1-four pound carp
1-large cowpatty
Clean carp and season with salt and black pepper.
Place carp on cow patty and fold patty over, incasing carp.
Cook at 350 degrees for one hour.
Remove carp from cow patty.
Eat patty.
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1-four pound carp
1-large cowpatty
Clean carp and season with salt and black pepper.
Place carp on cow patty and fold patty over, incasing carp.
Cook at 350 degrees for one hour.
Remove carp from cow patty.
Eat patty.
lmao thats funniest thing i seen in a while
Who cares what they taste like?
There aren't many fish in freshwater that can do this:
http://www.youtube.com/watch?v=Hwmn7...elated&search=
Uncle Dave here is one my Uncle Gene used to tell us:
Take one large, carp, gutted, skinned and scored and layed on pine board
Cover carp with sliced onions
Salt and peper and put clove of garlic in gut cavity with 1/2 stick butter
Place carp in middle of preheated 350 deg oven and bake on board for 3 hours
Take out of oven, throw out carp and eat board.
(Uncle Gene used to call them carp "Bugle Mouthed Bass", God rest his soul)
lol good one!!!!!!!!!!
I've got a better one , tastes like pork. ;) Feed to hogs along with corn and butcher hogs.:D I've found that my hogs are'nt picky , will eat any kind of fish. They grow well with the extra protein.:D
What about all them bones wouldn't want to have a hog die from them bones
No hogs are tough and their digestive system takes care of the bones. I've fed rough fish to hogs alot as I commercial fish with gill nets in winter.Quote:
Originally Posted by redneckradtech
Never heard of bodies dumped into hog pens to get rid of them?
A hog can and will eat anything!
Bodies in hog pens, dang that just gave me an idea!
opps lol dont do it!
Had a dear friend that has now passed away, but he used carp in the place of tuna to make tuna salad. Every year he would steam carp fillets, pull out the Y-shaped bones after steaming, and flake the carp. He would add your usual ingredients boiled eggs, sweet pickle relish and mayo. He would feed people at his church's get-togethers. All the old women would tell him it was the best tuna salad they ever ate. I have made it and it is not bad. Sure isn't abicore white tuna, but not bad. My boss would take carp filets, rub with garlic/onion powder, black pepper, salt, and lemon pepper. Then he would smoke it until firm. It was pretty good, but why cook and eat carp when you can catch crappie.
cook in a pressure cooker and make patties like salmon not bad
Grandpa used to take large white carp, cut out the rib cage and fry them like anyother fish. Meat is real white, firm & flaky. The rib bones are real big so they're no problem. Not bad! :D
people really eat Crap i mean carp.....
Who cares what they taste like? They're BIG, and they FIGHT!Quote:
Originally Posted by KCBALLER
Now ya ain't allowed to use the hogs to git rid of the ex. :DQuote:
Originally Posted by redneckradtech
When I was bass fishing in Japan the Japanese guys next to us were fishing for carp. They're the most popular fresh water fish in much of Asia and Europe. The only problem I have with them are the bones. I understand steaming them can also make the bones softer.
Yeah, the Europeans are crazy about carp. What the bass is to America, the carp is to Europe.Quote:
Originally Posted by lifestudent55
i was in a upscale restaurant in austria once with a huge fish tank in the center of the floor. youd point out the fish you wanted cooked and with a long handled net theyd net it and cook it for you. carp was the #1 choice of everyone eating there. that was back in '65. all i can say is their way of fixing it was some good eatin...:D
I don't care what anyone has to say about Carp! Fresh Carp cooked on an open flame at a camp fire! can't beat it :D!!!!
Even my friends couldn't believe carp tasted that good!
Hogs will eat anything including you if you lay still for them,my grandfather knew a man who raised hog who had a heart attack and fail partially into the pen and when they found him he was partially left,gone from head to below shoulders!
There was a Preacher in Floydada, Texas in the 1960's that made the best carp patties. He would fillet the carp like a crappie, then cut out the mud vein and pressure-cook. I sure wish I had his recipe!
My grandpa used to fix them like this:
Gut them, cut the head off (use a hatchet)
split in half (again with the hatchet)
Salt them down and put them in a big old crock (or washtub, or bucket) for 24 hours - with the salt, they make their own brine.
hang in the smokehouse and smoke them just like you would a ham.
End result - you can't tell the difference between smoked carp and smoked salmon.
That's the only way I've even eaten carp, and it was really good.