Well I'm gonna bring my camera and video one from start to finish, for myself and to post up here. I love fish and I'd really like to eat alot more than I do. Unfortunately I still get some bones in my fillets here and there and noone else in my house likes eating fish because of it. I don't think it's that bad because my first experience eating my catch was with all my buddies and we were drinking a little bit and cut through a few ribs on a couple (read most)fillets. We just learned to chew the whole bite over real slow first, find the bones and pick them out of our mouths. It takes a little longer to eat your dinner that way, and it's kinda gross when in mixed-company (picture 5 guys rooting around their mouths at the table and piling up little slobbery bones all over the place)but that was my first impression of fresh-fish so I'm kinda use to eating them that way. I guess it would be nice to not get stabbed in the roof of my mouth or get bones wedged between my teeth when eating.

BTW I'm having a fish-fry next month; who's coming?

I'm busy. What day was that?

Duane, I sent you a PM.
Click on 'In Box' to read it

Chris Engstrom

For any of you bowfishing-club-type-people who are going to make it to the demo or shooting afterwards, you are welcome to stay the night at my place. If we're awake enough, I can even stoke up a fire in the fire pit outside or the gas fireplace inside. ... oh, and I have bowfishing videos.

The shooting spot is just 30 mins from Bass Pro, and I'm just 15 minutes back up the road from there when we're done. Street parking is allowed and well lit to protect your boats and generators. I'll have written directions tothe boat launchand my place at the demo.

I'll serve breakfast, but we'll be camping on the floor.
I have some blankets, but you may wish to bring a sleeping bag.

Chris

Duane,
I finally got a chance to fillet as you described. Of course I didn't get it completely right but the good thing about Asian Bigheads is there are plenty to practice on. Oh and btw, I fried some up with my secret batter and oh was it good. It is such a white and mild tasting meat. Now my favorite is walleye and lake perch so it's obvious that I don't like a real strong fishy taste. To me, even larger catfish can obtain a strong flavor and buffalo, well forget that garbage. This was excellent especially when I mixed in a batch of Morrells that I picked behind the house. One other nice thing is that even a fair sized fish will feed a family of ten. I haven't grilled any yet but that will be next. I've smoked some in the past and it has just enough oil to not be real dry. And from an unbiased source, I happened to shoot a three pound catfish this weekend and so fried it upand my wife swore it smelled the house up much more than the Asians, so there you have it from the nose that knows.

Is there a big difference in taste between Bigheads and Silvers??
I think I'd like to try this.

Bulz, I have yet to eat a silver so I can't compare the two. I would think they would be similar in that they are very similar species but Iseem to recallDuanestating that he felt the Silver carp might be even better tasting. So hopefully he will respond.

In the Missouri River, I like silver carp better than bighead carp, partly because sometimes the bighead carp are not eating well and the meat becomes somewhat gelatinous. This is true of any fish that is losing weight, not just bigheads. Bigheads are notgrowingthat well in the Missouri, not sure why - maybe there are just too many of them, or too many silvers.

Silvers are really good. They also feed lower on the food chain than bigheads, so the mercury content is lower. Bigheads are not high compared to nearly any other fish from the same water, though.

One thing about silvers - the meat of the males is slightly darker than that of females, and sometimes, during the breeding season especially, some males will have a lot darker meat. I think you can tell the difference in flavor when the meat gets darker, or maybe it is just my imagination. So I tend to eat the females if I have plenty of fish (they tend to be bigger anyway) and I tend not to eat the really dark males. This does not apparently happen with male bighead carp.


Here are some recipes. I'll get the spice mix for the jerk recipe later, and add a curry recipe. If you have a ceviche recipe you like, Asians make great ceviche too, but be forewarned that you will have to use deboned carp. The lime won't cook up the bones like it will for some fish.
[/b]
[/b]
Recipes for Fry-cut Asian Carp Strips[/b]
[/b]

Fried Asian Carp[/b]

1) Fry-cut silver carp strips (cut in the manner described in "Carp Lemonade" - most pieces will contain 2-4 large bones, while some pieces will be boneless).
2) Dry cornmeal-based seasoning (pre-mixed, or mix your own from yellow cornmeal, salt, black pepper, and whatever other seasonings you desire)
3) Vegetable or Peanut oil

Roll strips in dry coating and deep-fry until golden brown. Serve while still steaming hot. To minimize problems with the bones, eat in the following manner: Break the strip in two pieces, a bit off-center. The bones will now protrude from the break. Usually all of the bones will remain in the longer piece. Pull the bones out and place them on a plate or napkin reserved for that purpose, and eat the fish - which is now boneless. Easier, by far, than eating chicken wings!

[/b]
Flying Carp Wings[/b]
[/b]
Prepare and eat as above, except instead of a cornmeal mix, use unadulterated corn starch, and fry until cornstarch coating is crispy. After frying, while the fish are still hot, shake strips in your favorite hot-wing sauce. Messy, but it will knock your socks off! Not for dieters!


[/b]
Recipes for deboned Asian Carp[/b]
[/b]


Fajitas Carpitas[/b]
[/b]
1) 2 pounds deboned Asian carp meat pieces (see "Carp Lemonade" for instructions on deboning)
2) 1/2 bottle liquid fajita marinade (dry mixes can also be used)
3) 10 Soft tortillas, fajita size
4) Fajita toppings as desired, such as salsa, pico de gallo, cheese, sour cream, guacamole, shredded lettuce, etc.

Marinade deboned carp pieces in the refrigerator for at least an hour. Grill over a hot fire. Use of a fish basket or a piece of piece of expanded aluminum mesh will help keep the fish piece from breaking up and falling through the grill, but if you are careful this is not entirely necessary, because the carp meat is quite firm. Place in a covered dish when removing from the grill, to keep the fish hot until delivered to the table. Diners can construct their own tortillas with their desired toppings.



Recipes for Bone-in Asian Carp filets[/b]
[/b]
[/b]
[/b]
Jamaican Jerk Carp [/b]
[/b]
1) 4 pounds of white meat filets from silver, bighead, or grass carp. Filets should be cut lengthwise down the center line, and skin and red meat removed.
2) Juice of two limes (or substitute apple cider vinegar)
3) Spice mix (Insert spice mix recipe here)

Rub filets generously with spice mix, and put the filets in a plastic bag. Add juice or vinegar, and shake the bag to mix well. Marinade for 20 minutes to an hour. (DO NOT EXCEED one hour marinade time, or the acid will begin to "cook" the fish, causing it to fall apart on the grill.) Grill over a hot fire. Serve with Jamaican-style red beans and rice (see recipe, called "Peas and Rice" in Jamaica) and/or a fruit salsa. This recipe requires that diners remove intramuscular bones from the fish at the table.

Jamaican Peas and Rice[/b][/b]
1 1/2cups dried red kidney beans 1 garlic clove, crushed
4cups watersalt, to taste
2cups canned coconut milkfresh ground pepper, to taste
1small onion, minced(optional) 1 scallion, chopped
1sprig fresh thyme 1 freshhot pepper
2cups uncooked rice

Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours. Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper. Bring to a boil, remove the hot pepper. Then add the rice and stir. Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot.

* Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.

Fruit Salsa[/b]
2 tablespoons chopped red onion
1 tablespoon minced fresh cilantro leaves
2 cups of chopped, mixed tropical fruit using at least two of orange, mango, and pineapple. Orange and mango should be fresh, pineapple may be canned. (If desired, may also include some firm tomato)

Mix all and let sit for an hour in the refrigerator. Serve cold.

Recipes for Fry-cut Asian Carp Strips[/b]
[/b]

[/b]
[/b]
[/b]
[/b]
Fried Asian Carp[/b]

1) Fry-cut silver carp strips (cut in the manner described in "Carp Lemonade" - most pieces will contain 2-4 large bones, while some pieces will be boneless).
2) Dry cornmeal-based seasoning (pre-mixed, or mix your own from yellow cornmeal, salt, black pepper, and whatever other seasonings you desire)
3) Vegetable or Peanut oil

Roll strips in dry coating and deep-fry until golden brown. Serve while still steaming hot. To minimize problems with the bones, eat in the following manner: Break the strip in two pieces, a bit off-center. The bones will now protrude from the break. Usually all of the bones will remain in the longer piece. Pull the bones out and place them on a plate or napkin reserved for that purpose, and eat the fish - which is now boneless. Easier, by far, than eating chicken wings!

[/b]
[/b]
[/b]
[/b]
Flying Carp Wings[/b]
[/b]
Prepare and eat as above, except instead of a seasoned cornmeal mix, use unadulterated corn starch, and fry until cornstarch coating is crispy. After frying, while the fish are still hot, shake strips in your favorite hot-wing sauce. Messy, but it will knock your socks off! Not for dieters!


[/b]
Recipes for deboned Asian Carp[/b]
[/b]


Fajitas Carpitas[/b]
1) 2 pounds deboned Asian carp meat pieces (see "Carp Lemonade" for instructions on deboning)
2) 1/2 bottle liquid fajita marinade (dry mixes can also be used)
3) 10 Soft tortillas, fajita size
4) Fajita toppings as desired, such as salsa, pico de gallo, cheese, sour cream, guacamole, shredded lettuce, etc.

Marinade deboned carp pieces in the refrigerator for at least an hour. Grill over a hot fire. Use of a fish basket or a piece of piece of expanded aluminum mesh will help keep the fish piece from breaking up and falling through the grill, but if you are careful this is not entirely necessary, because the carp meat is quite firm. Place in a covered dish when removing from the grill, to keep the fish hot until delivered to the table. Diners can construct their own tortillas with their desired toppings.

Asian Carp Curry, Indian style
2 lbs. boneless Asian Carp filets, in bite size pieces 0.5 t turmeric
3 T cooking oil 1 large onion, chopped
1 t garlic powder 1.5 t salt
2 t ginger powder 0.5 t cayenne pepper
2 t curry powder 2 cups water
1 small can tomato sauce (tomato paste works too) juice of lemon


Mix 1 t salt with half of turmeric and half garlic powder and rub on fish pieces. Sprinkle with lemon juice, and set aside to marinate while sauce is being made.
In large, deep frying pan or wok, saute onion in oil until golden brown. Add rest of spices and stir for a few seconds, then stir in tomato sauce. Simmer for 5-10 minutes. Add water and rest of salt. Bring to a boil and add fish pieces. Cover and simmer on low heat, without stirring, until fish flakes. This will not take more than a few minutes, depending on size and density of fish pieces. Do not overcook fish. Spoon onto a bed of cooked white rice and garnish with something green, preferably fresh broccolli.
Options:
1. Add some vegetables, (broccoli florets, yellow squash slices) into the sauce when cooking fish.
2. Add a carton of plain yogurt. This sounds strange but it is very traditional in Indian curries, and is delicious. The yogurt must be stirred in while broth is hot, just before adding fish.
3. The sauce (not with yogurt) may be made up in large batches and stored refrigerated or frozen. This makes a very quick meal if you have some fish thawed when you come home from work. Or take a frozen container of sauce with you when you go camping, and cook your fresh-caught fish in it. Especially good when it is cold out.

[/b]
Recipes for Bone-in Asian Carp filets[/b]
[/b]
[/b]
One option for dealing with Asian carp bones is simply to take the filets, (an upper and a lower filet half from each side of the fish, with red meat removed but intramuscular bones still in), season appropriately, and grill, broil, steam, or smoke the fish. Then the bones can be quickly removed by simply breaking the filet lengthwise and picking out the bones. This can be done at the table or by the chef. The following recipe is just one of many ways to cook the filets. Make sure you make extra, because the leftovers are fantastic. Take the leftover fish, remove any bones, flake the meat, mix in mayonnaise, a bit more of the pepper mix, and some of the fruit salsa and make incredible fish salad sandwiches.
[/b]
Jamaican Jerk Carp [/b]
1) 4 pounds of white meat filets from silver, bighead, or grass carp. Filets should be cut lengthwise down the center line, and skin and red meat removed.
2) Juice of two limes (or substitute apple cider vinegar)
3) Spice mix (1T paprika, 2t salt, 1t fresh ground black pepper, 1t white pepper, 1t cayenne,
1t garlic powder, 1t onion powder, ½t oregano, ½t thyme)

Rub filets generously with spice mix, and put the filets in a plastic bag. Add juice or vinegar, and shake the bag to mix well. Marinade for 20 minutes to an hour. (DO NOT EXCEED one-hour marinade time, or the acid will begin to "cook" the fish, causing it to fall apart on the grill.) Grill over a hot fire. Serve with Jamaican-style red beans and rice (called "Peas and Rice" in Jamaica) and/or a fruit salsa (see recipes which follow).

Jamaican "Peas" and Rice[/b][/b]
1 1/2cups dried red kidney beans* 1 garlic clove, crushed
4cups watersalt, to taste
2cups canned coconut milkfresh ground pepper, to taste
1small onion, minced(optional) 1 scallion, chopped
1sprig fresh thyme 1 freshhot pepper
2cups uncooked rice

Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours. Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper. Bring to a boil, remove the hot pepper. Then add the rice and stir. Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot.

*Can substitute 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.

Fruit Salsa[/b]
2 tablespoons chopped red onion
1 tablespoon minced fresh cilantro leaves
2 cups of chopped, mixed tropical fruit using at least two of orange, mango, and pineapple. Orange and mango should be fresh, pineapple may be canned. (If desired, may also include some firm tomato)

Mix all and let sit for an hour in the refrigerator. Serve cold.

I have good news.

We have arranged for a photagrapher to video tape and take stills of Duane's presentation and edit the video at no cost. She will alsoturn over the whole thing to Duane to use as he sees fit.

After discussingwith her why Duane does these programs, who we are and why we support him, and that the USGS budget could not currently handle the normal price tag of video, she decided to help out too by donating her time and the use of her equipment.

I visited Bass Pro yesterdayto discuss the details in person with the store manager and event coordinator. With a phone call to Duane, we finalized the location of the demonstration, and made sure the photagrapher was aware of any special lighting or sounds requirements.

Jeff and Tim from Bass Pro were a big help in making sure all the details were covered so that it all goes smoothly. They have agreed to make sure the background music is turned down in the presentation area and have volunteered to use their resources to assist with disposal of the fish carcases.

Bass Pro is proving themselves to be a great partner, so make sure you thank them in person when you come out, and maybe buy some gear while you're there too.

We have also been asked to put on a bowfishing presentation at the store at a later date. Details to be determined later.

See everybody on Saturday.

Chris