Asian Carp…

[GOODWIN]

…off the bucket list. Flavor was fine just a lot of little bones and mushy. I'd eat it if I had nothing else but that's about it. Meh…

 

[RUGER]

I have been wanting to try it for a while.
The way I understand it the silver is better than the bighead.
Dunno though.

 

[jetwrnch]

Make patties like the ones for salmon. Carp tend to take on the flavor of whatever body of water they're in.

 

[WTM]

the silver carp ive ate so far were very firm and flakes big like cod. i gill bleed them and put them on ice before i clean them.

the y bones are fairly simple to cut out and tou end up with 4 strips per filet side.

here is a good video on how to do it:

 

[WTM]

Make patties like the ones for salmon. Carp tend to take on the flavor of whatever body of water they're in.

i poach them in crab boil until flaky them make them up like crab cakes. they are pretty good with thai chili dipping sauce.