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The carp are in!
jeffhalfrack:
Nice Job!!!! Hey bevan can you exlain?? JeffW
Bevan R.:
--- Quote from: jeffhalfrack on May 24, 2012, 06:13:56 pm --- Nice Job!!!! Hey bevan can you exlain?? JeffW
--- End quote ---
Sure.
We skin then fillet the meat off the main skeleton. Then soak in a mild salt water for about 24 hours. Change the water 3 or 4 times. This will leach all the blood from the meat.
Then it depends on how we want to use it. I have cut it up in chunks and canned it. (90 min @ 15lbs) and then use it like canned salmon. (I have had people that did not know they were eating wild carp tell me it was the best salmon patties they had ever eaten). I have also smoked the fillets then put them in the pressure cooker on a shelf above the water and pressured them for 30 min @ 15 lbs. The pressure is what takes care of the little bones.
As an aside note, many people do not know that carp were introduced into this country as a food fish.
PEARL DRUMS:
Darryl my buddies shot #2500 worth in two days and finished, I believe, 5th out of several hundred teams. It was last weekend on the bay. I think the winners were pushing 8-10,000#'s.
You still aint selling me Mr Richards! They will make tomatoe plants go bonkers, same with rose bushes. Maybe we never learned to eat them here because we have perch, walleye, whitefish, salmon, trout and panfish galore.
DQ:
There are pods of carp (a big female followed by several males) rolling in the shallows all day long. I understand that the annual tournament removed about 180,000 pounds of unwanted, rough fish from the bay this year. I actually placed fourth in that tournament ...back in the day. LOL
mikekeswick:
Good shooting!
Here in England if you did that you would be strung up!! People go mad fishing for them and even give the big ones names......I understand the situation you have though. The were also introduced here for food by monks a long time ago.
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