They were spawning again this morning but am sitting it the woods with an extra turkey tag listing to gobbles on other properties...as usual. Figured it would give me some posting time. I should have stayed home and stuck a few more carp. Last week they were spawning like crazy so I cherry picked a few for my neighbors and some for me.
I was watching YouTube the other day about cutting through the bones in little slices. Apparently if they are cut small enough that the bones will cook soft enough to eat. Well I gave it a try. The side meat outside the ribs that looks almost white with zero bones was really good... but chewy. There are still some big bones left in the back straps after frying so you have to watch for them. I was surprised it all tastes pretty good. I cut out 99.9% of the red mud line. Soaked overnight in the "best darn fish seasoning" and salt. I rinsed the next day and wiped dry. Rubbed with corn meal shore lunch mixed with corn starch and flour because I was running low. It's surprising good. Just have to watch for bones. Whoops ...just thought I had a Turkey sneaking in while typing...it was a deer checking out my decoy...again. I had two big bucks in velvet come by yesterday. Deer every sit...but no turkeys this past week.
Reminds me of the 1970's taste of the Mc Donald's fillet O fish...which they used carp for and never disclosed. Lol
I watched another youtuber grind it up twice to grind the bones up into fish hamburger before cooking. Might have to try it.