hammercarp Posted April 19, 2013 Report Share Posted April 19, 2013 We are having a discussion about eating carp on our FB page and a guy from South Africa said that they ate them all the time. They filleted small carp and cooked them in a pressure cooker to soften the bones then ground the flesh in a meat grinder. They added seasoning. bread crumbs and egg and made patties out of them. And yes they have carp in South Africa. They were brought there by the Dutch over 300 years ago. They have their own style of fishing for carp too. Link to comment Share on other sites More sharing options...
knightfisher Posted April 19, 2013 Report Share Posted April 19, 2013 I like pickled herring. It's mostly the cure I taste. Herring has a natural strong taste. However when pickled it takes on the taste of whatever it is cured in. The cure pervades the flesh. I would think the carp is the same way. I would guess one could cure any fish in a vinegar base and not tell what type of fish they are eating. I would try pickled carp. Link to comment Share on other sites More sharing options...
hammercarp Posted April 20, 2013 Report Share Posted April 20, 2013 The 2 day soak in vinegar will also dissolve the bones or make them very soft. Link to comment Share on other sites More sharing options...
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