Smoked Carp

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:
Cooking Method: No-Cook or Other


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

The Cook

Russ Myers Recipe
Well Seasoned
Necedah, WI (pop. 916)
Member Since Jun 2012
Russ' notes for this recipe:
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
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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.

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user Nicole Hall Nicole1978 - Jun 15, 2013
I tried this recipe and say it's Family Tested & Approved!
user B Myers W5763E - Mar 3, 2014
I tried this recipe and say it's Family Tested & Approved!
user Russ Myers Beegee1947 - Mar 14, 2014
Russ Myers [Beegee1947] has shared this recipe with discussion group:
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