Quote:
Originally Posted by thmyorke1
tastes good to me with oil+butter and simple spices, baked right in the oven with foil.
My dad only ever brought home trout so cant compare it to anything else. I might try some tasty raritan river carp. i heard they are a delicacy and there are thousands of them throughout the river.
Im thinking of filleting em. If anyone has further suggestions lmk  |
carp is going to be a difficult fish to fillet. i have caught a few in Europe and they are bony as hell. there may be special techniques for doing it, like people do for pike. you can probably find something through research.
