Wayne SW/MO Posted January 23, 2012 Posted January 23, 2012 Another option is to cut them into chunks and smoke them for about 20-30 and then can them. Use them like tuna and salmon. Today's release is tomorrows gift to another fisherman.
Feathers and Fins Posted January 23, 2012 Posted January 23, 2012 excellent eating several of the above ways...also great eating in patty form... pattys can be made for burgers, tacos or just by themself. the flavor reminds me of bufflo but more like fresh flounder. https://www.facebook.com/pages/Beaver-Lake-Arkansas-Fishing-Report/745541178798856
strangercreek Posted January 25, 2012 Posted January 25, 2012 I am going to drop by this place next time I am in Omaha (next trip to the Henry Doorly Zoo, which is an awesome place by the way, with lots of new stuff this spring). This restaurant was on Diner Drive ins and Dives, a restaurant that is famous for Carp, check out this youtube clip from the show. I have landed a few, but never eaten one. http://www.youtube.com/watch?v=2bFCbifraN0
mic Posted January 25, 2012 Posted January 25, 2012 Just goes to prove that most good ole' boys will eat a belt... if you fry it right.
oneshot Posted January 25, 2012 Posted January 25, 2012 Yelp Carp are good to eat,just don't see them in the Store use to but not now days so you have to catch them but they are fun. oneshot
watermen Posted January 29, 2012 Posted January 29, 2012 There is a sizeable commercial fishery for carp and buffalo that still goes on in southern Minn and WI. The guy I know that does it seines them in fall or through the ice and live trucks them to New York. The carp go for 60-80 cents a pound and the buffalo for more than a buck. There are several million pounds sold commercially between these two states. I know that the hacidics still make gafiltafish out of them, but somebody must think they're good eating.
David Unnerstall Posted January 31, 2012 Posted January 31, 2012 I was always told you need to get some of that dark river mud and cook the carp in that. Cook it for 45 minutes in a 350 degree oven. When it is done flake off the dried mud from the carp. Throw the carp away and eat the mud.
Wayne SW/MO Posted February 1, 2012 Posted February 1, 2012 There used to be a thriving fishing business on the western Missouri and carp was a big part of it. It died off quite a bit when they shut down a lot of it making sorting unprofitable. A carp 10# or bigger has bones that are a managable size. Today's release is tomorrows gift to another fisherman.
oneshot Posted March 27, 2012 Posted March 27, 2012 I am going to drop by this place next time I am in Omaha (next trip to the Henry Doorly Zoo, which is an awesome place by the way, with lots of new stuff this spring). This restaurant was on Diner Drive ins and Dives, a restaurant that is famous for Carp, check out this youtube clip from the show. I have landed a few, but never eaten one. http://www.youtube.com/watch?v=2bFCbifraN0 Ok the other day caught one,fillet it,cut all the Dark Red meat off,scored it Skin side in,Salt,Pepper and Corn Meal,Deep Fried it very Hot.My wife is one that will not put up with Bones or Bad Taste,she said she wants more for the Freezer. Me I just had most my Teeth Pulled have always dealt with Bones,chewing,I had to Gum it,No trouble with Bones. Love fishing for Carp and Buffalo.So I'm going to be taking care of alot more you Guys won't. oneshot
brother dave Posted March 27, 2012 Posted March 27, 2012 Carp one of the many tasty critters to eat that aren't on the main stream menu. Pretty sure I'll never go hungry I shop at the outdoor grocery store
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