Smoked Carp

Directions

1. 1
   Fillet and score your carp.
2. 2
   Roll the fillets in salt and let stand overnight in the refrigerator.
3. 3
   Rinse in fresh water, pat dry.
4. 4
   Place in smoker heated to 180°F (80° C) for four to eight hours, depending on size of fillets, using maple, apple, hickory, or cherry wood. You'll know when the fish is ready; the meat will fall in tender flakes at the touch of a fork.