Rough Fish Recipes

By , March 29, 2010 8:37 AM

Smoked Asian Carp Savory and Sweet

Smoked Asian Carp Savory

  • 5Lbs. Bighead, Silver or Grass Carp Fillets-Skin on

  • 1 Cup Kosher Salt

  • 1 Cup Sugar

  • 1 tsp. Freshly ground pepper

  • 1 bunch fresh dill weed

Smoked Asian Carp Sweet

  • 5 Lbs. Bighead, Silver or Grass Carp-Skin on

  • 1 Cup Kosher Salt

  • 1 tsp. Freshly Ground Pepper

  • 1 Cup Brown Sugar

  • 4 Cups Apple Juice

  • 2 Sticks Cinnamon

Savory– Line up fillets in a glass tray. Coat both sides with salt pepper and dill. Cover with plastic wrap and refrigerate overnight.

Sweet-Place fillets in a glass pan. Add all ingrediants and mix to dissolve sugar. Cover with plastic and refrigerate overnight.

Soak cherry or apple wood chips for several hours. Light the smoker and add a water pan to keep the fish from becoming too dry. Remove the fish from the marinade and place on wire racks for one hour in the refrigerator. The fish will develope a slight glaze. Oil the smoker racks and place the fish in the smoker. Add wood chips to the fire, and replenish every 20 min. Smoke 2-4 hours depending on the temperature of the smoker. The fish will become golden brown and will flake easily when done. Remove and allow to cool. Use in any recipe calling for smoked salmon.

Smoked Carp/Buffalo Ribs

  • Several large Buffalo or Carp

  • Water

  • 1-cup pickling or sea salt

  • 1-onion sliced thin

Fillet the fish, cutting off the belly meat. Then, run your knife around the top of the ribs, saving the top of the fillet for another recipe. Combine the water and salt in a glass or plastic bowl, stir until the salt dissolves. Add the carp ribs and place in the refrigerator overnight. Drain and rinse well, arrange the ribs on a metal rack and spread onion over the fish , allow to dry for an hour, or until the ribs become shiney and develope a gold tint. Get smoker warmed up to 100 degrees, add your choice of wood, apple for a lite flavor, hickory for a stronger flavor, grease the smoker racks and add the ribs. Smoke 4-6 hrs., or until the temp of the thickest part of the ribs register 180 degrees. Cut between individule ribs when done and serve hot or cold.

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