Fish Dish and Appetizer Recipes

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(05-17-2012 04:34 PM)OldTimer Wrote:  Hey,

I do release most of my catches……… but, not all.

They really do taste great!

I’d guess that most of us prefer our freshly caught Canadian game fish simply cooked – i.e. dredged in some sort of flour mix with a bit of garlic powder, salt & pepper then quickly pan-fried or deep fried.

Me too………..

But I know there’s a whole lot of other ways to enjoy your catch and to maximize its taste and delicate flavour.

What’s yours?

I start this thread for us to share our thoughts and ways to enjoy the fruits of our sport…………….

Cheers,

OldTimer

Pickled carp can be hard to tell from pickled herring

Carp seems to have a bad rep in North America, but European and Asian cultures use it extensively.

Carp can survive in some really awful water, and I wouldn't want to try this with fish from a polluted source. But we've tried pickling carp from clean water, and it's delicious.

Just look up any recipe for pickled herring, and substitute carp. Freshly pickled fish is best if left in the fridge for a few days -- the vinegar and spices need time to permeate the fish.

Here's a good basic recipe:
http://www.food.com/recipe/pickled-herring-84131

And here's a specific reference to pickled carp:
http://www.huntingne.com/forum/index.php...carp.4324/

We've tried this with medium-size carp from clean water, and it's a keeper.