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Thread: little sunday lunch
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06-26-2012, 02:32 AM #1
little sunday lunch
bring on all them YUCKS!
its more for me you non believers.
all i needed was a drop of tobaso and this plate was gone. no help. just me.
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06-26-2012, 03:31 AM #2
Well atleast your doing your part on getting rid of them one way or another lol KEEP UP THE GOOD WORK
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06-26-2012, 03:44 AM #3
if more folks would just try it wouldnt take long and they be on the endagered species list lol. is good. another way to easily eat it is cut fillets like the red lines below. after its fried break it in two at the center (lateral line) the blue line, the row of y bones will pop out of 1 side of it. pull out. then enjoy the boneless meat. its like giant bluegill fillets.
DO NOT SCORE it like some reg carp species. the y bones are heavy. they will NOT cook out by frying or baking like some almost fry into crispy edibles. these will not. either they must be filled out by special means like a pike or removed after cooking. i learned that righ away. all the scoring did was make smaller pieces. but this fish is worth the work IMO. we went for a few last fall after the rumors i heard about it being good table fair. and now im ready to fill a boat and fillet all night.
folks wish they were gone. try it. you'll be the next one helping out the rivers by eating them. they are not real carp. they plankton feed on the surface. they dont bottom feed like common carp. which means they are not full of toxins like common carp. do the research. its true.
http://www.freep.com/article/2011072...d-who-will-eat
Chef Philippe Parola of Baton Rouge, Louisiana, prepares to cook a silver carp, one of the four Asian carp species in the United States. The fish is mild in taste, low in fat, high in protein, and contains virtually no mercury because it filters plankton. Asian carp do contain lots of bones, however. Chef Philippe wants to create a mass market for healthy, frozen fish sticks marketed as Silverfin. He believes that the best way to dramatically reduce Asian carp populations is through commercial harvest. BRIAN KAUFMAN/Detroit Free Press




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