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Eating Carp and other "delicacies"
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<blockquote data-quote="user 4386" data-source="post: 663354" data-attributes="member: 4386"><p>Australians have not developed a taste for carp (they are heavily farmed in Europe, the Middle East and Asia). Our attitude is more:</p><ol> <li data-xf-list-type="ol">Place a fresh carp fillet in a pot of simmering water.</li> <li data-xf-list-type="ol">Then add a small round stone from the river and simmer for 10 minutes or until the fish is cooked.</li> <li data-xf-list-type="ol">Remove the carp from the pot and discard.</li> <li data-xf-list-type="ol">Serve the hot stone. </li> </ol><p>Key thing is to throw them immediately into ice. The "muddy" taste is not mud at all but histamines released because of stress on the fish, and ice will prevent that.</p><p></p><p>Then cut the fillets carefully.</p><p></p><p>[MEDIA=youtube]0Gi0dYjbrJs[/MEDIA]</p><p></p><p>[URL unfurl="true"]https://riversofcarbon.org.au/wp-content/uploads/2019/09/carp-recipe-ebook-A5.pdf[/URL]</p></blockquote><p></p>
[QUOTE="user 4386, post: 663354, member: 4386"] Australians have not developed a taste for carp (they are heavily farmed in Europe, the Middle East and Asia). Our attitude is more: [LIST=1] [*]Place a fresh carp fillet in a pot of simmering water. [*]Then add a small round stone from the river and simmer for 10 minutes or until the fish is cooked. [*]Remove the carp from the pot and discard. [*]Serve the hot stone. [/LIST] Key thing is to throw them immediately into ice. The "muddy" taste is not mud at all but histamines released because of stress on the fish, and ice will prevent that. Then cut the fillets carefully. [MEDIA=youtube]0Gi0dYjbrJs[/MEDIA] [URL unfurl="true"]https://riversofcarbon.org.au/wp-content/uploads/2019/09/carp-recipe-ebook-A5.pdf[/URL] [/QUOTE]
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Eating Carp and other "delicacies"
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