Ha ha...I've seen that recipe before, OldGoat...and it's still funny!Recipe for carp. ... Carp are bony, coarse fleshed and strong tasting.
ROFLMAO - We had a similar recipe for Loon. In your pot of veggies brought to a boil, put in a Loon and a rock of the same size. When the rock gets tender, throw away the Loon and eat the rock...Recipe for carp. First filet the carp. leave skin on and place the carp fillet on a cedar plank. coat the exposed fish side with a marinade made of seasoned salt, lemon juice, some onion and garlic. cover with a tent of aluminum foil and place on a medium temperature grill for about 20-30 minuites depending on size of the fillet. Remove from grill throw away the carp and eat the cedar plank. Seriously. We are a long way from having to eat that fish. the English and French like them but that is because of poor resource management etc. Carp are bony, coarse fleshed and strong tasting.
I think keeping it in the bathtub helpse with the taste also. I have left catfish in clean water before I cleaned it. (also did the overnight soak in milk)I don't know how closely related they are, but in Poland we ate carp every Christmas Eve - it's tradition there. The carp, a variety called Karp Krolewski (Royal Carp), is purchased live, and kept alive in your bathtub until ready to prepare. I believe that after it's fileted, the meat is deboned and put into a milk bath overnight to suck out the impurities and mellow out the taste. It's actually pretty good.
Carp are a garbage fish around here, not sure if they are everywhere or not. Might just be the places they are caught... muddy rivers. Most people, when they catch them leave them on the banks, to keep them from reproducing. I have no experience with cooking them. Though I've heard they can be smoked.
The only problem is keeping them lit.