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 minutes. Smoke 2 to 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
 
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