Just scale the fish! Way easier and it's not that hard to do. Your knife will thank you. Also, I've learned that it's better to bleed the fish before you fillet it. Great video and thanks for sharing. Carp are definitely under utilized. They are actually really good eats.
You need to bleed the fish and then gut it and put it on ice or at least a cool bag on the spot. Take it home finish the fillet and cut the mud vein out of the fillet soak them in salt water overnight. If done right the flesh should look noticably whiter. Take out from salt water bowl and cut off any questionable parts of flesh before cooking. Most of what you eat should taste like talapia. I recommend a good fish seasoning at least.
I recently found in a fish group on Facebook that a guy catch about 5 to 7 common carp and then take his time to debone each cold filet, soak them in a vinegar brine for a few hours, and then grind them up with seasoning, onions, garlic, and herbs and stuff in a sausage casing to make bratwursts. I am dying to try that.
@@indianaboundfishing9876 I just went to that page and he stated that you don't have to debone the filets because that vinegar brine will soften and dissolve the bones that by the second small grind they'll be virtually non-existent.
I've also heard that grinding it up to make like patties works well cause it grinds up the bones too. Never tried it, but if you have a little meat grinder, it may be worth a try.
Mike Hayman and Indiana Bounty fisherman try soaking the fish in a vinegar brine to soften the bones and then grind to make patties or stuff in a sausage casings with seasoning and herbs. I see the common carp as the swine of the lake so it takes well to sausage applications.
I have never ate a carp myself,I have thought of trying one,It look like you did a pretty good job of cleaning the carp,Maybe I'll give one a try this summer.And that was large carp.
It was bigger than I wanted but my dad has one side of the fish and he is gonna smoke it. Should be able to pull the bones right out. He said when he was younger he ate a smoked carp and it tasted excellent. So I’m anxious to see how that turns out! And you should try it man it honestly wasn’t awful!
yours is about the third on carp viewing tonight. about the blood, seems carp are like a tuna / salmon. where you need to bleed the fish first. this usually entails a cut around the gill / belly area. hang them head down in a bucket or on a hook so the can drain out like a deer carcass. after that fillet like you are doing.
tim ertyuiop I bled the fish before cleaning it but I think I waited to long to bleed it...I also definitely needed to cut out the blood line in it. Thanks for the tips, hopefully the next one is better!
For years I scaled the carp and then cut between every rib bone to the backbone and then the tail section I scored about every 1/8 inch cut it in three or four inch sections battered it with flour egg and cornmeal and deep fried it it. But later on I started filleting them and pulling the skin off and then removing the mud line vein you find in the bloodline taking that out takes the muddy taste out of the fish. Then I would take and cut the fillets in slices about a quarter inch wide and then put them in my batter and fry them like french fries don't have to mess around with any bones that way and it Cooks all the why Bones out, very delicious. My neighbor knows I bass fish so I brought them over a platter of deep fried carp fries in about 10 minutes later he brought back the platter and said that was the best bass he ever tasted. And I said that was carp Johnny he says can't be carp there was no bones. It is good to see people realizing the value of this fish.
This morning I caught 6-7 Carp out of Sugar Creek by a Railroad bridge(Boone County).Didnt do any chumming they were hooking themselves!Caught many many Carp using Nightcrawlers over the years.
Yes Sugar Creek runs thru Turkey Run and Shades State Park and runs right outside my hometown(Thorntown),its one the longest creeks in the state I believe.
Runs 96 miles starts from a ditch in a field in Tipton county runs through 5 counties (Tipton,Clinton,Boone,Montgomery and Parke)merges into the Wabash river.
New sub. Know this is an older video, but I'd like to add a few tips. one is cut the mud line out of the carp first (the vein on each side of the carp). Second if you want to really enjoy the carp then cut slits in the upper section of the carp where the Y bones are and then fillet it or cook it whole. This may change the outcome of what you think of carp.
I know the Silver snd big-head carp are healthy eating but I have benn looking foq a video on canning these species. I it was stressed that carp is lowest in mercury than even tuna, and more economical to can, maybe it would be more popular. And canning makes the bones disintegrate.
I also heard they are good eatin’. I never even thought about canning them like you would with tuna or salmon....I’d say that’s a pretty good idea. I think the thing that would persuade people would come down to taste. Never had Asian carp so I don’t know how it would compare to tuna!
I hear that you don't take out the bones out of the fish when it's raw. It breaks apart the somewhat few bones into a lot more smaller bones. It's better to take them out when it's already cooked as they won't break apart as easy
carp is the most farmed fish in the world only few countries like Australia american such give them term trash fish. when I get one I cut gills both sides and all blood gone. As for bones y bones are hard to remove
I’ve always had a special place in my heart for carp, mainly because of their fight. If I could learn how to cook them properly I’m sure I would love them that much more!
Make fish balls by chopping up water chestnuts, green onion and mix with a little soy.😘
I just love listening to mandolin music as the crimson, globby guts ooze out onto the kitchen table. MMMMMMMMMMMMMMM!
Just scale the fish! Way easier and it's not that hard to do. Your knife will thank you. Also, I've learned that it's better to bleed the fish before you fillet it.
Great video and thanks for sharing. Carp are definitely under utilized. They are actually really good eats.
Thank you! I’ve definitely been trying to fine tune it before I do my next carp catch and cook. So all tips are appreciated! Thanks!
You need to bleed the fish and then gut it and put it on ice or at least a cool bag on the spot. Take it home finish the fillet and cut the mud vein out of the fillet soak them in salt water overnight. If done right the flesh should look noticably whiter. Take out from salt water bowl and cut off any questionable parts of flesh before cooking. Most of what you eat should taste like talapia. I recommend a good fish seasoning at least.
Great carp Video! Ive eaten carp smoked...as fish cakes and pickled in Brine....all 3 produce some good eats! 💥♥️💯👍
Thanks! Yeah I’m gonna try some different recipes and do a better catch and cook soon!
I’m going carp fishing for the first time tomorrow, but my friend has made carp curry loads of times. I would recommend it
I’ll have to try that! Thanks and good luck!
That’s the way to cook carp. Curry that up
I recently found in a fish group on Facebook that a guy catch about 5 to 7 common carp and then take his time to debone each cold filet, soak them in a vinegar brine for a few hours, and then grind them up with seasoning, onions, garlic, and herbs and stuff in a sausage casing to make bratwursts. I am dying to try that.
Holy cow that actually sounds phenomenal...different but phenomenal lol. I’d love to try to figure out a good carp recipe
@@indianaboundfishing9876 I just went to that page and he stated that you don't have to debone the filets because that vinegar brine will soften and dissolve the bones that by the second small grind they'll be virtually non-existent.
Thanks for all that info I definitely want to try that!
The fish tasting was solid. Hmmm, lots of bones, little bloody. Lol. Zach attack, your the man.
Thanks LP! Yeah if I ever eat a carp again I’m definitely cooking it a different way lol
I've also heard that grinding it up to make like patties works well cause it grinds up the bones too. Never tried it, but if you have a little meat grinder, it may be worth a try.
That’s a pretty good idea, thanks man!
Mike Hayman and Indiana Bounty fisherman try soaking the fish in a vinegar brine to soften the bones and then grind to make patties or stuff in a sausage casings with seasoning and herbs. I see the common carp as the swine of the lake so it takes well to sausage applications.
Panko Bread Crumps are really great for all kinds of fish. 👍💯
That’s what I use for 90% of the fish I cook....it adds that good crunch
Soaking the filets out overnight in a mild brine will help remove blood and muddy flavor.
Everyone including you have given me awesome tips! I definitely want to give it another shot thanks!
We rip the gills out to bleed them. Also, scoring the fillets before frying makes the bones “cook out”.
I need to try that out, thanks!
I have never ate a carp myself,I have thought of trying one,It look like you did a pretty good job of cleaning the carp,Maybe I'll give one a try this summer.And that was large carp.
It was bigger than I wanted but my dad has one side of the fish and he is gonna smoke it. Should be able to pull the bones right out. He said when he was younger he ate a smoked carp and it tasted excellent. So I’m anxious to see how that turns out! And you should try it man it honestly wasn’t awful!
I love carp
I love catching them....hands down my favorite fish!
yours is about the third on carp viewing tonight. about the blood, seems carp are like a tuna / salmon. where you need to bleed the fish first. this usually entails a cut around the gill / belly area. hang them head down in a bucket or on a hook so the can drain out like a deer carcass. after that fillet like you are doing.
tim ertyuiop I bled the fish before cleaning it but I think I waited to long to bleed it...I also definitely needed to cut out the blood line in it. Thanks for the tips, hopefully the next one is better!
For years I scaled the carp and then cut between every rib bone to the backbone and then the tail section I scored about every 1/8 inch cut it in three or four inch sections battered it with flour egg and cornmeal and deep fried it it. But later on I started filleting them and pulling the skin off and then removing the mud line vein you find in the bloodline taking that out takes the muddy taste out of the fish. Then I would take and cut the fillets in slices about a quarter inch wide and then put them in my batter and fry them like french fries don't have to mess around with any bones that way and it Cooks all the why Bones out, very delicious. My neighbor knows I bass fish so I brought them over a platter of deep fried carp fries in about 10 minutes later he brought back the platter and said that was the best bass he ever tasted. And I said that was carp Johnny he says can't be carp there was no bones. It is good to see people realizing the value of this fish.
This morning I caught 6-7 Carp out of Sugar Creek by a Railroad bridge(Boone County).Didnt do any chumming they were hooking themselves!Caught many many Carp using Nightcrawlers over the years.
Btw I'm from Indiana,born and raised!
That’s awesome! Pretty decent sized? Sugar creek isn’t that the one that runs through turkey run?
Yes Sugar Creek runs thru Turkey Run and Shades State Park and runs right outside my hometown(Thorntown),its one the longest creeks in the state I believe.
Btw the Carp I caught yesterday were decent but not huge,the biggest at least 5 pounds the others were 2 to 3 pounders.
Runs 96 miles starts from a ditch in a field in Tipton county runs through 5 counties (Tipton,Clinton,Boone,Montgomery and Parke)merges into the Wabash river.
Oh yeah!
Always wanted to try cooking one!
Nice video
Thank you!
New sub. Know this is an older video, but I'd like to add a few tips. one is cut the mud line out of the carp first (the vein on each side of the carp). Second if you want to really enjoy the carp then cut slits in the upper section of the carp where the Y bones are and then fillet it or cook it whole. This may change the outcome of what you think of carp.
I love any tips people can give me! Thank you I’ll try this!
I know the Silver snd big-head carp are healthy eating but I have benn looking foq a video on canning these species. I it was stressed that carp is lowest in mercury than even tuna, and more economical to can, maybe it would be more popular. And canning makes the bones disintegrate.
I also heard they are good eatin’. I never even thought about canning them like you would with tuna or salmon....I’d say that’s a pretty good idea. I think the thing that would persuade people would come down to taste. Never had Asian carp so I don’t know how it would compare to tuna!
Fish and crisps mm new concept does carp taste as good as cod ?
I’m sure you can make it taste good....it was my first time cooking carp and I did a terrible job lol
@@indianaboundfishing9876 sure it was nice
Either way, thank you for watching and commenting!
I hear that you don't take out the bones out of the fish when it's raw. It breaks apart the somewhat few bones into a lot more smaller bones. It's better to take them out when it's already cooked as they won't break apart as easy
I’ll have to try that! Thanks!
Buffalo fish carpfish tilapia fish cut the blood line out test smoked fish dip recipe
carp is the most farmed fish in the world only few countries like Australia american such give them term trash fish. when I get one I cut gills both sides and all blood gone. As for bones y bones are hard to remove
I’ve always had a special place in my heart for carp, mainly because of their fight. If I could learn how to cook them properly I’m sure I would love them that much more!
consider trash fish here in Australia aswell but people say if you score fish bones become edible
I got some new recipes in the works so stay tuned!
I like eating carp
I want to t try it again this spring but I’m sure it’s tasty!
eat carp smoked up fish xo
I’ll have to try that, thanks!
You're supposed to scale it first.
Yessir I see that now....next time!
take bloodline smoke fish cake like cake carpfish use it good eat code fish
I’ll have to try that next time thanks!
Lose the music and its a great video
Thanks!
Scale the fish before any of this!
I know I know lol I definitely will next time!
Cannot stand the 🔪
Should have scaled it first, first time cleaning a carp, but I got some better knives and I’m looking forward to try this again
@@indianaboundfishing9876 That would be nice. Thanks for the response☺️ Now I’ll subscribe and see ur other videos
Hey thank you so much!
Lol you don't know how to cook them
Yeah I’m aware, but I’m taking all the tips everyone has given me here and trying again