Growing up and fishing around Canberra the first carp recipe I heard was as follows: Place a fresh carp fillet in a pot of simmering water. Add a small round stone from the river and simmer for 10 minutes or until the fish is cooked. Remove the carp from the pot and discard. Serve the hot stone.
Since then, Iโve heard a similar joke involving a plank of wood. Needless to say many Australians donโt think much of carp as a table fish. A couple of recent experiences however suggests that weโve been far too quick to dismiss carp as a dinner option.
A favorite among Vietnamese Australians, carp are enthusiastically fished and farmed in Vietnam. Iโve just returned from an extended stay in Hanoi and every afternoon the ladies at our local markets sold fresh carp steaks.
Seafood restaurants had aquarium tanks full of carp where you could choose the fish you wanted to eat for dinner. The steaks were plunged into a simmering hotpot of rich tomato soup and spices. Served with some wilted greens and noodles, Iโm happy to admit it was quite nice, although the soft texture and small bones detracted from the experience. I guess itโs an acquired taste.
There is another method of preparing carp though, one which guarantees a great tasting meal. At a recent carp fishing competition in Boorowa, Keith Bell, of K&C fisheries, cooked up some carp for hungry anglers. Keith didnโt hide the fish in a rich curry sauce or strongly flavoured soup. Instead, he rolled small pieces of carp in flour, salt and pepper, and fried them. As the locals tried it, eye brows were raised and jaws dropped. They were delicious. Before long, he couldnโt keep up with the line of young children asking for second and third helpings.
The way Keith prepares the fish is really important, starting with respect for the fish. Once caught, immediately plunge the fish into an ice slurry to euthanize it and prevent the build-up of histamines and other stress-response chemicals. Similar to tuna, these chemicals cause a strong and unpleasant taste.
Darn good sock
