Carp is delicious…I don’t get why Americans had to be “suspicious” about it because it is Asian.

You need to get a nice hickory plank, filet and spice the fish, nail it to the plank, smoke it over apple wood for 2-6 hours, remove the fish from the plank, throw the fish away, and eat the wood.

My favorite Carp recipe is to marinate it in a soy ginger for 10 hours then throw it in the trash.

Carp is fairly common in Chinese cuisine(well grass carp is, not sure about the American species but it shouldn’t be too different I reckon). It is said to have a muddy flavour though, so we typically steam it covered in a metric tonne of ginger. Whereas with most other fish, we’d steam it simply with soy sauce, corriander, spring onions, a little ginger or whatever. The idea is that strong flavours, hence the load of ginger would mask whatever muddy flavour it may contain. I have yet to actually eat a carp just simply, so I can’t say if it has much of a muddy flavour or not. Though I’ve heard it is easy to eliminate the muddiness by just keeping the fish alive in some clean water for a period of time before butchering and eating it.

I wouldn’t rank the fish too highly out of all the fish I’ve eaten. The bones I actually find kinda a pain in the arse. And this is coming from someone who tends to eat fish whole and on the bone, so I’m quite good at dealing with fish bones. It is a pretty Chinese thing to not fillet the fish and just cook it whole, with the innards removed. Though big fish like carp do tend to get taken apart since a 6-7 kilo fish tends to be rather excessive, even for an average family of around 5 or so. And trying to steam such a huge fish whole just wouldn’t work – the outsides would just overcook with the center staying raw. The bones are mainly a bit of a bastard due to how they fan out and are fairly embedded into parts of the meat, requiring you to flake the hell out of the fish to get them out. And I wouldn’t want to swallow them. Stuff like tilapia and catfish are just easier really.

I’m not a fan of the texture either. It feels a bit coarse and rough depending on the part of the fish. Though the belly is nice and moist cause of the fat content. We do tend to value how ‘firm’ or ‘smooth’ the flesh of a fish is, and carp isn’t quite either of those. Whereas a good marble goby is almost like a scallop texture wise.

I ate carp once and it tasted awful we used to shoot them with bows when we where kids because we where told they where invasive

Also at that guy I heard carp are good deep fried basically egg,flower etc but still eww i’ll never try it.

Interesting, it looks good. Those bones are crazy looking.

my bigest carp is 27 inch can i fish with you were do you live

Also, here is a great tip for ya’ll who wanna try carp. Carp at 17-19lbs, the meat has the best texture.

It tastes better smoked

Man chumming is too easy yo where’s the challenge pft it’s illegal in public waters in some state

Dude I know nothing about fishing but I’ll stumble on your videos every now and then have to say your narration and interactive subjects that you choose are always on point.

Forks are for suckers. His son literally just puts down the fork

Great work!

I know I have a catch him I know I have a clean them ,, probably could even cook them, it’s the eating part that has me stumped

Man you are totally right about the soccer and the carp. Everywhere else in the world carp is considered good eating fish

Love you’re channel, learned how to catch catfish simply from watching all your videos! Thank you so much and keep up the awesome videos!

first time seeing your stuff, nice video, as a dad myself I really like that you’ve got your kids in here. what part of the country are you in?

Haha he needed Tommy and Nathan for all the doubles