Just Wondering - Page 2

aged_sage · 08-05-12, 06:24 PM

Swamp...

Someone has been terribly remiss in your education relative to carp. IF you know what to do with them, they are darned good eating! This method of yours reminds me of the same old adage about King Mackeral from the Gulf, and Prong Horn Antelope. (The same goes for venison as proffered by hunters in the early-mid-part of the last century--keep the dead deer on the front fender of your car for a multi-hour drive in who knows how warm weather, next to a hot auto motor, after not properly handling it in the field, and camp dogs won't eat it!)

A King Mackeral hauled around in a 35 gallon galvanized metal garbage can on the aft deck of a fishing boat for hours without benefit of ice, when the air temperature is in the 90's is going to be rotten when the boat finally reaches the dock.

If you will hang that carp up by it's tail and cut it's head off as soon as possible after landing it, and bleeding it like a calf or a hog, and the immediately ice it down after it has been gilled and gutted, with a couple more simple steps, one of which you have already noted, before trying to cook it will make as palatable as any freshwater black bass I have ever eaten. Skin it, and, as you say, remove the "mud stripe", as you call it, and then fillet it and cut the fillets into 'finger steaks' and deep fry them. This eliminates most of the small bones that many do not like to encounter, and they 'steaks' can bee quite tasty.

All of the above comes courtesy of my German immigrant grandparents!

Cheers!

PS: Pronghorn Antelope, if PROPERLY handled as soon as it is killed, is the best red meat I have ever eaten---in spite of what West Texas ranchers claim!

Swamp Angel · 08-05-12, 08:42 PM

Oh now, brother Sage, King Mack is the finest of ALL the Gulf Coast fishes! There are those poor, misguided soul who say it tastes too fishy, but my goodness, it IS a fish!

I shall have to try out your carp recipe and see how delicious it proves to be. Thank you ever so much for correcting mah inexperienced carp preparation.

aged_sage · 08-06-12, 07:17 AM

Swamp...

I did not say that Kings are not great eating; I simply pointed out that those who complain about them as table fare base their opinions on fish that were already half-rotten by the time the boat hit the dock! These same individuals would never contemplate trying to eat any other kind of half-rotten meat. Again, if properly handled from the moment they are boated, they are darned good eating! We agree.

Now we may disagree on the best tasting fish from the Gulf. My two top candidates, in a 'dead-heat tie', are ling (cobia) and dorado (dolphin--and NO, Not Flipper!). Red Snapper are close runner-up.

Another way to fix carp is to pressure cook it, after having 'field handling' it as previously described, and then make fish patties. This 'dissolves' the bones, just like in canned salmon and mackeral. It is the skin, the blood inthe tissue, and the red blood-laden red muscle strip inside the abdominal cavity (mud stripe), that are responsible for the fishy taste of carp.

Cheers!

Rockyraccoon · 08-06-12, 11:35 AM

Quote:

Originally Posted by Swamp Angel

Now, if'n you catch a carp, there is a 'nuther differ'nt, yet sim'lar method you may wish to incorporate. . .

A piece of 2"x6" lumber is required fer this recipe. (Make shor it ain't pressure treated on account of the arsenic content of PT lumber.)

Split the carp down his back/spine an' remove the "mud-stripe"
Lay the fish belly-down on the 2"x6" an' tack the skin on either side of the cut you made down his back to the board so that he's flayed open from the back
Season lib'rally with sea salt, lemon pepper, cayenne, black pepper, an' squeeze half a lemon or lime (yer choice) over top of all the seasonings you jes' added. (If'n you cain't 'member what all to add, jes' try some Tony Chachere's an' lemon)
Build a fire an' let it burn down to jes' only the coals.
Take the 2"x6" an' bury a portion of it in the ground so that the portion with the carp on it is above the fire. (Make shor it's close 'nuff to cook an' brown, but not so close as to burn!)
Watch the 2"x6" closely fer signs of it turnin' dark brown to even black (but not ackshully charring). When the board reaches a good dark brown to black coloration, remove it from the fire.
With the 2"x6" removed from the fire, scrape the carp from the board an' pitch it back in the water.
Eat the board. It should be delicious by now. (In comparision to what that carp would taste lahk! )

Cedar is the best for this.......or so I've heard.

Swamp Angel · 08-06-12, 12:42 PM

Sage: The way you describe bleeding out a carp is a lot lahk how I have seen folks bleed out gars in Miss'ippi an' Louisiana. It seems to work real good too! It jes' never occurred to me that a body maht need to bleed carp lahk a gar.

RR: Cedar is indeed a delicious plank when seasoned with carp!

tvveedie · 08-06-12, 04:29 PM

Is this where fish sticks originated?

Brotherbear · 08-06-12, 09:23 PM

Be careful there are bears hanging around this fish camp

08-05-12, 08:42 PM	#12
Swamp Angel Native Join Date: Jan 2011 Location: Thutty mahls nawth of 'Lanta up I-85. Posts: 2,158 Blog Entries: 6	Oh now, brother Sage, King Mack is the finest of ALL the Gulf Coast fishes! There are those poor, misguided soul who say it tastes too fishy, but my goodness, it IS a fish! I shall have to try out your carp recipe and see how delicious it proves to be. Thank you ever so much for correcting mah inexperienced carp preparation. __________________ Readin' problems in early math classes are jes' full of folks doin' ridiculous things. Fer 'zample: John has 30 choc'late bars, an' then he eats 23 of 'em. What does he have now? ("Diabetes," should be considered a correct answer in this pertickler instance.)

08-06-12, 07:17 AM	#13
aged_sage Native Join Date: May 2009 Posts: 302	Swamp... I did not say that Kings are not great eating; I simply pointed out that those who complain about them as table fare base their opinions on fish that were already half-rotten by the time the boat hit the dock! These same individuals would never contemplate trying to eat any other kind of half-rotten meat. Again, if properly handled from the moment they are boated, they are darned good eating! We agree. Now we may disagree on the best tasting fish from the Gulf. My two top candidates, in a 'dead-heat tie', are ling (cobia) and dorado (dolphin--and NO, Not Flipper!). Red Snapper are close runner-up. Another way to fix carp is to pressure cook it, after having 'field handling' it as previously described, and then make fish patties. This 'dissolves' the bones, just like in canned salmon and mackeral. It is the skin, the blood inthe tissue, and the red blood-laden red muscle strip inside the abdominal cavity (mud stripe), that are responsible for the fishy taste of carp. Cheers! Last edited by aged_sage; 08-06-12 at 07:30 AM.

08-06-12, 12:42 PM	#15
Swamp Angel Native Join Date: Jan 2011 Location: Thutty mahls nawth of 'Lanta up I-85. Posts: 2,158 Blog Entries: 6	Sage: The way you describe bleeding out a carp is a lot lahk how I have seen folks bleed out gars in Miss'ippi an' Louisiana. It seems to work real good too! It jes' never occurred to me that a body maht need to bleed carp lahk a gar. RR: Cedar is indeed a delicious plank when seasoned with carp! __________________ Readin' problems in early math classes are jes' full of folks doin' ridiculous things. Fer 'zample: John has 30 choc'late bars, an' then he eats 23 of 'em. What does he have now? ("Diabetes," should be considered a correct answer in this pertickler instance.) Last edited by Swamp Angel; 08-06-12 at 12:53 PM.

08-06-12, 04:29 PM	#16
tvveedie Native Join Date: Mar 2012 Location: Martinez, Ga Posts: 497	Is this where fish sticks originated? __________________ What is a soul? It's like electricity - we don't really know what it is, but it's a force that can light a room.

08-06-12, 09:23 PM	#17
Brotherbear Native Join Date: Jan 2010 Location: Woodstock, Ga. Posts: 378	Be careful there are bears hanging around this fish camp __________________ He was wide around the middle an broad across the rump running 90 miles an hour taking 30 feet a jump ain't never been caught ain't never been treed.Some folks say he looks a lot like me!

08-05-12, 06:24 PM	#11
aged_sage Native Join Date: May 2009 Posts: 302	Swamp... Someone has been terribly remiss in your education relative to carp. IF you know what to do with them, they are darned good eating! This method of yours reminds me of the same old adage about King Mackeral from the Gulf, and Prong Horn Antelope. (The same goes for venison as proffered by hunters in the early-mid-part of the last century--keep the dead deer on the front fender of your car for a multi-hour drive in who knows how warm weather, next to a hot auto motor, after not properly handling it in the field, and camp dogs won't eat it!) A King Mackeral hauled around in a 35 gallon galvanized metal garbage can on the aft deck of a fishing boat for hours without benefit of ice, when the air temperature is in the 90's is going to be rotten when the boat finally reaches the dock. If you will hang that carp up by it's tail and cut it's head off as soon as possible after landing it, and bleeding it like a calf or a hog, and the immediately ice it down after it has been gilled and gutted, with a couple more simple steps, one of which you have already noted, before trying to cook it will make as palatable as any freshwater black bass I have ever eaten. Skin it, and, as you say, remove the "mud stripe", as you call it, and then fillet it and cut the fillets into 'finger steaks' and deep fry them. This eliminates most of the small bones that many do not like to encounter, and they 'steaks' can bee quite tasty. All of the above comes courtesy of my German immigrant grandparents! Cheers! PS: Pronghorn Antelope, if PROPERLY handled as soon as it is killed, is the best red meat I have ever eaten---in spite of what West Texas ranchers claim!

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode