afishhunter
Basic Member
- Joined
- Oct 21, 2014
- Messages
- 14,488
I filleted the ones above 8 to 10 pounds.Ok off the wall question. For smoking. Do you fillet, chunk them like steaks or smoke whole?
Considering they put up a better fight than a Large Mouth Bass, I am not surprised some consider them a game fish.There's a lot of myths about carp. Growing up ppl would say you have to know how to clean them(because of a mud vein) and like you said about cooking them. Other than the US, It seems the rest of the world highly regard carp as a game fish.
Carp have no mud vein. What they do have are Y bones which act as a 2nd set of ribs. The same as a Pike or Musky. After their properly fileted and cooked, their meat is white, flaky and delicious!
Ever try Gar? White, flaky meat, and not boney. Quite yummy.


1 thing about gar though ... any cooked left over gar you put in the fridge for later, needs to be cooked again.
I had some left overs when I was in Missouri. The next afternoon (roughly 12 hours later) the fully cooked gar "steaks" I had were raw again.


