ill take your word for it that they are good
ill take your word for it that they are good
Missouri MDC has actually be promoting eating them. Go to this link and watch the video at the bottom. They show how to clean them and talk about a taste test they did. https://huntfish.mdc.mo.gov/fishing/...g/cooking-fish
Its because it is over 10 dollars per pound, wholesale. I can buy a lot of really good fish, Salmon and grouper for example, that is an easier to sell for that kind of money. Its funny how the guys out there catching them are only getting 10 cents per pound from the processors.Originally Posted by Ryan
If the processors waited around for people to buy it at $8 to $12 per pound, they wouldn't be in business too long. That's why most of it is being ground up for use in sirimi.
I'm telling you, those processors aren't all that lucrative.
Here's the one in downtown Paducah:
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God I bet that plant smells god awful. I had to work inside Bluefin seafood years ago and almost couldn't hold it down the fish smell was so strong. I told the company I worked for never again.
What is worse is the fish chopper pumps on the commercial boats. I worked at a motor and pump shop rebuilding them. NOTHING smells worse than a pump full of chopped up fish that has been strapped to a deck for months because it quit working. NOTHING. We did sewer pumps too and I would rather rebuild one of those than a fish pump...
I could easily see that. I would have rather been subjected to the fumes from a sewer than ever walk into Bluefin again.
That's great that the Carp taste yummy. Maybe they can open up a bunch of restaurants around Ky. lake and everyone can gather and talk about the good old days when
bass and crappie fishing was outstanding on the twin lakes.
Apparently it's like a refrigerator in there. Any worker you happen to see outside is bundled up like it's winter.
No thanks I don’t like Chinese food. Acutually I don’t like Chinese anything.
If the processors waited around for people to buy it at $8 to $12 per pound, they wouldn't be in business too long. That's why most of it is being ground up for use in sirimi.
I'm telling you, those processors aren't all that lucrative.
Here's the one in downtown Paducah:
It's $8 / pound for fillets on the website. Who is making the money?
I will add I ate one that jumped in my boat and it was not bad. As others have stated, the bones are the problem
"If People Concentrated on the Really Important Things in Life, There'd be a Shortage of Fishing Poles." - Doug Larson
"Peace is not the absence of turmoil but the presence of God" Jo-Ann Thomack
How did you prepare it? Reason I ask is I believe there is a way to cut it in sections they call carp wings.. You keep the bones in but they easily are pulled out.
Supposed to have a better yield than boneless filets.
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