Main Discussion Area > Cooking Forum
I've gotta ask
JW_Halverson:
The common carp was introduced in North America by settlers as a GAME FISH and for food!
Fred Arnold:
And for years there was a famous restuarant in Omaha called Joe Tesses that served the best fish sandwich you ever set your teeth into. You could either have white or dark fish and you guessed it, Carp.
JW_Halverson:
Oh man, I have heard of those sandwiches. Apparently they were legendary!
Fred Arnold:
JW, located close to and caught fresh daily out of the Missouri River. It's been years since I've been there. A friend of mine told me a few years back that another restuarant in the vicinity served up one just as good if not better. Haven't been there to try it but if I happen to Omaha I'll make it a point to stop in.
tattoo dave:
Well, I've had few...ok maybe a lot of carp filets in my day. Back in college, me and a buddy would eat them on the regular. We would filet them, leave the skin on, and grill like any other grilled fish. From my experience its best to eat the small ones early in the spring when the water is still good and cold. The big ones tend to be kinda mushy, and once the water temps get up there, they all are a little mushy. It's been a long while, but we fed a lot of college kids carp, and every darn one of them loved it. Of course we didn't tell half of them it was carp. Good eatin as far as I'm concerned.
Tattoo Dave
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