Bert2368
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On the lake I grew up next to, there was a commercial carp fishery back around the 1930s through the late 1960s. Initially, the carp were seined from the lake and shipped LIVE in aerated tank cars to Chicago and other cities with European imigrant ethnic communities who considered fresh carp to be an edible, even choice fish.
As the first generation imigrants died off, the second and third generation were aculturated to the general USA view that carp is a bottom feeding icky fish which is not good to eat (too bad, there are litterally TONS of it available pretty much everywhere there is fresh water in USA).
The carp fishing equipment at the fishing facility down the road continued to be used after the big city fresh carp market disappeared- But the carp were now put through a hammer mill (shredder) along with all the wood county line clearing crews cut away from around the power and telephone lines. The mixture of shredded whole fish and wood chips was sold by the dump truck load to the local farmers, largely for use on tobacco fields.
An old timer who I worked tobacco with as a kid told me two things about this fertilizing practice: 1: If you spread it on the field in late fall, you could have amazingly good raccoon hunting in that field for several weeks... 2: One application was good for at least two years before you needed to fertilize again (it was a very slow release ferilizer).
Meet my niece:
(A nice kid, majored in Japanese language, was hired by a Japanese prefectures tourism promotion organization to do liaison with US tourists right out of college, spent a year in Japan- Which unfortunately coincided with the earthquake, tidal wave and nuclear meltdowns at Fukushima. She came home after her work contract expired)
She is about to make CURRY from this fish. Apparently, she did nibble on a bit of it raw, has sampled carp "caviar" too...
https://m.facebook.com/photo.php?fb...mention¬if_id=1591471920519614&ref=m_notif
So. We're pretty international here, what do YOU think about cooking with carp? Any good recipe suggestions?
I have eaten poached carp at restaurants in China and seen many aquaculture ponds in Szechuan province carp are grown in. The poached carp soup was as tasty as the cook was good. It did not bear thinking too much about the water quality of those ponds while eating, I could see that everything in the valley drained into them, including the areas they washed chemicals from equipment at the fireworks factories I was visiting.
In the midwest, there is a bit of a (German sourced?) tradition in smoking carp to be eaten as finger food while drinking beer. It is usual to use only carp taken in the winter, snagged through the ice with big hooks tied to the end of long handlesfor this, some claimed that Summer carp doesn't taste good. Personally, I suspect farm hands also didn't used to have any spare time during the summer to snag carp-
As the first generation imigrants died off, the second and third generation were aculturated to the general USA view that carp is a bottom feeding icky fish which is not good to eat (too bad, there are litterally TONS of it available pretty much everywhere there is fresh water in USA).
The carp fishing equipment at the fishing facility down the road continued to be used after the big city fresh carp market disappeared- But the carp were now put through a hammer mill (shredder) along with all the wood county line clearing crews cut away from around the power and telephone lines. The mixture of shredded whole fish and wood chips was sold by the dump truck load to the local farmers, largely for use on tobacco fields.
An old timer who I worked tobacco with as a kid told me two things about this fertilizing practice: 1: If you spread it on the field in late fall, you could have amazingly good raccoon hunting in that field for several weeks... 2: One application was good for at least two years before you needed to fertilize again (it was a very slow release ferilizer).
Meet my niece:
(A nice kid, majored in Japanese language, was hired by a Japanese prefectures tourism promotion organization to do liaison with US tourists right out of college, spent a year in Japan- Which unfortunately coincided with the earthquake, tidal wave and nuclear meltdowns at Fukushima. She came home after her work contract expired)
She is about to make CURRY from this fish. Apparently, she did nibble on a bit of it raw, has sampled carp "caviar" too...
https://m.facebook.com/photo.php?fb...mention¬if_id=1591471920519614&ref=m_notif
So. We're pretty international here, what do YOU think about cooking with carp? Any good recipe suggestions?
I have eaten poached carp at restaurants in China and seen many aquaculture ponds in Szechuan province carp are grown in. The poached carp soup was as tasty as the cook was good. It did not bear thinking too much about the water quality of those ponds while eating, I could see that everything in the valley drained into them, including the areas they washed chemicals from equipment at the fireworks factories I was visiting.
In the midwest, there is a bit of a (German sourced?) tradition in smoking carp to be eaten as finger food while drinking beer. It is usual to use only carp taken in the winter, snagged through the ice with big hooks tied to the end of long handlesfor this, some claimed that Summer carp doesn't taste good. Personally, I suspect farm hands also didn't used to have any spare time during the summer to snag carp-
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