This thread is so informative! I remember the first time I had carp, I didn’t know what to expect, but I was pleasantly surprised by its flavor. Definitely gives a new angle to cooking fish.
Is it just me, or do carp recipes often feel overlooked in culinary circles? They deserve more love!
Definitely! Sometimes I think there’s a stigma around eating carp, but it’s all about preparation. I feel like we need to change that narrative one dish at a time!