Carp for the Table Many American anglers consider the carp a Iowly rough fish not fit for human consumption. However, such is not the opinion in other parts of the world where the carp is held in high esteem. Give the fish a chance. lf the catch is properly cared for in the field, it can make a delicious addition to the menu. Carp, like all fish, spoil easily, so gut, gill and ice them down within a short time after catching. Be sure to remove all the blood along the backbone and from the body cavity as this blood causes faster spoilage. Some experts claim the flavor is improved if you cut the carp's tail off and allow the f ish lo bleed before cleaning it, and if you remove the dark meat along its side before cooking it in any manner. Since most people agree that the skin tends to add a strong, fishy flavor, you will probably prefer to skin your carp. It then can be filleted, halved or left whole for stuff ing and baking. Regardless of whether it is to be fried or baked, the carp should be ''scored.'' Slice two-thirds of the way through the meat every one-eighth to one-fourth inch with a sharp knife. This scoring allows heat and cooking oils to penetrate and soften the fish's many small bones. Deep-fat frying, baking, smoking, pressure cooking, chowdering and pickling are all methods that can be used to prepare carp for the table, but the first three are probably the most popular. To deep fry, the scored carp pieces should be dipped into a batter, placed in the hot oil and cooked until they are a crisp, deep-golden brown. For a variation on your usual cornmeal batter, try dipping the fish in a milk, egg, salt and pancake flour mixture, Carp can be baked whole or in pieces, but it should be basted occasionally with something such as lemon butter, A four-pound, scored carp will take abou t 45 minutes to cook in a 350 oven. Several strips of bacon laid over the f ish will eliminate the need for basting, and a whole f ish can be baked with the following stuffing! 4 cups bread crumbs 3 tablespoons finely chopped onion 3/4 cup finely cut celery 6 tablespoons melted butter 3/4 teaspoon sal t 1/8 teaspoon upper 1 teaspoon sage Cook celery and onion for a few minutes in the butter. Mix the other ingredients and add them to the otter mixture. Wipe dressed fish with damp cloth and salt lightly inside and out, Stuff with dressing and sew or tie with string to retain stuffing. Place in preheated oven and bake at 375 degrees for one hour. |