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sean
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 42079
Location: North Devon
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Rob R
Joined: 28 Oct 2004
Posts: 31902
Location: York
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 Posted: Wed Sep 16, 09 2:01 pm Post subject: |
 
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Thanks  |
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Jonnyboy
Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.
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| Posted: Wed Sep 16, 09 2:06 pm Post subject: |
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White wine and cider vinegar in equal quantities as the liquid element. 
I fear for your taste buds. |
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Treacodactyl
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
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| Posted: Wed Sep 16, 09 2:12 pm Post subject: |
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I've eaten it, went with a friend to pick one up in China town and his mother cooked it along with rather a splendid banquet. Quite nice IIRC although some were put off by others playing with the eyes with their chop-sticks. 
If I had one I would probably steam it with plenty of chopped spring onions and ginger in it's middle and a very good splash of Shaoshing wine, a splash of soy sauce and perhaps a few drops of sesame oil. Mmmm.
Let us know how it tastes, also very interested in growing my own carp. |
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Silas
Joined: 29 Oct 2004
Posts: 6848
Location: Staffordshire
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| Posted: Wed Sep 16, 09 3:17 pm Post subject: |
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OK, Carp, according to a friend of mine who works at Rodbaston Aquaculture centre.
"Carp are a very easy fish to farm, they put on flesh very quickly and can grow to saleable weight in no-time if fed on a high protien diet. They can also live and thrive in conditions that many fish species find intolerable. They were bred in the middle ages for food, but you have to remember that people were not as fussy about what they ate in those days.
Most, well, nearly all the carp we breed is for the angling market and a few for the ornamental fish market, there are relatively few bred for the table in this country, there is very little flavour in carp, and what there is is not particularly nice, it is also a fish that is very difficult to fillet. These days, farmed salmon is probably cheaper and certainly more edible."
So there you go try it and see.
No matter what, it can't be as bad as snails can it? |
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Gervase
Joined: 17 Nov 2004
Posts: 8655
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| Posted: Wed Sep 16, 09 3:33 pm Post subject: |
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The only time I've cooked it it was muddier than a badly farmed trout and very bony. Bust option would be to take the flesh off and make quenelles, as you do with pike.
Purging it, as HFW did, might make a difference, I suppose. |
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resistance is fertile
Joined: 24 Oct 2008
Posts: 1534
Location: The heart of North Devon
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| Posted: Wed Sep 16, 09 3:35 pm Post subject: |
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Big issue with us at the mo!
I want Trout in our ponds  , Carrie wants carp etc  .
When we go to Italy everyone eats fish from the lake (kept in a freshwater tank overnight to clean it up), and I cant deny its lovely. |
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Mrs R
Joined: 15 Aug 2008
Posts: 7202
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| Posted: Wed Sep 16, 09 3:52 pm Post subject: |
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perhaps that high protein diet and fattening in superquick times affects the flavour the same way it does in chicken!
I'm thinking carp may well be good with a strong sauce, like sweet and sour/similar chinesey type ideas....
this one I have will be steam-braised with whatever we have in te cupboard I think as the recipes given we don't quite have all the ingredients for! |
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Silas
Joined: 29 Oct 2004
Posts: 6848
Location: Staffordshire
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| Posted: Wed Sep 16, 09 3:59 pm Post subject: |
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| Ixy wrote: |
perhaps that high protein diet and fattening in superquick times affects the flavour the same way it does in chicken!
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Well, could be, though the one we had was line caught, but it still could have been intensively farmed I suppose and used to stock the lake where it was caught.
Do let us know what it was like. I like fish and if you do manage a good meal out of it you may tempt me to try it again. |
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Treacodactyl
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
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| Posted: Wed Sep 16, 09 4:07 pm Post subject: |
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| resistance is fertile wrote: |
| I want Trout in our ponds , Carrie wants carp etc . |
Why not both, don't they co-exist? |
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Mrs R
Joined: 15 Aug 2008
Posts: 7202
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Silas
Joined: 29 Oct 2004
Posts: 6848
Location: Staffordshire
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| Posted: Thu Sep 17, 09 6:30 am Post subject: |
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Tried it yet? |
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cab
Joined: 01 Nov 2004
Posts: 32429
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| Posted: Thu Sep 17, 09 7:36 am Post subject: |
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Got to be from flowing water; carp from a pond tastes horrid.
Even then it isn't one of my favourite fish. I'd tend to use it as the basis of a fish soup. |
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Mrs R
Joined: 15 Aug 2008
Posts: 7202
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| Posted: Thu Sep 17, 09 7:47 am Post subject: |
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it was fine! don't know what all the fuss is about - not an AMAZING flavour like mackerel, but perfectly edible. I steam braised with lime juice, white wine vinegar and cider vinegar, thyme and parsely, with lemon slices and bay leaves in it's belly. Lots of nasty bones, but they were easy to pick out. Would certainly eat again, but not that often I don't think? |
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Rob R
Joined: 28 Oct 2004
Posts: 31902
Location: York
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| Posted: Thu Sep 17, 09 8:34 am Post subject: |
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That's another one off the list- it was a whole fish and perhaps filleting and boning would make it easier to eat, might try that next time.
Right, what next... Anyone know any good Guinea Pig recipes? |
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