My F&W
quick save (...)
See recent galleries
Slideshow

Andrew Zimmern Hunts and Gathers

Slide 7 of 8

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 invasive species. 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.

Photo courtesy of the Travel Channel.

YOU MIGHT ALSO LIKE
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.