UliB on 30/5/2009 at 10:18
Quote Posted by uncadonego
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...
Right. We have a lot of carp ponds in our area, where they raise carps for 3 summers until they reach a weight of 2 - 3 pounds. Then they get 'harvested'. So, the season for carps here is in months which names containing "r". I'm sure, they receive a cleaning phase too. Because they are still young, they taste very good. I also ate wild, big carps and its true that they can taste stale.
tdbonko on 30/5/2009 at 10:36
You can also smoke and dry them, like a bacon. It is delicious.
gunsmoke on 2/6/2009 at 15:57
We are fishermen and hunters in my family. We keep what we catch...but I gotta admit, i wouldn't eat a goddamn carp. This is going to sound really fucked up, but whatever, we used to give all of our carp to a couple black families down to road. They would pull that mudvain out and have a big old fish fry. Yuk. Fuck that.
uncadonego on 3/6/2009 at 02:23
If you are worried about that sounding prejudice, it's no big deal. Different cultures enjoy different foods, no big whoop.
You may be surprised by the taste of certain foods though. Around my place, many, not all, but many black people will take sheephead (freshwater drum). Crazy you say? Well, on a PBS show about sport hunting and fishing in the Michigan area, they boiled up freshwater drum in salted water and served it at a crowded fishing lodge for dinner. It was served with melted butter or seafood sauce with wedges of lemon, and was eaten up by all the patrons. Most thought they had just eaten lobster.
Another fare that a black fisherman next to me on a dock was targeting was bluegill (tiny sunfish). I asked him how they tasted and he replied they were just as good as yellow perch. Again, served on this Mighigan Outdoors program and enjoyed by all.
Whenever I work up the gumption to try foods from another culture, I am seldom disappointed. As I said, I tried gefilte (Jewish fare), and I thought it was fine. I had it on warm buttered toast with mustard sauce on it, but none of the gelatin. It was made of pike and carp.
I am going to try a small size carp the next time I hook one. I will open up this thread in the future when I do and let you know what I thought of it. People eat it all the time.
gunsmoke on 4/6/2009 at 16:14
I have cooked bluegill, but you have to get way the hell out of town to find a fishing spot clean enough to eat out of. Kinda sad, really. When I was a kid ~ 25 years ago, the river I live on the banks of , literally, Big Walnut Creek, was crystal clear. It is a muddy mess now. The Scioto is even worse...Dublin (suburb on the NW side of town) for YEARS dumped raw sewage straight into it...and it runs straight through the middle of downtown.
Anyway, bottom feeders' quality are dependant on where you are. I generally go for an eddy spot on a fast moving river.
uncadonego on 4/6/2009 at 22:47
Yeah, catfish are good and they eat from the bottom a lot. Halibut is great and they eat off the bottom, but in the Atlantic and Pacific. No matter what fish I catch, I always trim the bottom belly part of the flesh, where most of the fat stored toxins are stored.
uncadonego on 29/6/2009 at 20:05
Caught a mess of perch the other day and some walleye. Perch is great, but my son brought home a couple of bluegill (a type of sunfish) from fishing this afternoon and we filleted them and dredged them in a little salt and pepper and flour and fried them in a touch of butter in the pan. DELICIOUS.:thumb:
