My dads famous........

[beerduck]

Carp recepie!!!
1 20 to 30 inch carp. hang carp after bleeding out for 45min. take 3 chunks of cherry wood burn down to coals. find extra virgin olive oil 3 tbsp 2tsp of brown sugar garlic and onion powder pinch of salt. coat fish fish with spices. place 1 slice of lemon on the fish and let marinade for 1 hour. find 1 3 tabbed asphalt roofing shingle and throw over coals place fish directly on the shingle then cover the fish with foil let cook for 30 min. poke fish till fork tender. then here comes the tricky part remove foil try to lift carp off shingle in 1 piece. then throw it directly into the garbage and eat the shingle. just joking dont do this but thats what my dad said to do with them.

[Pajns]

Have similar recipe but ya use a cedar plank......LOL

[High Tide]

LOL!!! Here I started writing it down....

[ice dawg]

I have heard the same recipe for Pout. I guess they are good, but we don't have them around here.

[NiagaraJiggin]

always love that recipe........although I hear they may be good smoked.....never got the hang of it though, rolling paper keeps ripping.....

[pikemaster789]

rofl you had me going for a while. I was reading it half interested

[ValleyStocker]

Can you refrigerate the left overs for another day?

[jimmyclaude]

I grew up near Sharon Springs NY. We would catch carp from a local creek and sell them to the Jews who summered there to partake of the mineral baths. They would buy them only if they were alive.  
  Any way this is how they prepared them. I have to tell you they weren't too bad.
They would half fill a tub or bath tub with clean water and put the carp in to swim around for a few hours. Then every 15 minutes you put in a little red wine (half a cup or so). You repeat this every 15 min. until the carp is dead. The flavor of the wine is absorbed into the meat sort of like a marinade. Any muddiness in the meat is flushed out by the wine. I have seen some fish meat turn dark red by doing this. Then broil, bake or what ever way you wish to prepare.
 I thought I would see this method when I first started to read this thread but figured out  that it was that Delicious shingle recipe!

[zooplankton]

Jimmyclaude being the "leave no trace" type of dude that he is ,did not even let a drop of that marinade go to waste 



                                              Zoo.





quote author=jimmyclaude link=topic=78095.msg766009#msg766009 date=1203463545]
I grew up near Sharon Springs NY. We would catch carp from a local creek and sell them to the Jews who summered there to partake of the mineral baths. They would buy them only if they were alive.  
  Any way this is how they prepared them. I have to tell you they weren't too bad.
They would half fill a tub or bath tub with clean water and put the carp in to swim around for a few hours. Then every 15 minutes you put in a little red wine (half a cup or so). You repeat this every 15 min. until the carp is dead. The flavor of the wine is absorbed into the meat sort of like a marinade. Any muddiness in the meat is flushed out by the wine. I have seen some fish meat turn dark red by doing this. Then broil, bake or what ever way you wish to prepare.
 I thought I would see this method when I first started to read this thread but figured out  that it was that Delicious shingle recipe!
[/quote]

[jimmyclaude]

Hey Zoo!

I eat rock bass too if I can't get TROUTS!

[NiagaraJiggin]

mmmm...marinade that you don't have to toss away......love it.....

[YO1157]

that was good,for a second I thought you were really going to eat carp!....  (we used to catch them and sell them to the jewish guy down the street)   I think thats how he cooked them..lol

[jayswimmer09]

sounds like a great one too me!

[gonephishin19]

You would have to let it soak in Jack Daniels for a few hour and then let me drink the remains before I ate one of those things

[empty hook]

I've heard a similar story where you cook the fish in an old leather boot.  When finished cooking, toss the carp and eat the boot.

The boot is really pretty good with all the spices added.