If you have the opportunity put them live in a ice slurry on the bank the ice cold water puts them in survival mode and all the blood runs to the organs and if you pull them out and fillet them immediately the blood stays in the organs not the flesh . The meat is a beautiful pink colour not that blood soaked red . It’s the blood in carp that has the mud taste it’s an enzyme in the blood .
My recipe for carp is as follows. Put your carp in a large pot filled with water & a housebrick. Let cook for 2 hours. Throw out the carp & eat the brick.....
Grew up on Carp and so did half the world! Strip being so precious! They are great eating. If you are complaining about what you are eating you are not hungry enough lol old man's wisdom!
Only ever eaten one myself and was surprised how good it was. The bones is a tricky bit but once you know what youa re doing they can be filleted out. Coorong Wild Seafoods is one of a number of Commercial Fishers that have been pushing for the utilisation of Carp. They have 5 star restaurants around S.A selling it on their menus with great success. As you mention about the skin being used as a hand bag well that is another possibility, We can get Leather, Meat, Fertiliser, Plastics (Scales) and more from a single fish so each one caught can be up sold so that every part of it is making money and nothing wasted. I do not understand why the Government wants to release a virus to reduce them rather than making industry from them. Anyway back on the Food side, Put them in an Ice Slurry when you catch them and you can eat them any old way. I cooked mine skinned with some flour, salt, pepper and garlic shallow fried and really enjoyed it.
Great video Robbie. A quick tip on eating the carp is to filet the fish and then pick out the Y bones after cooking it. They come out whole and are quite easy to get out of the fish. Ps it helps the quality of the meat if you bleed it first
It was a long long time when I ate carp, on a bbq plate over a fire, I can remember thinking it was not as bad as everyone said it was. Not that it became a regular food, but i did know I could eat it ok, unlike many of the stories at the time. Another good video, I enjoyed it a lot.
Thanks so much Gav. Yep, thats about how I would describe it. In the words of Crocodile Dundee, "Well you can live on it... but it tastes like shit" 🤣🤣🤣
I agree Robbie , one of the reasons I don’t bother with carp is because of the bones , it’s not worth choking to death over it , how ever there are some very nice caviar carp roe recipes and well turn the carp itself into fertiliser for the garden . 👍
@@robbiefishing You do that! Look, I grew up eating carp as a kid. It's NOT my choice fresh water fish, but it CAN be eaten. These carp are NOT the same strain that exist in European rivers. I have many European friends who migrated here, and loved fishing. They went after the carp with gusto, UNTIL they tried eating them! LOL! They went, ' WTF is this shit? This is NOT European carp!' Ahh, no it's not! It's CRUCIAN carp! (Which are nowhere near as palatable!) So they are pretty hit'n'miss! Some will be quite good, & others terrible. It's pot luck with carp. As I stated previously, if you ARE going to eat some, catch several and open them up, and cook the lightest coloured 1s! Good luck Rob!
G'day Robbie, As a kid we used to camp at lake Narracan at Yallourn and catch absolute submarines and ate them all the time and wow they are very bony but as kids we didn't know any better, nowadays I would not even touch them let alone eat them, you're a better man than me buddy. cheers.
Carp is considered a solid food fish across most of the planet. Like any other fish, their taste depends on the environment they were pulled from, and how fresh the fish is. This looks very, very good.
my old uncle from mathoura used to keep the carp alive in an old bath with fresh water for a week to flush them out then once he filleted it he would soak the fillets in milk over night in the fridge crum the fillets and fry it was beautiful
Dare I say that it actually looked quite good once you pulled it out of the tandoor oven. From your testimony I reckon the bones are more of a turn off than any other aspect of eating a carp lol. Next time you can coat it with doritos crumbs like Shahil did haha! Well done mate.
would like to know did you kill the carp before taking it home . and i have been told before taking it home and before killing it but it in a esky full of ice water as soon as you catch it . never tried it yet
i've seen some catch and cook on carp at catfish & carp and i was quite surprised to see how good the meat looked. the skin of the carp is like leather!
They can actually make things like Handbags, Wallets, Belts etc from Fish Skin Leather. This is one of a number of reasons I feel we should be expending commercial catch of Carp in an effort to decrease their populations. We have a lot of things Carp can be used for.
Hi Robbie I was at the Broken river on Friday and I caught a 46cm cod when targeting yellabelly but it had a tag so we got he number and then released him and he swam off well so I was stoked
Robbie, try just taking the belly flaps as fillets....skin them....straight on a hot plate....no bones, squeeze of lemon and you're away. They come out about the size of a flathead fillet and the flesh cooks up firm and white with a nice flavour. Took me years to find a way to eat carp and this works a treat. Its a bit frustrating throwing away 90 % of a fish though. Having said that, am enjoying fresh bluefin sushimi I caught with a mate this afternoon off the pointy end of covidville. Loving your vids :)
Carp are best bled prior to cleaning and cooking. To avoid most of the bones, fillet down to the lateral line only. That reduces the likelihood of getting the forked bones.
Ya can let em live in an aerated pool, bath or bin for a few days to clean em out. Bleed carp straight away. You are a funny man, I enjoy your chats, loved to eating sounds LOL! SONG NAMES PLEASE!
Yeah I’ve done it this way. It wasn’t too bad and I didn’t end up having the issues with the tough skin, but the meat was still a little bit muddy and weird. But that was only subtle and was certainly edible.
Gidday Robbie, first time I've seen this vid and I must say I have flirted with the idea of trying carp a few times but chickened out. After watching I would probably give it a go, although they might not be as clean coming out of the Condamine. I remember as a kid staying at my grandfather's house in Brisbane I would head off to the PINE river with a hessian bag and a hand line. I thought I was so clever when I came back with a bag full of fork tailed catfish. All he said was " what the hell did you bring those mongrel things home for". I didn't care, I skinned them and I ate them, now the smell turns me off but they make good crab bait. I'm not sure witch fish stinks the most but I will probably find out. Also have you thought of soaking the fillets in salty water with a good amount of brown vinegar added, thats what I do with eal tailed catfish. PS. Sorry about gibbering on a bit. Love your work.
Hi Robbie just a little tip from a European/Carp is best when cut in cutlets -but first it has to be scaled and then cut in cutlets /to cook 1.flour 2 egg 3 bread crumbs -cook in fry pan-when eating easy to pull bones out -yum yum -Europe survived the ww2 on these fish and I have been eating them for 60 years./Anthony
I would not eat carp if you payed me, mate the part where you eat the carp I still have tears running down my face from laughing so much, that was one of the best ones I seen you do keep it up
Hahaha thanks so much for this comment. I've had 2 people tell me that gave me a thumbs down for that scene. LOL My daughter Holly hadn't seen it. I played the video on the TV tonight and she almost fell off the chair laughing. 🤣🤣🤣
@@robbiefishing just a heads up mate if you ever try to cook it again bleed it out flesh was way to bloody the difference in taste when bleeding it dry will amaze you
Best way to eat them is salt them over night wash the salt off before Cooking, coat in olive oil season with desired spices. When filleting avoid the rib cage and remove the meat around the rib cage as it’s full of bones and any large bones missed in the filleting. I recommend a large hunting or butchers knife to get past the scales or scale before trying to filet the fish as you mentioned scales are like armour with super leathery skin. Smoking carp is probably the best way to cook it and how it’s mostly cooked in Europe.
There is a piece of the fillet just over the rib cage itself that has no bones, or at least from the lateral line and downwards on the rib cage, this you can cut off and eat no problem. However the rest of the fillet has bones, and the only way to eat fish that has all those intramuscular bones is to cut it into thin pieces and deep fry it, the deep frying actually cooks the bones and makes them soft and edible, it does an amazing job. So you eat the bony part of the fillet via deep frying, and you can eat the non boned area mentioned at the start of this comment with just regular pan frying.
Nice one Robbie. To be honest, i couldn't be arsed to eat a fish with that many bones lol ! Don't forget the red fin catch clean and cook i've been pestering you about !
@@robbiefishing only just watched this episode.... l had carp years ago and it was prepared by my Croatian neighbours. Was curry with heaps of veg bloody tasty and 🔥...they said the one thing they did was soak the skinned fillets in VINEGAR for a 48hrs. Great channel mate.... 👌
That’s different, a carp catch and cook nice job Robbie. Well at least you know if you ever run out of food carp are an easy source of food haha. Love you work mate keep it up
Hahaha I was looking foward to watching this one! See carp are delicious next time do bleed it I believe it'll taste way better. Loved the catch and cook video Robbie very entertaining to watch especially with the eating sounds hahaha!
Nice Diamond Pattern binding on that rod mate. My uncle used to eat carp but my dad taught me otherwise (too many tiny bones). They are obviously edible as Asian countries seem to love them from what I've seen. Seems like a dark blood filled flesh similar to tailor in salt water. I love catching Tailor but only use some for bait (fantastic bait). I love your cooker. Great presentation...
Hi Peter thanks so much mate. Your dad knew what he was talking about when he raised the issue of bones. LOL I have actually used your cheese question for a video coming up later this week. 👍👍
@@robbiefishing That's Cool Robbie I've just been researching a few of your Fishing Monthly write-ups. Far out I never realized "Bardi grubs can be very expensive, ranging from $2 to $4 each." I know how to get a few but its too much work for my liking - Hence why they are four bucks each (in 2018) I suppose.
I give you credit for trying carp Robbie. I have had smoked carp once and it was OK but definitely not sensational. Quite simply, I can't be bothered with them (particularly the smell, slime and bones - and the fact that I KNOW it is carp) when there are so much better quality fish to eat. My carp end up dug into the garden, buried on-site or given away for crab bait.
Sounds fair Frank. Apparently they make excellent fertiliser. I agree, OK but not great. I do wish there was a way to harvest them more though because is such a great resource.
Maggie beer had a cooking show, the Cook and the chef. She did one with carp and said it needs to be caught and skinned straight away or the smell goes through the fish
Love this vid Mate I havnt been game enough to try it myself I don't think I could get past the smell. The audio while you were having a chew topped it off 👍👍 Was this ya first time having a feed of carp?? And have you had it again ??
haha Thanks mate. I have an older video called "Mariocarp" or something similar. I caught a small one at Lake Moodemere and threw it straight into the pan. It was truly disgusting. haha With the smell, once you fillet the carp the smell disappears.
Love your channel mate …good stuff. Just a suggestion……lose the loud music, especially when people are diving for the volume control. It’s really annoying. Rock on mate .
Robbie your a brave man lol. I've had it smoked 😒 and had it in fishcakes and all you could taste was the spices and potatos. I think they make good cray bait mate. But you got to give it to them the're good fun to catch👍. Keep the videos coming they help with lockdown the way we're going i may never fish again.🤬🤬
Thanks so much mate. I really feel for you guys down there in Melbourne. Such a hard time. I really hope that the Dan-plan works and that we can all get together in time for Christmas.
Apparently if you place the live carp into an ice slurry until it goes to sleep, the blood will draw out of the meat and into the internal organs of the fish, to keep it alive, which reduces the redness in the meat and and takes away the muddy taste. I have never tried it, but I did learn that on another video.
Great catch and cook robbie. Its awesome how you can catch so many fish locally, this weekend I went to copeton but like all my trips I caught nothing!
If it comes up a bit chewy like that in the tandoor, I reckon I might try dipping small chunks (very small) in a quick egg bath and flour roll and then deep fry.. until as brown as you can go without burning them. Hopefully then a lot of the bones may crisp up enough to eat. Then pour a thai red curry sauce all over the deep fried fish bites (serve with Jasmine Rice)... Yep. Will try , thanks.
Good vids should do another yabby catch and cook, love the catch and cooks, keep up the good work. Don't know if I missed if you cooked a yellowbelly or not...
Butter goes better mate, margerine is good for greasing waggon wheels ;) Good to see you giving the European delicacya try :) Bleeding them immediatly further improves the taste ;)
I have a theory with the no fish on lure its broad as its different fishing spots times ect. I was fishing over the weekend it was tough going just got 1 fish mate got a few on his boat too however there was a few missed bites and the fish wernt smashing the baits they were pecking . The fish we caught were absolutely full had been feeding alot and where i was had alot of bait around too. Full moon is the part that could play the part with the fish eating alot. Im in bris and was saltwater.
You didn't bleed the fish properly, you can also soak it in vinegar for an hour to get rid of the blood taste... what people love about the fish is that there are no pin bones (just y bones) which means you don't have to worry about the small ones (traditionally you cut it into steaks).
Fish bones usually follow a ridge - once you find where that is, easy to cut them out of the fillet. The fish is so plentiful throwing out half of it not a problem. Seems the carp needs to be bled immediately, like Aussie salmon. It's quite funny reading all the comments along the lines "wouldn't catch me eating them" - clearly most Aussies are overfed, I'll bet most don't know what a hunger pain feels like. Also there are plenty of other good foods that require the right preparation technique, seasonings, cooking time and method to make them excellent. I'd like to see you have another crack at the carp preparation and master the thing :)
Thanks mate, and I agree... we are very spoilt. They don't call us the lucky country for no reason. I do plan on giving it another crack down the track mate so stay tuned. I am not sure exactly when though.
IV grown up eating carp and it all depends on where there caught how they are prepared and the bigger the carp the less bones ...look up Hungarian carp recipes
they were a target species for dinners while my Hungarian dad was alive and intentionally catching them... I'm grateful I learned how to catch and cook them from him... as a roast, or crumbed steaks, or soup with lots of sweet paprika. And it was all about how clean were the waterways they were pulled from (Patterson Lakes? no... Eagle Point or Murray? hell yeah, eat on campfire stewpot or bbq right away) and the meat is fatty enough to freeze well
my grandpa was a commercial salmon fisherman in canada, so my dad grew up eating wild pacific salmon. dad once had some carp that my other grandpa from mt beauty was cooking up for the dog and thought it was actually pretty good!
Ate carp about 45 yrs ago. Never again, still get crook occaisionally and I think it was the carp that causes it. Smashed my knee water skiing 30 odd yrs ago, think it was the carp. Only way I eat it now is to use it for crayfish bait and then eat the crayfish 😁😁😁
The Europeans tend to keep them fresh clean water for a couple of days to purge them, that helps with the smell and flavour. Not sure what a fisheries officer would say if they catch you transporting live carp.
There are so many kinds of carps, I tried most of them years ago, however the taste of the common carp is the worst, I never bother cook it again. While the carps in North America are really good, shapes and colors are different also
Good one mate. Happy Father’s Day . Years ago I remember people made fish cakes from bony bream and they soaked them in milk or vinegar or maybe both for a few days can’t really remember the exact procedure though. This is cam bill to young fella changed my name on here said my channel needed to be more interesting and he won’t tell me how to change it back hahahaha
Great video Robbie, did the same as you from a UA-cam clip, carp fries shallow cooked in flour and paprika, yum .. No bones too !! The belly and a strip on the back is clear of bones eh! Gonna have to subscribe 👍
My Wife is Vietnamese. She cooks up Carp great, generally in a soup of fried. As long as it is caught in running water it tastes great. Asians eat carp all the time, and don't understand why we throw them away!!
I love fried carp.a little flour a cup of cornmeal. Cut slices in the meat to make the flour and cornmeal go down inside the meat.salt and pepper. Deep fry in grease. Make tater salad, and cornbread. Then call me when it's done.
Thanks so much mate. The background music was a few things. Black Sabbath, Slayer and someone else (can't remember who) The soundtrack that I used was just a heavy tuned that I downloaded from Epidemic sound.
Robbie you are much braver than me , just wanted to ask did you bleed the carp and put it straight on ice ? I'm wondering if doing so of you didn't would make it much nicer , great video 5⭐s
Loved the video robbie! As others have stated an ice bath, bleed it, and stay the heck away from that red flesh! You should do another catch and cook with better flesh preperation, love to see your opion then. Keep up the vids love watching them on the other side of the country👍👍
I have friends in New Zealand that bottle trout and salmon in Fowlers jars. They use a brine of vinegar, salt and water, boil it in vac sealed jars and shelve it for months. When opened, the bones are gone, due to the vinegar. Might be an idea for the bone problem with carp?
That sounds amazing. One of my other Patreon followers sent me a message with instructions too on how to can them.. very similar. Definitely something to look in to.
This Tandoor oven can be purchased from www.artisantandoors.com.au
If you have the opportunity put them live in a ice slurry on the bank the ice cold water puts them in survival mode and all the blood runs to the organs and if you pull them out and fillet them immediately the blood stays in the organs not the flesh . The meat is a beautiful pink colour not that blood soaked red . It’s the blood in carp that has the mud taste it’s an enzyme in the blood .
My recipe for carp is as follows.
Put your carp in a large pot filled with water & a housebrick.
Let cook for 2 hours.
Throw out the carp & eat the brick.....
Hahahahaha love it. That's the same way I cook a galah!!
That was Rex Hunts gag when he caught a parrot fish. Still funny
Grew up on Carp and so did half the world! Strip being so precious! They are great eating. If you are complaining about what you are eating you are not hungry enough lol old man's wisdom!
Haha That makes perfectly good sense to me. I'm not complaining about the taste, but I am complaining about the bones. There were so many of them. LOL
@@robbiefishing that's how we eat in India .... we dont fillet fish mostly like more than 90% of the time we cook it with the bones
Only ever eaten one myself and was surprised how good it was. The bones is a tricky bit but once you know what youa re doing they can be filleted out. Coorong Wild Seafoods is one of a number of Commercial Fishers that have been pushing for the utilisation of Carp. They have 5 star restaurants around S.A selling it on their menus with great success. As you mention about the skin being used as a hand bag well that is another possibility, We can get Leather, Meat, Fertiliser, Plastics (Scales) and more from a single fish so each one caught can be up sold so that every part of it is making money and nothing wasted. I do not understand why the Government wants to release a virus to reduce them rather than making industry from them. Anyway back on the Food side, Put them in an Ice Slurry when you catch them and you can eat them any old way. I cooked mine skinned with some flour, salt, pepper and garlic shallow fried and really enjoyed it.
Your a legend. Anyone who can cook a carp and make it palatable gets my respect 👏🏻👍🏻🇨🇦
haha Thanks so much mate.
Best part of the video was the Eating Sound Effects
Haha It was a little bit "out there" wasn't it. LOL
Great video Robbie. A quick tip on eating the carp is to filet the fish and then pick out the Y bones after cooking it. They come out whole and are quite easy to get out of the fish.
Ps it helps the quality of the meat if you bleed it first
Hi Isaac thanks for the tip mate.
It was a long long time when I ate carp, on a bbq plate over a fire, I can remember thinking it was not as bad as everyone said it was. Not that it became a regular food, but i did know I could eat it ok, unlike many of the stories at the time. Another good video, I enjoyed it a lot.
Thanks so much Gav. Yep, thats about how I would describe it. In the words of Crocodile Dundee, "Well you can live on it... but it tastes like shit" 🤣🤣🤣
Glad you survived the lock down, far braver man than I just the stink of is enough.
I agree Robbie , one of the reasons I don’t bother with carp is because of the bones , it’s not worth choking to death over it , how ever there are some very nice caviar carp roe recipes and well turn the carp itself into fertiliser for the garden . 👍
Probably the BEST way to cook it!
Thanks mate. Well it tasted better than in the hot oil the night before.
@@robbiefishing Carp are a naturally fatty fish! The LESS oil, the better it will taste.
GLADLY, I am having a baked FRITATTE for tea tonight! Carp smoked up is quite good. I've had it smoked b4 and it is ok.
Thanks mate. Ahh now that's not a bad idea. I must try that some day.
@@robbiefishing You do that! Look, I grew up eating carp as a kid. It's NOT my choice fresh water fish, but it CAN be eaten. These carp are NOT the same strain that exist in European rivers. I have many European friends who migrated here, and loved fishing. They went after the carp with gusto, UNTIL they tried eating them! LOL! They went, ' WTF is this shit? This is NOT European carp!' Ahh, no it's not! It's CRUCIAN carp! (Which are nowhere near as palatable!) So they are pretty hit'n'miss!
Some will be quite good, & others terrible. It's pot luck with carp. As I stated previously, if you ARE going to eat some, catch several and open them up, and cook the lightest coloured 1s!
Good luck Rob!
hi robbie just wondering what that song was you where playing for the montages. Loved your video :)
The eating is the best , absolutely love bobby , he’s so underrated, keep it up man !!!!
G'day Robbie, As a kid we used to camp at lake Narracan at Yallourn and catch absolute submarines and ate them all the time and wow they are very bony but as kids we didn't know any better, nowadays I would not even touch them let alone eat them, you're a better man than me buddy.
cheers.
haha Thanks so much Daryl. Now that you know better you avoid them like the plague. LOL
Soaking the fillets or whole fish in vinegar overnight will remove any muddy taste and soften up / dissolve the small sharp bones :)
Carp is considered a solid food fish across most of the planet. Like any other fish, their taste depends on the environment they were pulled from, and how fresh the fish is. This looks very, very good.
Thanks so much Robert. We sure are a spoilt bunch here in Australia. Very very fortunate to be able to pick and choose.
G'day Mate you made my day when you came up in my recommended.
Hi Michael thanks for your kind words mate.
my old uncle from mathoura used to keep the carp alive in an old bath with fresh water for a week to flush them out then once he filleted it he would soak the fillets in milk over night in the fridge crum the fillets and fry it was beautiful
Purging them, is probably the BEST move on these! (Just WATCH out for the fines if caught with live carp in your possession!) $1K per fish in Vic!
Great vid mate, keep up the good work. I love watching these videos they are very interesting
Hey mate thanks so much.
Dare I say that it actually looked quite good once you pulled it out of the tandoor oven. From your testimony I reckon the bones are more of a turn off than any other aspect of eating a carp lol. Next time you can coat it with doritos crumbs like Shahil did haha! Well done mate.
Thanks mate, that's exactly right. The bones are more of a problem than the taste and smell. LOL Shahill is a bloody funny young man.
would like to know did you kill the carp before taking it home . and i have been told before taking it home and before killing it but it in a esky full of ice water as soon as you catch it . never tried it yet
One of your older video Robbie... I love it mate. Your braver than me eating carp.i love all your videos.
Haha thank you so much mate.
Hey Robbie, a little tip for cooking with butter. Add a little olive oil to the butter to stop it burning. Works a treat!!!
Hi Pete thanks so much mate.
Loving the soundtrack. Good stuff mate
I know I've said it before Mate....but I do like your GWS orange and grey masks!!
Up the GIANTS....
Hahaha you need a Giants head sock mate. LOL
i've seen some catch and cook on carp at catfish & carp and i was quite surprised to see how good the meat looked. the skin of the carp is like leather!
Thanks mate. You're not wrong, it was soooo bloody tough!
They can actually make things like Handbags, Wallets, Belts etc from Fish Skin Leather. This is one of a number of reasons I feel we should be expending commercial catch of Carp in an effort to decrease their populations. We have a lot of things Carp can be used for.
Cheers mate enjoy watching and love the music u play
Hi Robbie I was at the Broken river on Friday and I caught a 46cm cod when targeting yellabelly but it had a tag so we got he number and then released him and he swam off well so I was stoked
Great news mate well done. 👍👍
WOW that's awesome buddy. Well done.
Robbie, try just taking the belly flaps as fillets....skin them....straight on a hot plate....no bones, squeeze of lemon and you're away. They come out about the size of a flathead fillet and the flesh cooks up firm and white with a nice flavour. Took me years to find a way to eat carp and this works a treat. Its a bit frustrating throwing away 90 % of a fish though. Having said that, am enjoying fresh bluefin sushimi I caught with a mate this afternoon off the pointy end of covidville. Loving your vids :)
Thanks so much mate. That part around the belly flap was definitely the best part.
Carp are best bled prior to cleaning and cooking. To avoid most of the bones, fillet down to the lateral line only. That reduces the likelihood of getting the forked bones.
Ya can let em live in an aerated pool, bath or bin for a few days to clean em out. Bleed carp straight away. You are a funny man, I enjoy your chats, loved to eating sounds LOL! SONG NAMES PLEASE!
Thanks so much mate. I can't remember the song names sorry. I downloaded them from Epidemic Sound.
Love your unique sense of humour in your videos Robbie 😂
I probably would’ve cut out the blood & bone lines all in one go
Yeah I’ve done it this way. It wasn’t too bad and I didn’t end up having the issues with the tough skin, but the meat was still a little bit muddy and weird. But that was only subtle and was certainly edible.
Thanks mate. Sounds like we had similar results.
Gidday Robbie, first time I've seen this vid and I must say I have flirted with the idea of trying carp a few times but chickened out. After watching I would probably give it a go, although they might not be as clean coming out of the Condamine.
I remember as a kid staying at my grandfather's house in Brisbane I would head off to the PINE river with a hessian bag and a hand line.
I thought I was so clever when I came back with a bag full of fork tailed catfish. All he said was " what the hell did you bring those mongrel things home for". I didn't care, I skinned them and I ate them, now the smell turns me off but they make good crab bait. I'm not sure witch fish stinks the most but I will probably find out. Also have you thought of soaking the fillets in salty water with a good amount of brown vinegar added, thats what I do with eal tailed catfish.
PS. Sorry about gibbering on a bit.
Love your work.
More catch and cooks Robbie. Love the content.!
Hi Cameron thanks so much mate.
Never eaten carp but would love to try the way U cooked it in oven the catch and cook clips great video
Thanks so much Daryl. I'm keen to try it again. It's the bones that put me off the most.
@@robbiefishing hey Rob have U ever caught a Brooke trout
nice video robbie never yet taste a carp but it looks delicious how you prepare it
Thanks so much mate.
Hi Robbie just a little tip from a European/Carp is best when cut in cutlets -but first it has to be scaled and then cut in cutlets /to cook 1.flour 2 egg 3 bread crumbs -cook in fry pan-when eating easy to pull bones out -yum yum -Europe survived the ww2 on these fish and I have been eating them for 60 years./Anthony
Hi mate, thanks for the great tip.
Think i tried carp about 20 years ago haven't had it since miiiiiiight give this a go.
Haha go on... you know you want to. 🤣🤣
Last time i cooked one. i caught it, killed it and filleted it within a few minutes. Seemed to work kids came back for seconds
I would not eat carp if you payed me, mate the part where you eat the carp I still have tears running down my face from laughing so much, that was one of the best ones I seen you do keep it up
Hahaha thanks so much for this comment. I've had 2 people tell me that gave me a thumbs down for that scene. LOL
My daughter Holly hadn't seen it. I played the video on the TV tonight and she almost fell off the chair laughing. 🤣🤣🤣
@@robbiefishing just a heads up mate if you ever try to cook it again bleed it out flesh was way to bloody the difference in taste when bleeding it dry will amaze you
have you ever eat fish ? :)))))))
It is good that you build a lot of courage to try it, awesome video robbie
Thanks so much mate.
Your video was fun to watch. You almost lost me at margarine...loved the music and your eating sound effects.
Best way to eat them is salt them over night wash the salt off before
Cooking, coat in olive oil season with desired spices.
When filleting avoid the rib cage and remove the meat around the rib cage as it’s full of bones and any large bones missed in the filleting. I recommend a large hunting or butchers knife to get past the scales or scale before trying to filet the fish as you mentioned scales are like armour with super leathery skin.
Smoking carp is probably the best way to cook it and how it’s mostly cooked in Europe.
There is a piece of the fillet just over the rib cage itself that has no bones, or at least from the lateral line and downwards on the rib cage, this you can cut off and eat no problem.
However the rest of the fillet has bones, and the only way to eat fish that has all those intramuscular bones is to cut it into thin pieces and deep fry it, the deep frying actually cooks the bones and makes them soft and edible, it does an amazing job. So you eat the bony part of the fillet via deep frying, and you can eat the non boned area mentioned at the start of this comment with just regular pan frying.
Hi Robbie next time have a go at using that spice mixed with Greek yogurt then marinate the fish for 20mins then bake in the tandoor
Nice one Robbie. To be honest, i couldn't be arsed to eat a fish with that many bones lol ! Don't forget the red fin catch clean and cook i've been pestering you about !
Hey buddy I get that, I really do. The bones were bloody terrible.
@@robbiefishing only just watched this episode.... l had carp years ago and it was prepared by my Croatian neighbours. Was curry with heaps of veg bloody tasty and 🔥...they said the one thing they did was soak the skinned fillets in VINEGAR for a 48hrs.
Great channel mate.... 👌
That’s different, a carp catch and cook nice job Robbie. Well at least you know if you ever run out of food carp are an easy source of food haha. Love you work mate keep it up
That's is... a survival back-up. Thanks so much Chip.
Hahaha I was looking foward to watching this one! See carp are delicious next time do bleed it I believe it'll taste way better. Loved the catch and cook video Robbie very entertaining to watch especially with the eating sounds hahaha!
haha Thanks so much champ.
Nice Diamond Pattern binding on that rod mate. My uncle used to eat carp but my dad taught me otherwise (too many tiny bones). They are obviously edible as Asian countries seem to love them from what I've seen. Seems like a dark blood filled flesh similar to tailor in salt water. I love catching Tailor but only use some for bait (fantastic bait). I love your cooker. Great presentation...
Hi Peter thanks so much mate. Your dad knew what he was talking about when he raised the issue of bones. LOL
I have actually used your cheese question for a video coming up later this week. 👍👍
@@robbiefishing That's Cool Robbie I've just been researching a few of your Fishing Monthly write-ups. Far out I never realized "Bardi grubs can be very expensive, ranging from $2 to $4 each." I know how to get a few but its too much work for my liking - Hence why they are four bucks each (in 2018) I suppose.
Appreciated the snake seminar!
Thanks so much mate.
I give you credit for trying carp Robbie. I have had smoked carp once and it was OK but definitely not sensational. Quite simply, I can't be bothered with them (particularly the smell, slime and bones - and the fact that I KNOW it is carp) when there are so much better quality fish to eat. My carp end up dug into the garden, buried on-site or given away for crab bait.
Sounds fair Frank. Apparently they make excellent fertiliser.
I agree, OK but not great. I do wish there was a way to harvest them more though because is such a great resource.
Good one Robbie 👍🏼
Maggie beer had a cooking show, the Cook and the chef. She did one with carp and said it needs to be caught and skinned straight away or the smell goes through the fish
Love this vid Mate I havnt been game enough to try it myself I don't think I could get past the smell. The audio while you were having a chew topped it off 👍👍 Was this ya first time having a feed of carp?? And have you had it again ??
haha Thanks mate. I have an older video called "Mariocarp" or something similar. I caught a small one at Lake Moodemere and threw it straight into the pan. It was truly disgusting. haha With the smell, once you fillet the carp the smell disappears.
@@robbiefishing il check it out mate hahaha
Love your channel mate …good stuff.
Just a suggestion……lose the loud music, especially when people are diving for the volume control.
It’s really annoying.
Rock on mate .
Robbie your a brave man lol. I've had it smoked 😒 and had it in fishcakes and all you could taste was the spices and potatos. I think they make good cray bait mate. But you got to give it to them the're good fun to catch👍. Keep the videos coming they help with lockdown the way we're going i may never fish again.🤬🤬
Thanks so much mate. I really feel for you guys down there in Melbourne. Such a hard time. I really hope that the Dan-plan works and that we can all get together in time for Christmas.
Great video Robbie keep it up
Thanks so much Wazza.
Apparently if you place the live carp into an ice slurry until it goes to sleep, the blood will draw out of the meat and into the internal organs of the fish, to keep it alive, which reduces the redness in the meat and and takes away the muddy taste. I have never tried it, but I did learn that on another video.
Hi Kevin, that's very interesting. Sounds logical. Thanks for sharing.
Bleeding them gives similar results. I just ate some carp btw. I cut the mud vein out down the middle and any mushy dark meat chop it off.
hey robbie 42k congrats
Thanks so much buddy.
Great catch and cook robbie. Its awesome how you can catch so many fish locally, this weekend I went to copeton but like all my trips I caught nothing!
Thanks mate. I sure have had a great run.
If it comes up a bit chewy like that in the tandoor, I reckon I might try dipping small chunks (very small) in a quick egg bath and flour roll and then deep fry.. until as brown as you can go without burning them. Hopefully then a lot of the bones may crisp up enough to eat. Then pour a thai red curry sauce all over the deep fried fish bites (serve with Jasmine Rice)... Yep. Will try , thanks.
Thanks mate. Sounds like a lot of work but I bet it tastes amazing!
Good vids should do another yabby catch and cook, love the catch and cooks, keep up the good work. Don't know if I missed if you cooked a yellowbelly or not...
Not dropping it in the ash like the chicken would have to be an improvement. Another great video. Go Robbie!
ans great vid mate
Thanks so much mate.
Butter goes better mate, margerine is good for greasing waggon wheels ;)
Good to see you giving the European delicacya try :)
Bleeding them immediatly further improves the taste ;)
Hi Robbie question is would you eat Carp again
I have a theory with the no fish on lure its broad as its different fishing spots times ect. I was fishing over the weekend it was tough going just got 1 fish mate got a few on his boat too however there was a few missed bites and the fish wernt smashing the baits they were pecking . The fish we caught were absolutely full had been feeding alot and where i was had alot of bait around too. Full moon is the part that could play the part with the fish eating alot. Im in bris and was saltwater.
Thanks mate. I agree, it certainly is very broad. There are so many factors that come into play.
You didn't bleed the fish properly, you can also soak it in vinegar for an hour to get rid of the blood taste... what people love about the fish is that there are no pin bones (just y bones) which means you don't have to worry about the small ones (traditionally you cut it into steaks).
Fish bones usually follow a ridge - once you find where that is, easy to cut them out of the fillet. The fish is so plentiful throwing out half of it not a problem. Seems the carp needs to be bled immediately, like Aussie salmon. It's quite funny reading all the comments along the lines "wouldn't catch me eating them" - clearly most Aussies are overfed, I'll bet most don't know what a hunger pain feels like. Also there are plenty of other good foods that require the right preparation technique, seasonings, cooking time and method to make them excellent.
I'd like to see you have another crack at the carp preparation and master the thing :)
Thanks mate, and I agree... we are very spoilt. They don't call us the lucky country for no reason. I do plan on giving it another crack down the track mate so stay tuned. I am not sure exactly when though.
Very very good veido last time I had carp was 7 years ago
Thanks so much Taj. Thanks for your kind words.
@@robbiefishing thank Robbie I watch your videos ever day you make one
@@tajknight8760 WOW thank you so much mate.
IV grown up eating carp and it all depends on where there caught how they are prepared and the bigger the carp the less bones ...look up Hungarian carp recipes
Hey Kris thanks heaps mate. I will definitely look that up. 👍👍
they were a target species for dinners while my Hungarian dad was alive and intentionally catching them... I'm grateful I learned how to catch and cook them from him... as a roast, or crumbed steaks, or soup with lots of sweet paprika. And it was all about how clean were the waterways they were pulled from (Patterson Lakes? no... Eagle Point or Murray? hell yeah, eat on campfire stewpot or bbq right away) and the meat is fatty enough to freeze well
The meat in the carp you got looks very red. I got a carp a while back I ate and it was fairly Orange, must be the water ways it's living in.
my grandpa was a commercial salmon fisherman in canada, so my dad grew up eating wild pacific salmon. dad once had some carp that my other grandpa from mt beauty was cooking up for the dog and thought it was actually pretty good!
Cook carp up for the dog... WOW ive never heard of that before. I agree mate, definitely not as bad as many would think.
Robbie ur an amazing guy 🤩 luv the content
Thank you so much mate.
Ate carp about 45 yrs ago. Never again, still get crook occaisionally and I think it was the carp that causes it.
Smashed my knee water skiing 30 odd yrs ago, think it was the carp.
Only way I eat it now is to use it for crayfish bait and then eat the crayfish 😁😁😁
Hahaha whatever happens in your life.... its that bloody carps fault. LOL
The Europeans tend to keep them fresh clean water for a couple of days to purge them, that helps with the smell and flavour. Not sure what a fisheries officer would say if they catch you transporting live carp.
Thanks mate, yeah that's an odd one. I honestly don't know what they would think.
There are so many kinds of carps, I tried most of them years ago, however the taste of the common carp is the worst, I never bother cook it again. While the carps in North America are really good, shapes and colors are different also
Good one mate. Happy Father’s Day . Years ago I remember people made fish cakes from bony bream and they soaked them in milk or vinegar or maybe both for a few days can’t really remember the exact procedure though. This is cam bill to young fella changed my name on here said my channel needed to be more interesting and he won’t tell me how to change it back hahahaha
Hahaha thanks Cam, and thanks for coming through fully identified. I reckon i will forget that its you though. Haha
If you scale the carp first it’s easier to cut into great video Robbie!
Ahh thanks for the heads up mate. 👍👍
If you use a hatchet - I've tried!
Great video Robbie, did the same as you from a UA-cam clip, carp fries shallow cooked in flour and paprika, yum .. No bones too !!
The belly and a strip on the back is clear of bones eh!
Gonna have to subscribe 👍
The smell alone turns me off even attempting to eat Carp. I am happy to take your word, that will do me.
Hahaha Fair enough mate. Once the skin is gone they don't smell any more. That horrible smell is all in the skin/slime.
Tried the recipe on catfish and carp channel and was actually surprised how not bad it was.
That;s great.
imagine being so precious the thought of eating carp sickens you
Well to be fair we do have MUCH nicer eating fish here in Australia.
@@robbiefishing sure we do, some people are just pansies
My Wife is Vietnamese. She cooks up Carp great, generally in a soup of fried. As long as it is caught in running water it tastes great. Asians eat carp all the time, and don't understand why we throw them away!!
I love fried carp.a little flour a cup of cornmeal. Cut slices in the meat to make the flour and cornmeal go down inside the meat.salt and pepper. Deep fry in grease. Make tater salad, and cornbread. Then call me when it's done.
Sounds great mate. I must try it that way some time.
Awesome vid like always mate!! Still watch every arvo to finish my day off!! What was that song u used its mint??!!
Thanks so much mate. The background music was a few things. Black Sabbath, Slayer and someone else (can't remember who) The soundtrack that I used was just a heavy tuned that I downloaded from Epidemic sound.
Interesting video Robbie may be a carp curry would work? And could you do a Murray Cod catch and cook please?
Thanks mate. Tomorrow nights video is almost a cod catch and cook. LOL
Oh no 😬 Can’t wait to see how this turns out.
Hahaha I hope you enjoyed it mate.
Excellant video mate. Well done. Im glad it turned out well ! Always enjoy your videos . Ur getting good at the tandooha 😎👍
Thanks so much brother. I'm getting it down to a fine art. Hahaha
Your the only UA-camr that has enough balls to eat carp😂😂
Hahahaha
Looks good mate your a legend 👍
Haha Thanks heaps Dan. Baked mud marlin. LOL
Robbie you are much braver than me , just wanted to ask did you bleed the carp and put it straight on ice ? I'm wondering if doing so of you didn't would make it much nicer , great video 5⭐s
Thanks Matty. No mate, I didn't bleed it but from the comments I have received I will be bleeding it next time.
Love your music choices 🤘🏼you should play in this river ! Black label society
Thanks mate, I will check it out.
Great mate
Thanks so much mate.
Loved the video robbie! As others have stated an ice bath, bleed it, and stay the heck away from that red flesh! You should do another catch and cook with better flesh preperation, love to see your opion then. Keep up the vids love watching them on the other side of the country👍👍
Thanks so much mate. I definitely hope to film another one like this, I am just unsure when that will be. BUT... I will get to it!
I have friends in New Zealand that bottle trout and salmon in Fowlers jars. They use a brine of vinegar, salt and water, boil it in vac sealed jars and shelve it for months. When opened, the bones are gone, due to the vinegar. Might be an idea for the bone problem with carp?
That sounds amazing. One of my other Patreon followers sent me a message with instructions too on how to can them.. very similar. Definitely something to look in to.
Try pickling m8, I hear that vinegar disolves the bones..... might be worth a shot... Great channel m8.
Have you started seeing any snakes yet up there..we have had quite a fair few seen already along out fore shore area here in Melbourne where I live .
Hey Ron, I spotted my first one today actually. Its that time of the year I guess
great eating, I like.