Smoked Carp
- Ready In:
- 32hrs
- Ingredients:
- 2
- Yields:
-
8 fillets
ingredients
- 8 carp fillets, scored
- salt
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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RECIPE SUBMITTED BY
Iowahorse
United States