The main question is:--------does the carp taste any better in the early spring without all the coverup spices and flavorings?

I have heard that fish for the American market is often bleached to remove or cut down on the "fishy odor and taste". I like my fish to taste and smell the way it comes from the water with little more than black pepper and maybe a little paprika. Sometimes I will fry some onions and/or garlic with fish, but that's just the Italian in me.

I have no aversion to honey as long as her husband does not come home early. <img src="/images/graemlins/grin.gif" alt="" /> <img src="/images/graemlins/shocked.gif" alt="" /> <img src="/images/graemlins/wink.gif" alt="" />

Bountyhunter <img src="/images/graemlins/cool.gif" alt="" />

.....
I guess that also is the Italian in you .....

... or is it just plain old YOU ??!!

>In reply to:

>I have no aversion to honey as long as her husband does not come home early.

>.....
>I guess that also is the Italian in you .....

Only if her husband is in the Mafia?

Rena

Or armed....

There is no Mafia!

That is just a politically incorrect assertion made by law enforcement officers to obtain bigger budgets.

The guys running around and killing each other for money, power, and drugs are just a bunch of over-hormoned guys who happen to be Italian or Russian or Mexican or WASP's or American or Asian or-----------and the beat goes on.

The only real organized crime is big businesses who use nationalities, heritages, or religions as a focus for the uninformed honest folk who need to see a certain type of scapegoat. During Hitler's rein, the bad guys to focus on were the Jewish people, and now the bad guys to focus on are the Arab people, when all along, it is all about big business-------------and the beat goes on.

I only ask that the jealous husband coming home early be a sportsman and shoot me on the rise. <img src="/images/graemlins/ooo.gif" alt="" /> <img src="/images/graemlins/blush.gif" alt="" /> <img src="/images/graemlins/grin.gif" alt="" />

Bountyhunter <img src="/images/graemlins/grin.gif" alt="" /> <img src="/images/graemlins/cool.gif" alt="" />

I try to pick husbands who were thalidmide babies as they tend to be "unarmed".

Bountyhunter <img src="/images/graemlins/grin.gif" alt="" />

Hey, bounty,
Most fish (not just carp) tends to taste better in the Spring, also, the flesh tends to be firmer earlier in the year. Before anybody asks why, I don't have a clue, I'm just stating an observation... now, as for Honey... <img src="/images/graemlins/shocked.gif" alt="" /> <img src="/images/graemlins/wink.gif" alt="" /> <img src="/images/graemlins/smirk.gif" alt="" />.

Troy

The carp tastes better before the water warms up. When the water gets warm there is some growth of certain algae which produce an oily substance that causes the muddy taste. The carp also has less fat that could contain the flavor.
The fishy odor or taste is a sign of decay. When you stunt the growth of the bacteria the decay will slow down. I would not want to eat a fish that has been bleached to mask signs of decay.

Max:

From what I read somewhere a long time ago, the bleaching was not done on old decaying fish. The American palete does not appreciate the true smell of most fish. The fish that are bleached are fresh and the bleaching is only done to soften the natural smell. My mother used to make a turkey meat and bone soup that absolutely stank to the high heavens but tasted fantastic. The average person in the states who had never tasted this soup would probably have refused it as soon as the odor hit them, but it is great tasting while being bad smelling. Certain fish tend to be pungent in odor, but neutral in taste, so the processors kill some of the odor with a light bleaching solution.

Bountyhunter