Andrew Zimmern Hunts and Gathers

F&W contributing editor Andrew Zimmern chronicles his hunting and gathering adventures around the world.
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 6 of 8
  • < back
travel

Hunting Carp in Minnesota

For most people, carp isn't just garbage fish, it's an invasive species. I'm an advocate for alternative proteins, and I believe we can eat many. I spent an evening hunting on the water with the Land of Lakes Bowfishing Association. We set out on a perfect Minnesota summer night, loaded with bows and arrows. Not exactly like shooting fish in a barrel; it's a helluva tricky skill to master. Typically, carp is oily, fatty and all-around horrific to chow down on. But I got turned on to a new way of preparing this fish: brining the fillets for 12 hours, then smoking them over oak, skin up, while the oil and fat sweat out of the meat. The end result tastes and looks a lot like ham. It's awesome.

More ∨
advertisement
You might also like