i have a buddy that said he wants to eat a fried carp! have any of did this?! this sounds rediculous! i know of ppl smokin them but those ppl smoke alot of other things too. is carp good?

A guy told me if you cut out the dark-red meat (mudvane) and soak the filets in salt water overnight, then deep fry, it's pretty good. But personally, i've never had it. I'd say give it a shot.

ok, one more time. Carp is very edible with just a little more work. Common carp have more flavor than the other carp species, and has a yellowish meat. Make dam sure you get all the red meat off or it will taste like river mud. If you can cut the tail off and let it bleed out, even better. I prefer common filleted boneless, but if big enough, I'll use Carptracker's bone-in method.

Grass, silver, and bighead are excellent. Very mild flavor with a firm, white meat. Again, cut of all red meat. 15 pounds or bigger I use the bone-in method. Smaller than that I do it boneless. Why not do it all boneless? Because I get 10X the meat with the bones in, and with as many requests as I get to do fish fries each year, I need all the meat I can get. Once people try the carp, they want more. Just did one last night with black carp, and nobody knew it was carp except those who knew me.

Fishhunter, do you know of a link or anything that shows how to do the boneless cuts specifically? All the ones I've seen so far are of no help.

i have heard that carp are alright but ive never had one but give it a shot and let me know how it is

I had carp years ago and it was fantastic and would love to eat some again.

No pics. When tyou fillet the side off the fish and lay it skin down, you are looking at two fillets - top and bottom separated by the mud vein. The y-bone ends are sticking up near the surface of the meat, appearing like two rows of bone ends. Along the very top and very bottom you can cut out boneless strips, and along either side of the mud vein. You can often get a big piece of boneless from off the tops of the y-bones - with the skin-side down, there's usually a bit of meat on top above the y-bones. Don't go too deep or your cutting the ends of the y-bones. If the fish is big enough, you can go between the y-bones as well. It's not a quick-slice technigue, and you end up with pieces about the size of your pinky, but the eating is incredible. It's like pop-corn fish. Of course, I cheat and marinate it first, but it's still good as is.

Carp is fine to eat, just salt the fillets overnight then wash off well and cook like any other fish

We had a fish-cleaning demo at Bass Pro in Bolingbrook a couple weekends ago. Duane Chapman cleaned some silvers for us and I ate 7 plates of fillets. I thought it was pretty good.

#1 rule; remove all the red/dark meat.

I've got plenty of black carp left for the Fish Fair in Grafton next month.