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Thread: Carp arm grill

  1. #1
    Supporting Member darkoford's Avatar
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    darkoford's Tools

    Carp arm grill

    One of Croatia's fish specialties. The holder is made of stainless steel 316.

    Carp arm grill-0.png Carp arm grill-1.png Carp arm grill-2.jpg Carp arm grill-3.jpgCarp arm grill-4.jpg Carp arm grill-5.jpg Carp arm grill-6.jpg Carp arm grill-7.jpg


    It is best to use a fish weighing about 5kg. Here is the tradition of carving carp but it can be baked and any other type of fish.

  2. The Following 5 Users Say Thank You to darkoford For This Useful Post:

    Jon (08-08-2017), LMMasterMariner (08-08-2017), NortonDommi (08-08-2017), Seedtick (08-10-2017), Toolmaker51 (02-28-2018)

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    Supporting Member LMMasterMariner's Avatar
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    LMMasterMariner's Tools
    Hi Darko,
    I am also Croatian, born and live in Dubrovnik, seaman all my life, but have never seen this grill style neither at home nor aboard any vessel I've been so far.
    And I ate a lot of fish in my life.
    Best regards
    LMMasterMariner

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    darkoford (08-08-2017)

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    Supporting Member darkoford's Avatar
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    darkoford's Tools
    This mode is used most in the continental part of Croatia (Slavonia) and rarely in the seaside.
    Usually it is convenient to feed "Days of Beer", etc. It is then baked by a couple of thousand carp.

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    LMMasterMariner (08-08-2017)

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    1) catch carp 2) nail to board 3) cook 4) throw away the carp & eat board

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    Supporting Member darkoford's Avatar
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    And I thought so long as I did not. Otherwise I prefer sea fish but the carp of this prepared is really great.
    Women say to us: "Do not say anything about a horse you did not ride."

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    Thanks darkoford! We've added your Fish Grilling Tool to our Culinary category,
    as well as to your builder page: darkoford's Homemade Tools. Your receipt:




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    darkoford (08-08-2017)

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    Interesting way to grill a fish! Are there any spices or marinades that you add to it? I just may try it out.

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    Supporting Member darkoford's Avatar
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    darkoford's Tools
    Marinade: oil, salt, pepper, hot pepper, white onion, lemon, the quantity according to your taste. You should keep one day in the cold.

    It is usually prepared on a wooden border but for restaurant purposes I have made this inox version of the bracket.

    Carp arm grill-eee.jpg

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    Supporting Member NortonDommi's Avatar
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    We have among others Koi carp here that grow huge. They are classed as noxious pests and while great sport bow-fishing the only one I ate tasted like mud,(like all freshwater fish to me with the exception of Eel),Trout make great Snapper bait though.
    Will cooking them like this make them palatable?

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    Supporting Member darkoford's Avatar
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    darkoford's Tools
    The carp of me is caught and released by sport fish. The largest are heavy to 35kg. These fried biscuits are made for food. Carp has a smell of sludge and is heavily fatty fish and good marinade and this way of baking from bad fish makes very good food.

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