Smoked Carp

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READY IN: 32hrs
YIELD: 8 fillets
UNITS: US

INGREDIENTS

Nutrition
  • 8
    carp fillets, scored
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DIRECTIONS

  • Fillet and score your carp.
  • Roll the fillets in salt and let stand overnight in the refrigerator.
  • Rinse in fresh water, pat dry.
  • Place 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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