Text 34687, 128 rader
Skriven 2015-12-31 09:41:14 av Dave Drum (1:261/38.0)
  Kommentar till text 34668 av Dale Shipp (1:261/1466.0)
Ärende: fishy things 740
========================
-=> Dale Shipp wrote to Michael Loo <=-

 > I would also sometimes fish for carp just for the fun of
 > it.  If the carp got too damaged to hook and release, it became
 > fertilizer for the corn :-}}

 ML> Carp do need help to become edible. It's not often worth
 ML> the effort. Oddly, carp is often used in Chinese steamed fish.

 DS> And I have been told that in parts of Europe, smoked carp is considered
 DS> quite edible.  Given my current experience with smoking foods -- I can
 DS> believe that.

Carp, buffalo (fish), Drum Perch, other "trash" fish are quite nice smoked - or
smoked and made into jerky. Smoked carp or buffalo is often available in some
of the stupormarkups in this area. Some are beginning to offer Asian Carp (an
invasive species that has become a big deal in the Great Lakes and midwest).

NOTE: 2 recipes follow

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked Asian Carp Savoury & 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.

  Savoury - 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
  develop 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
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked Asian Carp
 Categories: Five, Seafood, Bbq
      Yield: 20 servings

      5 lb Skin-on Asian carp steaks
           - or filets
      1 c  Kosher or pickling salt
      1 c  Brown sugar
           Charcoal for smoker
           Wood chips; cherry or apple

  Mix salt and sugar in a bowl. Roll filets in salt/sugar
  mixture until coated. Seal filets in a re-sealable plastic
  bag and place in the refrigerator for 2 hours. Flip bag
  over and refrigerate for an additional 2 hours.

  Remove filets and rinse under cold water. Place filets on
  a cooling rack until water dries.

  Soak wood chips in water one hour before smoking. Light
  charcoal and let it burn until covered with a light ash.
  Fill smokerCÇÖs water pan to create steam in smoker and keep
  fish from drying out.

  Lightly oil the grill and position brined fish skin-side
  down on the rack. Add a handful of wood chips to charcoal
  and close smoker. Replenish chips every 20-30 minutes.
  Most fish will be cooked in 1-2 hours, but times will vary
  with the outside temperature and the number of coals.

  Finished filets will have a golden honey to mahogany
  color, depending on the type of wood chips used.

  Cooked fish will flake easily and be opaque on the inside.
  Allow fish to cool and serve "as is" or use in recipes
  that traditionally call for smoked salmon.

  Makes 20 servings, so enjoy with friends!

  This recipe was shared with us by Illinois-Indiana Sea
  Grant and Steve Robillard, Illinois Department of Natural
  Resources (recipe adapted from recipe in Outdoor Illinois,
  Illinois Department of Natural Resources, May 2002).

  RECIPE FROM: http://invasivore.org

  Uncle Dirty Dave's Archives

MMMMM



... Light Year: regular year with less calories.

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 * Origin: Prism bbs (1:261/38)