Subj : Re: Carp
To : Jim Weller
From : Dave Drum
Date : Tue Jul 26 2022 06:58:12
-=> JIM WELLER wrote to DALE SHIPP <=-
DS> I would often fish for carp for sport.
DS> If I could I would disengage the hook and release them
DS> back into the bay.
JW> All carp are invasive species, even the so-called common carp that
JW> some people think is native here. (It isn't.) They disrupt the
JW> supply of native plankton, shellfish and desirable fish stocks,
JW> especially the various recently introduced Asian carp.
JW> The Mississippi River system is being destroyed by them. And because
JW> there are canals connecting to the Great Lakes, Ontario is
JW> quite alarmed about the situation.
JW> If Asian carp are caught they should either be eaten, used as
JW> fertiliser or chopped up and returned to the water in pieces as fish
JW> food. They should not be release alive. In fact it is illegal to do
JW> so in Canada.
What about goldfish? They are mostly carp. And grow to prodigious sizes
when freed from the confines of a home aquarium. They are decent eating
if/when caught ... like any other carp.
The Asian carp problem in the Mississippi stems from ship coming down
the St. Lawrence seaway into the Great Lakes. When the ships from Asia
discharge ballast water htey also discharge any fishies that were
caught up "at home". Since Lake Michigan is commected with the Illinois
river system the carp get into the Illinois river and thence into the
Mississippi. FEH!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smoked Asian Carp Savory & Sweet
Categories: Seafood, Smoker, Fruits, Herbs
Yield: 5 Pounds
MMMMM---------------------------SAVORY--------------------------------
5 lb Bighead, Silver or Grass
- Carp filets; skin on
1 c Kosher Salt
1 c Sugar
1 ts Fresh ground pepper
1 bn Fresh dill weed
MMMMM---------------------------SWEET--------------------------------
5 lb Bighead, Silver or Grass
- Carp filets; skin on
1 c Kosher Salt
1 c Brown sugar
4 c Apple juice
2 Sticks cinnamon
Apparently the meat tastes like "a cross between scallops
and crabmeat," according to seafood chef Philippe Parola.
Savory - Line up filets in a glass tray. Coat both sides
with salt pepper and dill. Cover with plastic wrap and
refrigerate overnight.
Sweet - Place filets in a glass pan. Add all ingrediants and
mix to dissolve sugar. Cover with plastic and refrigerate
overnight.
Soak cherry or apple wood chips for several hours. Light the
smoker and add a water pan to keep the fish from becoming
too dry. Remove the fish from the marinade and place on wire
racks for one hour in the refrigerator. The fish will
develope a slight glaze. Oil the smoker racks and place the
fish in the smoker. Add wood chips to the fire, and
replenish every 20 min. Smoke 2-4 hours depending on the
temperature of the smoker. The fish will become golden brown
and will flake easily when done. Remove and allow to cool.
Use in any recipe calling for smoked salmon.
From:
http://www.illinoisbowfishing.net
Uncle Dirty Dave's Archives
MMMMM
... "I had the right rib, but it musta been the wrong sauce" - Dr. John
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