I know
(I think!!) that the Chinese steam them with ginger
.the Chinese word for carp
is LI, which also translates to profit which is one of the reasons it is
eaten on New Years
.perhaps it usually tastes like crap but who
knows??
Here
it is illegal to return to the water.
Try allrecipes.com for some
recipes.
Good
Luck
-----Original
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From:
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Sent: Friday, 27 January 2006 11:27
AM
To:
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Subject:
[VFB] Canned carp
Folks: The
other day, I was reading an interesting article about carp in the Mother Earth
News, in an issue from the 1970's I think.. Anyway, around here, like many
places, Carp is considered a trash fish. I have eaten it before, and it
was real bony and fishy tasting. But this article told how to "hunt" carp (By
shooting them with a bow and arrow with a rope attached to it to retrieve the
fish). I catch them off redworms Myself or, canned whole kernel corn, since
Carp are mainly vegetarians, feeding on plants, algae etc..But now I'll be fly
fishing for them. It said they taste just like canned tuna... You soak them in
brine all night,(one half pound of salt per gallon of water) wipe them
dry, fill pints to within one inch head space. Pressure at 10 pounds for 90
minutes, or 15 pounds for 80 minutes.. Then it had some "pickled carp" canning
recipes (kah kah LOL)... But, has anybody canned them???? Or, we have an
acquaintance who takes small brim and cans them too,, so that you eat the
bones and all, just like canned salmon, or Jack Mackerel (poor man's
salmon LOL). She then adds egg (as a binder) salt and pepper, patty's them out
like salmon patties, batters then and fries them. Says they are better than
Chicken of the Sea LOL... I LOVE Mustard on salmon patties, and we add bread
crumbs to the salmon to make it go farther too.... Any ideas from others
here??? Chuck
Oh, and it said
that by pressuring them bones and all till they are tender, that ppl
(specially women) get added calcium from the bones in their diets, and I think
it said a lot of magnesium too, and it said all that "WITHOUT the Mercury
found in a lot of salmon and tuna" Good point on the
Mercury
