Note 219 — INDEX
Reading edition
No. 219. Carp to Cook.—This fish has recently been naturalized in American waters and should in time become abundant and cheap, from the fact that it multiplys rapidly, acquires a large size and flourishes in waters where other fish would speedily become extinct. The scales are said to be eatable, and in cleaning the fish these should not be removed, but the fish should be scoured in salted water. There seems to be a diversity of opinion concerning its flavor, but in the report of the U. S. Fish Commission we find it highly praised. The better way to cook this fish is to boil or bake, and the same recipes given for bass, sheepshead, or similar fish, are well suited to the carp.