This came from a fishing e-zine. I tried it and it's pretty darn good.
My Private Note
- 1Fillet and score your carp.
- 2Roll the fillets in salt and let stand overnight in the refrigerator.
- 3Rinse in fresh water, pat dry.
- 4Place in smoker heated to 180°F (80° C) for four to eight hours, depending on size of fillets, using maple, apple, hickory, or cherry wood. You'll know when the fish is ready; the meat will fall in tender flakes at the touch of a fork.
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Nutritional Facts for Smoked Carp
Serving Size: 1 (0 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: