Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

How to cook Buffalo Carp

Old 07-22-2009, 05:21 PM
  #1  
Spike
Thread Starter
 
daughenbaugh hunter's Avatar
 
Join Date: Feb 2007
Location:
Posts: 48
Default How to cook Buffalo Carp

I just moved to a small town in Northern illinois. about 45 miles from my original city i grew up in, we have a small river here ive been hitting with the pole and catching a on of Buffalo carp. Many people here keep them. I was always told they are garbage fish, but these people eat them does anyone have a idea on how to cook them?
daughenbaugh hunter is offline  
Old 07-27-2009, 07:44 PM
  #2  
Typical Buck
 
Join Date: Jan 2008
Location: N. Illinois
Posts: 552
Default

If you can get a good spot to clean them out, like a farmers cow tank, with clean running water a few weeks in the tank, split them down the middle, brine them for a good 24 hours, then smoke them. I've never done it ,but i've had it, it was real good.
yodeldog3 is offline  
Old 08-17-2009, 06:32 PM
  #3  
Fork Horn
 
Join Date: Jan 2005
Location: Kansas
Posts: 136
Default

Cook them bones and all in a pressure canner.
cjohnson3006 is offline  
Old 08-18-2009, 10:50 AM
  #4  
Spike
 
davemhughes's Avatar
 
Join Date: Aug 2009
Location: Mid Kansas
Posts: 70
Default

In all honesty I have seen some really disgusting things eaten in my life travels and almost anything is can be made edible. Soy sauce, liquid smoke, pepper, brown sugar, 7up, and touch of garlic brined for at least 24hrs and then smoked heavily.

In the end you will be able to eat it but is it really worth all this..........spend the time and effort driving somewhere else to fish if you want to eat it.
davemhughes is offline  
Old 09-04-2009, 08:06 PM
  #5  
Fork Horn
 
damascusblade5's Avatar
 
Join Date: Oct 2006
Location:
Posts: 153
Default

You put the carp, skinned and gutted on a piece of oak board, season with salt, pepper and lemon, roast over an open fire for about 15 minutes, throw the carp away and eat the board.
damascusblade5 is offline  
Old 09-05-2009, 04:29 AM
  #6  
Spike
 
DougB.'s Avatar
 
Join Date: Jul 2009
Location: Cadott, Wisconsin
Posts: 61
Default

Originally Posted by damascusblade5 View Post
You put the carp, skinned and gutted on a piece of oak board, season with salt, pepper and lemon, roast over an open fire for about 15 minutes, throw the carp away and eat the board.
Should I wash the board first?
DougB. is offline  
Old 09-05-2009, 07:30 AM
  #7  
Fork Horn
 
Join Date: Jan 2008
Location: Barron county Wi
Posts: 169
Thumbs up

I pickle suckers and carp. When they are "cooked" in the pickling salt and vinegar for a week the bones get dissolved. If you like pickled northern you will like these. I made a big batch this past spring and served them at the step-daughters grad party and everybody was ranting about the nice and firm "northern" I had. I told everybody after they were gone and they didn't believe that they were suckers and carp. If you want the recipe let me know.
jessejmc1979 is offline  

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service - Do Not Sell or Share My Personal Information -

Copyright © 2023 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.