Anyone ever had smoked Carp?

[Skunked-Rookie]

I saw some in the grocery store the other day, I was wondering if it was any good?

[ghotierman]

Pretty hard to light, aren't they? And where do you get papers big enough to roll them in?

*sorry....couldn't resist!*

I have a neighbor who smokes 'em. has called them a poor-mans salmon. will try it this spring when they're running. he says small ones (4-5lbs) work the best.

anyone else have first-hand knowledge taste wise?

babe winkleman's strictly fish cookbook has a recipe for carp lasagna....haven't had that yet either....

[so haaad]

My neighbor used to smoke my carp, suckers and tullibee every spring. Personally I liked tullibee and sucker more than carp. If you do smoke carp choose the small ones, not the big pigs from Reno or Mary.

[mncarphntr]

I smoke a lot of carp, suckers and buffalo every year. Carp, if they're done right look and taste similar to smoked ham. Very different taste and texture to suckers which are also excellent smoked. For buffalo, I like to smoke the redder males and fillet the bigger, whiter meat females. I pickled some carp last year too, turned out good. If I had a good pressure cooker I'd like to try canning carp, heard that works good too.

[Kurt Paulsen]

I try to smoke carp and buffalo every now and again. I would recommend that you fillet it into smaller pieces, though. I have tried to smoke whole, scaled fish in the past with very poor results. Half the success of smoking is in the brine you soak them in to start with... I have also discovered that you can soak them too long. There is such a thing as too salty.