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I've heard similar comments to what George stated about them being good to eat. Are they both good to eat, meaning Big Head and Silvers?
I've heard people say to pressure cook them and they're great that way.
I've eaten them deep fried ... meat was kinda bland tasting to me, kinda reminded me of White Bass (without the red meat) but denser and more coarse than "regular" fish meat.
Cleaning them to get out all the small bones is the biggest hassle with them (so I'm told) ... so, pressure cooking them would likely work (just like it does for canned Salmon). Ky Afield's former host, Tim Farmer, did a couple of episodes on smoking, cleaning, & cooking Asian Carp ... which can be found on You Tube (like this one : https://www.youtube.com/watch?v=W_Wcy-xILSQ )
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