Queue on 29/5/2009 at 12:52
You ever catch a carp? Fuckin' things put up a helluva fight.
...only caught one, would never eat one. Bludgeoned it with a bat just for wasting my time and worm.
uncadonego on 29/5/2009 at 13:11
I accidentally put it in the fan mission forum because I was browsing both fora at the same time!:laff:
JonesCrusher on 29/5/2009 at 22:52
Jus look at that guy in red trying to cop a snog off that bottom feeder!
:D
howie on 29/5/2009 at 23:10
I use to spear carp when i was a kid. We put them in the cattle's water trough for a couple of days to get the mud out of them. They also served a usefull service in cleaning the trough (troff for the computer geeks) of algea. We always smoked them afterwards which seemed to make them taste like smoke. Suckers actually had a better taste than carp. It's funny they japan people stick them in looking ponds around their homes. Carp is also know as a goldfish. Put any fish in a cramped environment and it will stunt their growth.
caropr on 29/5/2009 at 23:12
actually I've always bought carp already cleaned and ready.
I do like it a lot with salt, pepper, few herbs and wrapped in bit of bacon and done in oven till it's all crispy.
I'm not sure, but i think in Germany there was a recipe to also cook carp "blue" like a trout.
:) .......... caropr
addink on 30/5/2009 at 00:43
Carp trivia, nothing to do with cooking:
Carp -and with that goldfish- have a backup system to generate energy when without oxygen. Strangely enough they start to produce alcohol.
uncadonego on 30/5/2009 at 00:53
With regard to getting out the sand and mud, I take it the carp must be preserved alive for those two days? My pig farmer friend had a similar situation with his boars. He would have to castrate them when they were old and keep them around for several weeks to get rid of bad flavour.
I noticed UliB's carp is pan sized. That's what I heard. Keep the pan sized carp, the larger ones won't taste good, but it seems as though intruder/howie's method is perhaps for the bigger fellows. I also heard you must remove three lateral lines (mud veins), which I even do for the mildest fish such as when I cut up a whole halibut (they only have two lateral lines).
I also read that many people score the fish every half inch or so before frying to soften the pin bones which can't be filleted, like canned salmon.
Any thoughts on these things?
caropr on 30/5/2009 at 02:52
Quote:
Carp -and with that goldfish- have a backup system to generate energy when without oxygen. Strangely enough they start to produce alcohol.
Just stick a little straw umbrella into the tank then and maybe add a cherry?
:D:D:D:D
.......... caropr
