Carp in a Can.
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02-17-03, 10:32 PM
Join Date: Jun 2001
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Carp in a Can.
This is a method of fixing Carp, so more people will enjoy this very great tasting fish.
There are full of bones & taste like mud. Fiction: Carp will die in water that is still able to support Bass & Bream. Carp eat fresh vegetation & indicate how free of polution the water they live in is. Also I'm going to tell you how to make those bones disolve
Use your favorite method of harvest. We are trying to put up enough for winters use. So I took turns with my Wife Bow shooting them, from the front of a Canoe working the shallow shore line.
Now when you start to prepare them just Filet them off the bone & off the skin. You will have a big filet that you can cut in half longways & remove the dark center line some call the Mud vein.
That is just like any dark meat, like may sea fish have & tastes strong & not muddy. So each fish will have 4 white filets, & you can cut this meat into 1 inch squares.
Place not squish the meat, into pint canning jars or quarts for a big Family. Fill the canning jar with meat, up to within 2 inches of the top of jar & pour heated not boiling water, over the fish & 1 Tsp of salt jiggle and tap the jar to get as much air out & fill with water to within 1 inch from the top of jar.
Follow the time and PSI for canning fresh fish, using a pressure canner the USDA has a link from their site on Canning meat.
When you open a jar for eating in Winter you can use the carp, for anything you can use canned Salmon or Tuna for. The tiny bones have disolved, & you are not going to believe how good & clean this Carp tastes, in your favorite Canned Fish dishes even Carp sandwiches.
Over 60 percent of the World eats and enjoys the taste of Carp. Try it sometime & you will save a lot of money, and you won't get any Mercury in your Carp
Marturo
There are full of bones & taste like mud. Fiction: Carp will die in water that is still able to support Bass & Bream. Carp eat fresh vegetation & indicate how free of polution the water they live in is. Also I'm going to tell you how to make those bones disolve
Use your favorite method of harvest. We are trying to put up enough for winters use. So I took turns with my Wife Bow shooting them, from the front of a Canoe working the shallow shore line.
Now when you start to prepare them just Filet them off the bone & off the skin. You will have a big filet that you can cut in half longways & remove the dark center line some call the Mud vein.
That is just like any dark meat, like may sea fish have & tastes strong & not muddy. So each fish will have 4 white filets, & you can cut this meat into 1 inch squares.
Place not squish the meat, into pint canning jars or quarts for a big Family. Fill the canning jar with meat, up to within 2 inches of the top of jar & pour heated not boiling water, over the fish & 1 Tsp of salt jiggle and tap the jar to get as much air out & fill with water to within 1 inch from the top of jar.
Follow the time and PSI for canning fresh fish, using a pressure canner the USDA has a link from their site on Canning meat.
When you open a jar for eating in Winter you can use the carp, for anything you can use canned Salmon or Tuna for. The tiny bones have disolved, & you are not going to believe how good & clean this Carp tastes, in your favorite Canned Fish dishes even Carp sandwiches.
Over 60 percent of the World eats and enjoys the taste of Carp. Try it sometime & you will save a lot of money, and you won't get any Mercury in your Carp
Marturo
