5 ways to use ordinary carp

Let’s accept it. If you are not from abroad, ordinary carp, ordinary, ordinary (ordinary, ordinary (Cyprinus Carpiio) is not really on your radar. You can catch one or two by chance while fishing, well, anything other than carp, but in terms of targeting these badly-musicized fish? Yes, not so much.

And it’s a shame, really, because, while, yes, I would better fish and then eat a wall cat, mushrooms, blouse or flat cats, carp are actually very delightful. For starters, they are everywhere from coast to coast. They are ubiquitous and can be caught in both live and artificial baits. In my opinion, they are also brutally handsome. And as for the war? Pounds per pound, common carp is best for everything in freshwater – and lots of saltwater fish.

Keeping Carp is also a good idea. In many water bodies, lowering the carp population can help other fish. The way carp calving can kill the eggs of the most desirable species. And, surprisingly for some, carp can be used for a wide variety of things, including the following.

First, select the right fish and clean it properly

Not every carp you catch will work in every situation below. For culinary purposes, you will want smaller fish (1-4 pounds), preferably from cold, clean water. If you are going to eat these fish, you will want to clean them very carefully, almost surgically. Leave them on the scale, leave the skin and remove absolutely every piece of red meat and fat from the fillet. It tastes bad, believe me.

1) Pressure-Can Carp to get rid of bones

My wife, Julie, is teaching me how to put pressure on fish and shellfish, and I have already enjoyed success with salmon, lime, albacore tuna and razor-sharp mollusks. Carp is no different in terms of processing than salmon or sturgeon.

To repeat, shred and fillet your fish very carefully, removing all red meat and fat. Pack it in half-liter or half-drink cans, leaving an inch of space, close comfortably, prepare pressure cans and process at 10 pounds in 90 minutes — without moving too far away from your appliance if something goes wrong. In the spirit of experimentation, you can always add a few slices of jalapeno or a tablespoon of minced garlic before closing the jars for a little extra flavor.

Canning carp is a good way to cook them for several reasons. One, carp is bony, and pressure conservation disperses the bones, essentially eliminating the need to investigate and fight and work around injections. Second, Canning extends the shelf life of the fish from approximately four months in the refrigerator to one year, or more, in the pantry.

Portrait of a man holding a carp while kneeling with a container in Lakeshore
Carp are fun to catch, and, if prepared properly, they can also be eaten. Romain Gruchalski through Getty Images

2) Carp fillet with brine and smoke

I will never forget the first time my wife and I drove across Mississippi to Wisconsin, where we found a small peasant shop specializing in cottage cheese and smoked carp. I smiled to myself, thinking my wife, a Washington native growing wild salmon and steel head, would not like to eat smoked fish. “This. Is. Excellent! ” She told me after her first bite, and she has been a carp backer ever since.

It is not difficult to smoke carp. But it’s a time-consuming endeavor — with the end result worth the investment. I start with fillets cleaned and cut from the smaller fish mentioned above. Next, I rub the fillets, skin down, in a large deep plastic tub for four to five hours, in the following mixture:

  • A liter of cold water
  • Two cups of brown sugar
  • A cup of rock salt
  • Half a cup of Morton Tender Quick

Then, he goes to the camp chief Smoke smoker, which I preheated to 180 degrees and pre-smoked with a partial tray of alder chips. I prefer a moist smoked fish, so smoke the mouse fillets for 240 to 270 minutes at a steady 180 to 190 degrees. Experimentation is definitely applicable here, as with the brine-note recipe: jalapeno powder creates a good smoked carp — as well as smoking time.

3) Make it carp

To be honest, I was not sure I would like this recipe but I will admit it is very good. Using a tablespoon, scratch the meat from a cut carp fillet to get rid of the bones of the pins. (Four fine medium-sized fillets are sufficient.) Next, finely chop the fish pieces.

With carp cut into cubes in a bowl, add minced onions, jalapenos (if you like hot), parsley, minced garlic, salt, newly ground pepper, an olive oil, an egg and a cup of salt crushed. . Mix well and form mixing on balls approximately the size of a golf ball. Place on a shallow steamer or steamer and simmer for 15 minutes until golden brown.

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

Ordinary carp swimming.
Karpa can be used as bait for catfish, or in the garden as fertilizer. BSIP via Getty Images

4) Use carp for catfish bait

I used common carp, mushrooms and other tough fish for the following bait recipe and found that it works extremely well for summer heat channel cats. I start by scaling and stuffing a small carp 1- to 2 pounds with the skin. No reduction is needed here as you will not eat it. Next, I cut each fillet into 1 to 2 inch cubes, depending on the size of my bait.

The cubes are then placed in a clean Mason jar, along with a healthy strip of smelly liquid jelly flavor, whether shade or garlic. (Musa is nothing but swimming of the sensory organs, so it is important to keep everything you throw, including your bait.) Close the jar, shake to mix and store in the refrigerator. The shelf life is long. This DIY cut actually gets better with age.

Read more: The ultimate guide to flying for carp fishing

5) Fertilize the garden and feed the chickens with carp

Great carp. Small carp. The striking line. Archery equipment. Concert. Or things with five fingers on the bottom of your arms. No matter how you catch them, or how big they are, carp make a fantastic fertilizer for the garden. Bury them 18 to 24 inches deep and let the roots go down to the nutrients while the slowly rotting fish liquefy and drain all over the ground. Container garden? No problem; use small fish, or half carcasses for containers. Improvise and adjust.

And speaking of carcasses, some of our carp after stuffing go to our chickens. They like to opt in ‘however, I will pick up the remaining skeletons and dispose of them so they do not rot and attract varmints.

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