Stewed Asian Carp

Russ Myers

By
@Beegee1947

The problem with Asian carp is the name 'carp'. People automatically assume it's the bottom-feeder kind of carp that tastes terrible. Asian carp is not like that, and is actually pretty palatable. If people realized this, the Asian carp problem would have been solved quite easily.


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Comments:

Serves:

2 or More Servings

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

1
carp
salt
stock
2 medium
onions
6 clove
garlic
12
peppercorns
1
blade of mace
1/4 pt
port wine
juice of 1/2 lemon
salt to taste
cayenne pepper (to taste)
1 bunch
savory herbs

Directions Step-By-Step

1
Scale the fish, clean it nicely, and, if very large, divide it; lay it in the stewpan, after having rubbed a little salt on it, and put in sufficient stock to cover it; add the herbs, onions, and spices, and stew gently for 1 hour, or more, should it be very large.
2
Dish up the fish with great care, strain the liquor, and add to it the port wine, lemon-juice, and cayenne; bring to boil, pour it over the fish, and serve.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American