Post by: erk444 on May 05, 2024, 08:56:27 AM
Post by: erk444 on May 05, 2024, 08:57:32 AM
Post by: erk444 on May 05, 2024, 08:58:21 AM
Post by: GWP on May 05, 2024, 09:50:21 AM
I decided to try cooking up a Carp and found they are quite good eating and take smoke well. Been eating them since until we moved and I stopped going over there.
Pressure cooking after brining and before smoking to eliminate (they dissolve) the ‘Y’ bones is key unless you like eating around them.
The ones in Lake Wa are Not recommended for eating because of the pollution on the bottom of the lake.
Post by: snake on May 05, 2024, 05:52:53 PM
Post by: erk444 on May 25, 2024, 09:00:53 AM
Post by: Special T on May 25, 2024, 10:15:21 AM
Post by: erk444 on May 25, 2024, 04:34:22 PM
Post by: Rainier10 on May 25, 2024, 04:58:41 PM
Post by: Jake Dogfish on May 25, 2024, 05:16:46 PM
Post by: Special T on May 25, 2024, 08:10:32 PM
Is the spawn on?The spawn is normally around the summer equinox
Post by: Caveman123 on May 25, 2024, 08:24:34 PM
Is the spawn on?There was some spawning around the 11th cold weather and wind shut it down for the weekend of the 18th. Could be on again tomorrow.
Post by: erk444 on May 25, 2024, 09:10:37 PM
Post by: erk444 on May 25, 2024, 09:13:16 PM
Post by: HntnFsh on May 26, 2024, 08:41:25 AM
Against my better judgement I tried some smoked, canned carp from over that way several years ago. I was very pleasantly surprised at how good it was!
Post by: GWP on May 26, 2024, 11:39:42 AM
I got two 5 lb filets off of it.
The first try was a piece cooked in tin foil with nothing on it. Tasted like tuna to me. Next was a bigger piece with grill salt. I enjoyed it but did not like picking out the bones.
That was when I came up with the brine, pressure cook for 45 minutes then in the smoker for 6-12 hours. Bones are pretty much dissolved.
I ate quite a few after that.
Post by: benhuntin on May 26, 2024, 12:24:33 PM
Killed 158 on the 11th. Also heard the weather caused them to shutdown. Headed back out next weekend.Is the spawn on?There was some spawning around the 11th cold weather and wind shut it down for the weekend of the 18th. Could be on again tomorrow.
Sent from my iPhone using Tapatalk
Post by: erk444 on May 26, 2024, 04:19:58 PM
The first time I ate one I had arrowed a large one and thought I should at least try it.I've always wanted to try it smoked but just never committed to bringing one home. I've heard terrible things about how boney they can be.
I got two 5 lb filets off of it.
The first try was a piece cooked in tin foil with nothing on it. Tasted like tuna to me. Next was a bigger piece with grill salt. I enjoyed it but did not like picking out the bones.
That was when I came up with the brine, pressure cook for 45 minutes then in the smoker for 6-12 hours. Bones are pretty much dissolved.
I ate quite a few after that.
Post by: HntnFsh on May 26, 2024, 05:14:11 PM
Post by: Caveman123 on May 26, 2024, 10:21:27 PM
Post by: benhuntin on May 27, 2024, 02:44:45 PM
Not to try to thread Jack but Lucid bowfishing and the WBA are trying to make some more tournaments easier to participate in for guys wanting to get into bowfishing. Not sure why there isn’t more activity on here about that, would they have to be a site sponsor to post tournament dates?Not sure I’ve ever seen Bricyn post on here. But he is absolutely trying to get a bunch of tournaments going.
Sent from my iPhone using Tapatalk