I tried a silver carp out of an oxbow lake near Memphis a few years back. The flavor was almost non-existent on the meat itself, which meant it would have taken all sorts of seasonings/sauces well. My fish had a "stickiness" to the meat texture that was a bit odd. Still, it was OK-eating, even with my novice preparation. I feel like the silver carp problem is a special one - potentially a huge food resource, and due to their filter feeding habits they are safe to eat in waters that might otherwise not support consumption of fish. If someone would invent a machine that would process them in a way that would be conducive to supermarket-type processing, it could be a huge resource. It's definitely under-utilized due to the bones issue.
Where I live, it is illegal to sell them. We have a decent asian population, and they would be all over these guys at their markets. Ive seen it being sold at asian markets elsewhere.
Dude this is perfect. I'm moving from Florida to Tennessee this week and I'm really looking forward to fishing the mighty mississippi to help cut back on grocery costs lol
This is how I prepare the Asian carp also. I understand some people don’t want to deal with bones, but I feel like they are a phenomenal fish to eat. They’re plentiful if you can get to the river with a bow or somewhere that you can snag them, and if you just cook the whole fillet once it’s cooked the bones are easy enough to pull out. I think people are just lazy and used to throwing fish nuggets in their mouth
I suggest stop over thinking this fish .... in a pan olive oil, butter, spices medium heat 3 minutes each side. Meat slides off the bone super easy tast great every time i eat it I've never had an off tasting carp they feed 24/7 never stopping all natural 100% protein just plain good fish. Lots of video on UA-cam on how to filet the bones out and also i hear that canning the fish adding a small amount of vinegar to the jar makes the bones turn soft much like canning Salmon. Cant wait to try it canned. Secondly having my pantry full of 100% protein for free will drastically cut down on my grocery bill. I am a fish eater so im excited that i discovered this fish.
Thing is with these carp species is, that most people are used to shellfish, salmon or halibut taste of fish. When they eat carp they dont like the ordinary fish experiment, even if there is no mud taste. Its similiar with meat. There is ordinary pork, that just doesnt have the same taste and quality as a gras fed beef or goat.
A word of advice we usually go snagging down below the ky dam and Asian carp are great to eat but the bigger the better they are full of bones and the smaller 1s seem to be more bone then meat lol
I’m generally not a fan of bowfishing in freshwater bc most of the fish are wasted and as a carp angler I hate to see great fish going to waste(like throwing hand grenades on bass beds for you bass guys) but that being said silver, big head, grass, and black carp I’m fine with taking out as many as possible but good to see folks promoting taking them home instead of dumping them at the ramp
i have ate them a few times, you have to be very clean in skinning and fileting them, its easy to contaminate the meat with the slime, which will give it that taste. i have found it to be very good white meat, just a pain in the ass with all the bones. ( tip)..soak the meat in icewater for awhile.and rinse..rinse..rinse. the cleaner the better.
There is a video out there that shows how to fillet around the Y bones and you get strips of meat instead of chunks. The smaller strips without the Y bones have alot better texture and flavor… one of my favorite fish to eat
One thing iv noticed is the bigger the pieces you cook it in the easier it is to pull the bones while eating. So now i just cook 1 whole side at a time then pull it apart in serving sizes. the bones are all full length and no little pieces.
Brining might take out some of the dirty taste. The y bones could be forked out after cooking. It's been a long time, but don't Buffalo have similar bones? That is a lot of meat on one of those, inflation-proof protein. It would certainly be suitable for pet food with the bones removed, and bait for better fish as well. The idea of composting is viable as well, if one can distance themselves from the smell. Nature provides if one will will to meet her halfway.
That is very interesting. I have heard of people using orange crush soda with carp and it being amazing. I think they use it at a marinade. I would look it up first but worth a shot maybe. And I agree with the chance of it being the fish. I have had the same thing with channel cats too.
I think others have said, soak soak soak and rinse rinse rinse in ice water. Keep the meat free of the slime. Soak overnight in light salt water or buttermilk if you like. Asian carp are higher in omega 3 fatty acid than salmon, they filter feed so they don't accumulate toxins like predator fish do. There are also a few good videos here on youtube on how to filet them boneless.
8/0 treble hook below 1/2 oz or oz egg sinker,just rip it thru the water and snag away on em. Pretty fun and good eating. Fancy restaurants call it silver fin or threadfin tuna .
I appreciate the efforts you went through. As for the algae taste...you didn't say where you fished? But could it be a) time of year relating to algae bloom? b) bleeding the fish? or more labor intense: c) catch it live on net or hook and keeping it in a tub of clear water to clear the muddiness? Anyway, you got me curious for the taste. They're all over the Mississippi basin and threaten Great Lakes too; we have to figure a way to make this huge resource more palatable. Thanks!
Thanks for that CatMan. Can't say I've had any carp at all. The bow fishing is definitely fun to watch. Had a couple Walleye two weeks ago I caught. They didn't last long. Doe tags here in Pa go out Monday by mail. Gotta git the cameras out.
I have never caught or eaten carp before, though there are some giant ones in the river near my house. I may have to giver it a try. Also, nice bow shot!
Secret golden recipe clean Marinade in salt water for 10-15 Stuff em with blended onion and ginger and (optional)cayenne pepper Dip em in corn starch mix and fry this bad boy goes with ginger ale or cider THANK ME LATER
I wonder if you can pickle it like herring? In New Jersey we have a run of Shad on the Delaware river every spring. It's awful to try to bone out a fillet. But, you can pickle it (Shad are members of the herring family) and the bones dissolve in the pickling brine.
I love to watch your bow fishing! Might be more trouble than it's worth but if you were catching the silvers in a more lively condition, a few days in a fresh water rain barrel may just get rid of the algae taste. 😊❤❤
i've seen those big "ribs" grilled & enjoyed. Do you use texas pete/mustard on other fish?? By the way,,, if you "score" the filets (across/through the y bones) before frying those bones will cook up to not noticeable,,, at least on buffalo fish,,, i ate it in a restauraunt in east alton ill,,, they called it "river fish" & it was as good as any catfish fried!!! The japanese prize the "fatty" meat...
Growing up I was always told those asian carp were inedible. Maybe that has more to do with them being in the illinois river than the species of fish, lol
If you cut the tail off and let it bleed out get rid of that taste to same way with the catfish cut tail off get rid of the blood gets rid of the mud taste If after you filet it and cut it up put in a bowl with water and salt let it soak over night in the refrigerator takes the rest taste you not like
Yeah I’ve eaten Asian carp and thought it was delicious. Picking out the bones was not a big deal. It was worth the work. Never tasted that algae taste that your talking about.
I like em fried in a corn meal batter.. Just think w/ the economy like it is 1 fish would feed a family. They are selling the meat for $5.99 a lb around Pickwick.. I'll eat them n a Drum all day long.
I tried a silver carp out of an oxbow lake near Memphis a few years back. The flavor was almost non-existent on the meat itself, which meant it would have taken all sorts of seasonings/sauces well. My fish had a "stickiness" to the meat texture that was a bit odd. Still, it was OK-eating, even with my novice preparation.
I feel like the silver carp problem is a special one - potentially a huge food resource, and due to their filter feeding habits they are safe to eat in waters that might otherwise not support consumption of fish. If someone would invent a machine that would process them in a way that would be conducive to supermarket-type processing, it could be a huge resource. It's definitely under-utilized due to the bones issue.
Where I live, it is illegal to sell them. We have a decent asian population, and they would be all over these guys at their markets. Ive seen it being sold at asian markets elsewhere.
we asian been eating these silver carp since i was born and they’re great eating fish, better than the buffalo carp or regular carp.
Dude this is perfect. I'm moving from Florida to Tennessee this week and I'm really looking forward to fishing the mighty mississippi to help cut back on grocery costs lol
Hell yeah brother! This was a staple for my ancestors in Asia for thousands of years. I appreciate folks just trying.
This is how I prepare the Asian carp also.
I understand some people don’t want to deal with bones, but I feel like they are a phenomenal fish to eat. They’re plentiful if you can get to the river with a bow or somewhere that you can snag them, and if you just cook the whole fillet once it’s cooked the bones are easy enough to pull out.
I think people are just lazy and used to throwing fish nuggets in their mouth
I REALLY enjoy your videos; all of them! I know that they are lots of work, but I look forward to each and every one! Thank you.
I suggest stop over thinking this fish .... in a pan olive oil, butter, spices medium heat 3 minutes each side. Meat slides off the bone super easy tast great every time i eat it I've never had an off tasting carp they feed 24/7 never stopping all natural 100% protein just plain good fish. Lots of video on UA-cam on how to filet the bones out and also i hear that canning the fish adding a small amount of vinegar to the jar makes the bones turn soft much like canning Salmon. Cant wait to try it canned. Secondly having my pantry full of 100% protein for free will drastically cut down on my grocery bill. I am a fish eater so im excited that i discovered this fish.
100% i do about the same, just couple mins on 1 side then pop the pan in the oven for a few minutes. it tastes like crab meat its great.
Thing is with these carp species is, that most people are used to shellfish, salmon or halibut taste of fish. When they eat carp they dont like the ordinary fish experiment, even if there is no mud taste. Its similiar with meat. There is ordinary pork, that just doesnt have the same taste and quality as a gras fed beef or goat.
A word of advice we usually go snagging down below the ky dam and Asian carp are great to eat but the bigger the better they are full of bones and the smaller 1s seem to be more bone then meat lol
The seasoning for grilled Carps; Garlic, Turmeric, Lemon grass, Salt, Lime.
I’m generally not a fan of bowfishing in freshwater bc most of the fish are wasted and as a carp angler I hate to see great fish going to waste(like throwing hand grenades on bass beds for you bass guys) but that being said silver, big head, grass, and black carp I’m fine with taking out as many as possible but good to see folks promoting taking them home instead of dumping them at the ramp
i have ate them a few times, you have to be very clean in skinning and fileting them, its easy to contaminate the meat with the slime, which will give it that taste. i have found it to be very good white meat, just a pain in the ass with all the bones.
( tip)..soak the meat in icewater for awhile.and rinse..rinse..rinse. the cleaner the better.
There is a video out there that shows how to fillet around the Y bones and you get strips of meat instead of chunks. The smaller strips without the Y bones have alot better texture and flavor… one of my favorite fish to eat
Missouri department of conservation has a video of how to
I like the bow fishing videos. I really like when you show how you cook what you catch or harvest.
One thing iv noticed is the bigger the pieces you cook it in the easier it is to pull the bones while eating. So now i just cook 1 whole side at a time then pull it apart in serving sizes. the bones are all full length and no little pieces.
Brining might take out some of the dirty taste. The y bones could be forked out after cooking. It's been a long time, but don't Buffalo have similar bones?
That is a lot of meat on one of those, inflation-proof protein. It would certainly be suitable for pet food with the bones removed, and bait for better fish as well. The idea of composting is viable as well, if one can distance themselves from the smell.
Nature provides if one will will to meet her halfway.
That is very interesting. I have heard of people using orange crush soda with carp and it being amazing. I think they use it at a marinade. I would look it up first but worth a shot maybe. And I agree with the chance of it being the fish. I have had the same thing with channel cats too.
Love these kind of videos you make and the scouting videos.
I think others have said, soak soak soak and rinse rinse rinse in ice water. Keep the meat free of the slime. Soak overnight in light salt water or buttermilk if you like. Asian carp are higher in omega 3 fatty acid than salmon, they filter feed so they don't accumulate toxins like predator fish do. There are also a few good videos here on youtube on how to filet them boneless.
I scrape them and scrub, about 2 minutes per fish to remove the slime before filleting. Never had an issue with the slime doing that.
Great stuff Catman - love your content. The catch-and-cooks are fun!
8/0 treble hook below 1/2 oz or oz egg sinker,just rip it thru the water and snag away on em. Pretty fun and good eating. Fancy restaurants call it silver fin or threadfin tuna .
I appreciate the efforts you went through. As for the algae taste...you didn't say where you fished? But could it be a) time of year relating to algae bloom? b) bleeding the fish? or more labor intense: c) catch it live on net or hook and keeping it in a tub of clear water to clear the muddiness? Anyway, you got me curious for the taste. They're all over the Mississippi basin and threaten Great Lakes too; we have to figure a way to make this huge resource more palatable. Thanks!
Good summer time catch & cook Catman 👍
Thanks for letting us know how it was. I never ate boneless catfish fillets until about 10 years ago,, always had steaked,still prefer it that way.
Yeah I'm liking the bow fishing. Would love to see a gar catch and cook. I've wanted to try one just have had the opportunity yet.
Thanks for that CatMan. Can't say I've had any carp at all. The bow fishing is definitely fun to watch. Had a couple Walleye two weeks ago I caught. They didn't last long. Doe tags here in Pa go out Monday by mail. Gotta git the cameras out.
Enjoy the content Catman - keep ‘em coming
A big hello from Macon Co., TN.
Please do more and more of these types of videos! Thanks for all you do and share with us.
Hell yea catman bow fishing is fun and awsome keep ‘em coming little bro💯💪👍
I'll have to try the mustard and hot sauce! Good video, thanks for the info!
Marinated with spices sounds great ❤
Enjoy catch a cook. I will stick with my lake Erie walleye. Never hurts to try something different. Maybe try smaller fish
They don’t get much smaller. But yes walleye are the best, but they’re tough to catch consistently down here.
@@CatmanOutdoors come on up
Thanks for sharing your videos and keep them coming please.
I have never caught or eaten carp before, though there are some giant ones in the river near my house. I may have to giver it a try. Also, nice bow shot!
Enjoyed watching, always do.
I've lived on the river for 36 years now I've learned a lot
Secret golden recipe
clean
Marinade in salt water for 10-15
Stuff em with blended onion and ginger and (optional)cayenne pepper
Dip em in corn starch mix
and fry this bad boy
goes with ginger ale or cider
THANK ME LATER
We like all the video's...just keep them coming
Good job Cat!
Love the bow fishing carman!!! keep em coming!!!
Pretty cool Cat... I read somewhere years ago there was a market for the meat?
On my list of things to try
Do another one when the water cools off this fall or winter if you can get a fresh one to compare. Some fish tastes different when waters are cold.
Hey CatMan have you ever tried to let the bottom feeder fish rinse out in a running stream. That what we do with bullhead here in New York state.
Love the catch and cooks brother.
I wonder if you can pickle it like herring? In New Jersey we have a run of Shad on the Delaware river every spring. It's awful to try to bone out a fillet. But, you can pickle it (Shad are members of the herring family) and the bones dissolve in the pickling brine.
Catman, keep up the CCCs. Great job.
love the bow fishing videos, keep putting it out there!!
Love your vids cat dude
might try smaller ones for cooking
I may have asked, do you aim below or above where you see the fish, bc light refraction of the water?
Below
@@CatmanOutdoors Thanks for the reply.
I did a teriyaki brine and smoked them for almost 24hrs. Turned out to like fish jerky almost and delicious. Learned it from catfish and carp page
The bow fishing is great. The flakey fish looked incredible. Maybe a smaller one like you said would be better.
Pressure cooked is good soften bones and can make patties fried up delicious 🤤
Thanks for the review.Try soaking them in salt water the night before to get the muddy taste out
Do the "Y" bones lay so you could trim them out like you do on a Northern Pike fillet??
It's that Cumberland punch marinade!
Thumbs up for the "locally harvested...wontons"!
Vietnamese folks I know keep the heads attached to the spine and make delicious fish soup.
when you use carp for cut bait do you also use the guts or just the meat? I've had good luck with the guts myself
I believe it taste better in my opinion if you cut it thinner and season it well and dip it in beer batter! Just saying . Great video
Heard a Quebecois angler once say that "the guy that eats the most fish, gets the most bones". lol
That fish eats water plants , it’s packed with vitamins
Let us know if you had the craps the next day :)
There are several good videos on how to fillet out the bones on Asian carp.
Now I’m hungry for some fish
Good video
Hammer Down
Nice shot
I love to watch your bow fishing! Might be more trouble than it's worth but if you were catching the silvers in a more lively condition, a few days in a fresh water rain barrel may just get rid of the algae taste. 😊❤❤
i've seen those big "ribs" grilled & enjoyed. Do you use texas pete/mustard on other fish?? By the way,,, if you "score" the filets (across/through the y bones) before frying those bones will cook up to not noticeable,,, at least on buffalo fish,,, i ate it in a restauraunt in east alton ill,,, they called it "river fish" & it was as good as any catfish fried!!! The japanese prize the "fatty" meat...
How were the locally grown won tons?
I ate 1 it's actually taste really good I mean I'm gonna throw it back for sure
I like catch and cook vids.!
Looks yummy 😋!!!
Maybe soak them in salt water?
I’ve been wanting to filet and skin one and boil it in crab boil. After it’s been cooked and all the bones picked out, make some fish salad.
Polish or Chinese chefs will make it a first class meal..from manila ❤
I tryed it it is not bad
Awesome video's 👍
Growing up I was always told those asian carp were inedible. Maybe that has more to do with them being in the illinois river than the species of fish, lol
I have eaten regular carp before and it was delicious never tried silver's
Like the videos, keep them coming
I’ve tried carp 3 times and always has that little musty hint of favor.
carp is my favorite fish to eat
Hey catman what do you do for a living ,hvac mechanic maybe?
Bleed it out
This! Gotta cut the gills as soon as you put in the cooler
If you cut the tail off and let it bleed out get rid of that taste to same way with the catfish cut tail off get rid of the blood gets rid of the mud taste If after you filet it and cut it up put in a bowl with water and salt let it soak over night in the refrigerator takes the rest taste you not like
Use yellow meal next time, not flour
May need to try smaller
I bet if you soak those fillets in milk overnight or a few hours, probably pull that algae taste out of the fish.
We tried them a few years back
Soak them in salt water overnight will help remove any of that odd flavor
I soaked some in salt water and then canned it. It ended up way too salty to the point that I couldn’t eat it so be careful with the salt.
Locally harvested mini wontons...lol
Smoke them things!!!
Addicted son....
Good video
That the way it is cooked and pull the bone as you eat
even though im asian never had asian carp before. How is it? better than common carp?
I haven’t tried commons yet. It was good though
Yeah I’ve eaten Asian carp and thought it was delicious. Picking out the bones was not a big deal. It was worth the work. Never tasted that algae taste that your talking about.
As bad for the rivers silver carp is they are really good for eating healthy
I think maybe in more clear water they would taste better
If possible to harvest these fish in cool to cold water....taste will be better IMHO.
the fact that this species is highly valued in asia and basically worthless in the US just blows my mind
I like em fried in a corn meal batter.. Just think w/ the economy like it is 1 fish would feed a family. They are selling the meat for $5.99 a lb around Pickwick.. I'll eat them n a Drum all day long.
You should remove Y-bones while making fillet.