Smoking Carp

Discussion in 'Carp Fishing' started by waterwalker, Mar 16, 2006.

  1. waterwalker

    waterwalker New Member

    Messages:
    604
    State:
    Louisville Ohio
    Just wondering if anyone has tried to smoke carp fillets...I usually release
    the ones I catch. I have eaten carp but it seems a bit strong...maybe it
    can be smoked like salmon. Let me know your thoughts and a brine recipes
    if you have any.
     
  2. BullDaddy

    BullDaddy New Member

    Messages:
    905
    State:
    Bossier City, La.
    I have never smoked a carp (or any other fish for that matter) before. I have tried on several occasions but I can never keep them lit.:rolleyes:
     

  3. cook

    cook New Member

    Messages:
    1,494
    State:
    Plattsburg,Mo.(near K.C.)
    Also,make sure to remove all the bones or they will poke thru the paper! :)
     
  4. Desperado

    Desperado Active Member

    Messages:
    1,252
    State:
    Pataskala, Ohio
    Name:
    Clarence
    I have fillet them for some people when I got a bunch of them bowfishing. What part of Ohio are you in?
     
  5. waterwalker

    waterwalker New Member

    Messages:
    604
    State:
    Louisville Ohio
    I live in the Louisville area, N E Ohio.
     
  6. catmanofohio

    catmanofohio New Member

    Messages:
    639
    State:
    Aberdeen (Southern Ohio)
    U better watch out for that mudvaine...(how ever spelt). I hear thats why most dont eat them is because all the bones and the mud in them.. mud makes them taste like.. well mud.. lol post results :)
     
  7. Hannibal Mike

    Hannibal Mike New Member

    Messages:
    1,454
    State:
    Hannibal, MO
    I haven't yet, but plan to experiment this spring. We catch a ton of big asians on the missi (20 -45lbs) and the meat is good. This spring I hope to work on marinades and smoking time for these. I had a friend years ago who was great at smoking carp. He left the meat moist (not cardboard dry) and the marinade made the meat delicious. We ate it on crackers in small portions to avoid bones. Some people also pressure cook the meat to can it with liquid smoke as this softens the bones and gives it a salmon like taste. Another local smokes carp with a salt rub, but I think that his is too dry for my taste. Any thoughts on marinades: soy sauce, ginger, brown sugar, etc? Hannibal Mike