Ok, I am tired of turning all of the fish I kill into fertilizer. everything I have read on the web states that Grass Carp is great table fare. I cooked and ate some of the big grass carp that I shot last night. This was a large 44 lb grassie shot in the middle of summer(for Texas). the fish was very edible, but I would not put it anywhere near crappie or walleye.It reminded me of a 5-6 lb largemouth bass caught in the middle of summer.
My first dilemma is that I have about 15 lbs of meat left from this large fish. What can I do to make this fish more appealing to the palate? Should I only use smaller fish for table fare shot in the spring and early summer.
Is there anything I can soak this fish in to remove the fishy taste. Oh. I removed all of the red meat and mud line. I de-boned everything. I really want to make an effort to continue to eat this resource but it has to be appealing to the taste.
I would appreciate any input.
