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Smoking Carp ??? - Page 2

post #21 of 43
well, I can't help ya with the smokin' end of this .. but I can certainly point you to a the best place in North America to catch these suckers ... pm me if you would like the directions.

post #22 of 43
D-mo, how far up north are these fish?

Bassman, I'm going to give it a try this summer.PDT_Armataz_01_34.gif
post #23 of 43
i have had TONS of deep fat fried carp,.....its excellant.........the hot oil dissolves all the pin bones............all thats left are bone that look like dinosaur bones..........it is good stuff.............ugly fish.......but they ARE becoming a sport fish.........the fresh water version of a bone fish......puts up a HECK of a fight..........in England, they are a delicacy, and a sought after fish to catch.........

all in all.........they are worth the effort........i know from personal experience..........
post #24 of 43

Smoked Carp

Years ago while leving in Neb. I smoked them a few times in the Weber & they were quite good. Didn't do much special, as I kenw almost zero about smoking except that it took smoke. Knew they were good eating as a favorite noon stop of many from the AF base I was at went there for either deep fried Carp or Catfish they raised in adjacent ponds. As someone stated a nice flaky white meat.
post #25 of 43
xcap...........my first experience with deep fried carp was in a bar in the town of plattsmouth.......just abit south of bellvue and Offutt AFB.
it was also the first time i have bbq'd coon......which was also good........

gotta love those riverfolk.......they sure do know how to cook
post #26 of 43
They are a lot of fun to catch. Me & my buddies go to the lake and catch em all night long. Just drinkin beer and catching 15 pounders every 5 minutes. Its a blast!! We never keep em, just catch & release. I heard ya got to pressure cook em.
post #27 of 43
you take the carp.......de-scale it, gut it, and then slice on a backwards angle to the spine, on the side of the fish, every 1/2 inch or so........
this way the hot oil gets into the meat, and dissolves the fine pin bones.......
good stuff maynard
post #28 of 43


I lived in Plattsmouth 1979--80, till being sent to Okinawa by AF. Caught the Carp in the Missouri right near town.
post #29 of 43
then you should remember the waterhole bar..............i had a lot of great times in that town.............corn fesitival in sept? i think.........BIG street party that was............hehehe
post #30 of 43
De-scale, does that mean putting the scales back on?tongue.gif

If you are gonna scale a big carp, ya better have yer safety goggles on, them guitar picks fly everywhere!icon_eek.gif
post #31 of 43
We ate a lot of smoked carp when I was a kid. My Grandpa would soak them in a salt brine (Enough salt to float a egg) then he would smoke them. I always liked it. Another thing he did was to pickle them, that was real good and the small bones would soften up. I just wish I would have learned how he did it. He never used a recipe just did it by taste.

post #32 of 43
Pickled carp Is great.

It used to be called Catfish Charlies. There are several eateries in that area that serve carp.

Deep fried carp in excellent. You clean it as you would any other fish, score it every 1/4 or 1/2 inch bread it and throw it hot oil. I've never ruined a fryer. It's very white, flaky, and mild flavored.

Clean, score, merinade in teriyaki and smoke. easy and fantastic. Scoring is important, or you'll get a throat full of bones.
post #33 of 43
wish "I" said that.........BWHAHAHAHAH
post #34 of 43


maybe that's where we went wrong, didn't score it. the whole thing kinda melted and disappeared. haven't tried again. will try though. now that I've got some pointers.
post #35 of 43
was it the whole fish, or did you try and fillet it?
post #36 of 43
Smoked carp is very very good, catch some nice 3 pounders, clean and scale, fillet them out and cut the mud strip out of the meat. Soak in a salt brine overnight, rinse and smoke. Rivals salmon in my book!

Many go wrong leaving the mud strip in which imparts a nasty taste when you get that piece. Also, spring is best and so are the 3 pounders, much larger or later in the year and the get mushy.

Bullheads are good also, although alot of work for such a small fish. Over did some once and made bullhead jerky, didn't care much for them, but my sister sat and ate about 15 of em.

Carp are fun to catch and really around here a nusaince fish, we catch them in rivers and lakes, as long as the water is fairly fast moving, I've never been to concerned about eating them. The lake needs to be fairly clear as well.

OK, gotta go wipe the drool off the beard now! PDT_Armataz_01_30.gif
post #37 of 43
Thread Starter 
Thanks everyone!! You I'll let you know if I try it , ok! icon_wink.gif
post #38 of 43
THis post is a bit late but I thought some might appreciate it...
My fishin buddies and I always live by the old Rule...
" IF you eat carp, you eat crap"PDT_Armataz_01_12.gif
post #39 of 43
I've see locust and lizards smoked(on survivor man) and I didn't feel the need to try that either.

I guess everyone has there preferences. I'm going to pass on this one.

But if I'm stranded in the wild, I'll keep it in mind.
post #40 of 43
Well my teeth ain't brown yet.
I said I'd never eat gar either, but I did. It's fantastic. Don't know about smoked, but it sure is good hot and straight out of the oil.
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