It is no secret that carp have a mud vein that must be removed as well as
the belly fins which results in a couple of very tasty fillests, if you know
how to prepare them.
Something my father learned at a very early age growing up along the shores
of the Ohio river in southern Indiana.
Still remember my father pinning a strip of bacon on top of a fillet with a
couple of toothpicks, then putting them back under the broiler..
BTW, the best one are about 3-4 lbs.
When I was in college I remember the old Czech's around the Brazos and
Little Brazos rivers West of College Station, TX used to gill net "buffalo
carp", grind them up, and put them in their sausage.
One small family operation in those days is now a pretty good size company,
and well known in Texas, and I often wonder if they still have that
particular "additive/filler" in their products.
LOL. One of my very good friends raises Herefords. My problem with beef is
that it isn't fish.
I could do very well on a diet of grilled Trout fresh from the Rio Grande up
around Creede, Colorado. Blackened Haddock, or Pecan crusted Salmon.
Fried Catfish on occasion, with hush puppies of course. Broiled Whitefish
fresh from Lake Superior is good.
I like a Friday fish fry of Smelt fresh from Saginaw Bay.
And here I am in Texas beef country.
My taste for "unusual" dishes includes such exotics as menudo and grits but
not prairie oysters. I don't know if you've ever heard of sonofabitch stew
but it's not on my list of favorites either.<G>
Oysters on the half shell YUM.
Oysters fried, forget it.
How about herring in sour cream?
Took my lighting specialist, a lad named Murphy to meet my good Jewish
distributor who was quite a jokester.
After a while, Jewish distributor commented to Murphy, "you know that the
males of my faith are circumcised at birth, ever wonder what happens to the
Murphy was unresponsive, so Jewish distributor continued, " ... they send
them back to Ireland where they are planted. When they grow up, they harvest
them, send them to New York City, where they become cops."
Wasn't much left to discuss that day.
Almost there... but instead of wine sauce, Akvavit.
Right off the deck onto the dock, shove away the ice and grab that
little filet by the tail. Drag it through diced onion and lower it
into the throat like a bird feeding its young.
I grew up 16 km from there: Katwijk (watch the wrap)
Anywhere in the Baltic, really. Herring is a staple and the methods of
preserving it many. Or not. Tradition here has you biting the head off
your first smelt every run....
I dated a Norwegian dish.... Oh my.... nothing fishy about that one.
TWO things smell like fish ....
Oysters on the half shell remind me of a word in Spanish; gargajo. It's
pronounced gar gah ho and you let it come from back in your throat. Don't
read the rest of this if it's near you mealtime.
A gargajo is loosely translated as phlegm but it really means a soemwhat
more solid piece of material; still gooey, sticky......
well you get the picture. Sort of like a raw oyster. <G>
HomeOwnersHub.com is a website for homeowners and building and maintenance pros. It is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.