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We have 1 guest online| Fish-On! - Fish Preparation and Recipes - Cleaning Fish |
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| Written by TV Ontario | |
| Tuesday, 01 October 1996 | |
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Page 13 of 18
Smoked CarpSmoked carp is a delicacy you can serve with pride, confident your guests will ask to have the recipe. And it's simple.
Fillet and score your carp. Roll the fillets in salt and let stand overnight in the refrigerator. Rinse in fresh water, pat dry. Place in smoker heated to 180° F. (80° C) for four to eight hours, depending on size of fillets, using dry oak, maple, apple, or cherry wood. You'll know when the fish is ready; the delicious meat will fall in tender flakes at the slightest touch of a fork. |
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