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Recipe for Planking Carp
In Asia, carp is a common part of the diet. In the US, not so much. They are bottom feeders, the delicate white flesh found in farmed carp from Asia is often brown and muddy when taken from our streams. In some states they are considered a nuisance and you can take them any way you want. If you can get one on a line, they are among the toughest strongest fighters I've ever encountered. I caught my first one, a 30 pounder, by clubbing it in a shallow stream with a canoe paddle, practically decapitating it, much to my wife's horror.
I asked an old timer at a nearby fish camp how to cook it and here's his recipe: "Scale and gut the fish. Remove the head, and fins, but leave the tail on. Filet it and soak the filet in milk for two hours. This helps reduce the fishiness. Season with herbs and plenty of salt and pepper. Nail the filets to a red cedar plank, meat side down, and grill until the meat is flaky and opaque. Then remove the fish from the plank, throw it out, and eat the plank."
Recipe for Planking Carp
In Asia, carp is a common part of the diet. In the US, not so much. They are bottom feeders, the delicate white flesh found in farmed carp from Asia is often brown and muddy when taken from our streams. In some states they are considered a nuisance and you can take them any way you want. If you can get one on a line, they are among the toughest strongest fighters I've ever encountered. I caught my first one, a 30 pounder, by clubbing it in a shallow stream with a canoe paddle, practically decapitating it, much to my wife's horror.
I asked an old timer at a nearby fish camp how to cook it and here's his recipe: "Scale and gut the fish. Remove the head, and fins, but leave the tail on. Filet it and soak the filet in milk for two hours. This helps reduce the fishiness. Season with herbs and plenty of salt and pepper. Nail the filets to a red cedar plank, meat side down, and grill until the meat is flaky and opaque. Then remove the fish from the plank, throw it out, and eat the plank."