Carp are very common in almost every body of water where I live, and absolutely no one eats them. Therefore, no one knows how to prepare them even if they did. It seems a shame. Any help with this?
How to prepare carp?
- Thread starter David LaFerney
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If you're in the UK I highly doubt you'll be allowed to eat them. They'll have been stocked fish paid for by fishing licences and permits.
From what I've heard they don't taste very nice but they do eat them in several places.
Plenty on Google about it:
http://www.theguardian.com/uk/2008/jan/07/ruralaffairs.lifeandhealth
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From what I've heard they don't taste very nice but they do eat them in several places.
Plenty on Google about it:
http://www.theguardian.com/uk/2008/jan/07/ruralaffairs.lifeandhealth
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They can taste quite muddy it is better to purge them for a while in fresh free flowing water this should clean them out.
Carp are eaten quite a lot in France and I found this recipe in the late great Keith Floyd's "Floyd on France"
Serves 8
5lb Carp, gutted scaled and cut into chunks
5oz lean bacon, cut small
5 cloves garlic, chopped
1 onion, chopped
1 bouquet garni
salt and pepper to taste
1½ pints red wine
3½ oz butter, softened
1 tbsp flour
Put all but last two into a pan and boil for 20 minutes, reduce heat and make a beurre manie with the last two. Add bit by bit to the stew, stir well to thicken sauce. Cook for another 30 minutes then serve with garlic croutons.
I think the amount of garlic is to cover the muddy taste often associated with freshwater fish although not all fish suffer from that, depends on source I think.
I saw a programme with Rick Stein in Shanghai where he was served a type of carp that was just grilled on an open fire with slices of ginger and herbs
Rob
Serves 8
5lb Carp, gutted scaled and cut into chunks
5oz lean bacon, cut small
5 cloves garlic, chopped
1 onion, chopped
1 bouquet garni
salt and pepper to taste
1½ pints red wine
3½ oz butter, softened
1 tbsp flour
Put all but last two into a pan and boil for 20 minutes, reduce heat and make a beurre manie with the last two. Add bit by bit to the stew, stir well to thicken sauce. Cook for another 30 minutes then serve with garlic croutons.
I think the amount of garlic is to cover the muddy taste often associated with freshwater fish although not all fish suffer from that, depends on source I think.
I saw a programme with Rick Stein in Shanghai where he was served a type of carp that was just grilled on an open fire with slices of ginger and herbs
Rob
Hugh fernelly whittingstall purged his in clean fresh water before he cooked his, said it cleansed the muddy taste. Bit like polishing a turd if you ask me
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Pretty simple to prepare. Clean and scale, then coat in a heavy layer of bovine manure. Bake for 1 hour, 30 minutes at 350F. Remove and break open. Throw away the fish and eat the manure. This recipe is also good for snowshoe hare.
are you talking about the wild form or domesticated forms?!
I've eaten both and while I would not describe them as the best fish I've eaten I found them o.k.- they can taste muddy if they live in muddy water, though, so purging them might be necessary... .I either cooked them on the campfire or hotsmoked them
in some places they have been farmed for centuries and I'd rather eat carp then snails, abalones etc.
or stuff from mc Donalds.
I've eaten both and while I would not describe them as the best fish I've eaten I found them o.k.- they can taste muddy if they live in muddy water, though, so purging them might be necessary... .I either cooked them on the campfire or hotsmoked them
in some places they have been farmed for centuries and I'd rather eat carp then snails, abalones etc.
or stuff from mc Donalds.Your cooking your abs for too long lad
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I wouldn't eat them raw either... snails, abalones etc. have the same effect on me like snakes on Indiana Jones: I freak out when I see them.....(snakes on the other hand are fascinating! and taste good....)
For best taste, carp needs to be purged for a couple of days in flowing water.
To prepare it is simple, just clean it and cook it like you would with any other fish.
My favourite is breaded and fried. Carp soup is also nice.
Carp is a traditional X-mas food in several Central European countries ( Austria, Czech Rep, Poland)
To prepare it is simple, just clean it and cook it like you would with any other fish.
My favourite is breaded and fried. Carp soup is also nice.
Carp is a traditional X-mas food in several Central European countries ( Austria, Czech Rep, Poland)
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