How to Smoke Carp Fish

Grass carp fillets are very tasty when smoked

Carp are commonly regarded as a nuisance fish in the United States. Yet these species can grow to large sizes and can be excellent when smoked. Smoking fish involves two stages: salting the fish, then leaving in a smoker. Making a mistake in either of these steps can not only result in poor tasting fish, but you could be at risk of food poisoning. However, with a bit of preparation and the right materials, you can safely smoke your own carp.

Things You'll Need

• A large carp, at least 5 lbs.
• Knife
• Descaler
• 1.5-cups of table salt
• 1-gallon water
• Brown sugar (optional)
• Marinade dish
• Kitchen towel
• Smoker
• Wood chips
• Charcoal
• Smoker tray
• Thermometer

Instructions

1. Clean and gut the carp. Use the freshest fish available, ideally one that has just been caught. Use a spoon to scrape out the dark blood line along the underside of the fish's backbone. Use the back of a knife or a descaler to remove the carp's scales.

2. Fillet the carp, but leave the skin on the fillets. Make the fillets as plump as possible. Remove any obvious bones.

3. Prepare a brine. A good ratio to use is 1 1/2 cups of coarse salt to a gallon of tap water, according to Ohio State University. Add some brown sugar for extra sweetness. Place the carp fillets in a dish and pour the brine over the fillets until they are completely submerged. Cover the dish loosely and place it in the refrigerator overnight.

4. Remove the fillets from the brine and rinse off the salt solution in fresh water. Pat the fillets dry with a kitchen towel and allow them to dry on the counter top for a half hour.

5. Set up the smoker. For best flavor, use cherry, hickory or apple wood chips soaked in water for an hour, according to Northern Illinois University. Light the charcoal and add water to the smoker pan, if available, to create steam that keeps the fish moist.

6. Smoke the fish for at least 10 hours. Check the temperature of the flesh using a long cooking thermometer. Smoked fish needs to reach 180 degrees F for at least half an hour before it is safe to eat, according to Ohio State University.

Tips & Warnings

• If your smoker doesn't get hot enough to heat the fish to 180 degrees F, finish the fillets in a hot oven.

• Refrigerate smoked fish and eat it within four weeks, according to the University of Wisconsin.

References

• Ohio State University: Fish Smoked at Home
• Northern Illinois University: Bones of Contention
• University of Wisconsin: Smoking Fish