Carp
- Thread starter Jughead
- Start date
BeachRunner
New member
Ive only heard bad things about carp flesh...Apparrently it tastes like mud...
Marthin
Sealiner
they make excellent fish cakes. Or rather better than the ones you buy in the shop.
It's a long process tho, involves skinning, steaming, some vinegar and a recipe as long as my arm.
Any other way they taste horrid. I do believe in killing a few of them for barbel bait and to give to the needy, but solely for consumption, rather buy a piece of hake at woolies.
It's a long process tho, involves skinning, steaming, some vinegar and a recipe as long as my arm.
Any other way they taste horrid. I do believe in killing a few of them for barbel bait and to give to the needy, but solely for consumption, rather buy a piece of hake at woolies.
and if you wanna kill carp please kill fish under 4 kilos, rememebr a carp may grow to 3 or four kilos quickly but the fish over 20lbs are old fish and related to koi so you know how slow they grow when they get past a kilo or two, any case the larger ones taste worse than the smaller ones so ggoi em back for other guys to catch 
Le die karp filette uit op jou sny plank bo-op 'n lagie growwe sout en gooi toe onder 'n lagie growwe sout. Sit die plank teen 'n hoek sodat die water afloop. Die sout sal die modder smaak 'uit trek', so 30 - 45min, spoel die growwe sout af. Karp uit damme met groen alg kan 'n bitter smaak he.
Karp is baie ryk en mens kan gewoonlik nie so baie daarvan eet nie. Agter die kiewe is daar ook redelike vet wat mens eerder afsny.
Werk goed in foelie toegedraai met vis speserye, uie, knoffel, en tamatiesous (All Gold).
Jy kan dit ook spesery, krummel/deegie en in diep olie bak soos winkel vis, oppas as die filette te dik is.
Werk ook goed vir vis koekies soos iemand voorgestel het en dis waar, die kleiner karpies is lekkerder.
Die grate is redelik groot maar hulle eet nie so grieflik af soos spare ribs nie, en na die stert toe is kleiner grate.
Pos terug hoe dit gewerk het.
Karp is baie ryk en mens kan gewoonlik nie so baie daarvan eet nie. Agter die kiewe is daar ook redelike vet wat mens eerder afsny.
Werk goed in foelie toegedraai met vis speserye, uie, knoffel, en tamatiesous (All Gold).
Jy kan dit ook spesery, krummel/deegie en in diep olie bak soos winkel vis, oppas as die filette te dik is.
Werk ook goed vir vis koekies soos iemand voorgestel het en dis waar, die kleiner karpies is lekkerder.
Die grate is redelik groot maar hulle eet nie so grieflik af soos spare ribs nie, en na die stert toe is kleiner grate.
Pos terug hoe dit gewerk het.
200ts
Senior Member
Hi. Carp can be very tasty. Sometimes i take home one 2kg or one 3 kg fish, ( i agree with diesel ) relase the big ones. Anyway i start at the head cut till i reach the bone, and fillet down around the stomach. And i do the same on the other side. So now im left with two fillets will little bones. I give to my mom who batters and frys it. Its absolutely tasty. Guys in my office finished a 3kg carp once in 15 mins. they could not believe its carp. I can try and get the steps recipe if you would like in preparing it
I see dishes from carp are very delicious I can make many dishes from carp, such fried carp, steamed carp...but it often takes more time than other dishes to finish
__________________
Java Developer
I can make many dishes from carp, such fried carp, steamed carp...but it often takes more time than other dishes to finish __________________
Java Developer
Jughead wrote:
After searching for days and sifting through all the rubbish people write about this fish online, my good friend Wes and I decided to cook two 2.5 to 3kg fish we had been left with after a recent excursion to a dam in our area.
Wes had cleaned the fish properly in preparation for this as soon as we got home - long before deciding how to cook it. He took out _all_ the guts, removed the head, the fins and main spikes (tough work those) and all the scales, but left on the skin and the tail.
We had the fish frozen for a week before working up the courage to cook them!
Based on all the options and jokes, we found two options for cooking:
1. Deep fry with light corn/mealie-meel coating mixed with spices to taste, or
2. Oven Baking - with egg and crumbs coating or corn/mealie-meel
Apparently the deep frying helps "melt" the smaller bones, but since we did not have the proper pot for that we tried the oven bake. Since we were also suspicious of the "mud" flavour and other misguided comments, we decided to use some "Robinsons' Spiced Fish Crumbs" (or whatever the name) to improve our chances with the flavour.
Wes basically filleted the fish, removing the remaining major bones, and trimming it into small "steaks" (very small if the truth be told - these were not fat fish), and we dipped them into egg (beaten) and then into the fish crumbs in a bowl. To cook them we followed the directions on the spice pack, and it all worked out well. We DID let it cook 15 minutes longer than the instructions though, because of all the warnings we'd read about the"toughness" of the meat, but that proved to be nonsense!
One thing though .. the spices are strong, so make sure you use a LIGHT coating, and you'll be fine with a delicious flavour! Yes, I will admit that there were still dozens of small bones that we missed - some reduced to that which you'd find in a canned sardine for example, but the main meat was still delicious.
This is of course all based on a first encounter by a pair of Carp newbies, so your experience (fish size, age, quality etc.) may vary, but I DEFINITELY think it's worth a try, and if I ever catch a bigger Carp I will be sure to think about one more recipe before I throw it back.
by the way ... the bait used was chicken heart dipped in some sickly sweet syrup under a mealie bomb with some "secret sauce" that our guide would not explain the recipe of
Recent personal experience says: Yes, you can eat it, but it takes a lot of work, and cautious eating because of the many small bones these guys have.
After searching for days and sifting through all the rubbish people write about this fish online, my good friend Wes and I decided to cook two 2.5 to 3kg fish we had been left with after a recent excursion to a dam in our area.
Wes had cleaned the fish properly in preparation for this as soon as we got home - long before deciding how to cook it. He took out _all_ the guts, removed the head, the fins and main spikes (tough work those) and all the scales, but left on the skin and the tail.
We had the fish frozen for a week before working up the courage to cook them!
Based on all the options and jokes, we found two options for cooking:
1. Deep fry with light corn/mealie-meel coating mixed with spices to taste, or
2. Oven Baking - with egg and crumbs coating or corn/mealie-meel
Apparently the deep frying helps "melt" the smaller bones, but since we did not have the proper pot for that we tried the oven bake. Since we were also suspicious of the "mud" flavour and other misguided comments, we decided to use some "Robinsons' Spiced Fish Crumbs" (or whatever the name) to improve our chances with the flavour.
Wes basically filleted the fish, removing the remaining major bones, and trimming it into small "steaks" (very small if the truth be told - these were not fat fish), and we dipped them into egg (beaten) and then into the fish crumbs in a bowl. To cook them we followed the directions on the spice pack, and it all worked out well. We DID let it cook 15 minutes longer than the instructions though, because of all the warnings we'd read about the"toughness" of the meat, but that proved to be nonsense!
One thing though .. the spices are strong, so make sure you use a LIGHT coating, and you'll be fine with a delicious flavour! Yes, I will admit that there were still dozens of small bones that we missed - some reduced to that which you'd find in a canned sardine for example, but the main meat was still delicious.
This is of course all based on a first encounter by a pair of Carp newbies, so your experience (fish size, age, quality etc.) may vary, but I DEFINITELY think it's worth a try, and if I ever catch a bigger Carp I will be sure to think about one more recipe before I throw it back.
by the way ... the bait used was chicken heart dipped in some sickly sweet syrup under a mealie bomb with some "secret sauce" that our guide would not explain the recipe of
Cheetha FS
Sealiner
Can be tasty and i have tried it allot of times.
Once fish is caught clean the stomack and cut the head just before the gill bone.
Then take the fish and freeze it.
When frozen take side cutter "don't cut the fins" Now pull the whole fin with the bone inside flesh out.
On the spinal fin u can make two slices on each side of the fin from head to tail fin.
Now take a sahrp knife and just make the skin lift up at the gill bone enough so that you can take long nose pliers and roll up the skin gently. you will see that the skin peels of the flesh very nicely when frozen and wont damage the flesh!
Now u can cut ur fillets and put it in a nice big bowl. Pour some caurse salt and brown vinagar over fillets and leave over night.
Next morning rinse all the salt and vinagar off with water and then you can deepfrie them in a nice batter! You won't taste the mud and it will be very tasty!
Once fish is caught clean the stomack and cut the head just before the gill bone.
Then take the fish and freeze it.
When frozen take side cutter "don't cut the fins" Now pull the whole fin with the bone inside flesh out.
On the spinal fin u can make two slices on each side of the fin from head to tail fin.
Now take a sahrp knife and just make the skin lift up at the gill bone enough so that you can take long nose pliers and roll up the skin gently. you will see that the skin peels of the flesh very nicely when frozen and wont damage the flesh!
Now u can cut ur fillets and put it in a nice big bowl. Pour some caurse salt and brown vinagar over fillets and leave over night.
Next morning rinse all the salt and vinagar off with water and then you can deepfrie them in a nice batter! You won't taste the mud and it will be very tasty!
braailegend
Senior Member
Hoekom, kan nie aan 'n rede dink hoekom ek die moeite sal doen om 'n karp skoon temaak of te eet, gril ek nou.... miskien eendag as Julius aan bewind is en ek het kla die buurt se tarentale en ha-di-da's geeet.
