robow7

HOW TO SMOKE FISH

Smoked fish have been around ever since prehistoric
people contemplated ways to preserve the unused portion
of their catch. Today, smoked fish is regarded as a delicacy
by just about all who try it.
Any species of fish can be smoked, and nearly
everything that comes out of the smokehouse tastes good.
Species having a relatively high fat content, however, do
absorb the smoke flavor better and are less likely to
dehydrate than lean fishes. Salmon, catfish, trout,
sheepshead, and carp are among the favorites in the Lake
Erie region. White bass, white perch, and buffalo also
smoke very well. Walleye, yellow perch, black bass,
crappie, and sunfish are better suited for the frying pan.
Smoking your own fish is relatively easy once you
have the basic equipment assembled. The four-step
process includes
1. cleaning and preparation,
2. brining,
3. smoking, and
4. proper storage of the fish.
Information on woods used for smoking and smokehouse
construction and its operation are provided.
Step 1: Cleaning and Preparation
Fish for smoking are usually not filleted. Instead, they
are gutted, thoroughly washed, and the kidney or “blood
line” along the backbone is scraped out. With the exception
of carp, most fish are not scaled prior to smoking.
After cleaning, the fish may either be cut into chunks a
couple of inches thick to be smoked on racks, or left
whole to be suspended in the smokehouse on hooks.
Frozen fish may be used for smoking. For the best
quality, clean and wash them before freezing. Be sure the
fish have completely thawed in the refrigerator or under
cold running water prior to brining.
Step 2: Brining
Soaking the fish in a salt solution is one of the most
critical steps in producing a safe and tasty product.
Remember that wood smoke has no preservative effect—
it is only a means of flavoring. A final salt content of
3 1/2 to 5 percent water phase salt (WPS) is recommended;
however, without chemical analysis, it is hard to tell
whether or not it has been achieved. That’s why proper
cooking and refrigerated storage are so important. A final
product that has a definite yet pleasant salt flavor has
probably achieved a 3 1/2 percent WPS.
A basic brine is made by dissolving 4 cups of table
salt into a gallon of water. Avoid using iodized salt,
which can impart a bitter taste. One hour in such a brine
is sufficient for most fish. If this doesn’t produce a uniformly
salty flavor in your product, try dissolving only 1
1/2 cups of salt into a gallon of cold water, but allow the
fish to soak for 12 hours at refrigerator temperature
(about 40°F). One gallon should be prepared for each
five pounds of fish. Large, thick pieces of fish will
absorb salt more slowly and may require longer brining
time than small, thin pieces.
After brining, rinse the fish in clean water and dry
them. Smoke will not deposit easily on a wet surface.
Drying also allows a shiny, skin-like pellicle to form on
the fish surface, which prevents the loss of natural juices
while smoking.
Step 3: The Smoking Process
Many portable smokers come with recipes for quicksmoking
fish at high temperatures, but to achieve
thorough penetration of the smoke flavor throughout the
meat, the fish must stay in the smoke for several hours.
A smoking time of eight to ten hours in addition to the
cooking time should produce an excellent result.
For thorough cooking, fish must be held at an internal
temperature of 180°F for at least 30 minutes. The
cooking temperature should be achieved sometime within
the first six hours of the process to prevent spoilage
while the meat is in the warm smoker. A long-stemmed
meat thermometer inserted into one of the larger chunks
through a hole in the smokehouse will allow easy monitoring
of temperature without opening the door.
A 180°F internal temperature can usually be reached
if the smokehouse itself can reach temperatures ranging
from 200 to 225°F. If not, finish cooking the fish in an
oven. To reduce dehydration, during the remainder of the
smoking period the smokehouse temperature can be lowered
to 140 to 150°F.
Step 4: Storage of Smoked Fish
Smoked fish may be eaten while hot from the smoker, but
most folks agree that the flavor is enhanced when the fish
is cold. The flavor also seems to improve a day or two after
smoking, as the smoke permeates deeper into the flesh.
For storage, cool the fish thoroughly, wrap it in
waxed paper or plastic wrap, and store it in a refrigerator.
Smoked fish should be consumed within two weeks.
It can be stored for longer periods in the freezer, but the
texture of the meat may become softer and moister.
If you’ve never tried smoked fish, your first batch,
if properly prepared, will be a surprising treat. A smokehouse
is a great equalizer; any fish species, no matter
how humble, usually tastes great when smoked. Or as
one Lake Erie smokehouse operator was heard to say,
“Sure, some fish smoke up better than others, but none
of them are bad!”
© The Ohio State University
Choice of Woods
Although special brine recipes abound that use sugar
and spices, many experienced fish smokers feel that
flavor can be fine-tuned most easily by the proper
choice of hardwoods.
A sharp, pungent smoke is produced by woods
like hickory, beech, oak, birch, ash, and alder. Fruit
woods including apple, cherry, and pear produce
sweet-tasting smoke. Sassafras generates an extremely
sweet-spicy smoke; sugar maple combines pungence
with sweetness. Many smokehouse operators prefer to
mix hardwoods and fruit woods.
Avoid using softwoods like pine, spruce, and
cedar. Resins from these conifers will leave a very
unpleasant taste on the fish.
The size of wood chunks you will use depends
upon your smoker’s heat source. Sawdust or small
chips work best with electric hot plates. Firepans using
charcoal can accommodate tennis ball-sized chunks of
wood, which prolong the burning time and require less
tending. Wood for smoking is sometimes soaked in
water in an attempt to slow the burning rate, but many
commercial smokehouse operators bypass this step.
Smokehouse Construction
and Operation
It seems that no two homemade smokehouses are
alike. But they all have the same essential components.
A proper smoker must have
1. a controllable draft at its bottom,
2. a controllable vent or flue at the top,
3. a heat source,
4. a drip pan to keep grease out of the fire, and
5. racks or crosswires to hold the fish.
Useful smokehouses have been constructed from metal
drums, old refrigerators, plywood boxes, and many other
available materials. The accompanying diagram shows
a sample of all of these components in operation.
The greatest poundage of meat can usually be
smoked in one session by hanging whole or split fish
from hooks on crosswires. Large fish may pull off the
hooks as they cook and fall into the drip pan. This can
be prevented by trussing the fish in simple harnesses of
cotton string and then looping the hooks through the
harnesses.
The hard woods in the fire pan should smolder but
not blaze. This is controlled by regulating the draft at the
top and bottom vents. Cooking temperatures can usually
be reached by regulating the draft to allow a few small,
flickering flames. If an electric hot plate is used as a heat
source, flames are unnecessary.








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GRIDER'S GAR BALLS

I know, I know, if a gar's eggs are poisonous then a gar's balls must be downright deadly. NO NO, get your mind out of the gutter.

Obtain some fresh gar fillets and cut into small chunks. Toss them into a food processor and mulch them up into a fine mush. Next add one or two jalepeno peppers and some onion (season to taste as they say and don't be afraid to experiment) and mulch those up as well. Drain some of the excess water off the mixture. Now take a small spoonful and roll into a small ball. Then roll the ball in your favorite batter, I like a dry lemon pepper blend and deep fry at 375 degrees for a few minutes and let drain. It will come out with the texture and appearance of a chicken McNugget. Feel free to dip in tarter sauce, cocktail sauce, BBQ sauce, or even plain ole malt vinegar. Yum yum
Grandpa, what's for dinner? Hee Haw

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STORY AND RECIPES
BY P.J. PEREA
PHOTOS BY ADELE HODDE

"The biggest problem right now with bighead and silver carp are the bones," said Rob Maher, head of the Illinois Department of Natural Resources commercial fishing program. "The commercial anglers don't have any machinery that can handle the larger-sized fish and the numerous bones that are interlaced throughout their meat."

The bighead and silver carp are filter feeders, and the bones are part of a fine sensory network that allows the fish to detect minute food particles in the water column.

With the help of Mike Hooe of the Division of Fisheries, Maher spent a morning collecting fish for recipe testing. It did not take long to find a school of bigheads, as several breached around the wake of their boat.

"After a five-minute net set, we had more than 150 pounds of bighead and silver carp in the net," Maher said. "There are literally tons of these fish out there."

A recent marketing test performed at the University of Arkansas on canned bighead carp revealed that taste testers preferred the flavor of canned bighead carp to that of canned tuna.

The flesh of a fresh bighead and silver carp is firm, clean and slightly translucent with a metallic sheen. There is an oily feel to the firm meat, much like that of a whitefish or a freshwater trout. The meat is very mild when cooked and will readily absorb spices and marinades. Every fish used in the recipe testing was very healthy and had a sizeable fat layer on the belly and inside its back. The fat is slightly bitter and should be removed prior to cooking.

Here are three recipes that allow cooks to deal with the bones, whether from a smaller fish of 1 to 5 pounds or from a larger 5- to 30-pound fish.



Fried Asian Carp
May 2002 9


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Smoked Asian Carp

Fried Asian Carp

2 pounds of scored fillets
Salt
Fresh ground pepper
Deep fryer with oil heated to 375° F to 400° F
Commercial frying coating (dry)

Smaller 1- to 5-pound fish have fine bones that readily dissolve when exposed to hot oil. Do not use large fish as they have much thicker bones that do not break down as easily. Most fish markets will sell the fish prescored for your convenience. Use light coatings, and avoid heavy batters that smother the scoring and which may leave the bones intact.

Salt and pepper the fillets, and let them rest in the refrigerator for an hour. Dredge the fillets in the commercial frying coating, and place in hot oil. Remove when golden brown, and serve with lemon wedges as a finger food or as a fish sandwich.

Smoked Asian Carp (Savory)

5 pounds bighead or silver carp steaks or fillets (skin on)
1cup coarse kosher salt
1 cup sugar
1 tbsp. fresh ground pepper
1 bunch fresh baby dill


Smoked Asian Carp (Sweet)

5 pounds bighead or silver carp steaks or fillets (skin on)
1cup coarse kosher salt 1 tbsp. fresh ground pepper
1 cup brown sugar
4 cups apple juice
2 sticks cinnamon

Smoker: charcoal and smoking chips (hickory, cherry or apple wood chips)

Smoking is a good way to prepare larger 5- to 30-pound fish. The light, oily texture of the meat readily absorbs the smoke flavor. The smoking process also loosens the bones and allows for easy extraction after cooking. Taste testers found both versions of the carp to be comparable to smoked whitefish or salmon.

Savory: Line up fillets/steaks on non-reactive pan or tray. Coat both sides with salt, pepper and dill. Cover with plastic wrap and refrigerate overnight.

Sweet: Place fillets/steaks in non-reactive bowl. Add remaining ingredients: salt, pepper, brown sugar, apple juice and cinnamon. Mix lightly until sugar and salt dissolve. Cover with plastic wrap and refrigerate overnight.

Soak wood chips in water one hour before smoking. Fire up charcoal until covered with a light ash. Fill water pan to create steam in smoker and keep fish from drying out.

Remove fish from marinade. Place on wire racks in the refrigerator for one hour. Be sure to put a pan under the rack to catch drippings. The fish will develop a slight glaze. Lightly oil grill and position marinated fish on the rack. Add a handful of smoking chips to charcoal and close cooker. Replenish chips every 20-30 minutes. Most fish will be cooked in two to four hours, but this will vary with weather conditions and desired depth of smokiness. Finished fillets will have golden honey to mahogany color, depending on preference and type of wood chips used. Cooked fish will flake easily and will become opaque.

Allow fish to cool, and serve "as is" or use in recipes that traditionally call for smoked salmon.

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Poached Silver Salad Sandwich

2 pounds bighead or silver carp fillets (skin off)
1 lemon
Fresh ground pepper
Salt
Fresh baby dill

Sandwich Stuff
Mayonnaise
Fresh ground pepper
Celery, chopped
Red and yellow pepper slices
Cucumber slices
Lettuce
Tomato slices
Dill pickle
Cheese slices (optional)
Fresh bagel or favorite sandwich bread

Squeeze the juice of 1 lemon on the fillets. Salt and pepper fillets to taste. Coarsely chop a small bunch of dill, and sprinkle it on the fillets. Steam in an open foil packet until fillets become opaque and flake easily with a fork. Allow fish to cool and remove meat with a fork, separating from the bones.

Mix flaked fish with mayonnaise, ground pepper, celery and red and yellow pepper slices to taste. Chill salad in refrigerator. Serve salad on bread with side ingredients: cucumber slices, lettuce, tomato, pickle and cheese.










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HOW TO CLEAN ASIAN CARP

These are really quite a different animal from our common carp and the meat is much more white and flavorful. Grandpa, git thar skillet ready!

http://www.conservation.state.mo.us/conmag/2004/07/20.htm

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CARP RECIPES

edited by Sharon Watson
We mentioned that carp were a delicacy in Europe and have received some emails asking for recipes, so here they are! Whether you catch them with a dough-ball, surface plug, or shoot with bow & arrow, fresh carp is delicious. Also try squawfish in these recipes.

Buttermilk Fried Carp Fillets

2 pounds carp fillets
1 cup buttermilk
1 cup biscuit mix or pancake mix
2 teaspoons salt
1/4 teaspoon dried lemon flakes

Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp fillets.

Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time.

Stir the salt into the biscuit mix.

Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides.

Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.)

Drain on paper towels.

Serve with lemon wedges if available.

Serves 4-6


Carp Sandwich

Skin the carp. Remove the redish-brown colored part of the meat: the "mud vein." Fillet the carp. Score the fillets by cutting about two-thirds into the meat every 1/4 inch. Cut into sandwhich size pieces.

Beat one or more egg. Dip fish pieces into egg, then into salted bread crumbs, or saltine cracker crumbs.

Deep fry or pan fry in lots of oil, after oil is plenty hot (about medium to medium high).

Use your favorite bread or hamburger buns, spread bread with tartar sauce or sandwich spread.

Place browned and tender fish fillets between the slices. Add whatever garnishes you’d like -- lettuce, tomato...

And, enjoy!


Carp with Red Sauce

1 pound carp fillets, skinned and cut 3/8-inch thick (cutting shortens "floating bones" so cooking can break them down)

Unsaturated vegetable oil, heated in a deep fryer

Batter:
1 cup cold water
1 egg
1/4 c oil
1/4 cup flour
4 teaspoons cornstarch
1 teaspoon baking powder
1 t salt
1/2 teaspoon MSG, if you’re not allergic to it

Mix water, egg and oil before adding other ingredients. Dip strips in batter, drop them into a deep fryer. Cook until done, drain on paper toweling. Much like hors d’oeuvres. (Dip into the following sauce.)

Serves 2 -4
Red Sauce:
1 cup catsup
1 cup chili sauce
dash of Tabasco
dash of Worcestershire
squeeze of lemon
3 Tablespoons pure ground horseradish
salt and pepper to taste


-- Stacy Gebhards, Region 3 Supervisor, Boise (Idaho Dept. of Fish & Game)

from: Idaho’s Wild 100!
100 Recipes from the Idaho Department of Fish & Game Personnel Available from Idaho Fish ‘n’ Hunt for $10 + $2 postage & handling


Carp with Sour-Cream Sauce

1/4 cup butter
2 bay leaves
1/3 cup of sour cream
1 lemon, made into juice, or about 1 - 2 Tablespoons lemon juice
salt and pepper
1 whole carp, 3-4 pound, cleaned

Grease a shallow baking dish with butter. Season carp inside and out with salt and pepper. Place bay leaves on butter pats and lay them on top of the carp. Cover with sour cream and lemon juice. Bake in oven 350 degrees F for 40 minutes or when brown. Baste frequently.

Serve with noodles or potatoes. Makes 4 servings. From Eleanor’s Kitchen


Carp roasted with onion

1 pound of carp
1 cup grated onion
1/4 cup dried parsley
Oil
Lemon juice
salt
Caraway seeds
Cumin, optional

Cut up cleaned carp into large sections. Cut out small pockets in the carp meat. Sprinkle with salt.

Mix grated onion with parsley and a little oil. Rub this mixture over the carp. Fill the holes also with a little of this mixture. Spread caraway seeds over the meat, pour some lemon juice on top.

Roast in the oven at 350 degrees F. for about 30 minutes or until done.

Serve with potatoes, roasted, mashed, or fried.


Medieval Sweet and Sour Fish

2 pounds carp or other fish fillet
1/4 cup flour
1 med. onion, minced
3/4 cup white wine
3/4 cup cider vinegar
4 Tablespoons brown sugar
1/4 teaspoon ground cloves
1/4 cup currants
Pinch of mace
1/4 cup raisins
salt to taste

Cut fillets into large chunks and dredge them in flour. Heat oil in a large heavy frypan and saute onion until transparent. Add fish chunks and brown. In a bowl, combine remaining ingredients for a sauce. Pour over browned fish and onions.


Carp Tacos

1 pound ground carp
3 Tablespoons vegetable oil
1 package taco seasoning
1/2 cup water
Sliced tomato (or salsa)
12 flour tortillas
Shredded lettuce
Grated cheddar cheese
Taco sauce
Sour cream

Before shredding the fish, remove mud vein, or redish-brown section of meat. Cook the shredded fish in the oil until its color changes. Add the taco seasoning and water. Cook until nearly dry, stirring occasionally. Heat flour tortillas in a dry fry-pan, turning to lightly brown on both sides. They should still be soft and pliable when warm. Fill each tortilla with fish mixture. Add grated cheese, taco sauce, lettuce, tomato chunks (or salsa) and top with sour cream.

Adapted from: Carp in North America by E. L. Cooper, editor; $13.00; American Fisheries Society; Publication Fulfillment; P. O. Box 1020; Sewickley, PA 15143; Phone: 412-741-5700; FAX: 412-741-0609.


Homemade Tartar Sauce for Carp
(Homemade is much better than store-bought!)

1 cup mayonnaise
1/2 cup sweet relish
1 teaspoon celery seed
Dash of paprika
1 teaspoon yellow mustard
1 teaspoon Tabasco sauce
Dash of Accent

Mix and chill for 1/2 hour.

Adapted from: Carp in North America by E. L. Cooper, editor; $13.00; American Fisheries Society; Publication Fulfillment; P. O. Box 1020; Sewickley, PA 15143; Phone: 412-741-5700; FAX: 412-741-0609.


Carp Sausage

Skin and fillet the fish, removing mud vein. Partly freeze the fillets and then grind them into a fine mash in a meat grinder.

For every one pound of ground carp, add 1/4 to 1/3 pound of beef hamburger, and 1 Tablespoon commercial poultry and sausage seasoning. Mix well.

Form into patties and store in the refrigerator for 24 hours. The patties can then be frozen or cooked immediately.

Place patties in a frying pan over medium heat and fry 4 to 5 minutes on each side.

Do not overcook. These cooked patties, (cold or still hot) make excellent sandwiches with lettuce, mayonnaise or tartar sauce.

Adapted from: Carp in North America by E. L. Cooper, editor; $13.00; American Fisheries Society; Publication Fulfillment; P. O. Box 1020; Sewickley, PA 15143; Phone: 412-741-5700; FAX: 412-741-0609.


Carp Casserole

3 cups cooked carp
2 cups cooked rice
2 Tablespoons grated onion
2 Tablespoons melted margarine
1 Tablespoon minced parsley
1 Tablespoon lemon juice
1/2 cup milk
2 well-beaten eggs
1 tsp. salt
Pepper to taste

Preheat oven to 350 degrees F. Combine ingredients. Place in greased loaf pan. Bake for 40 minutes. Serve with fresh salad, small boiled and buttered potatoes sprinkled with parsley, and creamed peas.

Adapted from: Carp in North America by E. L. Cooper, editor; $13.00; American Fisheries Society; Publication Fulfillment; P. O. Box 1020; Sewickley, PA 15143; Phone: 412-741-5700; FAX: 412-741-0609.



"Carp in North America,"
by E. L. Cooper, editor
All about North America's most underutilized fishery resource: biology, commercial and sport fisheries, angling tips, catch records, tournaments, preparation for the table, and recipes.
84 pp; paper; 1987
Price: $13.00
ISBN 0-913235-44-X
(Stock# 550.12P)
Published by American Fisheries Society (AFS)

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CAJUN BLACKENED FISH

Cajun blackened fish was made famous by New Orleans chef Paul Prudhommes. In this blackened fish recipe, fillets of fish are coated with a blend of herbs and spices, and pan-fried in butter.

Cajun Blackened Fish Recipe

1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1.5 pounds cod fillets
6 tablespoons butter (more or less)
1/4 red bell pepper, thinly sliced
1/4 yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced

Place all the herbs and spices in a bowl; mix well. Dip the fish fillets into the mixture to coat lightly.

Heat 2 tablespoons butter in a large skillet; add the peppers and sautee until softened. Remove the peppers to a warm platter and cover lightly with foil to keep warm.

Add 4 tablespoons butter to the skillet, heat until sizzling. Add the coated fish fillets and fry over medium heat for about 4 minutes on each side, until browned and cooked thru.

Transfer the blackened fish to a warmed serving platter and surround with the fried peppers.

#2

Blackened Fish Fillets
Most folks associate blackened with redfish, but other fish blacken just as well, such as snapper. The best place to prepare blackened fish is outside as it generates quite a bit of smoke.

several fish fillets, about 1/2-3/4" thick
2-1/2 cups butter
1/2 cup fresh lemon juice
1-1/2 teaspoons cayenne pepper
1 teaspoon salt
2 teaspoons ground black pepper
1 tablespoon dried thyme lemon wedges

Trim the fish of any tail or thin edges, which will burn and turn black too quickly. Pat dry with paper towel and refrigerate.

In a heavy 3-quart saucepan over medium heat, melt the butter; add the lemon juice, cayenne pepper, salt and thyme. Stir to blend. Cool to lukewarm. Place an empty cast iron skillet over high heat and heat until VERY hot.

Dip the fish in the warm butter sauce, then place immediately in the hot skillet. Fish will sear and cook almost instantly. Flip and blacken other side, then remove to individual plates. When fish is done, discard any accumulated butter sauce and charred bits, then return skillet to the heat. Add the rest of the butter sauce and swirl careful 5-6 times to blacken the butter. Drizzle over the fish and serve.

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PICTORIAL ON CLEANING CARP


http://dnr.state.il.us/fish/2002/carpprep1.pdf

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HOW TO CLEAN GAR


This is one of the better articles I've found describing how to clean a gar and it also gives some excellent recipes to make use of the boneless fillets of gar.

http://www.texasoutside.com/TexasBowfishing.htm

Go the bottom of the home page and click on the "table of contents". From that table, then click on the tab, "How to clean gar"
Good stuff!

carpsniper

Rob, Have you tried the asian carp yet?

How are they different in taste from commons?

robow7

Yes, I have eaten several Asian Bighead carp but no Silvers as of yet. I have heard from Duane Chapman, the Federal fisheries biologist, that the Asain Silver carp are even better but I will state for the record that the Bighead carp are very good. They are nothing like the common carp in my opinion which I have yet to find a manner in which I like them prepared. The Bighead meat is white and flaky, very mild,and is very good smoked BUT it does have many more bones than say the typical skeletal system of other fish. I need to get the technique down on how to fillet these bad boys and fortunately there are a lot of them to practice on.

Fishhunter

Duane Chapman goes by Carptracker on some other sites and is located in Columbia, Missouri. His method of filleting results in a lot of meat. The bones in the meat are whole and are very easily eaten around. At one of his demos, I showed how you can do them completely boneless. You don't get as much meat, but there's so dang many of these things it'a easy to get a lot of meat. I do numerous fishfries each year with them, and have yet to hear any complaint other than when the fish runs out.

The comon carp are much darker and more oily than the asians, but can be filleted boneless as well. The result is very good, with a bit stronger flavor. Some people prefer a stronger flavor - it's not an unpleasant flavor, I've had canned tuna that tasted worse. At the Branson Bow Bash, I fillet and cook a BIG mess of common carp. I can even demonstrate how to fillet them boneless for anyone who wants to learn. Christine can tell you how surprisingly good it is.