I haven't drown. Hey, I heard that

[tank]

 I've been mostly cleaning the dump but done enough for AJ.

 Going to have to have my shoulder fixed (torn cuff) but when I don't know I'm ready to fish this summer then it's hunting season.I'm falling apart I need to hire someone to fallow me around just to pick up the pieces. Needs to be affordable but won't make soup out of the parts.
  As of Wed the perch haven't started biting in the canals. I have a couple places to fish for trout that I haven't tried on Frenchman Hill I was going to take off tomorrow morning but the granddaughter wants to go so it'll be after school.This is the opening weekend of early trout lakes in the Quincy area.
 This is the year I'm going to smoke some carp.I've been Googling and taking to people that know how to clean them. One of the local guys on 5NW that knows my truck brought me a recipe.They eat them all over the states except the northwest.There's Carp forums and clubs that you pay to join and they want you to catch and release ( yes snowman that means no arrows )  I'm not posting on their sites I guess.
 Can you see that, pay to join and you get some official carp decals and news letters.I've eaten smoked carp twice before one was pretty good and the other you checked your shoes just smelling it.
 Let's hear from some carp guys (good and bad reports)
Tank
 

[ICEMAN]

Very bony. Trim out the dark meat and toss. The white meat you pull the bones out with needle nosed pliers after filleting and cutting to portion size. I caught a ton of them here westside for years. As a youth, I mixed them with perch and bass fillets, and my mother beer battered the whole mess, nobody new the diff'. Recently I have tempura and deep fried with other fillets, and they are fine. Never tried smoking....how do you keep them lit?   

[tank]

 It's how you roll paper around them, just act like it lit and pass to the next guy.
 I do have a new deep fried that needs broke in at camp.
tank

[Coasthunterjay]

****I've been mostly cleaning the dump but done enough for AJ.?****


Whos AJ?

[Head-shot]

****I've been mostly cleaning the dump but done enough for AJ.?****


Whos AJ?

Bad shoulder too...Spooky

[tank]

I FOUND THIS # ON A CRAPPER DOOR.
FOR A GOOD TIME CALL 503-791-8*** AND ASK FOR AJ
 I have been catching some large carp on worms. I'm fishing for anything. Iceman would know what it is but the state people say we don't have any in this state.
Caught 3 buffalo fish so far I didn't know what they were but a guy told me he caught them in the Dakota's
Tank

[robodad]

Take the compressor out of the freezer !!

[tank]

Robodad
 Do you have a recipe for brine or type of wood that you use if it's not a secret? Heck I think that would be a good thread I'll start another one
thanks for the idea
tank

[robodad]

I mentioned the compressor because years ago my dad was smoking a bunch of carp and suckers in an old upright freezer he made into a smoker and after several hours he went down to check the fire and the fish and just as he grabbed the handle of the freezer the whole works blew up in his face, the door flew open and almost broke his arm and the fish went every where, he was covered from head to toe with 75lbs of semi-smoked semi-raw suckers and carp and fiberglass insulation. I look back on that and laugh my ass off when I picture the look on his face it was priceless !!   

Not sure what he used for brine but you can almost use anything you like the flavor of. I'm sure the usual water & rock salt would work if you like the flavor of the fish or mix up some water, brown sugar, soy sauce, orange juice (or pineapple) and different spices if you like the exotic sweeter flavors.

We were in Wisconsin so I cannot tell you exactly what type of wood he used but I'm sure it was a pretty common type of wood. Oak, Elm, Popple, Apple, I just cannot remember. 

I use my dehydrator allot more then my smoker since I don't really like the bitter taste of the creosote in my food but some smoked flavor is pretty good too just don't over do it, That is my suggestions ??

Good luck and lets hear how it goes !!!

[tank]

Robo suckers I never thought of them and we do catch a few. Would you cut all the fish down the middle, then in small enough pieces to handle and what about the skin would you remove the scales.
I'm really cerious about this. My camp is between two canals and I can be out to fishing in a few minutes every weekend and some times during the week.
tank

[robodad]

What I would do is fillet them like you would any other fish and cut right through the bones (be sure to cut off the belly membrane) cause when you smoke (or dehydrate) them the bones will stick out when the meat shrinks and you can just pull them all out before you vacuum seal the fillets !

I would leave the skin on and not even worry about the scales, it will help hold the fish together and yes I would cut them into pieces that were big enough to where I could eat the whole thing at one time and not have to worry about re packaging the left overs, what I mean is make each package the size you want to eat in one sitting.