Russ Myers Recipe

Smoked Carp

By Russ Myers Beegee1947

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Russ' Story

This recipe is for smoked fish on a covered barbecue grill, that's really a good idea.
Don't forget that rough fish, especially carp, suckers, and freshwater drum are among the best of all smoked fish.
Also freezes well.
Reprinted with permission,
Wisconsin DNR
Stock photo


fleeced carp, filleted, leaving skin on
1 1/2 pt
salt to 1 gallon of water
lemon pepper
liquid smoke flavoring

Directions Step-By-Step

Add salt to water to make a brine (mixture will float an egg when proper consistnecy is reached).
Soak fillets in brine for 3 hours.
Freshen in clear water and dry with paper toweling.
Let air dry to form pellicle.
Use indirect method by placing 12 burning briquets of charcoal on each side, but not directly under the fish.
Place fillets, skin side down on grill over a drip pan.
Brush fillets liberally with liquid smoke.
Apply lemon pepper and Accent to taste.
Cook one hour and 20 to 30 minutes.
Allow coals to burn out and carp to cool on grill.
May be eaten hot or cold, for a suprising tasty treat.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom

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Mar 14, 2014 - Russ Myers shared this recipe with discussion group: Wild Game
B Myers W5763E
Mar 3, 2014
I tried this recipe and say it's Family Tested & Approved!
Nicole Hall Nicole1978
Jun 15, 2013
I tried this recipe and say it's Family Tested & Approved!