Today was a pretty awesome day!

Galeocerdoshark said:
The one that bites is carp mostly, so meh...



Yeah the 20 is pretty neat. I still don't have the hang of it. It always flinches away, and doesn't take green stuff down as easily as my 9. Maybe it's me, maybe the grind, I dunno... More learning ahead.



Can't we call it a 'two year update with new pics' :D
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Got some Beckers so all good
Bladite so over
worked
should smell the flowers with or without his Beckers

 
I hear ya. At a certain time you gotta admit though that it's not about being prepared anymore, but that you just like buying/collecting steel :D
 
granitestateofmind said:
Underrated species.....there are some really good carp recipes and prep methods out there (can't make gefilte fish with out carp) but definitely, if you don't do it right, you'll be left with a bad taste in your mouth. I used to cut it up in chunks (discarding the dark meat), brine it and then fry it. It was pretty damned good....
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Maybe if it's river caught or from a very large pond or lake? Cause this pond is rather small and even the water smells, lol. I'd rather not eat anything that came outbof it, to be honest.
 
What is your process for 'brining' carp Granitestateofmind? Soaking the cut up fish in a weak salt solution for a couple of hours maybe? Thanks in advance for your reply.
 
Galeocerdoshark said:
Maybe if it's river caught or from a very large pond or lake? Cause this pond is rather small and even the water smells, lol. I'd rather not eat anything that came outbof it, to be honest.
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OK, I retract my previous statement. I probably wouldn't eat anything out of that pond, either.

coote said:
What is your process for 'brining' carp Granitestateofmind? Soaking the cut up fish in a weak salt solution for a couple of hours maybe? Thanks in advance for your reply.
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Well, if I could remember from 40 years ago.....I think it was something like a ½ cup of Kosher salt in a gallon or so of water....but the interwebz'd probably be a better source of knowledge. Plus, we used to fish 7-8 pounders outta that creek pretty regularly (when we were fishing for carp, which was not most of the time) and I caught one that was ~14 lbs. once. Anything under about 5 we threw back - not worth the effort and they have triangular skeletons which makes them hard to filet without lotsa little bones. I haven't caught carp in more than 35 years....though I do remember not really being sold on the eating of them until my mom hit upon the brining idea. Bass, bluegills, pumpkinseeds, perch, crappie, any of the trout species (those were few and far between - my flyfishing phase).....I'd eat any of 'em. Plus saltwater species when we were visiting the ocean (every summer). Carp, OTOH......you gotta make sure to cut out the dark meat patches on either side (at least that's what I remember) and then the brine seems to leach out any residual "off" taste - plus it adds salt which we all need.....dust the pieces in a little flour (now I use 1:1 cornmeal & wheat + onion & garlic powders) and fry 'em up. Actually, probably work for about any fish.....
 
Thanks Granitestateofmind and Zzyzzogeton. I don't know of any feral carp around where I live, but I understand that they have become established in other parts of New Zealand. In our freshwater we have native eels and introduced trout and salmon. We are permitted to catch a few eels without having to buy a licence, but a licence is needed for trout and salmon. No doubt our carp will be regarded as pests, but that should mean that there will be no restrictions on catching them. Great targets for fishing with a bow or atlatl.

I have softened the bones of some fish so that the whole lot could be eaten (like canned salmon). I placed chunks of fish in an ovenproof dish and covered it in a mix of water containing a glug of vinegar, salt, sugar and spices. The dish had a close-fitting lid. This was baked for quite a long time in a warm oven (several hours). Dunno what the actual temperature of the oven was because it was an old woodstove. I'm guessing the temperature wasn't much above the boiling point of water.

The fish in the picture below are john dory and blue cod (right). These sea fish are great eating.

JohnDory.jpg
 
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