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A Tale of Two Fish
Grill Giveaway A Smoked Classic
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The Fish That Doesn’t Get Enough Respect
I Don’t Get No Respect! Dan ’ s Smoked Carp Ingredients
If there is any chance you cut the mud vein during prep, you will want to use a wet brine. This will help cut the mud taste. After brining overnight for 8–12 hours, pat dry and let rest at room temp for 2 hours to create pellicle. Then add any spice rub you would like.
Carp or buffalo fish, scaled and deveined For the wet brine :
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1 gallon water
1 1/2 cups kosher salt 1 1/2 cups brown sugar
3 tablespoons garlic powder 6 tablespoons onion powder
Time to smoke! Set smoker temp to 190–200 F. This will
help you get to the internal temp of 165 F — the temp you need to kill any freshwater pathogens. As a fatty fish, you want to give yourself a long time to smoke, about 4–5 hours. I use apple wood for carp. Low and slow is the name of the game — and it will leave you with some great flavor. If you want, sprinkle some Tony’s Creole Seasoning on the fish to give it a little extra kick! Oh, and don’t even let anyone tell you carp isn’t great for eating! Enjoy!
Note: You can use a wet or dry brine. For the dry brine, sprinkle fish with salt and other dry rub ingredients of your choosing. Then wrap in cling wrap and let sit in the fridge overnight, 8–12 hours. Before you smoke, make sure the spine and mud vein are completely removed. This is the most important step in prepping carp, along with removing the lower forked ribs.
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