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Author Topic:   Asian Carp
juniperb
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From: Blue Star Kachina
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posted November 03, 2013 10:50 AM     Click Here to See the Profile for juniperb     Edit/Delete Message   Reply w/Quote
Carrying 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.

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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.
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YoursTrulyAlways
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posted November 03, 2013 11:43 AM     Click Here to See the Profile for YoursTrulyAlways     Edit/Delete Message   Reply w/Quote
I 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.

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juniperb
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posted November 03, 2013 01:16 PM     Click Here to See the Profile for juniperb     Edit/Delete Message   Reply w/Quote
Thanks 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.

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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.
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Randall
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posted November 03, 2013 01:53 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
We have carp in the lake where I live.

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Node
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From: 1,981 mi East of Truth or Consequences NM
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posted November 03, 2013 01:56 PM     Click Here to See the Profile for Node     Edit/Delete Message   Reply w/Quote
I'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.

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Node
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posted November 03, 2013 01:57 PM     Click Here to See the Profile for Node     Edit/Delete Message   Reply w/Quote
Smoked sounds awesome!

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juniperb
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From: Blue Star Kachina
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posted November 03, 2013 02:57 PM     Click Here to See the Profile for juniperb     Edit/Delete Message   Reply w/Quote
Is 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 +

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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.
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YoursTrulyAlways
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posted November 03, 2013 05:48 PM     Click Here to See the Profile for YoursTrulyAlways     Edit/Delete Message   Reply w/Quote
Us 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.

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Padre35
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posted November 04, 2013 11:53 PM     Click Here to See the Profile for Padre35     Edit/Delete Message   Reply w/Quote

In the US carp is seen as a non game fish, a sort of giant goldfish.

How to process:

Gut it, leave the head
Brine in a mixture of
8 cups water
8 tablespoons of salt
2 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.

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juniperb
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From: Blue Star Kachina
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posted November 05, 2013 09:34 AM     Click Here to See the Profile for juniperb     Edit/Delete Message   Reply w/Quote
Thanks 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.

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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.
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YoursTrulyAlways
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posted November 05, 2013 11:42 AM     Click Here to See the Profile for YoursTrulyAlways     Edit/Delete Message   Reply w/Quote
In 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.

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Padre35
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posted November 05, 2013 06:19 PM     Click Here to See the Profile for Padre35     Edit/Delete Message   Reply w/Quote
http://www.youtube.com/watch?v=FNjMqwxKnBU

They are a wee bit of a problem YTA

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Ami Anne
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posted November 06, 2013 08:53 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
I never tried it.

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YoursTrulyAlways
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posted November 06, 2013 11:29 PM     Click Here to See the Profile for YoursTrulyAlways     Edit/Delete Message   Reply w/Quote
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.

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juniperb
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From: Blue Star Kachina
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posted November 07, 2013 07:47 AM     Click Here to See the Profile for juniperb     Edit/Delete Message   Reply w/Quote
It 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..

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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

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YoursTrulyAlways
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posted November 08, 2013 04:20 PM     Click Here to See the Profile for YoursTrulyAlways     Edit/Delete Message   Reply w/Quote
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

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Randall
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posted November 09, 2013 12:14 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
^ Clever!

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juniperb
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From: Blue Star Kachina
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posted November 09, 2013 12:22 PM     Click Here to See the Profile for juniperb     Edit/Delete Message   Reply w/Quote
quote:
Originally posted by YoursTrulyAlways:

Fools Rush In Where Angels Fear To Thread Hahaha

I'll stick to what I know how to do best


Invest not fish

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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

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Ami Anne
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From: Pluto/house next to NickiG
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posted November 10, 2013 08:34 AM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
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 head
Brine in a mixture of
8 cups water
8 tablespoons of salt
2 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.


Sounds delish

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Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course.


http://www.mychristianpsychic.com/

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juniperb
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From: Blue Star Kachina
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posted November 10, 2013 02:01 PM     Click Here to See the Profile for juniperb     Edit/Delete Message   Reply w/Quote
Node, it is Carp En papillote yet?

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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

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Ami Anne
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posted November 12, 2013 09:20 AM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
Padre
I would love you to cook a meal for me

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Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course.


http://www.mychristianpsychic.com/

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YoursTrulyAlways
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posted November 12, 2013 03:14 PM     Click Here to See the Profile for YoursTrulyAlways     Edit/Delete Message   Reply w/Quote
Chinese 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.

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Padre35
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posted November 14, 2013 12:26 AM     Click Here to See the Profile for Padre35     Edit/Delete Message   Reply w/Quote
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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