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Author Topic: carp  (Read 4545 times)

Guppy

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carp
« on: October 10, 2007, 11:22:52 AM »

Just wondering what you guys think of carp. :)
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small fish in a big river

Fish Assassin

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Re: carp
« Reply #1 on: October 10, 2007, 11:36:41 AM »

In two words: not much
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Guppy

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Re: carp
« Reply #2 on: October 17, 2007, 06:37:49 PM »

Just wondering what you guys think of carp. :)
for eating
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Piranha

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Re: carp
« Reply #3 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
« Last Edit: October 29, 2007, 08:33:59 PM by Piranha »
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Michaelt

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Re: carp
« Reply #4 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 ;)
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Piranha

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Re: carp
« Reply #5 on: November 01, 2007, 06:14:21 PM »

This recipe will work with any fish
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chummer

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Re: carp
« Reply #6 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. 
 
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standalone

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Re: carp
« Reply #7 on: March 17, 2008, 01:41:26 PM »

Carp is for catch and release,not for eating.
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Cirrostratus

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Re: carp
« Reply #8 on: March 21, 2008, 12:45:16 AM »

What is the texture like?
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bbwong

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Re: carp
« Reply #9 on: May 08, 2008, 12:28:05 AM »

the texture like rock fish but softer.
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dmocchi

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Re: carp
« Reply #10 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
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marmot

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Re: carp
« Reply #11 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.
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fish_on

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Re: carp
« Reply #12 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.
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dmocchi

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Re: carp
« Reply #13 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.
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Derp

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Re: carp
« Reply #14 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...
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