Smoked Carp

[pmtiny]

Just curious, but has anybody out their had good or bad experiences with smoking carp????

[Salmonsmoker]

Pmtiny,

Carp can make good smoked fish if it is well trimmed - get rid of all belly fat and the dark meat under the skin. It is better when cought in the spring - before the water gets warm.

[ERGOMAN]

Made a nice honey glaze for my first carp smokeing experiance several years ago--it looked so good when it was done and tasted very very bad. Didn't trim it, just cut a few steaks, and caught it out of questionable waters. I wont do it again although some people say it can taste great.

[Robert W. McCoy Jr]

Man if your gonna go through all that trouble smoke something good.

Whew your brave eating a carp from these waters:eek:

[trout]

back in 80 I work at Lakeside Enterprises.
A guy named Jerry used to smoke carp and they were darn good!
He used a brine and honey glaze.

[Robert W. McCoy Jr]

But they were from arkansas.
I guess if the fish was caught up north or something maybe but I wouldn't eat it down here.

[Salmonsmoker]

Most of the bad experiences that people have with carp is due to the cleaning process used. It has to be well trimmed. Also, spring and early summer cought carp are better than late summer and fall cought carp.

When I was in Tiwan (R&R from Viet Nam) carp was considered a delicacy and was served in most restaurants - also made an excellent meal. It was also well trimmed.

[andy capp]

Thats just sick