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One of Croatia's fish specialties. The holder is made of stainless steel 316.
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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.
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
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.
1) catch carp 2) nail to board 3) cook 4) throw away the carp & eat board
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." :lol:
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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. :)
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.
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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?
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.
Thanks, when,if, it stops raining I'll have a go and see if these things can be made edible. On organised culls the fish are mostly put through a mulcher and spread on pasture. I know there are different kinds of Carp and there are some Grass Carp here but as I said the only freshwater fish I like to eat is Eel.
Too much good stuff in the sea and no license needed but always ready to try something new.
Any problems with getting dry? I generally like my fish raw or very close to as in just starting to whiten. On BBQ chuck it on, flip & flip onto plate.
Thanks for the recipe, darkoford! I have to make that skewer/grill first though. Norton, I didn't know koi could be become a pest. Have never tasted it, and I'm interested in how you think of it if/when you try darkoford's recipe on one. :)
Coi fish was imported to me initially as an aquarium, and today it is very multiplied by rivers and lakes. I did not try this kind of eating.
Freshwater fish are the best trout and eel. The sea's best fish to eat me is Mullus surmuletus.
This carp presented in the first post is an attractive sport fish for combat. For the needs of the competition I worked on the 3D model:
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Interesting; looks delicious. I have not tried koi/carp. This guy seems to like them:
https://s3-us-west-1.amazonaws.com/h...eating_koi.gif
That was good to see Jon. Koi carp here are a major problem as they have no predators and wipe out the natives. All because idiots release fish they no longer want instead of eating them or feeding to the cat.
Horses have told me, "Don't say anything about a woman."Quote:
Originally Posted by darkoford
Once upon a time in a land far away......In Southern California a certain plentiful fish is regarded as undesirable food-wise. Again, like many others, trial and error with preparations are what make the difference. The fish is known there as Bonito [aka Bongos]. Super fun to catch member of the Skipjack/ Mackeral family.
Skin 'em, strip vein from each side, fillet into 3/4" strips, roll in milk or egg and coarse corn meal, and fast pan fry in light oil.
It's widely used by Latino's I associated with, so you eat with verde or rojo salsa. Unbelievably good, especially for a critter with No limit on quantity caught. They'll hit any bait Yellowtail and Tuna will like sardines; but I preferred flashy lures and a quick conventional reel, 4lb test monofilament.
One time we dropped off the launch in float tubes, a 8 pounder towed me all over waters offshore Huntington Beach. Never laughed and howled so much in my life.
Make a marinade out of buttermilk, ground up lemon & orange peels, Basil, Thyme, cumin,turmeric, Rosemary, powdered red pepper, ground fresh onion and garlic, and a little apple vinegar store at 40° for 3 days then bathe just about any freshwater fish which is otherwise considered trash fish for 2 days. Dip the fillets in a batter made of buttermilk eggs and black pepper then deep fry in your preferred light oil heated to 350° for 2 minutes after they begin to float turning them over a few times until and even medium dark golden brown Then you may have to post an armed guard at you driveway to limit the number of neighbors who will want to join for the feast.
