06-24-2011, 06:05 AM
Carp will never be walleye, in my book, but they ain't bad.
In China, (Taiwan) I had lots of carp, too, and lioke it better than most of the farm raised tilapia I had.
It's not just the sauces, it's the prep. Catch them from cold, clean waters (I'll add Pineview to TD's list), trim out the best filets, clean off the red meat on the sides and don't use the belly meat (oilier and stronger tasting), and cook it properly. Carp is chewier than some other fish. I liked it chunked kinda small and stewed in dill sour cream, like they do herring.
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In China, (Taiwan) I had lots of carp, too, and lioke it better than most of the farm raised tilapia I had.
It's not just the sauces, it's the prep. Catch them from cold, clean waters (I'll add Pineview to TD's list), trim out the best filets, clean off the red meat on the sides and don't use the belly meat (oilier and stronger tasting), and cook it properly. Carp is chewier than some other fish. I liked it chunked kinda small and stewed in dill sour cream, like they do herring.
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