Spencer I'm 65, when I was little girl my Mother's Dad and her brother were both huge Carp fisherman. They had special dough bait they put on a Treble hook. I was always facinated when they came home from the river. They had those old fashioned wash tubs the big ones that the women folk used to do laundry. That wash tub was full of huge common Carp. My Grandmother and my Aunt would get together and cut those Carp up in chunks. They'd get clean and sterilized quart jars, put salt in the jar and stuff that jar with the chunks of Carp. They'd screw the lid on as tight as they could and place the quart jars in a huge pressure canner. Pressure cook at 15 pounds of pressure for 10 to 12 minutes. The carp became home made Salmon Pattys. The bone almost disintegrates and are really quiet delicious. Thank you kind Sir for stirring up so many memories for me. Stay safe and God bless you and yours 😊😊
My grandparents did the same thing and since they lived thru the depression they canned absolutely everything. They'd siene the small river by their house with all the families together and would can carp for two three days for everyone. Man those were days when I was little 🙏🏻
We pressure can all our harvests!!! Seems things people say are inedible taste amazing after pressure cooking. We will continue to stack the cash!!!!! Great vids to watch when i cant be out catchin!
That's something I've heard about but never tried. I will have to make it happen one of these days. Thank you for sharing, it does sound like some great memories.
In Russia and other countries of the former USSR, carp has long been used as food and is not considered a trash fish. Many fishermen specifically catch carp and wild carp, as well as crucian carp, bleak, rudd, bream and other similar fish. Most often, they are caught with a float rod, using worms as bait. They are also caught with nets. In stores, carp now costs about $ 4 per kilogram. Since these fish are very bony, there are cooking methods that reduce the likelihood of pricking yourself with bones while eating. For example, pre-cuts are made on the upper part of the fish along the entire length. The distance between the cuts is about 1 cm. In this case, the bones soften during cooking. Also, this fish is most often not cut into fillets. It is enough to remove the scales, gills and entrails. The skin is not removed, as it adds flavor. The head of the fish is also not cut off, but cooked together. The process of cooking carp involves long heating in a frying pan under a lid with the addition of onions and sour cream. Usually it is not less than 40 minutes. Of course, you can fry this fish on high heat, but then the smell of mud remains. Fish cooked with sour cream and onions is eaten with rice, potatoes or buckwheat. A particularly tasty dish is bream with buckwheat. Such a dish is mentioned in ancient chronicles, when Russian princes of Scandinavian origin went on military campaigns against the Polovtsians, Khazars, they ate such dishes along with chicken fried over coals. This was more than a thousand years ago. I tried to reproduce such a dish from bream and buckwheat and found that it is very tasty. It also goes well with a small addition of black pepper and garlic.
It's pretty cool u eating all the different stuff out of the river! U must really like eating fish which is awesome seeing how u spend so much time on the water! Good stuff bro!!!
10:04 Wow, that catch is impressive! The way you highlighted the delicious potential of the shad really showcases how overlooked invasive species can actually be a culinary delight. Love the tips on preparation too-can't wait to try making those fish patties!
I caught a 32lbs silver carp below the Red Rock dam in Pella and brought it back home as a gift for a late grandfather. I was hoping he'd cook it and invite me over. Not hearing from him for a week, I called to follow up. Turns out, he cooked it and ate it that same night I dropped it off. I'm glad he liked it.
I just bought that same Titan cooler after the zipper broke on my “name brand” soft-sided cooler that I loved. The Titan’s removable hard interior and latching hard top with a gasketed seal beats the non-repairable zipper by miles. I made an inner tray for mine from a large plastic cutting board from WM.
Yay! Woody.. haven't seen him in a video in a while. Actually like the lesser quality salmon (pinks) and mackerel it's ideal to cook (or can for long term storage) the fish in a pressure cooker first and then the bones are soft and mushy. You can then just mush the pressure cooker or canned fish with ingredients to your favorite recipe with a fork.. Salads, dips, fried patties, cajun bouiletts (balls) Excellent source of calcium and nutrients. Delicious and nutritious 🙂
I'm pushing 70 in rump and have had the privilege of living in Lee County Iowa. The County is bordered three great fishing rivers, the Skunk, the Des Moines and the mighty Mississippi Rivers. I've regular hook and line fished and snag hook fished them. I can remember many times that I would catch several hundred pounds of Carp and Buffalo and a few times I filled the back of my shorted pickup half or better full of carp. I would always share the bounty with family and friends. I was pretty handy with a fillet knife from helping an old neighbor who commercial fished clean his catch to deliver to local groceries and bars. I can remember fishing with my dad and grandpa for Carp and Buffalo using nibbles corn and jello balls. Always had good luck whether we caught any or not. Time spent with us together has been with me every since and it stays with you to keep you fishing and lots of stories to tell.
There is a video of commercial fishermen catching them on the Mississippi River with nets. All the open 16-foot boats were near sinking with Asian Carp. They took the thousands of pounds of fish to a processing plant and some is sold here and some in Asia. Not worried about the Asian Carp taking over after seeing that video.
You should be. there's no way any netting programs or poisons or capture Methods have worked they are making their way up every river system connected to the Mississippi
Good stuff. I wonder how the cakes would be if you cooked a whole fillet first, then pulled the bones out. We shoot some 20+ pound silvers around here and those Y bones are too thick to blend up. But when cooked, they pull out easily. I've tried silver carp one time, been wanting to cook another one up.
Carp just have a ton of bones. Best thing I can think to do with them is blend 'em up and make fishballs. Then pressure cook em in a broth with leeks, green onions, garlic, carrots and celery.
Descale it, rub it with pepper and salt (with the skin intact), the a bit of flour. Pan fry it in oil until crispy. Delicious, especially the crispy skin. Fine bones are a problem (like salmon). So choose the belly as the bones are larger and more easily removed when eating.
I've heard of a few folks that eat these fish and also for grounded up dog food and such, but alot of folks that eat them grind them up to make them into patties/burgers. what you made looks good! keep up the great videos and fishing buddy!
RIGHT PEOPLE SAY CARP IS FISHY AND THE DRUM HAVE S BAD FLAVOR BUT WHEN I CLEAN THEM UP THEY ARE JUST LIKE ANY OTHER FISH COOKTHEMUP RIGHT AND ARE GREAT
@painmt651 id be interested to try. I've eaten black tip, good and bad. Seems like bleeding them out immediately and throwing them straight on ice makes a big difference.
@@RiverCertified - Yes I’ve had some jump in the boat while fishing on guide trip. Fish between 435 bridge KS side and Platte Landing MO side. When are you shutdown months?
When you turn up at your camp, wander along and find three short lengths of branch the thickness of your wrist. Lay them down and you can effortlessly roll your craft up them, each time one comes out the back, you move it forward. Repeat in reverse to launch. What you had to do with all your strength, you can do with just one hand and ease.
@@RiverCertified It will not get better as you age, I am sorry to say. :) I used to take a Pram dinghy away for a week or so, along our coast. They are traditionally built with a heavy "keel" like a two by three inch ridge running from front to back, projects three inches downward. It was sufficient "keel" to allow me to sail it fairly well down wind with a tiny little jib on a whip mast, no stays, very simple and not much faster than a stroll. I had a sideboard which I could ship if I had to, but the trick was to just be going to be going, not to get there in a hurry. The really cool thing about it was it had a brass strip screwed along the keel, which meant you could not hurt it with a bit of care to lay wood to run over. Instead of paying to stay in a camp ground, I could simply wait and keep my eyes open for a set of dunes, or mangroves or a river bank that was over grown. Then I would put out an anchor and fish, and wait till dusk, quietly row ashore, lay down the bits of wood, and run the dinghy up into cover. Not that we are not allowed to put a tent on the foreshore, more to keep from being annoyed by people coming to tell you you are not allowed to, saves arguments.
To avoid the bones, first flay the fish. Then use a fork and drag it across the fish, it will expose any bones. Use a tweezer and pick them up. We South East Asians love it.
I was going to say those are Asian carp. Better tasting than the common Chinese carp we all know. They have extra lines of spinal rays, like a salmon. A pair of needle nose pliers, and a lil patience can yield some nice filets.
Awesome video and if we ever was to fish together I will bring the brats I have worked at a hog processing plant for 23 years and we make some awesome polish,Italian, and kielbasa with natural casing’s fish or no fish we would eat good ha ha thanks buddy 👍keep the videos coming
If you are like me and married to a Filipino, then you already know that these fish are delicious and most westerners are too lazy to process and enjoy this wonderful, tasty fish! The best way to prepare them is pressure cooking or canning them, use them like salmon or tuna to make patties. We use pint jars, pack fish in, add 1 tspn salt, one garlic clove and a couple onion pieces..place lid hand tight, pressure cook at 10 pounds for 100 minutes. Enjoy!!
That logic can probably be applied to a lot of things people don't normally eat. I do need to try them pressure cooked. Sorry about the idiot reply the other day. Proof I need to read things a little closer in the future.
Bass fishing and catfishing was bad one day. I decided to catch a few carp and take them home to my Panamanian wife, I am also into bushcraft and survival stuff so I wasnt going to come home empty handed. Both Carp I caught were huge and with my flyrod using a small sparkle chartruse bead head pattern. My wife did not know that Americans were mostly negative to eating them. She ended up making a large caldron of fish soup with rice. Wow! it was really good!
I catch tons of kokanee (landlocked sockeye) at my acreage on northern British Columbia.....i do a 1 hour smoke then pressure can in jars......best panko salmon burgers ever
I do this with bass, blanch the filets for a few seconds and it turns flaky white and falls apart. Wonder if it would be easy to sift the bones out after a quick boil.
Carp belong on a plate, not in the water! When you clean the fish, take care to bleed it and then remove the "mud vein" along the spinal column.. Place the whole carp or fillets in white vinegar overnight before you prepare it. The vinegar softens the large bones and dissolves the small nasty ones as well as getting rid of any muddy taste. We like to cook the cleaned fish in red wine before putting it in the oven with all the other garnishings, stuffing, vegetables and herbs or whatever you enjoy. Fish cakes are good. There are quite a few good recipes for carp on RUclips worth checking out.
@@RiverCertified Sure thing. I was referring to common carp - we do have grass carp here in South Africa, but luckily they are confined to a few waters and don't seem that much of a threat to biodiversity. Common carp though - they just take over wherever they go. Compliments on your channel, Spencer, and Tight Lines forever!
Thanks for the video Spencer ! It was almost a public service message. without the boring aspect. Now I'm wondering if I could make fish cakes out of my Northern Pike Y-bone trimmings. I've pickled it before but didn't think that the result was worth the effort. Weren't you a classroom teacher prior to being a YT'er and fishing guide ? Do you ever miss it ? (not the steady paycheck and benefits but the kids in the classroom part?)
I have no doubt it would work with pike. On the pickled fish note, my mom pickled some pike for me and it was excellent, but I'm not sure what her recipe was. I don't really miss teaching because there's a lot of similarities on guide trips with most clients. I get a lot of people who just want to learn and I get to share the things I know. I like science, but fishing is my favorite subject.
Saw you finished 2nd in a recent kayak catfish tournament. Congrats. Hope we get a video from it. Been thinking of doing a couple tournaments next year.
Have you ever tried scaling , filleting, and scoring them like we do suckers during gigging season here on The Current River? I wish you would name the rivers, streams, and possible lakes that you are on. I don't believe that in doing that, it would cause a great influx of fishing competition. I would love to see you try to catch first on our river. (especially on a summer weekend) ha!
Dumb question du jour. When I bought my Ultimate, I bought scupper plugs with the idea that when I went camping I would need the bouncy.. I have never needed them. Despite loading down for a three day trip (why did Gilligan's isle intro go though me head?). Do you use them?
Yo, Spencer catfishing here in cali has slowed almost to a stop for the past 3 weeks it's averaging 85 degrese high and 60 degrees low in my area, any tips on how to catch them again i everybody tried everything at this point
If you grew up in south Fl you’d know how to open a cast net. Thsts not quite how you do it. But you get it open enough to get bait so it’s good enough.
Now I like to mix equal amounts of fish and mashed tader , make patty, dip in beaten eggs, put in house autry seafood batter ,frying in butter and vegetable oil. if I want crunchy crust instead of batter.i take a pie plate with ininstant potato's dip patty in this beaten eggs, put in instant potatoes covering patty pushed it.on patty .heat ing skillet just hot enough to where drops of water just dance around on grease that way you don't cook out the fish oil.papa washing you well 😊
That's one of the three types of asian carp isn't it? Another good choice is, to use "grits," in place of the flower! Fry it like you normally do, to a good brown. The grits will brown also. But the grits provide a tasty 'crunch,' flower can't give!
@@RiverCertified Personally, I have really enjoyed fish fillets, marinated and rolled in grits, then cooked on a grill. Man! You've not had anything, until you try BBQ'd trout on an open wood fired grill! Man! "Now I'm hungry!"
Thanks man. A good example of how thinking outside the box, even a little bit, can make "trash" into something delicious. Let's face it - we don't live in a perfect world and food is expensive. Plus, why waste a resource. Throwing them up on the bank doesn't help anybody.
Why fish, with a whole river of pea soup? Carp fishing is the only productive fishing around here. And nobody uses them, We few carp fisherman have them all to ourselves. I make kippers with them.
Spencer, it's past time we get a River Rats fishing club decal! Also I need to order another River Certified decal... I've decided to put one on each side of bed under my "TRD Sport" factory decals lol.
Growing up just south of ya in Missouri, I caught loads of those damned things, never ate them though. Most of the time they got used for cut bait. Otherwise, I'm trying to catch up on all your vids, I went on a bit of a walk about for about two weeks up in the mountains and just got back to civilization. Good to see wood, skip, and a strange new bulldog!
Damn it man! that looks and sounds great. How about a catch and cook gizzard shad. I've deep fried minnows. That wasnt bad. I would do it again. Keep wanting to put these 3 or 4 inches shad in a meat grinder or something but dont know what to do with guts. Eat them? Can see it oozing out the grind now . Maybe eat them whole. Im lost. Thank you for your time and video.
@RiverCertified definitely give it a try,I clean em up then freeze them(optional) then use a spoon to scrape the meat off and take out whatever bones, best patties I've made tbh especially with a little lemon grass in the marinate
Spencer I'm 65, when I was little girl my Mother's Dad and her brother were both huge Carp fisherman. They had special dough bait they put on a Treble hook. I was always facinated when they came home from the river. They had those old fashioned wash tubs the big ones that the women folk used to do laundry. That wash tub was full of huge common Carp. My Grandmother and my Aunt would get together and cut those Carp up in chunks. They'd get clean and sterilized quart jars, put salt in the jar and stuff that jar with the chunks of Carp. They'd screw the lid on as tight as they could and place the quart jars in a huge pressure canner. Pressure cook at 15 pounds of pressure for 10 to 12 minutes. The carp became home made Salmon Pattys. The bone almost disintegrates and are really quiet delicious. Thank you kind Sir for stirring up so many memories for me. Stay safe and God bless you and yours 😊😊
My Grandmother did the same. They were very poor and fishing, hunting and gardening is where most of there meals came from.
My grandparents did the same thing and since they lived thru the depression they canned absolutely everything. They'd siene the small river by their house with all the families together and would can carp for two three days for everyone. Man those were days when I was little 🙏🏻
Wonderful story ❤
We pressure can all our harvests!!! Seems things people say are inedible taste amazing after pressure cooking. We will continue to stack the cash!!!!! Great vids to watch when i cant be out catchin!
That's something I've heard about but never tried. I will have to make it happen one of these days. Thank you for sharing, it does sound like some great memories.
In Russia and other countries of the former USSR, carp has long been used as food and is not considered a trash fish. Many fishermen specifically catch carp and wild carp, as well as crucian carp, bleak, rudd, bream and other similar fish. Most often, they are caught with a float rod, using worms as bait. They are also caught with nets. In stores, carp now costs about $ 4 per kilogram. Since these fish are very bony, there are cooking methods that reduce the likelihood of pricking yourself with bones while eating. For example, pre-cuts are made on the upper part of the fish along the entire length. The distance between the cuts is about 1 cm. In this case, the bones soften during cooking. Also, this fish is most often not cut into fillets. It is enough to remove the scales, gills and entrails. The skin is not removed, as it adds flavor. The head of the fish is also not cut off, but cooked together. The process of cooking carp involves long heating in a frying pan under a lid with the addition of onions and sour cream. Usually it is not less than 40 minutes. Of course, you can fry this fish on high heat, but then the smell of mud remains. Fish cooked with sour cream and onions is eaten with rice, potatoes or buckwheat. A particularly tasty dish is bream with buckwheat. Such a dish is mentioned in ancient chronicles, when Russian princes of Scandinavian origin went on military campaigns against the Polovtsians, Khazars, they ate such dishes along with chicken fried over coals. This was more than a thousand years ago. I tried to reproduce such a dish from bream and buckwheat and found that it is very tasty. It also goes well with a small addition of black pepper and garlic.
It's pretty cool u eating all the different stuff out of the river! U must really like eating fish which is awesome seeing how u spend so much time on the water! Good stuff bro!!!
I love me some fish. Except trout. Still haven't developed a taste for that.
Great video Spencer , thanks for taking us along. Great looking fish patties 🤤😋
@@jeffreyneely9283 i appreciate that Jeff!
Yeah sounds good based from your experience
10:04 Wow, that catch is impressive! The way you highlighted the delicious potential of the shad really showcases how overlooked invasive species can actually be a culinary delight. Love the tips on preparation too-can't wait to try making those fish patties!
Thank you very much. I'm glad you found some value in all of that. Hopefully you enjoy the fish cakes as much as I did!
I caught a 32lbs silver carp below the Red Rock dam in Pella and brought it back home as a gift for a late grandfather. I was hoping he'd cook it and invite me over. Not hearing from him for a week, I called to follow up. Turns out, he cooked it and ate it that same night I dropped it off. I'm glad he liked it.
That's awesome man. Hope you keep taking them out of there.
He ate a 32lb carp in one meal ? Impressive.
@@waxknucklebearingjuice5592 He's got friends.
Your Grandpa must be a German haha😅
I just bought that same Titan cooler after the zipper broke on my “name brand” soft-sided cooler that I loved. The Titan’s removable hard interior and latching hard top with a gasketed seal beats the non-repairable zipper by miles. I made an inner tray for mine from a large plastic cutting board from WM.
Good to hear. That cooler is 3 or 4 years old and still going strong.
Yay! Woody.. haven't seen him in a video in a while.
Actually like the lesser quality salmon (pinks) and mackerel it's ideal to cook (or can for long term storage) the fish in a pressure cooker first and then the bones are soft and mushy. You can then just mush the pressure cooker or canned fish with ingredients to your favorite recipe with a fork..
Salads, dips, fried patties, cajun bouiletts (balls) Excellent source of calcium and nutrients.
Delicious and nutritious 🙂
I'm pushing 70 in rump and have had the privilege of living in Lee County Iowa. The County is bordered three great fishing rivers, the Skunk, the Des Moines and the mighty Mississippi Rivers. I've regular hook and line fished and snag hook fished them. I can remember many times that I would catch several hundred pounds of Carp and Buffalo and a few times I filled the back of my shorted pickup half or better full of carp. I would always share the bounty with family and friends. I was pretty handy with a fillet knife from helping an old neighbor who commercial fished clean his catch to deliver to local groceries and bars.
I can remember fishing with my dad and grandpa for Carp and Buffalo using nibbles corn and jello balls. Always had good luck whether we caught any or not. Time spent with us together has been with me every since and it stays with you to keep you fishing and lots of stories to tell.
I really appreciate you sharing that. You grew up in a great area to enjoy being outdoors. I'm glad you didn't take it for granted.
Kept going Grandpa
There is a video of commercial fishermen catching them on the Mississippi River with nets. All the open 16-foot boats were near sinking with Asian Carp. They took the thousands of pounds of fish to a processing plant and some is sold here and some in Asia. Not worried about the Asian Carp taking over after seeing that video.
You should be. there's no way any netting programs or poisons or capture Methods have worked they are making their way up every river system connected to the Mississippi
It's a VICE news video. But yes, they are actually white meat much like a channel cat.
You should be very worried! They can't catch enough of them to slow growth, plus it's hard to get people to eat them .
yeah, they're one of the biggest problems facing our native species in lakes and rivers..... but, if you're not worried about it, I guess we're good!
@@benjaminhardesty2106lol
Good stuff. I wonder how the cakes would be if you cooked a whole fillet first, then pulled the bones out. We shoot some 20+ pound silvers around here and those Y bones are too thick to blend up. But when cooked, they pull out easily. I've tried silver carp one time, been wanting to cook another one up.
Carp just have a ton of bones. Best thing I can think to do with them is blend 'em up and make fishballs. Then pressure cook em in a broth with leeks, green onions, garlic, carrots and celery.
That's basically what I did haha
Descale it, rub it with pepper and salt (with the skin intact), the a bit of flour.
Pan fry it in oil until crispy.
Delicious, especially the crispy skin.
Fine bones are a problem (like salmon).
So choose the belly as the bones are larger and more easily removed when eating.
After you fillet the carp,run it through a meet grinder and can it in a mason jar and pressure cook it. It makes killer patties.
I've heard of a few folks that eat these fish and also for grounded up dog food and such, but alot of folks that eat them grind them up to make them into patties/burgers. what you made looks good! keep up the great videos and fishing buddy!
We do have invasive silver carp down here too, I never caught one, but your recipe looks, as always, delicious, Spencer!
That's crazy. I guess it officially means they're everywhere. If you run into one, I recommend it.
Your videos are a treat for the eyes and mind! The quality is top notch and the presentation of information is professional. Thank you so much!🚌💧☺️
Great video thanks for the trip Spencer ,,add some shredded cheese to your patty mixture
Now that's a great idea. Thanks Jim.
i love watching your catch and cooks
@@Martiniish glad ya like em man!
Great video and great content. Always entertaining. Thank you for your hustle.
You bet. Glad you enjoyed it.
Quick tip. Funnest way to catch the Asian carp is from a kayak with a puny bass rod, not tied off to anything. 😉
The ol' nantucket sleigh ride haha
A man after my own heart! Use the big fiberglass cane pole, no reel, you'll experience a new way to play a fish, lol.
Love the cooking tips man, thanks so much for making the show delicious!
I'm glad you enjoyed it Paul!
RIGHT PEOPLE SAY CARP IS FISHY AND THE DRUM HAVE S BAD FLAVOR BUT WHEN I CLEAN THEM UP THEY ARE JUST LIKE ANY OTHER FISH COOKTHEMUP RIGHT AND ARE GREAT
I always say people who complain about certain species of fish just can’t cook
I can't argue with that logic
Try blue shark… lol… so much ammonia, I don’t care how you cook it…yuck!
@painmt651 id be interested to try. I've eaten black tip, good and bad. Seems like bleeding them out immediately and throwing them straight on ice makes a big difference.
Excellent video! Hopefully other fishermen will give silver carp a try. Love your relaxed style and laconic delivery! Thanks!
Thanks! Glad you enjoyed it, I appreciate you watching.
Those look so delicious! Thanks for another dinner idea. I’m still loving the long videos! Take care.
You bet! There are a pile of them down in your neck of the woods.
@@RiverCertified - Yes I’ve had some jump in the boat while fishing on guide trip. Fish between 435 bridge KS side and Platte Landing MO side. When are you shutdown months?
We used to basically the same thing with regular carp. Some think it's gross but I can tell you there was never any left over on the plate.
That says more than words ever will haha
When you turn up at your camp, wander along and find three short lengths of branch the thickness of your wrist.
Lay them down and you can effortlessly roll your craft up them, each time one comes out the back, you move it forward. Repeat in reverse to launch. What you had to do with all your strength, you can do with just one hand and ease.
I appreciate the tip very much. With that being said, I'm terrible about remembering things like that haha
@@RiverCertified It will not get better as you age, I am sorry to say. :)
I used to take a Pram dinghy away for a week or so, along our coast. They are traditionally built with a heavy "keel" like a two by three inch ridge running from front to back, projects three inches downward. It was sufficient "keel" to allow me to sail it fairly well down wind with a tiny little jib on a whip mast, no stays, very simple and not much faster than a stroll. I had a sideboard which I could ship if I had to, but the trick was to just be going to be going, not to get there in a hurry.
The really cool thing about it was it had a brass strip screwed along the keel, which meant you could not hurt it with a bit of care to lay wood to run over. Instead of paying to stay in a camp ground, I could simply wait and keep my eyes open for a set of dunes, or mangroves or a river bank that was over grown.
Then I would put out an anchor and fish, and wait till dusk, quietly row ashore, lay down the bits of wood, and run the dinghy up into cover.
Not that we are not allowed to put a tent on the foreshore, more to keep from being annoyed by people coming to tell you you are not allowed to, saves arguments.
Growing up I was taught with Buffalo to score it every 1/8 of an inch on both sides and it cooks the bones right up.
Thanks for all the great videos!!! I always learn so much! Could you tell me what planer board line clips you have hooked to your fishing poles?
To avoid the bones, first flay the fish. Then use a fork and drag it across the fish, it will expose any bones. Use a tweezer and pick them up. We South East Asians love it.
I'm definitely gonna have to try that. I figured there had to be a way around them, but I didn't know where to start. That helps a lot man!
There is a way to clean them so you don't get many bones . The few pin bones left can be pulled out using pliers . Then you can have pieces .
I was going to say those are Asian carp. Better tasting than the common Chinese carp we all know. They have extra lines of spinal rays, like a salmon. A pair of needle nose pliers, and a lil patience can yield some nice filets.
Awesome video and if we ever was to fish together I will bring the brats I have worked at a hog processing plant for 23 years and we make some awesome polish,Italian, and kielbasa with natural casing’s fish or no fish we would eat good ha ha thanks buddy 👍keep the videos coming
If you are like me and married to a Filipino, then you already know that these fish are delicious and most westerners are too lazy to process and enjoy this wonderful, tasty fish!
The best way to prepare them is pressure cooking or canning them, use them like salmon or tuna to make patties.
We use pint jars, pack fish in, add 1 tspn salt, one garlic clove and a couple onion pieces..place lid hand tight, pressure cook at 10 pounds for 100 minutes. Enjoy!!
That logic can probably be applied to a lot of things people don't normally eat. I do need to try them pressure cooked. Sorry about the idiot reply the other day. Proof I need to read things a little closer in the future.
Bass fishing and catfishing was bad one day. I decided to catch a few carp and take them home to my Panamanian wife, I am also into bushcraft and survival stuff so I wasnt going to come home empty handed. Both Carp I caught were huge and with my flyrod using a small sparkle chartruse bead head pattern. My wife did not know that Americans were mostly negative to eating them. She ended up making a large caldron of fish soup with rice. Wow! it was really good!
CARP soup? She must be a great cook
♥ We used to eat Buffalo 2 or 3 times a year. I had an uncle who used a pressure cooker and he made some of the *best* fish patties I had ever eaten.
I've heard they're also excellent on the grill basted with BBQ sauce. I think that's the next one I'm going to try.
Looks pretty damn good. Thanks as always for sharing brother!! 👍🏾👊🏾✊🏾🙂💯
You bet man. Glad you enjoyed it!
Another excellent upload Spencer!!!
Glad ya enjoyed it David!
I remember my grandmas fish patties made from carp and drum so yummy you stay safe out there Spencer
I bet. I've never had common carp, but I love drum. Thanks Robert, I hope you do the same.
I’m telling you most people that enjoy seafood would be absolutely shocked how tasty these big head carp can be.
You’re absolutely right. They are much better than anyone thinks.
My Dad’s favorite fish dish is carp cakes. Pressure cook the carp first, then make the cakes like you would from canned salmon.
That would do the trick well I bet, and probably tast even better.
I’ve made fish cakes out of all sorts of different fish. One of my favs is walleye
I catch tons of kokanee (landlocked sockeye) at my acreage on northern British Columbia.....i do a 1 hour smoke then pressure can in jars......best panko salmon burgers ever
Large carp are one the best fights on a line you can endure as well. These fish are STRONG!
Without a doubt man
That looks interesting I'll have to give that a try sometime. I usually just use them for bait. Congrats on the second place tourney win by the way.
You are fun to watch, and informative. Thanks!
Glad you enjoy the videos!
Thank you for sharing your day, and carp recipe.🎣
Glad you enjoyed it!
I do this with bass, blanch the filets for a few seconds and it turns flaky white and falls apart. Wonder if it would be easy to sift the bones out after a quick boil.
I would think it would be easier, but how easy I'm not sure.
Carp belong on a plate, not in the water! When you clean the fish, take care to bleed it and then remove the "mud vein" along the spinal column.. Place the whole carp or fillets in white vinegar overnight before you prepare it. The vinegar softens the large bones and dissolves the small nasty ones as well as getting rid of any muddy taste.
We like to cook the cleaned fish in red wine before putting it in the oven with all the other garnishings, stuffing, vegetables and herbs or whatever you enjoy. Fish cakes are good.
There are quite a few good recipes for carp on RUclips worth checking out.
I’m always looking for new ways to prepare carp and thanks for the tip on the vinegar.
@@RiverCertified Sure thing. I was referring to common carp - we do have grass carp here in South Africa, but luckily they are confined to a few waters and don't seem that much of a threat to biodiversity. Common carp though - they just take over wherever they go.
Compliments on your channel, Spencer, and Tight Lines forever!
I dont know y but I think the veiw from above is just awesome!
It really showcases how cool looking that river is.
We used to make this. Cube em up and put them in mason jars and pressure cook them. Softens the bones. You just eat bone and all.
I've never had pressure cooked fish. I've had lots of pickled fish though, and I bet they would be good for that too.
Most consistent fisherman on YT! We might need to check his mercury levels!
Thanks for the video Spencer ! It was almost a public service message. without the boring aspect. Now I'm wondering if I could make fish cakes out of my Northern Pike Y-bone trimmings. I've pickled it before but didn't think that the result was worth the effort.
Weren't you a classroom teacher prior to being a YT'er and fishing guide ? Do you ever miss it ? (not the steady paycheck and benefits but the kids in the classroom part?)
I have no doubt it would work with pike. On the pickled fish note, my mom pickled some pike for me and it was excellent, but I'm not sure what her recipe was. I don't really miss teaching because there's a lot of similarities on guide trips with most clients. I get a lot of people who just want to learn and I get to share the things I know. I like science, but fishing is my favorite subject.
Love it. The process reminds me of making meatloaf. Looks delicious
There are definitely layers of similarity there. Now I want to try frying meatloaf instead of baking it haha
They are bottom feeders like catfish so can have more heavy metals in them. Limit the amount you consume.
Saw you finished 2nd in a recent kayak catfish tournament. Congrats. Hope we get a video from it. Been thinking of doing a couple tournaments next year.
I appreciate that. There will definitely be a video. Probably next week. I'd recommend it. They're a ton of fun.
Have you ever tried scaling , filleting, and scoring them like we do suckers during gigging season here on The Current River?
I wish you would name the rivers, streams, and possible lakes that you are on. I don't believe that in doing that, it would cause a great influx of fishing competition. I would love to see you try to catch first on our river. (especially on a summer weekend) ha!
Great work as always, thanks for sharing
You bet. Glad you enjoyed it
I enjoy your videos--nice pacing, The cook and catch is interesting to me. I am beginning to think that I'm a little too old for Josh's videos.
I'm glad you enjoy the videos Gary. Ol' Josh is a character though, no matter how old ya are. I really enjoy picking on him when I get the chance.
Dumb question du jour. When I bought my Ultimate, I bought scupper plugs with the idea that when I went camping I would need the bouncy.. I have never needed them. Despite loading down for a three day trip (why did Gilligan's isle intro go though me head?). Do you use them?
Yo, Spencer catfishing here in cali has slowed almost to a stop for the past 3 weeks it's averaging 85 degrese high and 60 degrees low in my area, any tips on how to catch them again i everybody tried everything at this point
Dynamite?
Sounds like good catfishing weather to me. I'd probably try some shallow timber, especially old trees.
If you grew up in south Fl you’d know how to open a cast net. Thsts not quite how you do it. But you get it open enough to get bait so it’s good enough.
I like tacos better than pancakes haha
I’ll send you a video with a technique you’ll open that net 9 out 10 throws
Now I like to mix equal amounts of fish and mashed tader , make patty, dip in beaten eggs, put in house autry seafood batter ,frying in butter and vegetable oil. if I want crunchy crust instead of batter.i take a pie plate with ininstant potato's
dip patty in this beaten eggs, put in instant potatoes covering patty pushed it.on patty .heat ing skillet just hot enough to where drops of water just dance around on grease that way you don't cook out the fish oil.papa washing you well 😊
Now my mouth is watering haha
That's one of the three types of asian carp isn't it?
Another good choice is, to use "grits," in place of the flower!
Fry it like you normally do, to a good brown. The grits will brown also. But the grits provide a tasty 'crunch,' flower can't give!
That's a great idea. I really appreciate that.
@@RiverCertified Personally, I have really enjoyed fish fillets, marinated and rolled in grits, then cooked on a grill.
Man! You've not had anything, until you try BBQ'd trout on an open wood fired grill!
Man! "Now I'm hungry!"
Have you tried it with common carp
I always thought, if a species invades, eat them. What a food source, Asian carp, snake heads ,talapia etc.
I can't argue with that logic.
Thanks man. A good example of how thinking outside the box, even a little bit, can make "trash" into something delicious. Let's face it - we don't live in a perfect world and food is expensive. Plus, why waste a resource. Throwing them up on the bank doesn't help anybody.
Couldn't agree more man. With that being said, they really are an excellent tasting fish. If it wasn't for the bones, I'd eat them all the time.
First time I've seen anyone eat a Silver Carp. You should pressure cook em. Softens the bones right up.
I've heard that. It might be what I do next go around.
Are those birdseye maple cabinet doors or quarter sawn white oak? They are beautiful!! I build custom kitchens professionally.
Quarter sawn white oak. I agree man. No way I'd ever paint them.
We ate it everyday in USA growing up in Chinatown.
Spencer the way to go when eating carp is the pressure cooker, makes the bones soft and non existent and then you can go from there and enjoy eating
I need to try it. I'm just not familiar with the finer points of pressure cookers.
I agree with using a pressure cooker. What I have been using lately is an Instapot set to pressure cooking mode which I find is very convenient.
If you can catch em big enough Sneebs are delish brine & smoked.
Really? That might be my next one I try.
need to catch another gar and fry up they are pretty good too
Awesome video Spencer you actually made a ugly fish look amazing i might have to give it a try keep those lines tight my friend
I appreciate the compliment man. Hope you're catchin' em over there!
Awesome video man 🎣🎣🎣
Appreciate it!!
A guide I go with on Kentucky lake he pressure cans them. Also smokes them. Well sharp hooks to ya.
I bet they're pretty good when ya do it that way too
So, scoot it closer before weighing down? Just a thought.
That makes too much sense
Could you make these fried fish cakes with a bony fish like Northern Pike ?
You should bring the podcast back
Why fish, with a whole river of pea soup?
Carp fishing is the only productive fishing around here. And nobody uses them, We few carp fisherman have them all to ourselves. I make kippers with them.
Spencer, it's past time we get a River Rats fishing club decal! Also I need to order another River Certified decal... I've decided to put one on each side of bed under my "TRD Sport" factory decals lol.
I kinda want to make one that looks like a stamp of certification. I'll put it on the to do list.
@@RiverCertified Sounds awesome, can't wait to see it!
Interesting video! We've been lucky so far, Snakehead are here but no asian carp yet. I suppose its just a matter of time. Always enjoy your content
A subscriber said they've even made it to south america. I think they'll be world wide before too long at this rate.
@RiverCertified I must say the shotgun method of control looks like a blast! I'm in the Lake Champlain area of NY BTW, maybe too cold for them?
Cut your onions under sink water.
Sweet trick
I'll give that a try. Thanks man.
They be fixing them carps at dem there Diddy partys.
When are we gonna get a Sneeb decal? lol
That's a great idea.
Growing up just south of ya in Missouri, I caught loads of those damned things, never ate them though. Most of the time they got used for cut bait. Otherwise, I'm trying to catch up on all your vids, I went on a bit of a walk about for about two weeks up in the mountains and just got back to civilization. Good to see wood, skip, and a strange new bulldog!
Looks so good
I promise it was
@@RiverCertified I love salmon patties bro see I'm from waterloo iowa I've only fished the ceder river
Saludos buenísimo 👍
AFAIK every invasive fish species (and quite a few non-fish species) in my area is edible. I hope to try all the fish, and a few of the non-fish.
I hope you do too man.
I heard once if you cook carp in a pressure cooker it crushes the bones?
I'm not exactly sure what it does to the bones, but they're aren't a problem if you pressure cook them
Damn it man! that looks and sounds great. How about a catch and cook gizzard shad. I've deep fried minnows. That wasnt bad. I would do it again. Keep wanting to put these 3 or 4 inches shad in a meat grinder or something but dont know what to do with guts. Eat them? Can see it oozing out the grind now . Maybe eat them whole. Im lost. Thank you for your time and video.
Yeah, the only way I'd consider it is if they were fresh jumbos and I filleted them. With that being said, I'd rather use them for bait haha
Ya outta try canned carp if ya haven’t. Taste a lot like salmon. Great stuff. Take care
I haven't but I'm definitely up for trying it.
Good Video Spencer
Thank you kindly
Amazing spot bro
A million percent agreed man
Love that you are cooking the so called trash fish.
I'm glad you do man.
I fish but catch and release. I do not like fish but heard this carp are very tasty and Snakeheads.
Thanks for the recipe tips, Spencer. SYOTR
You got it. Glad you enjoyed it!
Would you do this with a common carp?
It would be worth a shot.
For any fish that "taste bad" i just make fish patties outta em like lady fish,cudas etc...
I've never eaten a lady fish. I actually caught a few this week for the first time in several years so it's funny you mention it.
@RiverCertified definitely give it a try,I clean em up then freeze them(optional) then use a spoon to scrape the meat off and take out whatever bones, best patties I've made tbh especially with a little lemon grass in the marinate
Cool thanks 😊
You bet!