This is because you and everyone else prepares it wrong.
Catch carp, place in bucket with fresh water, change water 1-2x before gutting & cutting. Place in fridge if not using after rinsing. Either way prior to cooking say 30min before. place carp in pan/plate etc cover with milk. 30 min later drain milk, squeeze out all moisture then place on paper towels. Prep and cook as you desire.
I met some locals down the southern part of OK who were insane catfish folk. The dad converted his barn in to a cleaning pond for then. He ran fresh water through 2 filtered "ponds" 24 hrs before cutting & gutting. You'd be hard pressed to know they were cats after that.
Catfish soaked in some franks red hot deep fried and GTG.




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