Tough On Tackle, Easy On The Palate
How to Catch Carp by Russell Tinsley, from the anthology Fishing Secrets of the Experts c. 1962
Canned carp is prepared buy cutting off the carp’s head, fins and tail and cutting the skinned meat into chunks. One teaspoon of salt is added to a pint jar of water holding the fish chunks. This is cooked under ten pounds of pressure for two hours. The bones soften like tuna and salmon.
March 23rd, 2009 at 10:14 pm
Yuk
March 24th, 2009 at 3:29 am
tastes like chicken! maybe.
March 24th, 2009 at 7:09 am
pass
March 24th, 2009 at 7:47 am
I am surprised you can get on of things to stay on a boga.
March 24th, 2009 at 7:58 am
yeah I’ll have to stick with J.P.L on this one, no thanks!
March 24th, 2009 at 7:06 pm
I dont know what the rest of you stains are talking ’bout. That fish there has already spent a few quality minutes on the grill. Jest check out those attractive grill marks on the side. Now all you need is too stuff it with a little bit o margarine and some Bacos and you got yourself a presidential dinner.
March 24th, 2009 at 7:27 pm
bacos are way underated.
March 28th, 2009 at 7:04 pm
My 2009 plan is to eat some carp.
Also - a caught fish should be held by human hands. Boga my ass.
April 12th, 2009 at 1:21 am
do you see the god damn broken rod? it was an olympic effort to to land that fish, obviously…