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Thread: Is my smoked buffalo (carp) done?

  1. #1
    Boolit Master Tripplebeards's Avatar
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    Is my smoked buffalo (carp) done?

    I put both sides in my totem smoker yesterday at 6PM. I went out at 7am to check. This one was the side closest to the heat source in my electric lil totem smoker. It looks good to me. The piece on top of it was cracking but the fish did not have dry looking golden brown dry coat over it like this half did so I figured I'd leave it in for




    I didn't take a pic of the one I left in. Boy does buffalo taste way better than oily carp

  2. #2
    Boolit Master Tripplebeards's Avatar
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    Four hours later the I pulled the 2nd half...



    So 15 hours in snowy weather vs about 8 hours in the summer.

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    If you used a cure it is done as soon as it comes form the brine... otherwise it needs to reach 165 internal to kill parasites... cure will kill them as will really high salt levels... not knowing how you brined this it is hard to give a straight answer

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    Boolit Master
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    I would never eat carp!

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    Boolit Master Tripplebeards's Avatar
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    I used a half cup of canning salt, a cup of Worcestershire, and a cup of brown sugar mixed in water for the brine. I brined it for almost 3 days.

  6. #6
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    Quote Originally Posted by smithnframe View Post
    I would never eat carp!
    About 50 years ago, Dad and I went to one of the Lakes north of us, Lake Rayburn for a weekend of fishing. I put out a trotline and let it soak overnight. We fished the next day and I took Dad back to camp and checked the trotline.
    Had a 15-20 lb Buffalo on it. Brought it back and ask my Dad, "What do we do with this?" He proceeded to clean it, cutting out all the fat and bloodlines. I fried it up for lunch and that had to be some of the best fish I ever ate. Fluffy, sweet and delicious. Never had it again, but the way Dad cleaned it sure made it taste good. Trash fish can be eaten, if cleaned the right way and prepared correctly. I've made gar balls before that were also delicious.
    One of my father's favorite statements: "If I say a chicken dips snuff, look under his wing for the snuffbox" How I was raised, who I am.

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    Winger Ed.'s Avatar
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    Looks good.

    I pressure cook filleted carp for about 90 minutes.
    The 'Y' bones soften up like the bones in a can of sardines, then use it in recipes like ya would canned salmon from the grocery store.

    There is some sort of bone, or stone thing in the buffalo's head that people pull out and save for some reason.

    It'd be easy to look up on youtube videos about cleaning them,
    or maybe one of our guys from Louisiana will come say what it is and how to get them out.
    Political Correctness and the cancel culture is only allowed to exist because of the coward culture.


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    Quote Originally Posted by smithnframe View Post
    I would never eat carp!
    Your loss. It's good fish with just a little bit of knowing what you're doing.

    I used to bowfish all the time and smoked a lot of carp and buffalo. I haven't done it for along time. Maybe this Spring.

  9. #9
    Boolit Master trapper9260's Avatar
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    I buy smoke carp from a fish market and stock up on it by have them wrap each peace in paper and then freeze it for when I like to have some with crackers ,need to get my smoker set up to do some of my own and see about one to do meats . I known you need to do the smoke of fish in one and meats in the other for how the out come will be, I had smoke bull heads and catfish . Too much oil in them for me. but for carp came out ok for me for how the market done it, also pickle some redhorse too.
    Life Member of NRA,NTA,DAV ,ITA. Also member of FTA,CBA

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    Lloyd Smale's Avatar
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    Quote Originally Posted by Winger Ed. View Post
    Looks good.

    I pressure cook filleted carp for about 90 minutes.
    The 'Y' bones soften up like the bones in a can of sardines, then use it in recipes like ya would canned salmon from the grocery store.

    There is some sort of bone, or stone thing in the buffalo's head that people pull out and save for some reason.

    It'd be easy to look up on youtube videos about cleaning them,
    or maybe one of our guys from Louisiana will come say what it is and how to get them out.
    we do too. We net them in the spring skin them and chunk them up bone and all and pressure cook it. Its better then any tuna you ever ate. its good smoked too. Like mary said Bine them and then all your doing is smoking them for the flavor. I hot smoke them but my dad cold smokes his. He says he doesnt like the dry texture after hot smoking. Your sure look ready to eat. Wish i was there!!
    Soldier of God, sixgun junky, Retired electrical lineman. My office was a 100 feet in the air, closer to God the better

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    Boolit Master
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    Outta my zone, here. Question; Is buffalo another name for carp?

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    I have never smoked buffalo or carp but from my experience with steelhead and salmon it looks done to me.
    When the flesh opens up on fish it means it`s done to me.
    My best method to tell if salmon or steelhead is done is to press down on the thickest part with your finger.
    If it feels soft and mushy it needs more time.
    When the flesh just firms up it is done the way I like it.
    Most people get their smoked fish too dry for me.

  13. #13
    smoke, mix with cream cheese, spread on crackers.

  14. #14
    Boolit Master
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    What Winger said. We used to gig carp in the winter and Momma would can them. It's as good or better than any canned salmon or mackeral you can buy....I think better because it's not as strong tasting.
    "In general, the art of government is to take as much money as possible from one class of citizens and give it to another class of citizens" Voltaire'

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    Quote Originally Posted by 725 View Post
    Outta my zone, here. Question; Is buffalo another name for carp?
    No. They look kind of similar but buffalo are indigenous to North America and carp are not. They both have th mud line that needs to be removed and also the row of Y bones which is the biggest problem to eating them.

  16. #16
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    Quote Originally Posted by Winger Ed. View Post
    Looks good.

    I pressure cook filleted carp for about 90 minutes.
    The 'Y' bones soften up like the bones in a can of sardines, then use it in recipes like ya would canned salmon from the grocery store.

    There is some sort of bone, or stone thing in the buffalo's head that people pull out and save for some reason.

    It'd be easy to look up on youtube videos about cleaning them,
    or maybe one of our guys from Louisiana will come say what it is and how to get them out.
    You're thinking of freshwater drumm, commonly called sheeps heads that have the stones in their head, much different kind of fish. They fight on a line very hard and are strong. They also are good eating, no Y bones or mud line. The stones look like dome shaped peices of quartz, not bone.

  17. #17
    Boolit Master
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    never had carp but love smoked fish grew up on smoked mullet and king fish.
    where's the like button

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    Quote Originally Posted by Tripplebeards View Post
    I used a half cup of canning salt, a cup of Worcestershire, and a cup of brown sugar mixed in water for the brine. I brined it for almost 3 days.
    So hot smoke to 165... a good instant read thermometer is your friend. I have 3 Thermapens...

  19. #19
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    I usually smoke 5-6 pounds of carp in spring when they are cleaner. Try to get 4 pound and under fish for this, larger the mercury/pcb level gets a LOT higher. That river is slowly flushing to the Mississippi but it will take time to get rid of all the pollutants in the muck.

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    Lloyd Smale's Avatar
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    Quote Originally Posted by Dukeconnor View Post
    smoke, mix with cream cheese, spread on crackers.
    yes sir! I like a bit of crushed walnut in mine.
    Soldier of God, sixgun junky, Retired electrical lineman. My office was a 100 feet in the air, closer to God the better

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