Steven Rinella and Spencer Neuharth Eat Carp | S1E01 | Pardon My Plate
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- เผยแพร่เมื่อ 9 ส.ค. 2021
- In the first episode of Pardon My Plate, Spencer Neuharth and Steven Rinella cook a carp. They want to see if the carp’s reputation of being a no-good, slimy, repugnant fish is true-or if Americans have it all wrong. This is the kind of culinary experiment you’ll only find at MeatEater. What should we eat next?
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"I would tell my kids it was a house cat, they wouldn't care"
I'm dying lol
Best quote in the video
On the next episode of pardon my plate, the common house cat
I mean, it was a Chinese fish at first
That's how I was raised. Eating Brussel sprouts, sushi (the real kind), cow stomach, pork rinds, sardines, everything dawg, and I wouldn't have it any other way...
@@graxo3752 Yeah! He raised them well.
Hey guys I’m from Hungary where it is a tradition to have carp on Christmas Eve. Just wanted to give some tips for next time. Once you have caught and cleaned the fish don’t store it in water but in a cool dry place. If you are wanting to deep fry them we would use the smaller ones maybe like 50cm in length, with those you want to scale and gut put salt on it like any other fish maybe a touch more then leave it overnight in the fridge, after that make the better which is just flour seasoned with black pepper and paprika, when you get the fish out of the bowl where it seat in the salt shake off any access salt that it has not sucked up toss them in the flour and then you are ready to deep fry.
Dont forget the carp soup! Its a really nice dish in our cousine altough you can make it with other fish as well, my family always cooks it with carp. First we caramellise the onions in pork fat ann after that we add the fish and paprika powder and water touch of salt and you are good to go. It tastes super nice, if any of you have the chance try it! :) (Im Hungarian too)
hungarian paprika carp. mmmh
Martin, after it the fish sits overnight in the salt, do you rinse it or just brush it off?
@@DeXITeX yeah just couldn’t be bothered to write it down
@@boonehelm7271 well it’s almost going to be like a syrup so jut let it drip off
Back 10 to 15 years ago, before EVERYBODY had a smoker, my buddy was the first guy i knew that had one and he would bring stuff into work all the time and share it with us.
He was also an avid fisherman, and loved to catch carp. A couple times he caught a carp and smoked it and brought it in, he told everybody it was trout and they ate every last inch of those fish.
Hungarians have been eating carp for a long time. Surprised me to learn it was so hated when I moved to the US.
I’d never trust that guy again. I don’t like someone lying to me, regarding my food!
@@TURTLEORIGINALnerd
No real fisherman likes to catch carp
@@user-ju8yo7rt2wtrophy fisherman aren’t real fisherman
In Germany there's basically two major ways of making carp. One is called "carp blue" (Karpfen blau), the fish is cooked as a whole in simmering vegetable stock with a lot of vinegar and some white wine, which turns the skin blue, hence the name. It is traditionally served with boiled potatoes, creamed horseradish, melted butter and freshly squeezed lemon juice. Very delicous though quite a mess on your plate with all the bones to remove. This version is more common in the northern half of the country.
The other version is more common in the south, especially in Frankonia. The fish is covered in a beer batter or in flour and bread crumbs and fried to a crunch. Also very delicious and served with potatoes, melted butter and lemon.
Traditionally carp is only served between September and April - in months that contain the letter "R".
Jawohl
Don't Germans eat surstromming???? Yea, just know that fact alone bars your people from any culinary input. Germans are perhaps the only people with a worse culinary heritage than the English and Irish. I'd rather eat a potato cooked 85 ways than most traditional German food
Now, Shoo kraut! 👋
Learn how to clean the fish before turning a simple process into a horror film
"Hey steve get outta bed and jump in front of this camera for a video!"
Steve: "At your service!"
Ya beat me to it. My thoughts exactly.
@@TheyCallMeCalamari I believe he is making it his thing now. See Brad Leone's It's Alive episode w/ Steve looking the same --> th-cam.com/video/qHF-h4DQy7Q/w-d-xo.html
hahahahahahaaa. Steve looking like Ol Cal usually does.
Hahaha. No fuks given
Was just fixing to post that, he always looks like he jumps out of bed and on the camera, love it!
Meat Eater has been on FIRE lately with their new series. They are the best on the tube.
Yep! We group up eating buffalo carp....Scale it like Steve did in the beginning. Filet it leaving the skin on. Score like the Spencer did. Cut into 3-4 inch pieces. Deep fry to melt those small bones....it's pretty freakin good!!
old timers would keep a sharp hatchet for filleting buffalo and cook it the same way. but the tube skinning seems like a waste of time. scale up your tools
It’s enjoyable but not the best, that title goes to the archery channels
Everyone else is trying to get to meateater levels.
Totally agree. I’m digging this show so far and need a little more Das Boat
Fish monger here! We use tin snips to cut the fins at their base instead of cutting through and wasting meat. Skinning like that is also much easier with the head on because the head gives you a leverage point. Just score the skin to the meat all the way around and use needle nose pliers to get it started. Love this series guys keep up the great work!
The first thing I thought when I saw them trying to chop them bones was tin snips, good to know I'm not crazy.
Exactly how I skin catfish.
Make a cut around the back of the head and get hold of the skin with pliers and pull it off. Just make sure the skin is dry, the pliers will grip it better
@@thefishingpol I used to skin 'em like that per my dad's method. Not sure why he never thought to filet them like he fileted all the bass we caught. I think he didn't think the skin would be tough enough. It is, and so much more convenient IMO.
@@partner348 lol. I learned the hard way how to skin cats.
First one was slippery as hell.
Couldn't get a good trip on the skin, and couldn't slice through the membrane that attaches the skin to the muscle. As I struggled with that 1st one the other cats skins dried.
Bit I tell ya, sooo much easier when it is.
Never filleted them though.. I'll have to on the next one.. couldn't be too much harder than filleting a pike, right?
Steve always looks like he just came of a binge 😂😂😂
😂
Truly a missed opportunity to write “Fin” on the end card instead of “The End”. Great video!
You’re right. I used to like MeatEater but it’s end cards have really gone downhill. Fuckin bullshit.
@@Will-ge7ri lmao
Phil wasn’t there to point that out
The skinned carp core , something that can't be unseen, a dudes arm on the side of the road. That was hilarious
Carp can taste really good but it also depends on the lake or pond you catch them in. In Europe they are traditionally put in a clean tub running clear water to help get the mud taste out of them for a couple of days before they are slaughtered.
as someone from europe, not really i mean some do but even if you don't they don't really taste muddy or anything at all, they taste great actually.
Unless the carp is really old and it hasn't been caught in the filthiest water you can imagine there is no mud taste.
Also, the bathtub thing is a christmas tradition. It is not a part of the food prep.
2 minutes in and I love this series. Meat Eater never misses.
I'm definitely convinced carp is edible. I'm not at all convinced it's worth the trouble.
Well said
its not really trouble. they MADE it trouble. they bought into the idea of the problem more than they should have. if you dont like fish, why make fried fish just to cover it up. just fry some breading and get on with it. Catch it, kill it, clean it, cook it. Its not that damn hard.
A cleaver is a much better option. All asian chefs know this.
Family of six with access to all the carp we wanted. We've cooked and eaten literally hundreds of carp. (The first few take you through the learning curve.) #1 response when friends eat carp, "This is carp?" #2, "This tastes like smoked turkey except better." Utilize your resources brother. And those pesky Y bones lay in a pattern and after the second or third carp, you'll have it down.
Dude, carp curry. I make it a lot and it's super worth it.
Steves hair cracks me up in every episode he does lol 😆
Channeling his Gordon Ramsey hair for this one.
Love the authenticity ha
He literally just woke up for this video lol
Thank you for all the media you have that we can digest. I’ve been following since The Wild Within. Also love all the editing and artwork in the video lol
Your production value on this video is through the roof! Awesome job guys
As a father to two young boys, I truly appreciate and understand Steve’s transition in life from “does it taste good to me?” to “will my kids eat it and not give me grief”…really hits home.
So true, I remember when my kids were very very young we were frying rabbit for dinner and as far as the wee ones knew it was chicken, no need to tell them otherwise at that point until they were older.
@@peternorton5648
Hahaha, reminds me of my sis, and I's childhood. Squirrel, rabbit, venison, steak, chicken, or fish we just ate it all without question. Lol
I live in a semi ritzy little town home/apt. Community. Lots of “professional” people with new cars, the like. It has a pretty large pond with waterfalls and fountains, a little lounge over looking. Best part is fishing out those carp in there. Absolutely delicious. Dude, if looks could kill, every snooty neighbor of mine would be convicted of murderer. I love it.
More episodes like this please 🔥🔥🔥
Guys I appreciate your enthusiasm but I think you're trying to re-invent the wheel. Why not delve back to where carp came from and see how the Chinese mastered the carp cook? A quick search reveals they marinate a whole carp with fresh ginger, spring onions, varieties of hot peppers...then fry the the whole thing, finished with a pork belly/aromatic herb/beer broth simmering. Those pesky bones lift out from the cooked flesh fairly easily. The fish broth is ladled onto rice...and they have at it in the pot...washed down with plenty of ice cold beers done outdoors with wok and wood fire. Damn makes my mouth water!! Cheers!
Half the time Steve looks like the team just woke him up from a nap.
It's the trichinosis lol
Us outdoorsman know that you never pass up a nap.
@@stonehorn4641 Few things in life beat a good nap.
@@donovanb9020 Lol
Yeah, he ain't the most handsome fella
But damn if he isn't leaking excess charisma from every pore.
The way you included so much of the crew was awesome. Seth’s reaction cut scene to the severed arm/carp core was hilarious
This is one of the best shows meat eater makes. Excited for season 2
Loved it. Funny and informative. Bravo.
When Spencer questioned why Steve didnt cut off the tail fin, it looked like Steves head was going to explode
Steve despises Spencer.
@@B-kl8vj Steve has made it very clear that he likes Spencer. I think it’s just their dynamic.
I went to school with an amazing family of outdoors enthusiasts that ran a smoked carp business along the Upper Mississippi River. Smoked carp is simply amazing! Great to see carp getting the spotlight here!
Shop in Prairie Du Chien, Wisconsin?
Dude, You're not wrong. I once compared side by side smoked salmon using the same brine and the carp was actually better. Had a much cleaner taste. They also have roughly the same amount of omega 3 fatty acid per serving. We're stupid for not eating these regal fish.
@@MikeJohnson-bh9fo Genoa Wisconsin :-)
I’d just live to know the best way to prepare them for smoking. Hard as heck to cut up.
I love it when Steve acts like a know-it-all and then gets corrected all the time. 🤣
Stars in the sky is absolutely wonderful. Thanks Steve
I caught, cleaned and cooked a few smaller carp just a week ago and just ate the fillet shortly pan fried with salt and pepper. I was curious because I know the reputation. I was surprised it was very, very good! no muddy taste, yes there are bones troughout the fish, but they come out so easy after cooking. The younger carp also have a lot more pale meat.
I've experienced the same
This series has a LOT of potential. I can't wait to see the rest
Thanks for the great video! I actually tried carp for the first time earlier this year. I brined and smoked two of them, and they turned out great. The third, I filleted and blackened. It was surprisingly delicious, and the bones were easy to find and remove after cooking.
I was thinking about trying to do a poor mans lobster with the next one I catch. Not sure how that’ll turn out.
I love these 2, idk how I got away from watching these!
This series has to be one of the best! I love watching Rinella being... Rinella. More of this please!
Man, y'all stay killing it with the new series. I'm excited for more of these.
In Bavaria, Germany we take the filets (with the skin on) and cut the flesh down to the skin every two to three millimeters. Then we rub it with the juice of a lemon. The acid of the lemon helps to make the bones softer. Then simply season and fry or grill the fillet as usual (you can also cut it in smaller pieces). This helps with a lot of boney fish and tastes great!
Ha funny that a German would misspell “bony” like Boney M 😂
Awesome video! I like the history, but the whole video was really entertaining! 💯👍
Its now normal for Steve to look like he literally just rolled out of bed...#Bedhead
when you're the boss....
Steve is married to the show. He don't give a crap anymore. lol
This is gold haha my grandfather rest his soul ❤ always smoked cold water (in april) carp it was delicious and I still love it to this day. In my eyes there is no better fish, to fish for with my kids. A can of corn a couple poles and catch fish all afternoon long.
As an armchair biologist, they nailed everything about the spread of carp in the US and it’s effects on local fish (especially the point that they haven’t hurt natives as much as humans have)
My dream is to spend a week hunting/fishing with Steven because I've only fished and know nothing about hunting, and he seems like an amazing teacher. But to watch him somewhat "cluelessly" filet the Carp made me laugh so hard. Really enjoyed this video!
Why is it so weird to finally see somebody who you have only listened to for so long
I love that they went with a jazz soundtrack. I hope that is the vibe for this whole series!
Been trying to find the name of that song while he’s talking about carp falling from popularity for about 5 years now. Still no dice
These guys are so hilarious!!! Lmao!!! I wish I had friends like them!
I have always been curious 🔥🔥🔥 damn sure subbed
Ate lots of fried carp. Out of cold water, they're very good. You can "skive" them, which is basically scaling them with a knife and then steak them into thin slices and deep fry them. You can fillet them too but steaking and deep frying is better. Mom made a breading out of cornmeal and pancake mix. They use to have big fish frys using carp, buffalo carp and turtle in Mississippi river towns for years. And catfish too. Missouri river towns had huge carp feeds, maybe still do. They catch the hell of a lot of Asian and grass carp there.
Asian carp taste way better than I expected they would.
I grew up in southern Missouri folks prefer the ubiquitous catfish but I’ve went to many a fish fry where Buffalo Carp was the main fish being cooked. It’s exactly like you said steak it, score it, bread it and fry it up. Good stuff.
Grew up in Southern Illinois between Carlyle and Rend Lake. Drank many a cold Bussssssch beer chompin on a carp carcass. Fillet'em, soak'em in milk, score'em, roll'em in corn meal and fry'em @375° with peanut oil till crisp. Most of the bones can be chewed. My Aunt used to can'em in a pressure cooker, made good patties like salmon.
Steve looks like a little kid without all of his cold weather hunting gear on.
Smoked carp is the best smoked fish I’ve ever eaten. And, fishing for them on light tackle is a blast!
I've had them snap 20 lb line after fighting for ten or fifteen minutes -- but eventually learned how to land them on 8 lb line reliably. It just takes a lot of time (and you have to be by an area where you can eventually "beach" them before grabbing by the gills).
I wrote an article about this, haha. Carp are one of my all time favorite fish.
Is it the only fish you have ever eaten????????????
By far my favorite series from the meateater crew yet. Tell the masses how good food can be!
This is gold. Love all the mini series. Yall do it right.
Love this series!!!
Good to know. Thank you for sharing!
I love this sooooo much!!!😂👍. Can you imagine going to Steve’s house for dinner? Wouldn’t you always wonder WTF are we eating tonight…😳
In my country (Czechia) we eat carps for christmas dinner, and it's delicious :D
Very cool, thanks for sharing and watching!
How do you guys cook them
We beg you for more details. I knew in the first 30 seconds that this episode is going to need a re-cap and some european influence.
Same here in Germany.
@@Spoons7414 we have two courses, soup And fried carp with potato salad. The soup is made from leftover parts, like head, spine and milt or roe. The carp is made asi schnitzel, coated in flour, eggs and breadcrums, then fried. It tasted good with lemon.
We always soaked carp in salt water overnight. I couldn't tell you how many pounds of carp, and buffalo (the fish), I've eaten growing up.
I’m thoroughly enjoying the informal approach to this in contrast to the well spoken G rated content of MeatEater.
It’s pretty cool to see behind the scenes of these guys
Did not expect Steve to talk about Radiohead, espically a song from Kid A. I spit my beer out.
He is cooler than we could have suspected.
NGL came here with the intention of watching a minute tops… Stayed til the end great stuff can’t wait for more 😮💨🔥
I've had it several times, when prepped & cooked right, carp is pretty darn good!
Nothing makes ice fishing better than watching meat eater right below the flasher!
Loved this! It makes me so excited for the new series!
Lol i love this series for its style and edits. Great work guys!
This is high quality entertainment!
I've seen that the quality fried carp is inversely proportional to the amount of Old Milwaukee the cook has had. Looks like it turned out good in the end but, you guys took the long way around to fixin' good carp. Growing up near the confluence of the Des Moines and Mississippi rivers, where carp was commonly served in restaurants and taverns back in the '70s & '80s, I picked up a thing or two about dressing carp.
1) Grab a very sharp and sturdy knife like an Old Hickory around 8-10" long
2) Remove the scales. Starting near the tail, insert the tip of your knife under the scales and slide between the skin and scales severing the connection between the skin and scales. If you do it right, you get the scales off in large sheets (also helps from getting scales everywhere) . The key thing is keep from making a big mess to preserve the integrity of the skin. (you'll see why in step 5)
3) Repeat for other side.
4) Fillet fish following the contours of the skeleton and ribcage. You should have two large pieces of meat with the skin attached in one pile and a cleaned carcass in another.
5) #here'sthetrick- Now it's time to score the fillets and complete the butchering. Starting from the thick end of the fillet, score vertically every 1/8 - 1/4 down to, but not through the skin. As you work your way down, every 3-4" cut all the way through the skin to make a nice sized frying piece. When you get to the tail the scoring isn't as important and you can just lop it off. You should have a stack of frilly fillets. This prep allows the fry oil to 'cook out' the bones.
6) Thoroughly rinse fillets. Soak in salty water.
Fry as you like, but I like well done and a corn meal based breading. Every so often you get a bit of cartilage or bone that didn't get gone and the corn meal crunch helps it blend in and it isn't as a disruptive mouth feel that way.
Steve definitely rolled out of bed and was just asked to be in this...hahahaha
I met a Russian guy fishing for carp near my house and before talking to him I was convinced carp was essentially not even edible. He explained that it's a bit of a process to prepare correctly but that many people who blind taste it actually prefer it to catfish. Wish I could remember his recipe.
Edit: The one thing I do remember him saying is that he actually prefers to prepare and cook it then refrigerate it and eat it cold the next day.
I was told it’s inedible and it’s an invasive species and possibly a bio weapon from China... well... it’s Ohio for ya.
Look at my comment about how the Hungarian guy taught me to prepare it and see if it sounds familiar.
@@lunkydog From what I recall this guy's recipe called for stuffing the carp with different vegetables and baking it. Part of me thinks he actually used mayo as well. I can't remember how he prepared the fish itself. I said Russian originally but I have no idea what country he was from was just guessing based on his accent.
My gym teacher would eat those things out of the stream behind our school lol
I've grilled it on a fire a few times and canned once. It's got a bit of the waters taste to it. Great fun catching them too.
Loving the creativity Mr Steve 💪🤟. Another homerun of a series. Cajun duck hunting to eating "trash" wildlife lol. Definitely changing my perspective but carp ehh idk man.
Can’t wait to see more of these!!
One trick I've found with prepping carp is to cut the gills and gut the immediately and put on ice. It seems to make a difference in my experiences.
The flesh can even be white
Love these videos
Dude this awesome common outdoor lover's can relate to this. Love it
Yall have been killing it with the miniseries!
Such an awesome series please do more!
Late to the comments party but I loved this one!
In my small, rural Oklahoma town, when I was young, there was an old lady (probably not much older than my 50 years old self, now) who would cook carp for us. If we caught them, and cleaned them, she'd cook them.
She'd pressure cook them and then make croquettes. (like salmon patties) They were absolutely delicious, but a ton of work for her. She'd take them out of the pressure cooker and debone them by hand, patty them out with cornbread crumbs, bread them and deep fry them. Wonderful stuff!
And this is why Fish & Game freezes the damned things for bait in bear traps.
I’ve been waiting for a show like this! I always am interested in eating stuff that people say is no good. I just think “more for me!” Haha
There was so much lecturing that I forgot I had been watching a catch and cook.😂
Never mind the cooking portion of the video. I learned an entire history of carp in the us from the video. Incredible video
This looks amazing imma save it for later to enjoy.
I am going to enjoy this series. Hopefully it’s uploaded as often as duck camp
Duck camp was amazing to watch can't wait for the next series
Mud fish/ bowfin is one of my favorite fried fish. Took me years to get over the thought of it being gross to actually try it. It was my husbands granny’s favorite fish and she wasn’t wrong! Has to be cooked as soon as you get it home or it does get mushy IMO.
"If you can't beat them eat them".
Best qoute I have heard all year.
The NSW Government actually used it as a slogan for a carp cookbook, because carp's history in Australia is identical to that in the USA.
"My kids would eat that, they wouldn't even care. I'd tell em it was a house cat" that was awesome Steve
Steve has great one liners. That one was definitely the best in a while though.
MeatEater, you guys are killing it with this series. The production is phenomenal, and you took a trash fish and made a great video out of it. Extremely well done.
Love to see new angles of food. We in America turn our nose up at so much that is not norm. Carp, coon, drum, just to name a few are delicious if you just have care and imagination. Fail don't repete and find success. Loved this
Hi y’all, I’m English and here in England, carp is our most prized angling fish, similarly to how Americans can buy bass lures everywhere, we can buy carp baits like ground bait and pellets.
We used to hand fish them out of the local creeks and then have a big fish fry, it looked exactly like what your finished product did.
We did too and it was delicious
This is amazing! Are there some 160 year old cookbooks out there with some traditional carp recipes? I mean, if it was the food of the elite, there has to be some great recipes for this fish
Look up j townson he has a TH-cam channel and he has a 1700 century store
theres some good chinese recipes with it
To be fair, elite fare was prepared by poor servants thus they were removed from much of the labor involved.
Calling Mr. Townsend !
More! I need more pardon my plate Righ now!
I'm not sure if you were trying to do it. but I like how raw the video is. no polish just cooking.
It is probably like a lot of things, when and where you get it. On a blistering hot day, out of a muddy slough, down river from the sewer plant - forget it. During cool weather, out of clean water, it would probably be good.
It doesn't help that carp lower the water quality themselves.
Try to catch one in a river. Every fish tastes better out of flowing water.
I'm from Romania and my family eats carp often. And it does have the strong fishy/muddy flavor (depending what waters you get it from). Until 5 years ago a Portuguese cook told me to marinate it in fresh squeezed lemon juice and ground black pepper. That takes all the strong carp teas out and you get flaky white fish meat. I also deep fry it in finger bite pieces die to it's many bones. I found it is a great way to prepare carp. That's the only way I prepare it now.
HAHAHAHA Phil the sound guy: Carp? hahahaha Idk why I loved that .5 second so much!
Love it when smeared with black bean paste then pan fried with peanut oil.
Steamed with crushed garlic and ginger, soy sauce and a little peanut oil maybe nice too .
Also gut and descale fish put in baking tray then put chopped carrots, parsnip, sweet potato, potato then drizzle with olive oil and add cayenne pepper, salt n pepper then cover in foil and bake.
This would be a great cheap source of protein.
Pulling out a carp from a river swamp pond or whatever is like pulling out a decaying body.
But it´s not the fish´s fault if the water it´s swimming in is dirty ;)
loved this. steve is hilarious. and meat eater is killing it
Great video (almost) makes me want to try it!
Dig the jazz in the background 👌🏼
Steve really got me about to eat a damn carp.. love the video, keep this series going!
You eat one yet 🤣🤣🤣 tell me how nasty it was