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Posted: 5/12/2024 11:00:13 AM EDT
What were your grandmother's recipes for cooking gar, carp, and choupique?
You're welcome to throw in her secrets for cooking squirrel stew with the skulls and brains. 
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PA, USA
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Posted: 5/12/2024 11:02:51 AM EDT
[#1]
Cut off the meat portion that you want. bake it for 30- 45 minutes.
Put a couple pieces of bacon on top so you don't have to baste it. |
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Posted: 5/12/2024 11:07:24 AM EDT
[#2]
I don’t eat trash fish. I avoid catching them if I can. If I do get a choupique hookup when bass fishing, i enjoy the fight and release it.
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Posted: 5/12/2024 11:07:43 AM EDT
[#3]
Carp
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AL, USA
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Posted: 5/12/2024 11:09:58 AM EDT
[#4]
We let the gar go back in. We gave the carp to Asians or tossed them up on the shore if nobody wanted it.
The catfish got battered and fried. |
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Posted: 5/12/2024 11:11:30 AM EDT
[#5]
Something something.eat the board...
Looks like you are half way there. Red |
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TX, USA
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Posted: 5/12/2024 11:11:48 AM EDT
[#6]
Gar gets balled up using an ice cream scoop and fried.
I've never messed with carp. |
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CO, USA
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Posted: 5/12/2024 11:12:21 AM EDT
[#7]
Gar was usually cut up and made into patties then fried
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USA
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Posted: 5/12/2024 11:13:53 AM EDT
[#8]
I'd have to be STARVING to bother cleaning, preparing, and eating gar fish
What an unappealing, awful fish |
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Posted: 5/12/2024 11:15:27 AM EDT
[#9]
Gar is some of the best eating. My Mom labeled it "Redfish #2 in the freezer because she was embarrassed. Just need a skilsaw to break thru the armor.
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USA
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Posted: 5/12/2024 11:15:37 AM EDT
[#10]
Quote HistoryOriginally Posted By The_Beaten_Weiner: I'd have to be STARVING to bother cleaning, preparing, and eating gar fish What an unappealing, awful fish Its actually white flaky and tasty. Difficult to skin is the worst part. |
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USA
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Posted: 5/12/2024 11:18:06 AM EDT
[Last Edit: hbilly]
[#11]
Grandpa said they'd cut out the mud vein & smoke carp.
He also liked bullhead & onions Lol at the squirrel comment. Squirrel gravy over biscuits is a fine meal Dad liked the brains with scrambled eggs. My cousins would boil the heads & eat them like walnuts/crack the skulls & eat |
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FL, USA
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Posted: 5/12/2024 11:18:57 AM EDT
[#12]
I ate large gulf mullet once.
It was white light and flaky. pretty good. Gar, no fuck that. I mean if I was starving for sure. Maybe smoke it all and make fish dip like they do with kingfish and amberjack. |
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Posted: 5/12/2024 11:37:01 AM EDT
[#13]
Quote HistoryOriginally Posted By hbilly: Grandpa said they'd cut out the mud vein & smoke carp. He also liked bullhead & onions Lol at the squirrel comment. Squirrel gravy over biscuits is a fine meal Dad liked the brains with scrambled eggs. My cousins would boil the heads & eat them like walnuts/crack the skulls & eat thread winning all these shiny boot city slickers have no clue |
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USA
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Posted: 5/12/2024 11:44:17 AM EDT
[#14]
Carp and Buffalo get scored and fried. We always cook it up at fish fries and several restaurants have carp and buffalo sandwiches.
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TX, USA
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Posted: 5/12/2024 11:47:30 AM EDT
[Last Edit: Bud]
[#15]
Quote HistoryOriginally Posted By DrDover: Its actually white flaky and tasty. Difficult to skin is the worst part. Quote HistoryOriginally Posted By DrDover: Originally Posted By The_Beaten_Weiner: I'd have to be STARVING to bother cleaning, preparing, and eating gar fish What an unappealing, awful fish Its actually white flaky and tasty. Difficult to skin is the worst part. I prepare them similar to this fellow, but use an ice cream scoop instead of the "bone scratcher." Same principle, I guess.  skinning a gar fish and making gar balls |
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USA
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Posted: 5/12/2024 11:51:45 AM EDT
[#16]
They didn't if they could help it
But gar balls wasn't that bad |
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USA
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Posted: 5/12/2024 12:29:21 PM EDT
[#17]
Quote HistoryOriginally Posted By Bud: I prepare them similar to this fellow, but use an ice cream scoop instead of the "bone scratcher." Same principle, I guess.  https://www.youtube.com/watch?v=6H3H5lJcaUA |
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Posted: 5/12/2024 12:53:47 PM EDT
[#18]
I fillet and remove the bloodline from freshwater sheepshead.
Blacking spice and grilled skin on are pretty good. Feral pigeons plucked and spachcocked ,marinated in Italian dressing are tasty. |
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