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I've gotta ask
JoJoDapyro:
Dave, I have had the same experience with Venison, Duck, Goose, Moose, pretty much you name it, and people will say they hate it and yet eat 2 servings. Channel Catfish is another that you have to fib on what they are eating. I can't say as I blame them, If you want me to try something new, just tell me to eat it. Then tell me what it is after.
Do you have any special details for grilling? Thanks for all the replies.
JW_Halverson:
--- Quote from: JoJoDapyro on July 11, 2014, 08:59:01 am ---Dave, I have had the same experience with Venison, Duck, Goose, Moose, pretty much you name it, and people will say they hate it and yet eat 2 servings. Channel Catfish is another that you have to fib on what they are eating. I can't say as I blame them, If you want me to try something new, just tell me to eat it. Then tell me what it is after.
Do you have any special details for grilling? Thanks for all the replies.
--- End quote ---
I went to a First Nations Game Feed once up in Canada, near The Pas, Manitoba. This was long before Andrew Zimmern was laying down his tag line..."if it looks good, eat it!" It was also long before the US military edict of don't ask don't tell. Those were the two guiding principals I went by and they served me well. Everything was good, most of it was cooked in a manner I had not tried, and I had happy tummy syndrome before it was all finished.
The only thing I really had a clear picture on ingredients was the soup at the end of the line. There was this 6'4" Native that must have weighed all of a hundred twenty pounds and wearing a huge grin on his face as he saw me approach. He swirled the ladle in that big old pot and said with glee, "RAT SOUP!" I stuck out the bowl and said fill'er up! He said again, "RAT SOUP!" I grinned like Dan'l Boone shinin' a possum out of a tree and said, "Gimme some of that!"
Poor feller, I stole his fun. His grin collapsed and he muttered, "Aw, it's only muskrat and cattail roots." Sweeter than cottontail, nowhere near as stringy as jackrabbit, and the earthy starchiness of the cattail roots blended perfectly in the rich broth. Delicious.
Now enough chewing around the bull, make with the recipes, JoJo!
Marc St Louis:
Here is a simple recipe I have used many times.
Sprinkle the fillets with lemon/pepper and grill in butter. Carp has a soft flesh so I find it's best to grill them till they squeal for mercy. They're also full of bones so watch out
I have also put the fillets through a meat grinder and made cakes, you don't have to worry about the bones then. Cook with salt and pepper and serve as a sandwich with your favorite condiment or with veggies and potatoes
JoJoDapyro:
OK, I'm gonna go in the morning and do it. Wish me luck. Photos to follow.
lebhuntfish:
I have eaten them several ways, fried, pressure cooked, grilled and baked. I would say that pressure cooked and made into patties just like you would make salmon patties is my favorite. And if you don't want to cook them, just cut them into about 1" cubes and freeze them. They make awesome bait, one of the biggest flathead acts I ever caught on my jugs was on a carp nugget. He weighed 74lbs! And I know they are awesome to eat.
As far as the carp goes, when you clean them try to cut out the red streak in the filet, it's really fishy tasting. Good luck! Patrick
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