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I read somewhere that during the Great Depression, Texas restaurants were serving a menu item “Sea Trout.” They were actually serving “hardhead“ catfish and mullet.
 

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Illinois should copy Louisiana’s idea. The state of Louisiana published a cookbook of Nutria recipes.
 

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Here is a great recipe for carp that was shared to me from by my grandfather years ago. Carp are boney and scaley, so cooking the fish whole is required.
  1. Set your smoker or pit to around 250 degrees
  2. Take the cleaned carp, place on a plank of cedar
  3. Coat the fish in salt, pepper, paprika, garlic and a small amount of cayenne if you like a kick
  4. Place on fire, cooking for about an hour until the fish reached 137 degrees
  5. Take the plank and fish from the fire, let sit for about 5 minutes.
  6. Throw the carp in the trash and eat the cedar plank
Enjoy!
 
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