Most people know that Carp are the scourge of inland streams especially on Qld...they are so bad that if you catch one you are not allowed to kill it and throw the carcass back in, you must bury it. We even have a group up here called "Carpbusters".
However, I am told that apparently in foreign countries with their strange ways, Carp are considered a delicacy....imagine, eating goldfish??? This is true....they actually eat goldfish which are Carp more or less.
So who posseses this secret knowledge...has anyone lived to tell the tale on how to cook this scourge of our inland streams. Please share this knowledge.
Thanks Sheba - I was rather hoping for some GN methods with comments....the sort of thing you get around the campfire and not the gloss that sometimes goes with freely available receipes like when they cook something on a TV show and it's always perfect and never yuk. I've never seen carp for sale in a fish shop and I've never met anyone who has actually eaten one but there must be a GN who is familiar with this. Thanks for the link. Regards Denis
Gerty Dancer said
04:11 PM May 1, 2013
Hi Hako, I've eaten carp, its pretty terrible as there are zillions of tiny bones in it, and it tastes muddy.
Best way is to cook it in large pieces (steam or poach in water), then flake it getting out the bones and add a curry sauce or make some nice spicy fish-cakes.
And yes, carp is another of those critters that was introduced from Europe, as the poor misguided first settlers didn't realise how beautiful the native fish in Australia are, and they thought they'd need "food fish"!
valnrob said
01:03 AM May 2, 2013
We had carp prepared by some Hungarian folk we met. They cleaned it immediately and cut it into cutlets. They rubbed the skin with a mixture of four, some chicken vegeta stock, salt and pepper. Then they deep fried the cutlets very slowly in olive oil. Fry until crisp. Eat while hot. It was very tasy. Had bones near the backbone but along the ribs was lots of boneless meat. If we catch some carp one day might give it a go cooking it myself.
See what you think
Cheers
Happywanderer said
01:42 AM May 2, 2013
We ate carp the first summer at Greens Lake. The guys cooked it in aluminium foil in the open fire. We all had a taste, wasn't too bad.
hako said
05:25 AM May 2, 2013
Thanks for all the replies....looks like it might need to be prepared and cooked specifically to mask the muddy taste. Maybe the muddy taste is stronger in fish caught from different streams?. First time I try it I want to give it the best chance of impressing me so I reckon I'll try what ValnRob suggest. Maybe if you smoke cooked the carp it would also be good. Thanks again.
Denis
SnowT said
05:37 AM Nov 13, 2013
Sorry to bump this topic but I just have to..
Hiya here is my Carp recipe..
Catch your carp, put it in a large container filled with water....
- change the water on a constant flow if you can.. the Carp will **** out all the mud it has consumed and this process should clean the carp out of the muddy taste..
to cook it.. a nice fire in the Sand..[fire pit]
- gut and clean the fish.. give it a basic scaling..
- Place Lemon's and Crushed Garlic cloves in the cavity..
- Wrap the Fish in well in foil then Bury it in the fire pit and bury with sand. and let it cook for 1-1.1/2hr's depending on size..
dig it out of the fire and unwrap it and peel the skin back and eat it off the bone's..
Juergen
jules47 said
05:16 AM Nov 14, 2013
The carp down here at Greens Lake in Victoria don't see to have a muddy taste - the method used here is to top and tail it, gut it, rinse thoroughly, stuff with tomato, onion and garlic - wrap in foil - put in the fire - or has been done in a Cobb Cooker - again wrapped in foil - tasty!!! Falls off the bones!
antigoon said
09:44 AM Nov 14, 2013
Basic tip is avoid the dark meat. And if you don't like bones in your fish then this video from the Lachlan CMA should help ... www.youtube.com/watch
Diggings said
10:14 AM Jan 6, 2014
My old dad said to put a large rock in with Carp and boil until the rock is soft and then should be ok.
Dave
peripatetic said
08:26 PM Aug 27, 2016
Hi all.
The Lachlan Catchment Management Authority have released a "How to Prepare and Cook Carp booklet.
Found at w.w.w.lachlan.cma.nsw.gov.au
I believe there is also a video on Youtube on the subject.
Good luck with your experimentations.
Best regards.
GerryP said
08:46 PM Aug 27, 2016
My dad was born in Europe where they caught and ate carp regularly. As suggested earlier, he too used to keep them alive in fresh water for a while before preparing them.
Not sure on his cooking methods, but he did seem to be able to remove most of the small bones when he filleted them.
He also used to pickle them. This softened any remaining bones. Pickled carp was actually delicious (if you like pickled fish).
dorian said
07:17 AM Aug 28, 2016
hako wrote:
Most people know that Carp are the scourge of inland streams especially on Qld...they are so bad that if you catch one you are not allowed to kill it and throw the carcass back in, you must bury it.
AIUI, the authorities are getting ready to kill off the carp population with a herpes virus. I'm not sure that I would want to eat these fish if and when this happens. The other thing is that some opponents of this kill are questioning the damage that millions of dead carp will do to the ecology of the waterways. Therefore it comes as a surprise that throwing a dead carp back into the water is illegal. I'm getting mixed messages here ...
Most people know that Carp are the scourge of inland streams especially on Qld...they are so bad that if you catch one you are not allowed to kill it and throw the carcass back in, you must bury it. We even have a group up here called "Carpbusters".
However, I am told that apparently in foreign countries with their strange ways, Carp are considered a delicacy....imagine, eating goldfish??? This is true....they actually eat goldfish which are Carp more or less.
So who posseses this secret knowledge...has anyone lived to tell the tale on how to cook this scourge of our inland streams. Please share this knowledge.
Thank You
Denis
Google is a wonderful thing.
http://www.google.com.au/#hl=en&gs_rn=11&gs_ri=psy-ab&cp=12&gs_id=11&xhr=t&q=carp+recipes&es_nrs=true&pf=p&output=search&sclient=psy-ab&rlz=1W1ADFA_en&oq=Carp+Recipes&gs_l=&pbx=1&bav
Cheers,
Sheba.
I've never seen carp for sale in a fish shop and I've never met anyone who has actually eaten one but there must be a GN who is familiar with this.
Thanks for the link.
Regards
Denis
Best way is to cook it in large pieces (steam or poach in water), then flake it getting out the bones and add a curry sauce or make some nice spicy fish-cakes.
And yes, carp is another of those critters that was introduced from Europe, as the poor misguided first settlers didn't realise how beautiful the native fish in Australia are, and they thought they'd need "food fish"!
If we catch some carp one day might give it a go cooking it myself.
See what you think
Cheers
First time I try it I want to give it the best chance of impressing me so I reckon I'll try what ValnRob suggest. Maybe if you smoke cooked the carp it would also be good.
Thanks again.
Denis
Hiya here is my Carp recipe..
Catch your carp, put it in a large container filled with water....
- change the water on a constant flow if you can.. the Carp will **** out all the mud it has consumed and this process should clean the carp out of the muddy taste..
to cook it.. a nice fire in the Sand..[fire pit]
- gut and clean the fish.. give it a basic scaling..
- Place Lemon's and Crushed Garlic cloves in the cavity..
- Wrap the Fish in well in foil then Bury it in the fire pit and bury with sand. and let it cook for 1-1.1/2hr's depending on size..
dig it out of the fire and unwrap it and peel the skin back and eat it off the bone's..
Juergen
Dave
Hi all.
The Lachlan Catchment Management Authority have released a "How to Prepare and Cook Carp booklet.
Found at w.w.w.lachlan.cma.nsw.gov.au
I believe there is also a video on Youtube on the subject.
Good luck with your experimentations.
Best regards.
My dad was born in Europe where they caught and ate carp regularly. As suggested earlier, he too used to keep them alive in fresh water for a while before preparing them.
Not sure on his cooking methods, but he did seem to be able to remove most of the small bones when he filleted them.
He also used to pickle them. This softened any remaining bones. Pickled carp was actually delicious (if you like pickled fish).
AIUI, the authorities are getting ready to kill off the carp population with a herpes virus. I'm not sure that I would want to eat these fish if and when this happens. The other thing is that some opponents of this kill are questioning the damage that millions of dead carp will do to the ecology of the waterways. Therefore it comes as a surprise that throwing a dead carp back into the water is illegal. I'm getting mixed messages here ...