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

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
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.
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
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th 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.