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T O P I C R E V I E WjuniperbCarrying over a conversation with Node. How are you preparing it? Carp is eaten here smoked or canned (pressure cooked) and made into fish patties. As I recall they have a mud vein which needs removed, right? Thank God the Asian variety has not moved into the Great Lakes or rivers so it is not on any menu here.------------------Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. RumiYoursTrulyAlwaysI steam mine. I'll bend over backwards to get carp. I don't understand why it is so hated. I find it insanely delicious. Being Asian, I eat everything and leave the bones. Slice by the fin and carve out the internals. juniperbThanks for the tip YTA.Your reply was one of the finer points in our discussion. Selective fishing while other viable and useful fish are wasted by the tons. Carp is "generally" garbage fish and it is a pleasant suprise to see it utilized as a healthy food source.------------------Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. RumiRandallWe have carp in the lake where I live.NodeI'm thinking whole fish is the way to go, unless it's over 2# The ones I've seen in the market are 5# fish at least.If, I get a side, or half of the fish, gonna do En papillote . Wrapped in parchment, or foil, with thin sliced/julienne veggies, herbs, and xvirgin.NodeSmoked sounds awesome!juniperbIs there a mud vein to remove? If so, could it still be removed and cooked whole similar to shrimp? Skinned and hardwood smoked is the only way I have eaten carp. I hear them babies reach 10lbs + ------------------Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. RumiYoursTrulyAlwaysUs Asians eat everything. Head and all. My technique is to slice by the fin and the gills. Remove the vein, yes. But also remove the internal gills. I like the head. So I don't toss that. I just crop the fish into reasonable portion sizes and steam. But I can't even find it in the supermarket. I have to go to Chinatown to buy. For you guys, it's easy. Chop off the head. You can't fillet because it's a bony fish. But if you slice by the stomach, you can butterfly, remove the vein, wrap in aluminum foil and grill. Padre35In the US carp is seen as a non game fish, a sort of giant goldfish.How to process:Gut it, leave the headBrine in a mixture of 8 cups water8 tablespoons of salt2 tablespoons of lemon juice Ground gingerBrining is basically submerging under the brine mixture in a container in the fridgeThe main complaint in the US about Carp is "it tastes oily", the lemon and ginger remove that flavor and makes it taste lighter like a TalipiaSimply smoke, or BBQ (for 3 hrs or so) or toss into a 325 degree oven until the meat flakes from the bones.There are small bones that look like a "Y" you have to look out for otherwise it is quite good.juniperbThanks Padre, I don`t eat any fish but it would be wonderful to know people are getting a food source by utilizing this invasive breed. Perhaps wide fishing and consuming will help keep the population under control.------------------Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. RumiYoursTrulyAlwaysIn the Midwest, there are new companies making a fortune. They are catching and cleaning the smaller fish, and then freezing and sending them to China. There is price arbitrage because the Chinese coastal cities (ie richer) tend to consume all the local fresh water fish. Those inland have a high demand for carp but there's no supply. Therefore, enterprising American companies (run by Asian Americans) are arranging inland rail transportation of frozen carp. Yes, that's how high the demand is. It's the same way chicken breasts are thrown out in Asia, where only the dark meat (juicy and fattening) is cherished. Also brown rice is thrown away by the ton in Asia. Only the poor eat brown rice and chicken breasts. So the logical business is to freeze and ship to America, and ship the dark meat chicken to Asia. Padre35 http://www.youtube.com/watch?v=FNjMqwxKnBU They are a wee bit of a problem YTAAmi AnneI never tried it.------------------Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course. http://www.mychristianpsychic.com/YoursTrulyAlways quote:Originally posted by Padre35:They are a wee bit of a problem YTADredge fishing. Don't even have to work too hard. Immediately flash freeze, throw away the big ones, clean the small ones, freeze them and ship out. It's becoming a huge business.One dude did the same thing with salmon heads in Alaska. Worth nothing to native Alaskans. Like gold to the Chinese. juniperbIt hasn`t become big business tho so maybe a solid investment for you? The good folks are still trying to figure how to avoid them in their rivers or deal with them while lessening their numbers..------------------Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. RumiYoursTrulyAlways quote:Originally posted by juniperb:It hasn`t become big business tho so maybe a solid investment for you? Fools Rush In Where Angels Fear To Thread HahahaI'll stick to what I know how to do best Randall^ Clever!juniperb quote:Originally posted by YoursTrulyAlways: Fools Rush In Where Angels Fear To Thread HahahaI'll stick to what I know how to do best Invest not fish ------------------Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. RumiAmi Anne quote:Originally posted by Padre35:In the US carp is seen as a non game fish, a sort of giant goldfish.How to process:Gut it, leave the headBrine in a mixture of 8 cups water8 tablespoons of salt2 tablespoons of lemon juice Ground gingerBrining is basically submerging under the brine mixture in a container in the fridgeThe main complaint in the US about Carp is "it tastes oily", the lemon and ginger remove that flavor and makes it taste lighter like a TalipiaSimply smoke, or BBQ (for 3 hrs or so) or toss into a 325 degree oven until the meat flakes from the bones.There are small bones that look like a "Y" you have to look out for otherwise it is quite good.Sounds delish ------------------Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course. http://www.mychristianpsychic.com/juniperbNode, it is Carp En papillote yet?------------------Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. RumiAmi AnnePadre I would love you to cook a meal for me ------------------Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course. http://www.mychristianpsychic.com/YoursTrulyAlwaysChinese way of cooking.Wash. Gut. Leave head on. Rub salt. Sit for half hour.Sliced ginger, smashed garlic, scallions, soy sauce/fish sauce.Steam for 8 to 10 minutes. I rather it not be completely cooked through.Clearly different cooking philosophy from Padre's recipe. http://www.youtube.com/watch?v=il_RZA0mAhw http://www.youtube.com/watch?v=fnvHmz4gprU It seems to me that 325 degrees for 3 hours is excessively long, but it's a matter of preference. Padre35 quote:Originally posted by Ami Anne:Padre I would love you to cook a meal for me Suspect you are fully capable of cooking your own meal young one! Do note, even in YTA's recipe, there is an element of marinating the fish.Different palates I suspect.
How are you preparing it?
Carp is eaten here smoked or canned (pressure cooked) and made into fish patties. As I recall they have a mud vein which needs removed, right?
Thank God the Asian variety has not moved into the Great Lakes or rivers so it is not on any menu here.
------------------Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. Rumi
Carp is "generally" garbage fish and it is a pleasant suprise to see it utilized as a healthy food source.
If, I get a side, or half of the fish, gonna do En papillote . Wrapped in parchment, or foil, with thin sliced/julienne veggies, herbs, and xvirgin.
Skinned and hardwood smoked is the only way I have eaten carp.
I hear them babies reach 10lbs +
For you guys, it's easy. Chop off the head. You can't fillet because it's a bony fish. But if you slice by the stomach, you can butterfly, remove the vein, wrap in aluminum foil and grill.
How to process:
Gut it, leave the headBrine in a mixture of 8 cups water8 tablespoons of salt2 tablespoons of lemon juice Ground ginger
Brining is basically submerging under the brine mixture in a container in the fridge
The main complaint in the US about Carp is "it tastes oily", the lemon and ginger remove that flavor and makes it taste lighter like a Talipia
Simply smoke, or BBQ (for 3 hrs or so) or toss into a 325 degree oven until the meat flakes from the bones.
There are small bones that look like a "Y" you have to look out for otherwise it is quite good.
It's the same way chicken breasts are thrown out in Asia, where only the dark meat (juicy and fattening) is cherished. Also brown rice is thrown away by the ton in Asia. Only the poor eat brown rice and chicken breasts. So the logical business is to freeze and ship to America, and ship the dark meat chicken to Asia.
They are a wee bit of a problem YTA
------------------Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course.
http://www.mychristianpsychic.com/
quote:Originally posted by Padre35:They are a wee bit of a problem YTA
Dredge fishing. Don't even have to work too hard. Immediately flash freeze, throw away the big ones, clean the small ones, freeze them and ship out. It's becoming a huge business.
One dude did the same thing with salmon heads in Alaska. Worth nothing to native Alaskans. Like gold to the Chinese.
The good folks are still trying to figure how to avoid them in their rivers or deal with them while lessening their numbers..
quote:Originally posted by juniperb:It hasn`t become big business tho so maybe a solid investment for you?
Fools Rush In Where Angels Fear To Thread Hahaha
I'll stick to what I know how to do best
quote:Originally posted by YoursTrulyAlways: Fools Rush In Where Angels Fear To Thread HahahaI'll stick to what I know how to do best
Invest not fish
quote:Originally posted by Padre35:In the US carp is seen as a non game fish, a sort of giant goldfish.How to process:Gut it, leave the headBrine in a mixture of 8 cups water8 tablespoons of salt2 tablespoons of lemon juice Ground gingerBrining is basically submerging under the brine mixture in a container in the fridgeThe main complaint in the US about Carp is "it tastes oily", the lemon and ginger remove that flavor and makes it taste lighter like a TalipiaSimply smoke, or BBQ (for 3 hrs or so) or toss into a 325 degree oven until the meat flakes from the bones.There are small bones that look like a "Y" you have to look out for otherwise it is quite good.
Sounds delish
Wash. Gut. Leave head on. Rub salt. Sit for half hour.
Sliced ginger, smashed garlic, scallions, soy sauce/fish sauce.
Steam for 8 to 10 minutes. I rather it not be completely cooked through.
Clearly different cooking philosophy from Padre's recipe.
http://www.youtube.com/watch?v=il_RZA0mAhw http://www.youtube.com/watch?v=fnvHmz4gprU
It seems to me that 325 degrees for 3 hours is excessively long, but it's a matter of preference.
quote:Originally posted by Ami Anne:Padre I would love you to cook a meal for me
Suspect you are fully capable of cooking your own meal young one!
Do note, even in YTA's recipe, there is an element of marinating the fish.
Different palates I suspect.
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