reactive container (glass or plastic) put you fillets on that cover with the rub. If you have more fillets add another layer and cover, repeat until you're out of fish. Put in fridge and wait 6-8 hours. Pull fillets out of brine. Rinse and set on racks to dry and form pellicle.use a fan to speed up the process. Smoke with a light flavored wood (peach, Apple, alder, etc) using low heat 180, until the IT of the fish reaches 145.

The fish is free so you might as well give it a try. After you catch the fish give the gills a good cut to bleed. That and filleting as soon as possible are the two best tips I can give for making fish taste better.
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