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The carp are in!

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PEARL DRUMS:
Its hard to believe until you see it Mike. The numbers are astonishing. They will spawn and multiply in a mud puddle, and do.

TRACY:
Great shooting DQ!Brings back fond memories here. My grandpa was like Bevan and would clean/smoke/fry carp in the spring when water was colder. Spent many weekends night and day shooting carp, gar, and buffalo in competitions. Looks like a great duck hunting area as well


Tracy

crooketarrow:
   Thats SWETTTTTTTTTTTTTTTTTTT

Prarie Bowyer:
Our local waters usualy get a nice spring flood.  then we get tons of carp.  They are awesome to eat.  I smoke them if they are common or our favorite buffalo carp.

Honestly the common are only good early in the season or in a clear water spring type place.  Localy they are full of red meat which will have any impurities in concentration.  I plant them under tomatoes and squash (talk about bonkers).

Buffalo is a different story.  I smoke them after brining them in salt water and brown sugar with herbs solution over night.  AMAZING!  Asian carp are almost like cod in texture only a bit more steaky.  We love it grilled.  Silver carp smoked are like mild mackeral.  They are high in the oils that make mackeral so healthy but are a fresh water fish.  Not only are they good eating but they are good for you.

There is a guy that put togeather a video serries on cooking buffalo carp.  He grinds the fillet and makes a ball which he fries.  It can be pickeled also. 

The LA DNR did a video serries on boning out and cooking the asian carps.  I don't do all that.  I just grill the fillet bone in and then flake the meat and the bones come right out.

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