Bake your carp/ keeping carp guidelines
 

Well I tried carp today and it was delicious. First, Im going to give guidelines on what you can keep and what you shouldn't.

First: You can keep your carp if it's from fairly unpolluted, non stagnant water
Second: You can keep your carp if it doesn't smell horrendous
Third: You can keep your carp if it doesn't appear to be diseased

(Note: I have yet to eat a carp that is over 7lbs. so I wouldn't keep a giant, preferably a small one. Will keep you posted if there is a cutoff point as far as taste goes)
Now here's the recipe:

Preheat your oven to 350 degrees. In 2 pans, place a pound of carp fillets each. Pour stewed tomatoes over them and some onion slices/rings. Then put on seasonings of choice(I did it with Adobe and oregano). Put in oven for 20-25 minutes or until fillets flake with a fork. Enjoy

When eating, be careful of the bones. However, the taste of the meat makes picking through them worth it.

Re: Bake your carp/ keeping carp guidelines
 

FILL UP YOUR BATH TUB AND THROW HIM IN IT,LET IT FLUSH OUT ALL THE MUCK,THEN EAT HIM..ENJOY:eek: :eek: :eek: ...

Re: Bake your carp/ keeping carp guidelines
 

Believe it or not , my long deceased grandfather used to do that. He would throw them in a bath tub and let them swim around. He would then take them out after the water turned black.:eek: . Still wouldn't eat carp; near nuclear power plants or from somewhere very polluted which is where he used to fish for them.