Offishial Business Outdoors

Nice i hear the cudda is ok bacon wrapped. as for the carp i thought the bones would be the issue as for dark meat that seems to always be the bad tasting blood line.
great info though, thanks for trying it out. maybe next time cut the dark out and the y bone and bacon wrap it, make finger food snacks.

I read a recipe for Carp one time it read like this

2 TB of kosher salt
2 TB fresh ground pepper
2 TS of cumin
1TB Brown sugar
Soy Sauce to taste

Start Smoker at 225 degrees and prepare for 4-6 hours.

then while the fish is smokeing leave your house and go get something that taste good for dinner. When you get home the fish will be cool enough to throw away

haha