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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. |
#2
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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 ...
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VINNY.C KARMA KIDD |
#3
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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. . Still wouldn't eat carp; near nuclear power plants or from somewhere very polluted which is where he used to fish for them.
Last edited by AJFISH13; 06-15-2010 at 09:19 PM.. |
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