5 ways to use common carp

Let’s face it. Unless you’re an outsider, the regular (regular) common carpCyprinus carpioNot really on your radar. You might catch one or two by chance while fishing, well, anything other than carp, but in terms of targeting these malicious fish more often? Yes, not much.

It’s a shame, really, because while, yes, I’d rather fish and then eat fisheye or crappie or bluegill or flat cat, carp are actually pretty cool. For starters, they are everywhere from coast to coast. They are omnivores and can be hunted on both live and artificial baits. In my opinion, they are also brutally handsome. And as far as the fight goes? Pound for pound, the common carp outperforms anything in freshwater—and many saltwater fish.

Carp farming is also a good idea. In many water bodies, reducing carp numbers can help other fish. The method of spawning carp can smother the eggs of the most desirable species. Surprisingly to some, carp can be used for a variety of things, including the following.

First, choose the right fish and clean it the right way

Not every carp you catch will work in every situation below. For cooking, you will need smaller fish (1 to 4 pounds), preferably of cold, clear water. If you are going to eat these fish, you will need to clean them very carefully and almost surgically. Measure to size, leave skin on, and completely remove all red meat and fat from steaks. It tastes disgusting, believe me.

1) Carp can press to get rid of the bones

My wife, Julie, is in the process of teaching me how to squeeze fish and shellfish, and I’ve really enjoyed success with salmon, sturgeon, albacore tuna, and oysters. In terms of processing, carp does not differ from salmon or sturgeon.

To repeat, measure the size of the fish and fillet very carefully, removing all red meat and fat. Pack it into pint or pint canning jars with an inch of headspace left, airtight seal, ready pressure canner, and process at 10lbs for 90 minutes—without moving too far from your devices if something happens. In the spirit of experimentation, you can always throw in a few slices of jalapeño or a tablespoon of minced garlic before sealing the jars for extra flavour.

Canning carp is a good way to cook it for several reasons. First, the carp is bony, and pressure canning dissolves the bones, essentially eliminating the need for sounding, pecking, and working around the inedible. Second, canning extends the shelf life of fish from about four months in the freezer to a year or more in the store.

Carp are fun to catch, and if prepared in the right way, they can also be eaten. Roman Gruchalski via Getty Images

2) salty and smokey carp شرائح

I will never forget the first time my wife and I traveled across the Mississippi River to Wisconsin where we found a little country shop specializing in cheese curds and smoked carp. I smiled to myself, thinking that my wife, a Washington native raised on wild salmon and steelhead, disliked eating smoked fish. “This. is. Fantastic!” She told me after her first bite, and she’s switched to carp ever since.

It is not difficult to smoke carp. But it does take a long time – and the end result is well worth the investment. I start with clean, cut fillets from the small fish mentioned above. Next, I drain the slices, skin down, in a large, deep plastic tub for four to five hours, in a mixture of the following:

  • Quarter liter of cold water
  • Two cups of brown sugar
  • cup of rock salt
  • ½ cup Morton Tender Quick

Then, he goes to Camp Chef basement smoke The smoker, which I already preheated to 180 degrees and pre-smoked with a partial tray of alder chips. I prefer wet smoked fish, so I smoke carp fillets for 240 to 270 minutes at a steady 180 to 190 degrees. Experiments are certainly applicable here, both with a brine recipe – note: jalapeño powder makes good smoked carp – as well as smoking time.

3) Make carp meatballs

To be honest, I wasn’t sure I would like this recipe, but I will admit that it is very good. Using a large spoon, scrape the flesh from the trimmed carp fillets to get rid of the pin bones. (Four nice medium slices make enough.) Next, cut the fish pieces into small cubes.

With chopped carp in a bowl, add finely chopped onion, jalapenos (if you prefer them hot), parsley, minced garlic, salt, freshly ground pepper, a little olive oil, eggs, and ½ cup crushed pretzels. Mix well, and form the mixture into balls approximately the size of a golf ball. Arrange in a shallow steamer or in a steamer basket, and let steam 15 minutes until flakes.

What you do with them next is up to you. I put two or three in a pita pocket, and add onions, lettuce, and spicy ranch sauce to make a sandwich. It’s also good on its own with a little ranch, soy/wasabi, or seasoned mayonnaise on the side. Or you can put four or five carp balls on a skewer, along with cherry tomatoes, chopped peppers, and onions, and cook them on the grill.

Swimming common carp.
Carp can be used as bait for catfish or in the garden as fertilizer. BSIP via Getty Images

4) Use carp to bait catfish

I’ve used common carp, feathered, and other coarse fish in the following bait recipe, and I’ve found that they work incredibly well for summer heat channel cats. I start by sizing and filleting a small 1- to 2-pound carp with the skin on. It is not necessary to trim here, because you will not eat it. Next, I cut each slice into 1- to 2-inch cubes, depending on the size of the bait I wanted.

Then the cubes go into a clean mason jar, along with a healthy spray of liquid scent gel Smell, either shad or garlic. (Catfish are nothing more than swimming sensory organs, so keeping everything you throw at them, including bait, is important.) Close the jar, shake until combined, and store in the “refrigerator.” Shelf life is long. This DIY taste gets better with age.

Read next: The Ultimate Guide to Carp Fishing with Flies

5) Fertilize the garden and feed the chicken with carp

Big carp. Little carp. connecting line. shooting equipment. gig. Or the five-fingered objects at the end of your arms. No matter how you catch them, or how big they are, carp make a great fertilizer for the garden. Bury them 18 to 24 inches deep, letting the roots work their way up to the nutrients, while the decaying fish slowly oozes and seeps all over the soil. container garden? Not a problem; Use a small fish, or half a carcass for each container. Improvise and adjust.

And speaking of carcasses, some of the carp after the fillets go to the chicken. They like to pick them up – however, I’ll pick up the remaining skeletons and dispose of them, so they don’t rot and attract spots.

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