08-07-2003, 07:29 PM
[cool]I never tried it with carp, but when I lived in Sacramento, I used to slow bake a lot of shad...the big ones. They are really bony too. I wrapped them in a double layer of aluminum foil, on a baking tray. Before sealing the top, I seasoned with garlic salt, a pepper blend, some oregano and cumin and then layered on some onions and tomatos...or tomato sauce (mustard is another good addon). I baked the fish for about two and a half to three hours, at 225 to 250. When they came out, they tasted just like canned sardines and the bones were mush. Absolutely great for sandwiches and salads...or munching with cheeses and breads in front of the game.
With a carp, I would experiment both with the seasonings and the cooking times. It's a factor of heat, length of time in the oven and thickness of the fish. The sauces and seasonings should turn even a rank old boot into something edible.
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With a carp, I would experiment both with the seasonings and the cooking times. It's a factor of heat, length of time in the oven and thickness of the fish. The sauces and seasonings should turn even a rank old boot into something edible.
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