Posts: 7623
From: Blue Star Kachina
Registered: Apr 2009

posted November 03, 2013 10:50 AM            

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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.
Rumi

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From:
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posted November 03, 2013 11:43 AM            

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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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Posts: 7623
From: Blue Star Kachina
Registered: Apr 2009

posted November 03, 2013 01:16 PM            

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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.
Rumi

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Posts: 34321
From: Saturn next to Charmainec
Registered: Apr 2009

posted November 03, 2013 01:53 PM            

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We have carp in the lake where I live.

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Posts: 2456
From: 1,981 mi East of Truth or Consequences NM
Registered: Apr 2009

posted November 03, 2013 01:56 PM            

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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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From: 1,981 mi East of Truth or Consequences NM
Registered: Apr 2009

posted November 03, 2013 01:57 PM            

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Smoked sounds awesome!

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Posts: 7623
From: Blue Star Kachina
Registered: Apr 2009

posted November 03, 2013 02:57 PM            

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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.
Rumi

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Posts: 6348
From:
Registered: Oct 2011

posted November 03, 2013 05:48 PM            

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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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Posts: 2588
From: Asheville, NC, US
Registered: Jul 2012

posted November 04, 2013 11:53 PM            

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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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Posts: 7623
From: Blue Star Kachina
Registered: Apr 2009

posted November 05, 2013 09:34 AM            

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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.
Rumi

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From:
Registered: Oct 2011

posted November 05, 2013 11:42 AM            

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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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Posts: 2588
From: Asheville, NC, US
Registered: Jul 2012

posted November 05, 2013 06:19 PM            

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http://www.youtube.com/watch?v=FNjMqwxKnBU

They are a wee bit of a problem YTA

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Posts: 49701
From: Pluto/house next to NickiG
Registered: Sep 2010

posted November 06, 2013 08:53 PM            

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I never tried it.

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Posts: 6348
From:
Registered: Oct 2011

posted November 06, 2013 11:29 PM            

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quote:

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Originally posted by Padre35:

They are a wee bit of a problem YTA

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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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Posts: 7623
From: Blue Star Kachina
Registered: Apr 2009

posted November 07, 2013 07:47 AM            

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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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Posts: 6348
From:
Registered: Oct 2011

posted November 08, 2013 04:20 PM            

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quote:

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Originally posted by juniperb:
It hasn`t become big business tho so maybe a solid investment for you?

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Fools Rush In Where Angels Fear To Thread Hahaha

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

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Posts: 34321
From: Saturn next to Charmainec
Registered: Apr 2009

posted November 09, 2013 12:14 PM            

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^ Clever!

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Posts: 7623
From: Blue Star Kachina
Registered: Apr 2009

posted November 09, 2013 12:22 PM            

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quote:

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Originally posted by YoursTrulyAlways:

Fools Rush In Where Angels Fear To Thread Hahaha

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

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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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Posts: 49701
From: Pluto/house next to NickiG
Registered: Sep 2010

posted November 10, 2013 08:34 AM            

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quote:

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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.

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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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Posts: 7623
From: Blue Star Kachina
Registered: Apr 2009

posted November 10, 2013 02:01 PM            

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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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Posts: 49701
From: Pluto/house next to NickiG
Registered: Sep 2010

posted November 12, 2013 09:20 AM            

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Padre
I would love you to cook a meal for me

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http://www.mychristianpsychic.com/

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Posts: 6348
From:
Registered: Oct 2011

posted November 12, 2013 03:14 PM            

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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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Posts: 2588
From: Asheville, NC, US
Registered: Jul 2012

posted November 14, 2013 12:26 AM            

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quote:

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Originally posted by Ami Anne:
Padre
I would love you to cook a meal for me

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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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