Bobby
Super Sluicer
Posts: 316
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Post by Bobby on Feb 11, 2012 16:21:27 GMT 10
First : get a big pot of muddy water boiling, throw the carp in hole , cut it in half if it wont fit , don't bother to clean or scale . Second : chuck some rocks in with it . Third : Keep boiling till the rocks are soft then shes done , bon appetite !  |
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Post by hennes on May 18, 2012 17:36:03 GMT 10
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Bobby
Super Sluicer
Posts: 316
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Post by Bobby on May 24, 2012 20:50:46 GMT 10
how much firewood would you need  cheers hennes  Only one whole forest per fish ;D |
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joedigs
God of the Goldfields
It's like the gold rush again.
Posts: 906
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Post by joedigs on May 24, 2012 21:27:57 GMT 10
Far and away the Czechs’ favourite fish is carp. Carp has traditionally been farmed in Bohemia and Moravia for several centuries. This recipe is probably just as old. Ingredients: 1 gutted carp with the skin still intact (weighing around 1.5 kg) 2 l water 2 onions 2 carrots 1 small stick of celery 1 small leak celery stalk parsley 100 ml white wine or vinegar diluted with water 1 bay leaf 10 peppercorns salt lemon juice Instructions: Bring some water to the boil in a large pan, then throw in some onion rings as well as the peeled and finely chopped carrots, celery and leak. Finally add the parsley, celery stalk and bay leaf. Season with a pinch of salt, wine or diluted vinegar and pepper, and simmer for 20 minutes. Rinse the carp making sure you don’t pierce the skin (otherwise the carp will not turn the desired shade of blue). Coat the inside with salt and squeeze a lemon over the fish. Place carefully into the vegetable stock and simmer for 15–20 minutes (do not boil – keep the stock just below boiling point). Serve on a warm plate with boiled potatoes and butter. The dish can also be served with horseradish-infused mayonnaise. |
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Post by donnybrook on May 25, 2012 9:45:38 GMT 10
Joedigs what happened to the bottle of Gruppa(joking). I have eaten young Carp when out in the bush. Boney but very sweet after you pick through the bones. I just cooked them in the ashes wrapped up in aluminium foil. Open the foil. Add a nice bottle of wine. Magnifiiciant. It made a change after eating a lot of wild goat. Bobby's recipie is traditional based upon that used with cockatoos.
donny
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Post by danielkrupski on May 25, 2012 10:36:55 GMT 10
Anyone catching carp should whack them on the head and dispose of in a bin. Don't leave them on the bank because their eggs can survive up to 2 years without water. Most people leave them on the shore but when it rains it just washes back into the river.
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joedigs
God of the Goldfields
It's like the gold rush again.
Posts: 906
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Post by joedigs on May 25, 2012 11:19:42 GMT 10
Ah, now you’re talking Donnybrook – after drinking some Grappa even a wood duck will taste delicious.  (not sure about the cockatoos- unless they get marinated in brandy first) ;D Just like the yabbies from dams need to settle in fresh water/bath/pond/bucket with a bit of salt so do carps or you get that muddy taste. Looks like you made your own wine and distilled the pomace.(NICE). Cheap/neat way going about it www.ebay.com.au/itm/280873418891?hlp=false but think there needs to be readjustment of the thermostat (as water evaporates at different temperature) spirit is about 79-82C anything higher than that could turn to metho ? I have experimented with blackberries and had some success. Quite frequently seen on “greys on line” $0.75 per bottle and wondered what would it taste like if it went through the distiller. Cheer, Yes, danielkrupsk i agree - I did see a guy @ WYANGALA DAM through a fishing competition providing a trailer for the fishermen and taking it back home for processing (cat food) I hope. |
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on May 25, 2013 17:54:06 GMT 10
Third : Keep boiling till the rocks are soft then shes done , bon appetite ! I thought once the rocks were soft you threw away the carp & ate the rocks? ;D Use the same method for Galah They make good fertiliser once processed down. (Charlie Carp www.charliecarp.com/environment.htm) |
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