Smoked Carp Recipe
This smoked carp recipe is the perfect combination of smoky, salty, and slightly sweet flavors. The fish is tender, juicy, and easy to prepare.
Equipment
- Smoker
- Wood chips (preferably apple wood)
- External thermometer
- Long-stemmed thermometer
- Sharp knife
Ingredients
- 2 carp fillets
- 1 gallon of water
- 1 cup kosher salt
- 1 cup brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp coarse salt
- 1 tbsp dark soy sauce
- 1 piece of wood
- Vegetable oil
Instructions
- Begin by preparing the brine. In a large pot, dissolve the kosher salt, brown sugar, and coarse salt in a gallon of cool water.
- Add the carp fillets to the brine and refrigerate for 12-36 hours.
- Remove the fish from the brine and rinse with clean water. Pat dry with paper towels.
- Preheat the smoker to 225°F.
- Place the wood chips in water and let soak for 10 minutes. Drain the water and add the wood to the smoker.
- Brush the carp fillets with vegetable oil and season with garlic powder, onion powder, and dark soy sauce.
- Place the carp fillets on the smoker racks and smoke for 4-6 hours or until the internal temperature reaches 145°F.
- Remove the fish from the smoker and let it rest for 5-10 minutes before serving.
Notes
- You can experiment with different seasonings and marinade ingredients to find your favorite flavor combination.
- Using a sharp knife will make it easier to fillet and debone the fish.
- Don't overcook the fish, as it can quickly become dry and tough.
- Leftover smoked carp can be stored in an airtight container in the fridge for up to a week or frozen for longer storage.
YOUR OWN NOTE
Nutrition
Calories: 363kcalCarbohydrates: 57gProtein: 20gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 72mgSodium: 30407mgPotassium: 493mgFiber: 0.5gSugar: 54gVitamin A: 33IUVitamin C: 2mgCalcium: 147mgIron: 2mg
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