Learn to How to Smoke Carp (It’s Surprisingly Easy and Delicious!)

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Carp is a type of fish you may not have considered smoking.

But this type of fish is not generally eaten, let alone smoked, you may be thinking. The secret, as with all good food, is in the preparation.

By following this guide, you will surely be surprised at how good carp can taste. This guide only doesn’t help you with catching the fish. For that, you are on your own!

Can You Smoke Carp Fish?

Absolutely yes! (Otherwise, this guide would be pointless). But you need to be patient; smoking this type of fish takes time.

A common misconception is that because these freshwater fish live in the mud, they taste like mud, a family member complained.

But the reason for that is if fishers do not practice a secret of pre-preparation to preserve the flavor of carp. When they catch the carp from the river, they fail to pack it into ice immediately.

That little trick limits the blood flow into the meat over the rib cage and shoulders, the parts we want to eat. The blood then goes into the bloodline, the bits with the bones in them, the bits we don’t eat. Freshly fished, ice-packed carp is the start to a mudless-tasting meal.

How to Clean Carp Fish

This guide explains how to clean the outside of the fish.

But it is also important for your carp to be clean from the inside. If you fish carp from a clean body of water, this will also keep it from tasting muddy.

1. Cleaning carp is much the same as cleaning any other type of fish, such as salmon or trout. It starts with washing slime off the fish. The carp’s skin is quite tough, so it’s easier to skin than scale.Use a sharp knife and press the point under the scales at the top of the tail. Continue from the tail to the head, following the fish’s backbone to free the skin. Then, make a small cut on the stomach and loosen the rest of the skin.
2. Use a pair of pliers to lift the skin, starting on the spine at the tail end.
3. Cut free any meat stuck to the skin with a sharp knife. This may be tough, but it will be worth the time and effort.
4. Now, make fillets by cutting along the backbone to the stomach along the carp’s ribs. The ribs are quite dense, so they are easy to feel. Use a thin knife to keep it close to the backbone to get all the back meat. Pull your knife from the head to the tail to separate the meat from the ribs. Flip your carp over and fillet the other side.
5. The next step is to remove the dark bloodline from the carp’s backbone. This is important to remove the muddy taste that carp are associated with. You can cut it out with a knife or use a spoon to scrape it out.
6. You may have some bones in your fillet, but you can leave these to maximize its size.
   If you can’t bear the thought of bones in your fish, you can remove them. Work through the fillet, feeling for small bones, and remove them with a tweezer.
   Locate the bones from the head-side of the fish and pull them out. The bones are also easier to locate once the fish is cooked.

From a 6 pound fish, your piece of fillet should be about the size of two slices of bread.

To watch how to clean/fillet a common carp;

How Long to Brine Carp Fish for Smoking?

Smoking carp is a process that requires patience; it takes about the same amount of time to smoke salmon.

Brining is part of the process and needs to be done 24 hours before you plan on smoking your carp fillets.

Even though carp is a fatty fish, the brining process will help keep the flavor and texture. This easy brine recipe can be used:

Brine Recipe Ingredients:

• One gallon of water
• 1½ cups coarse salt/kosher salt

Optional ingredients:

• 1½ brown sugar
• 3 tbsp garlic powder
• 6 tbsp onion powder
• Bring 8 cups of water and 1½ cup salt to a boil while stirring. Add any other optional ingredients, depending on the flavor you like. Stir until they are dissolved. Turn off the heat and add the remaining 8 cups of cold water.
  
  
• Place the fillets in a large pot or deep dish and pour the brine over them, ensuring they are completely submerged. Cover the container loosely and refrigerate for 24 hours.
  
  
• If you want to remove the salt water, rinse the fillets under cool water. Pat them dry with a paper towel, and get ready to smoke ’em!

Preparing Your Smoker

Soak your chosen wood chips in water for at least two hours before you start your smoker. Hickory, cherry, or applewood are good wood options for carp.

Turn on or light your smoker, and place a small fire-safe dish of water inside your smoker. This will help keep the fish moist on the grill.

When the internal temperature of the smoker is 165°F, you can start the smoking process. If you don’t have a smoker, you can make your own at home. Here are some we have made before

Do you want more seafood recipes? I also show the community how to grill and smoke oysters, salmon, trout, shrimp, and scallops.

Start the Smoking Process

1. Lightly grease the smoker racks or grill grates with olive oil. This will prevent the fillets from sticking to them.
   
2. You must track your smoker’s internal air temperature during the smoking process. Use a probe thermometer if your smoker does not have an external thermometer. This thermometer helps prevent you from having to remove your smoker’s lid.
3. You can regularly add a handful of wood chips to increase the smoker’s temperature. Do this over three hours so that a sudden rise in temperature does not create curds in the fish. You can also cool your smoker by adding water to the wood.
4. Smoke the fish at an internal temperature of 160°F. You need to make sure that the smoking temperature of the smoker reaches 225°F. Keep this temperature constant for 30 minutes so that you cook the fish well and it is safe to eat.
   
5. If your smoker is not hot enough, transfer your fillets to a conventional oven and complete the cooking process there.

Want To Serve With Smoked Carp?

Need some delicious sides? See my favorites below

Smoked and Baked Potato

Smoked Mash Potatoes

Salmon Burnt Ends

Smoked Zucchini

How to Store Smoked Fish Safely

Smoked carp can be kept in the refrigerator for up to two weeks and in the freezer for up to four months.

It just needs to be properly prepared to store. When the fillets have cooled after cooking, you can wrap each piece in a paper towel or plastic.

Place the fillets in a sealed container and refrigerate or freeze. Then, I look forward to enjoying flavorful fillets on another day.

I hope you enjoy this tasty fish! Just make sure you serve it with some crispy fries!

Smoke On!

Charlie

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