Subj : Re: Carp
To   : Jim Weller
From : Dave Drum
Date : Tue Jul 26 2022 06:58:12

-=> JIM WELLER wrote to DALE SHIPP <=-

 DS> I would often fish for carp for sport.
 DS> If I could I would disengage the hook and release them
 DS> back into the bay.

 JW> All carp are invasive species, even the so-called common carp that
 JW> some people think is native here. (It isn't.) They disrupt the
 JW> supply of native plankton, shellfish and desirable fish stocks,
 JW> especially the various recently introduced Asian carp.

 JW> The Mississippi River system is being destroyed by them. And because
 JW> there are canals connecting to the Great Lakes, Ontario is
 JW> quite alarmed about the situation.

 JW> If Asian carp are caught they should either be eaten, used as
 JW> fertiliser or chopped up and returned to the water in pieces as fish
 JW> food. They should not be release alive. In fact it is illegal to do
 JW> so in Canada.

What about goldfish? They are mostly carp. And grow to prodigious sizes
when freed from the confines of a home aquarium. They are decent eating
if/when caught ... like any other carp.

The Asian carp problem in the Mississippi stems from ship coming down
the St. Lawrence seaway into the Great Lakes. When the ships from Asia
discharge ballast water  htey also discharge any fishies that were 
caught up "at home". Since Lake Michigan is commected with the Illinois 
river system the carp get into the Illinois river and thence into the
Mississippi.  FEH!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Asian Carp Savory & Sweet
 Categories: Seafood, Smoker, Fruits, Herbs
      Yield: 5 Pounds
 
MMMMM---------------------------SAVORY--------------------------------
      5 lb Bighead, Silver or Grass
           - Carp filets; skin on
      1 c  Kosher Salt
      1 c  Sugar
      1 ts Fresh ground pepper
      1 bn Fresh dill weed

MMMMM---------------------------SWEET--------------------------------
      5 lb Bighead, Silver or Grass
           - Carp filets; skin on
      1 c  Kosher Salt
      1 c  Brown sugar
      4 c  Apple juice
      2    Sticks cinnamon
 
  Apparently the meat tastes like "a cross between scallops
  and crabmeat," according to seafood chef Philippe Parola.
  
  Savory - Line up filets in a glass tray. Coat both sides
  with salt pepper and dill. Cover with plastic wrap and
  refrigerate overnight.
  
  Sweet - Place filets in a glass pan. Add all ingrediants and
  mix to dissolve sugar. Cover with plastic and refrigerate
  overnight.
  
  Soak cherry or apple wood chips for several hours. Light the
  smoker and add a water pan to keep the fish from becoming
  too dry. Remove the fish from the marinade and place on wire
  racks for one hour in the refrigerator. The fish will
  develope a slight glaze. Oil the smoker racks and place the
  fish in the smoker. Add wood chips to the fire, and
  replenish every 20 min. Smoke 2-4 hours depending on the
  temperature of the smoker. The fish will become golden brown
  and will flake easily when done. Remove and allow to cool.
  
  Use in any recipe calling for smoked salmon.
  
  From: http://www.illinoisbowfishing.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "I had the right rib, but it musta been the wrong sauce" - Dr. John
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