Ok guys ive been reading about all this eating of Carp.There is only two ways ive heard of cooking these.On the half and pressure cooker.I never tried it ,but ate a bunch of Redfish smoked in my life.Whats the difference? and how do you clean them.Can they be fileted very easy? Ive ran across tons of them in the past week at Tawakoni and Fork. Are the big ones or little ones better for eating? I tried canned corn today but they were not taking it. Small hook 18inches from cork? heard bisquit dough works good?

my old man wrote an entire cookbook on preparing/eating carp. i will have to find out how we can OCR it to make a digital copy.

he swears by smoking carp, btw, and i remember it being pretty good (hard as hell to roll up though, har de har har). despite being from eastern europe, he had great redneck tendencies because he converted an old refrigerator into a smoker complete with a hot plate in the bottom in which he would cook soaked wood chips in.

Used to embarass the hell out of me to come home and see smoke coming from the flex tube that he ran from the top of the fridge out of the garage

The Carp Anglers Group has a pinned topic about eating/preparing rough fish written by yours truly.

http://www.carpanglersgroup.com/forum/index.php?showtopic=3563

Carp can be very good eating. They are very boney fish though, and can take a lot of effort to clean. They'll fillet up just fine, but the fillets will be filled with bones in some places. You can "Y-Bone" them I believe, if possible. Also you can "score" the fillets, so that when they cook, the bones come right out.

Smoking them is a good way to cook carp!

Pressure-Cooking causes the bones to gelatinize, so that they can be eaten with the rest of the meat.

One thing to keep in mind when cleaning carp fillets, is that you need to cut out all the red meat along the lateral line before preparing the fish.

That will help keep the flavor at it's finest! All the toxins and bad taste a carp might accumulate are wrapped up in that red meat.

Also, smaller fish are best for eating. I'd recommend under 5 pounds, but you could go as high as 10 pounds I'd think.

Bigger fish are best off returned to the water!

As far as catching them with corn, you will get the best results fishing it directly on the bottom, not suspended under a cork/bobber.

Make sure your pole is well secured, even a small carp can easily yank a pole in the water!

How big are the carp you're seeing at Fork?

You want to chum out the area first with a few handfuls, then fish right in that area, on the bottom.

Not sure what the sizes at Fork were, I didnt fish for them. My friends a Bass guide and thats what we were doing.I did manage to take control of the trolling motor and head for the weeds to check it out. I was a Tawakoni today and theres just as many flopping around out there as Fork.Anyone that wants to come show me what im doing wrong ,Come on bring your mud boots

they are spawning right now and so they will be about imposible to catch wait a couple of weeks and they will calm down

I can't afford to eat carp as they are $5,813.95 a pound. (judging by the Carp Anglers Tournament at Town Lake)

I ate a steamed carp in a chinese restaurant and it was excellent. It was probably a 2-3lb carp. Steamed for about 15 minutes and served with ginger, green onions, fried garlic and soy sauce. The small bones were not an issue since the flesh just flakes off. Great stuff.

Great line! Ha!

LOL, good one.

Like most other fish, the little ones are generally better table fare than the biggies. I say a full show on Food Network a few months back. It was Iron Chef and they were preparing live carp. Apparently the Japanese find then very desirable.

My wife and I saw that, too. She couldn't watch it anymore after the chefs bludgeoned the carp to death with the backs of their cleavers.