Fishing with Rod Discussion Forum

Fishing in British Columbia => The Fish Kitchen => Topic started by: Guppy on October 10, 2007, 11:22:52 AM

Title: carp
Post by: Guppy on October 10, 2007, 11:22:52 AM
Just wondering what you guys think of carp. :)
Title: Re: carp
Post by: Fish Assassin on October 10, 2007, 11:36:41 AM
In two words: not much
Title: Re: carp
Post by: Guppy on October 17, 2007, 06:37:49 PM
Just wondering what you guys think of carp. :)
for eating
Title: Re: carp
Post by: Piranha on October 29, 2007, 08:20:56 PM
In Europe countries like Czech Republic people eat Carp on christmas dinner. This is ancient and secret recipe. They use bread crumbs,  egg, and  flour. It's like schnitzel but tastier.


Ingredients:
1 Karp. cut into steaks
2 lemons
2 eggs
2 table spoons of milk
flour
bread crumbs
oil
salt

Steps:
sprinkle karp stakes with salt, squeeze lemon juice on fish stakes and let sit for 20 minutes in fridge or shade.
Before you fry the fish, dust/cover stake with flour. Beat egg with milk and dip stake for a second. Take out and cover stake in bread crumbs.

Frie slow in a frying pan with plenty of oil so the fish cook throughly until golden brown. Take out and place on a paper towel to absort the oil.

Decorate with sliced lemon and parsley . Serve with potato salad.

Feeds 6
Takes 10 minutes to prepare
35 minutes to fry
Done in 1 hour and 5 minutes
Title: Re: carp
Post by: Michaelt on October 29, 2007, 09:21:02 PM
Just wondering what you guys think of carp. :)
for eating

well it is in the "fish kitchen" section ;)
Title: Re: carp
Post by: Piranha on November 01, 2007, 06:14:21 PM
This recipe will work with any fish
Title: Re: carp
Post by: chummer on March 15, 2008, 08:41:35 PM
Taste of winter carp is very different from summer carp.
It tastes muddy and plain as chewing paper or even slightly bitter in summer, but it becomes sweet and oily in winter.
In some commercial carp farms in Europe, carps are kept in cold water before harvested and that makes carp taste better.
I eat carp caught only in December or January. 
 
Title: Re: carp
Post by: standalone on March 17, 2008, 01:41:26 PM
Carp is for catch and release,not for eating.
Title: Re: carp
Post by: Cirrostratus on March 21, 2008, 12:45:16 AM
What is the texture like?
Title: Re: carp
Post by: bbwong on May 08, 2008, 12:28:05 AM
the texture like rock fish but softer.
Title: Re: carp
Post by: dmocchi on July 10, 2008, 02:17:19 AM
It's not so much the taste that bothers me......its actually quite delicate and sweet.....But the amount of bones............I remeber eating carp as a kid and feeling like I had just licked a shedding cat....... :P
Title: Re: carp
Post by: marmot on July 10, 2008, 05:45:51 PM
I've had it in steaks in a light soy based sauce and it was very, very good.  No bones that way either.... At first I did not want to even try it, having grown up in the okanagan we used to just lump them in with "suckers"....I'm glad I tried it.
Title: Re: carp
Post by: fish_on on July 10, 2008, 07:26:21 PM
I ate it as a young kid and since then haven't tried again. There seems to be lots of bones. The recipe does not mentioned it...Do you debone the steak before the deep frying part?

Just interested to know. Tx.
Title: Re: carp
Post by: dmocchi on July 13, 2008, 05:40:44 PM
I dont really think u can "debone" carp per say. As far as I know the only way to eat carp without bones is to either cook up really small ones and consume the bones or cook larger ones for days on end...... I dont know exactly how long but eventually they will dissolve into the flesh. This btw is an ancient Chinese/Japanese method which is quite rare.......Believe it or not the best way to eat carp is SASHIMI........ In certain mountain regions of Japan, carp are cultured in mountain lakes/streams and then eaten raw........Apparently eating carp this manner is more expensive than eating the famed poisonous FUGU or puffer fish.
Title: Re: carp
Post by: Derp on July 15, 2008, 08:29:26 AM
There is a way to cook carp and have the smaller Y bones melt. I remember someone said that if you cook it like a casserol in a glass pan in the oven layering potatoes then the fish then vegetables then a layer of oil followed by a layer of water, you can get a fish with only the vertebra bone and not any other Y bones. I'll have to double check that, its just from memory...
Title: Re: carp
Post by: dmocchi on July 15, 2008, 11:25:28 AM
Well I guess ...there is so truth to old folk tales/recipes....
Title: Re: carp
Post by: Keener on August 22, 2008, 12:36:07 PM
Besides the bones, I think carp is a pretty good eating fish. We just steamed it and just took our time with a bowl of soy suace. Sure it might take a little time, but it's something different than the regular fish people eat... and the meat is SOFT!
Title: Re: carp
Post by: Nucks on September 02, 2008, 03:19:25 PM
Not much. There are so many others speces to eat.