We've had rain on the last two weekends, so there have been some good fishing opportunities. This last round of fishing on Sunday provided me with more catfish fillets in the freezer. But the real news is the two big carp that Intimidating Minnow fought and caught. Neither one of us had eaten carp, so we gave it a go.
The scales on these carp were the size of guitar picks. We chose to fillet the carp without scaling because the scaling was really difficult and we weren't going to be saving the skin anyway. Carp meat is extremely bony. And the bones are very fine, so it's not easy to avoid them. In the end I chopped up all the boneless pieces to be sure no bones were hiding. And then I made carp cakes!
A couple fiends of mine are on vacation, and I picked up their CSA veggies tonight. I used a few items for the carp cakes. Here is how I threw it together:
I made a condiment of equal parts sour cream and mayo with a fair amount of my chive blossom vinegar that I still have in the fridge.
The verdict? Really good! If you have the patience to deal with the bones, give it a try. I'm hoping to catch some myself for the freezer.
Image credit: Cale Ruiz
The scales on these carp were the size of guitar picks. We chose to fillet the carp without scaling because the scaling was really difficult and we weren't going to be saving the skin anyway. Carp meat is extremely bony. And the bones are very fine, so it's not easy to avoid them. In the end I chopped up all the boneless pieces to be sure no bones were hiding. And then I made carp cakes!
A couple fiends of mine are on vacation, and I picked up their CSA veggies tonight. I used a few items for the carp cakes. Here is how I threw it together:
- chopped and mixed carp along with a small amount of sweet pepper, mushrooms, radish greens
- added some of last year's dried thyme as well as salt and pepper
- mixed in two eggs and 1 cup oatmeal (you could use breadcrumbs or crushed crackers)
- formed into patties and sautéd
I made a condiment of equal parts sour cream and mayo with a fair amount of my chive blossom vinegar that I still have in the fridge.
The verdict? Really good! If you have the patience to deal with the bones, give it a try. I'm hoping to catch some myself for the freezer.
Image credit: Cale Ruiz