CRK "Scout" at work... Christmas kind of work ;)

PiterM

PiterM

Joined
Mar 27, 2000
Messages
1,821
In some European countries (like Poland) we've had a long lasting Christmas dinner tradition, where one of the main courses has always been carp. No other fish can replace it. In our family I'm the one who prepares it, so this year it was also my duty, of course. Usually my Sebenza has been honored to take the dirty job, but this year it was my "Scout". Well, once again A2 appeared to be awesome working steel, especially after Chris' magic. Still shaving sharp, and to prepare 10 lbs of carp is not an easy task. Also handle was VERY secure... much much more than any other I've tried over last years. Anyway, that was the effect:

dsc20560en.jpg
 
Sure looks good. I really wish Mr. Reeves would add something like the scout to there list of fixed blades
 
A non-knife-related question: How do you prepare the carp? The only way I know is by cutting in chunks, as you've done, and baking.

Same in Poland?

Merry Christmas!
 
That is very interesting. Carp is considered by many here to be a fish of last resort. Perhaps it is simply the case of their not having the correct recipe.

Perhaps the cheap steel they use to prepare the fish ruins the taste? :D
 
To continue what will come to be know as The Carp Thread (ahem...), this fish has always been appreciated in Europe and Asia and despised in America. The French kings - indeed, nearly everyone - raised them for the table. Here, it is considered a "rough" fish. Its flesh has many tiny bones that are eliminated by scoring (i.e. cutting angled, parallel lines down the sides of the fish) or cutting into chunks, and then baking. Hence my question about preparation in Poland.

The last fish reply I shall ever make - I promise.
 
Piter,Merry Christmas! :D Always find your posts extremely amazing,sometimes humorous and always well written.Love your photography also.My question is,did ya' pick up the carp at the market or catch,as I know from past posts you are quite the fisherman. :thumbup: :cool:
 
sturluson, hey, it's cool that you ask, really! :D

There are hundreds ways to prepare it. But for Christmas I follow the most basic recipe. First of all I leave it for the whole night in onion, lemon and A LOT of some fine spices (oregano, black and white pepper, basil, some sweet paprika and salt of course. I add also a bit of "hunter's spice. Only God knows what's in it, but it's GOOD!). Than I put the fish into meal & egg and fry it deep in very very hot oil for about 5-6 minutes. Than I bake it (closed) for another half an hour or a bit more. It's really very delicate. It's very different to any salmon kind of fish, but believe me, it's good! Especially if you take "king's carp", which is not so fat and have not so many bones. Just be sure that each of them is max 5 lbs, otherwise it's too old. Hmmmmm...

This time it was not my catch. No time for that :(
 
First time one BF where I read a thread and left wanting the food (carp in that recipe) more than the knife :eek:
 
Hateman said:
First time one BF where I read a thread and left wanting the food (carp in that recipe) more than the knife :eek:
Click to expand...

COOL!!!!
You take the fish,I'll snatch the knife!!!:D

Raoul...
 
I'll take both. That sounds like a delicious recipe, wish I could afford some Mahi-Mahi to try it on, but that stuff is so expensive.

Lagarto
 
You must log in or register to reply here.
Back
Top