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April 1999 Issue
A Fool's Delight
by Philip R. Gantt
Table of Contents | Single-page view

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Roasted Carp
Carp is probably one of the boniest fish to eat. Orientals sometimes bake carp and serve it whole at the dinner table where family members can pick the flesh from the carcass with chopsticks. Carp isn't particularly bad tasting if it grows in clean, cold water. Most carp, however, choose to live in rather warm and algae ridden ponds, lakes or streams. The algae affects the taste of the fish and often makes this particular species unpalatable.
  • 1 whole carp, sliced open
  • 1 board large enough to hold the carp
  • Salt and pepper to taste
  • Herbs of choice
This recipe requires an outdoor fire. Slice and fold the carp open. Nail the carp to the board on all sides and season to your liking. Prop the board up over an open fire or grill so that radiant heat cooks the fish. Allow the fish to cook in this manner for about 45 minutes to one hour.

Remove nails from board and remove carp. Discard nails and carp. Eat board!

  • Yields: 100 servings (most people won't be able to chew this one)
  • Preparation Time: 45 minutes
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