you guys are gonna laugh at me now
- Thread starter deisel
- Start date
Hey Deisel !!!
Congrats on the 2000 Posts bru !!!!!
Got this Recipe on Sealine ! Please let me know how it is, never had a chance to try it.
first off you got to catch the carp!
then fleck the fish open from the beach to the belly NB: don’t go all the way through! so as to open the fish like a book. remove the gills and gutts and rinse off under the tap. don’t remove the scales they must stay on. get a nice piece of pine wood that will accommodate the fishes width and length when open.
soak wood in water for about 2 hrs.
chop up some onions, tomatoes, fresh garlic and mix together make sure its finely chopped.
place the mix on the meat side of the fish and spread evenly then place the well soaked pine board on the meat side of the fish leaving the fish open like a book then flip both over together then taking thumb tacks and pushing them through the skin into the board all around the fish making sure the fish is secured firmly to the board.
make a hot fire and when the flames die and you only got the coals left glowing place the fish skin down on the fire (the reason for the scales staying on) and leave there for 15 or so minutes or until the scales start going dark brown on the edge of burning and going black. take the fish off and remove the thumb tacks taking the fish off the wood.
let cool for a while and toss the fish in the bin and eat the board. now that’s the only way to eat carp LOL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Congrats on the 2000 Posts bru !!!!!
Got this Recipe on Sealine ! Please let me know how it is, never had a chance to try it.
first off you got to catch the carp!
then fleck the fish open from the beach to the belly NB: don’t go all the way through! so as to open the fish like a book. remove the gills and gutts and rinse off under the tap. don’t remove the scales they must stay on. get a nice piece of pine wood that will accommodate the fishes width and length when open.
soak wood in water for about 2 hrs.
chop up some onions, tomatoes, fresh garlic and mix together make sure its finely chopped.
place the mix on the meat side of the fish and spread evenly then place the well soaked pine board on the meat side of the fish leaving the fish open like a book then flip both over together then taking thumb tacks and pushing them through the skin into the board all around the fish making sure the fish is secured firmly to the board.
make a hot fire and when the flames die and you only got the coals left glowing place the fish skin down on the fire (the reason for the scales staying on) and leave there for 15 or so minutes or until the scales start going dark brown on the edge of burning and going black. take the fish off and remove the thumb tacks taking the fish off the wood.
let cool for a while and toss the fish in the bin and eat the board. now that’s the only way to eat carp LOL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
In the UK there is a series called "Tales from River Cottage" or some such that feature the chef Hugh Fearnley-Whittingstall making a living on a small farm. In one episode he cooks a grass carp and the guests love it.. caveat is that he first puts it (alive) in a container with fresh water running through it for a few days to try and remove the mud taste.
In most European countries carp is on the menu big time...the best results are achieved by:
- chopping the fish into cutlets (and they do not skin the fish, hey)[/*]
- cover the cutlets in flour;
[/*] - frying the cutlets in a frying pan with oil;[/*]
I&J!!!??? Not Sh1t or shark??? or sewage farmed product???
Before you chow I&J ask around, or do search on the forum.
There are some subsistence fisherman on sealine that will enlighten you.
But I'm sure that most of us had had knowingly or unknowingly their share of Sh.. intake and will have much more in the future. I know that I had mine...
Ahaaa... and if you consume any veggies in the good RSA you are having more than your regular Sh.. intake, elephant dosage...
Before you chow I&J ask around, or do search on the forum.
There are some subsistence fisherman on sealine that will enlighten you.
But I'm sure that most of us had had knowingly or unknowingly their share of Sh.. intake and will have much more in the future. I know that I had mine...
Ahaaa... and if you consume any veggies in the good RSA you are having more than your regular Sh.. intake, elephant dosage...