RE: [VFB] Canned carp

[Reuven Segal]

I wish you all many carp this New Year (although it will probably only cost us lost flies and snapped tippets!)   -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]On Behalf Of [EMAIL PROTECTED] Sent: Friday, 27 January 2006 1:17 PM To: vfb@troutnet.com Subject: Re: [VFB] Canned carp   Thanks for the recipes and link.. I'll try it... Probably won't like it, but if it will bring me "profit" I'll eat TWO portions LOL< Chuck ----- Original Message ----- From: Reuven Segal To: vfb@troutnet.com Sent: Thursday, January 26, 2006 7:02 PM Subject: RE: [VFB] Canned carp   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 Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]On Behalf Of [EMAIL PROTECTED] Sent: Friday, 27 January 2006 11:27 AM To: vfb@troutnet.com 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