The best way to cook a carp is filet the fisch, remove the scales and leave the skin on. Salt them a bit and put it in the fridge overnight. Rinse and dry the filets with kitchen towel before cooking. cover it slightly with fresh lemon juice, season it with salt and pepper, put powder on a plate and cover the fish with it. Cook it in a pan by using butter, not oil, that makes a better flavour and color. Skinside first, then meatside, then skinside again til it's nice and crispy - delicious! The bones are pretty large and not too many, so no problem. Another very good way is to smoke it. Cut filets or steaks, put it in a brine over night, smoke it! The most important thing is the waterquality and the bottom of the lake. Muddy bottom and water = bad! But that's exactly what the carp prefer. The more clear the better they taste. Thats why early spring is the best eating quality as the water gets better during wintertime. When I was a Kid my father took'em home alive and put them in an old tub with clear water and a pump for a couple of days as the lake was very muddy - that helped a lot!
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Topic: Carp fishing (Read 12875 times)