Carp to eat
29 December 2005, 01:04 PM
#2
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I know quite a few places sell them such as oriental places so they would be worth a try.
Never tried it myself as being a carp angler it would be like canibalism !
Good luck
AllanB
Never tried it myself as being a carp angler it would be like canibalism !
Good luck
AllanB
29 December 2005, 01:45 PM
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Borough Market in London on Friday/Saturday could be worth a try.
http://www.boroughmarket.org.uk/aboutus.html
http://www.boroughmarket.org.uk/aboutus.html
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29 December 2005, 01:59 PM
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Hugh Fearnley-Whittingstall cooked a carp once he had to leave the carp in a tank of fresh running water
As carp feed of the bottom of lakes there meat texture is very gritty doing the above cleans the grit out
I fish for carp and would never eat it
Polish people cook carp for xmas
As carp feed of the bottom of lakes there meat texture is very gritty doing the above cleans the grit out
I fish for carp and would never eat it
Polish people cook carp for xmas
29 December 2005, 02:52 PM
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A good recipe for you 
----------------------------------------------------------------------
A Recipe For WHAT????
Listen-up Wal-Mart shoppers. This is the Real Deal. No, I haven't tried this, but I've been assured this is not a joke and actually tastes pretty darned good. My suggestion is you try it on a cheap fish first. If you like it, then you can sacrifice your $30,000 Grand Champion kohaku for next week's Yuppie Brunch.
The Recipe: Part 1
Ingredients
1 medium koi or carp
1 TSP Seasoning Salt
1 TSP Cayenne Pepper
3-6 cups of Peanut Oil
1 deep frying pan (3 inches of depth minimum)
Savannah's Secret Green Sauce (see Part 2, below)
Directions:
Take one medium carp - 1 1/2 to 3 pounds (this recipe works well for bigger fish too - but most people won't have a big enough frying pan). This fish cannot have been medicated before its unnatural demise. Most fish meds are poisons to humans.
Fill the frying pan with peanut oil and heat until a sprinkle of water makes an immediate and violent explosion.
In the meantime, gut and head the fish. It is not necessary to scale the fish. Leave the skin on.
Sprinkle the fish liberally with seasoned salt and cayenne pepper on both sides.
After the oil is hot, submerge the fish completely in the boiling oil until cooked - which happens pretty fast. The meat will flake and the skin will peel when it is done.
Serve hot.
The Recipe: Part 2. Savannah's Secret Sauce
If there is trick to making this recipe really shine, it's the Secret Sauce below.
Ingredient List
1 large green bell pepper
2 medium jalapeno peppers
1 TBSP Sugar
1/3 cup Salad Oil
1/3 cup Vinegar
Directions:
Take one large green bell peper. Cut off the end and remove the seeds. Dice the pepper's meat finely.
Take two jalapenos (more if you like really hot foods). Take off the ends and out the seeds. Dice the peppers' meat finely.
Add one tablespoon sugar, 1/3 cup salad oil, and 1/3 cup vinegar. The mix should cover the pepper meat. If not, make more with the same proportions.
Allow to soak overnight.
Spoon liberally over the cooked fish.
Garnish and serve.
--------------------------------------------------------------------------------
Copyright © 2000 by Roark. All Rights Reserved.
----------------------------------------------------------------------
A Recipe For WHAT????
Listen-up Wal-Mart shoppers. This is the Real Deal. No, I haven't tried this, but I've been assured this is not a joke and actually tastes pretty darned good. My suggestion is you try it on a cheap fish first. If you like it, then you can sacrifice your $30,000 Grand Champion kohaku for next week's Yuppie Brunch.
The Recipe: Part 1
Ingredients
1 medium koi or carp
1 TSP Seasoning Salt
1 TSP Cayenne Pepper
3-6 cups of Peanut Oil
1 deep frying pan (3 inches of depth minimum)
Savannah's Secret Green Sauce (see Part 2, below)
Directions:
Take one medium carp - 1 1/2 to 3 pounds (this recipe works well for bigger fish too - but most people won't have a big enough frying pan). This fish cannot have been medicated before its unnatural demise. Most fish meds are poisons to humans.
Fill the frying pan with peanut oil and heat until a sprinkle of water makes an immediate and violent explosion.
In the meantime, gut and head the fish. It is not necessary to scale the fish. Leave the skin on.
Sprinkle the fish liberally with seasoned salt and cayenne pepper on both sides.
After the oil is hot, submerge the fish completely in the boiling oil until cooked - which happens pretty fast. The meat will flake and the skin will peel when it is done.
Serve hot.
The Recipe: Part 2. Savannah's Secret Sauce
If there is trick to making this recipe really shine, it's the Secret Sauce below.
Ingredient List
1 large green bell pepper
2 medium jalapeno peppers
1 TBSP Sugar
1/3 cup Salad Oil
1/3 cup Vinegar
Directions:
Take one large green bell peper. Cut off the end and remove the seeds. Dice the pepper's meat finely.
Take two jalapenos (more if you like really hot foods). Take off the ends and out the seeds. Dice the peppers' meat finely.
Add one tablespoon sugar, 1/3 cup salad oil, and 1/3 cup vinegar. The mix should cover the pepper meat. If not, make more with the same proportions.
Allow to soak overnight.
Spoon liberally over the cooked fish.
Garnish and serve.
--------------------------------------------------------------------------------
Copyright © 2000 by Roark. All Rights Reserved.
29 December 2005, 05:03 PM
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Originally Posted by David Lock
Well Leslie you defeated the Google ads with this one 
29 December 2005, 05:55 PM
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Carp is THE traditional Christmas Eve meal across much of Eastern Europe - it is a shame Velryba or his Chick don't post so much nowadays as they eat it.
The big ones are roasted in the oven like a turkey!!
Rannoch
The big ones are roasted in the oven like a turkey!!
Rannoch
29 December 2005, 05:58 PM
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Originally Posted by The Rani
Canada goose is supposed to taste revolting too
It tasted fine from what i can remember.
My Dad had Carp once and said it tasted like sawdust!
29 December 2005, 06:06 PM
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Originally Posted by chris's scooby
It tasted fine from what i can remember.
30 December 2005, 01:25 PM
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Thanks to all for the helpful replies.
Yes David Lock I certainly drained Google trying to find somewhere that she can buy one to eat. She knows all the recipes but thanks for that nevertheless Redfive. I will try the suggested places anyway.
I have eaten Pike which tasted good but had too many small bones, and Perch which does taste surprisingly good. I think predatory fish usually do.
I have never had the inclination to eat Carp and would do the same as Carpy if I caught one. Fish can taste very different at different waters. Depends whether they tend to get their noses in the mud and silt looking for food. Even the rainbow trout from Rutland Water taste muddy because all their food is on the bottom of the reservoir.
Les
Yes David Lock I certainly drained Google trying to find somewhere that she can buy one to eat. She knows all the recipes but thanks for that nevertheless Redfive. I will try the suggested places anyway.
I have eaten Pike which tasted good but had too many small bones, and Perch which does taste surprisingly good. I think predatory fish usually do.
I have never had the inclination to eat Carp and would do the same as Carpy if I caught one. Fish can taste very different at different waters. Depends whether they tend to get their noses in the mud and silt looking for food. Even the rainbow trout from Rutland Water taste muddy because all their food is on the bottom of the reservoir.
Les
30 December 2005, 01:59 PM
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The only reason carp are so common in thee UK is that they were originally bred (by monks and royalty) for eating in ye olden days. Carp is very popular in Europe still, in Slovakia a lot of folks have a Carp for their christmas dinner. It's very odd to walk into a Tesco's over there (e.g. in Presov) and see huge tanks of water with carp swimming around in - they net one out and you take it home (live) in a carrier bag and put it in the bath so it's fresh for Xmas day.
I had it there once but it wasn't that great tbh.
I had it there once but it wasn't that great tbh.
30 December 2005, 03:17 PM
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Carp Recipe.
Feeds three people :
Take three bricks and simmer them for 2 hours. Season well and throw in the carp for 30 minutes. Remove the carp and chew on the bricks!
Boom boom!
TBH I haven't ever tried eating them but I imagine they would be pretty boney, maybe some fillets in a sauce if you can get a big specimen?
K.
Take three bricks and simmer them for 2 hours. Season well and throw in the carp for 30 minutes. Remove the carp and chew on the bricks!
Boom boom!
TBH I haven't ever tried eating them but I imagine they would be pretty boney, maybe some fillets in a sauce if you can get a big specimen?
K.
30 December 2005, 04:11 PM
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The Rev. Houghton in his very famous 1879 book "British Fresh-Water Fishes" takes the following line on the quality of carp for eating:
"In quality of flesh, as an article of food, generally speaking, Carp are little estimated; in ordinary ponds, and indeed even in rivers, the flesh has always more or less a muddy flavour; but after a Carp has been kept for some time in small ponds or stews, whose water is supplied by perennial springs of bubbling fountains, the flesh has not the slightest muddy flavour about it; the vegetable growth in such stews affords ample food, and Carp become exceedingly good and very fat. Such Carp are not often to be met with; but let any connoisseur taste specimens of such fish as Mr. Masefield can supply and he will acknowledge that the culinary art as practised and recommended by Izaak Walton is not requisite. The Carp should merely be boiled; a little melted butter and walnut pickle is a better condiment for a fountain-fed Carp than old Izaak's sweet marjoram, thyme, parsley, savory, rosemary, onions, pickled oysters, anchovies, cloves, mace, orange and lemon rinds, and claret wine etc. etc."
Clearly Izaak Walton had strong opinions on how to cook a carp, though the list of ingredients would appear to be beyond the means of most sane and normally adjusted people.
"In quality of flesh, as an article of food, generally speaking, Carp are little estimated; in ordinary ponds, and indeed even in rivers, the flesh has always more or less a muddy flavour; but after a Carp has been kept for some time in small ponds or stews, whose water is supplied by perennial springs of bubbling fountains, the flesh has not the slightest muddy flavour about it; the vegetable growth in such stews affords ample food, and Carp become exceedingly good and very fat. Such Carp are not often to be met with; but let any connoisseur taste specimens of such fish as Mr. Masefield can supply and he will acknowledge that the culinary art as practised and recommended by Izaak Walton is not requisite. The Carp should merely be boiled; a little melted butter and walnut pickle is a better condiment for a fountain-fed Carp than old Izaak's sweet marjoram, thyme, parsley, savory, rosemary, onions, pickled oysters, anchovies, cloves, mace, orange and lemon rinds, and claret wine etc. etc."
Clearly Izaak Walton had strong opinions on how to cook a carp, though the list of ingredients would appear to be beyond the means of most sane and normally adjusted people.
30 December 2005, 05:20 PM
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Originally Posted by hedgehog
The Rev. Houghton in his very famous 1879 book "British Fresh-Water Fishes" takes the following line on the quality of carp for eating:
"In quality of flesh, as an article of food, generally speaking, Carp are little estimated; in ordinary ponds, and indeed even in rivers, the flesh has always more or less a muddy flavour; but after a Carp has been kept for some time in small ponds or stews, whose water is supplied by perennial springs of bubbling fountains, the flesh has not the slightest muddy flavour about it; the vegetable growth in such stews affords ample food, and Carp become exceedingly good and very fat. Such Carp are not often to be met with; but let any connoisseur taste specimens of such fish as Mr. Masefield can supply and he will acknowledge that the culinary art as practised and recommended by Izaak Walton is not requisite. The Carp should merely be boiled; a little melted butter and walnut pickle is a better condiment for a fountain-fed Carp than old Izaak's sweet marjoram, thyme, parsley, savory, rosemary, onions, pickled oysters, anchovies, cloves, mace, orange and lemon rinds, and claret wine etc. etc."
Clearly Izaak Walton had strong opinions on how to cook a carp, though the list of ingredients would appear to be beyond the means of most sane and normally adjusted people.
"In quality of flesh, as an article of food, generally speaking, Carp are little estimated; in ordinary ponds, and indeed even in rivers, the flesh has always more or less a muddy flavour; but after a Carp has been kept for some time in small ponds or stews, whose water is supplied by perennial springs of bubbling fountains, the flesh has not the slightest muddy flavour about it; the vegetable growth in such stews affords ample food, and Carp become exceedingly good and very fat. Such Carp are not often to be met with; but let any connoisseur taste specimens of such fish as Mr. Masefield can supply and he will acknowledge that the culinary art as practised and recommended by Izaak Walton is not requisite. The Carp should merely be boiled; a little melted butter and walnut pickle is a better condiment for a fountain-fed Carp than old Izaak's sweet marjoram, thyme, parsley, savory, rosemary, onions, pickled oysters, anchovies, cloves, mace, orange and lemon rinds, and claret wine etc. etc."
Clearly Izaak Walton had strong opinions on how to cook a carp, though the list of ingredients would appear to be beyond the means of most sane and normally adjusted people.
I'll stick to steak.
K.
30 December 2005, 07:46 PM
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Pressure cook in your favorite vegetable oil.
Goes down bones nd all. Like a giant sardine.
Retains the flavor of the oil and spices and negates the "mud!"
My German descent neighbors still process their carp this way and can it in gallon metal canisters. They have several taste/variety recipes.
I found it a compatible canned fish. Very large flakes of flesh.
Goes down bones nd all. Like a giant sardine.
Retains the flavor of the oil and spices and negates the "mud!"
My German descent neighbors still process their carp this way and can it in gallon metal canisters. They have several taste/variety recipes.
I found it a compatible canned fish. Very large flakes of flesh.
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