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Sorry no pics of the cans or of what we ate already but here's Nolan's new personal best. 11 pounder.
We got one lake that Nolan and I have good luck at. First couple carp we got there, I didn't realize that a few weren't carp. They were actually bigmouth buffalo. About the only cosmetic difference is they're a bit lighter in color and they don't have the small whiskers at the corner of the mouth. Once skinned you can tell the difference. Alot of white meat, a little sliver of red going down the mud vein, whereas carp is more pink with dark red down the mud vein. Buffalo have the floating y bones like carp. The filets all get tossed into the same bag. The rib meat and belly meat go into the fry bag, no y bones, and it's delicious.
Can only eat so much smoked carp, I've tried to pickle it. Taste was great but texture was rubbery. My research led me to canning it. Supposedly it taste like canned tuna or canned salmon and the y bones dissolve. So I had to try it. This was first time pressure canning and it was fairly simple. Every recipe had salt. So each half pint got 1/2 teaspoon of salt. Some added vinegar to dissolve the y bones, we were out so we didn't do that. Next batch we'll try a jar. So 2 jars just got salt and packed with raw fish. For a canned "tuna" style they add 1 tablespoon of oil so 2 jars got that. Have some spicy soy oil so 2 jars got that. Also read you can flavor them like sardines, so one jar got Louisiana hot sauce. The last jar got a bit of ketchup, this just makes it take on a pink color like salmon.
100 minutes at 11 pounds. The ketchup didn't seal and the lid was loose when I opened the pressure canner, so we ate that right away. Still had visible y bones but they were tender and edible, kind of like the bones in sardines or salmon. How'd it taste? Amazing!! Reminded me of canned tuna which my 4 year old loves and she ate 1/4 pint by herself. Had a spicy oil one not seal so I gave it a try last night. Not real spicy but still great.
This morning for brunch I took that spicy oil jar, a salt only, and oil jar. Couldn't really tell much of difference. I mixed those with some bread crumbs, egg, and some other stuff I don't remember. I pattied that and pan fried them. Topped with a slice of tomato, avocado, poached egg, and then Hollandaise sauce. Kids loved it, I loved it. Was really surprised when Nolan asked if I'd make them again. This type of food really not his thing.
Next time we're going to do a bunch with just salt. Hopefully have enough to play with some different flavors. I love sardines especially in mustard or tomato sauce. One video the guy used v8 juice.
Hopefully next weekend I'll can some more and get some pictures.
Sent from my moto g(7) play using Tapatalk
We got one lake that Nolan and I have good luck at. First couple carp we got there, I didn't realize that a few weren't carp. They were actually bigmouth buffalo. About the only cosmetic difference is they're a bit lighter in color and they don't have the small whiskers at the corner of the mouth. Once skinned you can tell the difference. Alot of white meat, a little sliver of red going down the mud vein, whereas carp is more pink with dark red down the mud vein. Buffalo have the floating y bones like carp. The filets all get tossed into the same bag. The rib meat and belly meat go into the fry bag, no y bones, and it's delicious.
Can only eat so much smoked carp, I've tried to pickle it. Taste was great but texture was rubbery. My research led me to canning it. Supposedly it taste like canned tuna or canned salmon and the y bones dissolve. So I had to try it. This was first time pressure canning and it was fairly simple. Every recipe had salt. So each half pint got 1/2 teaspoon of salt. Some added vinegar to dissolve the y bones, we were out so we didn't do that. Next batch we'll try a jar. So 2 jars just got salt and packed with raw fish. For a canned "tuna" style they add 1 tablespoon of oil so 2 jars got that. Have some spicy soy oil so 2 jars got that. Also read you can flavor them like sardines, so one jar got Louisiana hot sauce. The last jar got a bit of ketchup, this just makes it take on a pink color like salmon.
100 minutes at 11 pounds. The ketchup didn't seal and the lid was loose when I opened the pressure canner, so we ate that right away. Still had visible y bones but they were tender and edible, kind of like the bones in sardines or salmon. How'd it taste? Amazing!! Reminded me of canned tuna which my 4 year old loves and she ate 1/4 pint by herself. Had a spicy oil one not seal so I gave it a try last night. Not real spicy but still great.
This morning for brunch I took that spicy oil jar, a salt only, and oil jar. Couldn't really tell much of difference. I mixed those with some bread crumbs, egg, and some other stuff I don't remember. I pattied that and pan fried them. Topped with a slice of tomato, avocado, poached egg, and then Hollandaise sauce. Kids loved it, I loved it. Was really surprised when Nolan asked if I'd make them again. This type of food really not his thing.
Next time we're going to do a bunch with just salt. Hopefully have enough to play with some different flavors. I love sardines especially in mustard or tomato sauce. One video the guy used v8 juice.
Hopefully next weekend I'll can some more and get some pictures.
Sent from my moto g(7) play using Tapatalk
:-)
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