Here's a video made by your countryman called Jerry Kowal who knows everything, including the ways of eating them. Your own government sector in 1960s and 1970s put the Asian carps into the Mississippi River to help to clear away its alga and aquatic plants because they're a group of herbivorous fishes. They unexpectedly spread out into all water areas after more than 40 years because there're lack of their natural enemies. Over here our Fisheries sector would have to put loads of youths of these carps into the Yangtze River or the Han River every year, or else they would become extinct in the wild waters.

The guy's teaching you to clean a fresh water fish, espcially eliminate the tiny bones inside its muscles at the 4 mins
Although he speaks Chinese, I guess it wouldn't affect that you understand him.

Apart from the way of eliminating the tiny bones inside the muscles, which starts at 4 minutes or so, I think the others are all trivial. After all the ribs or the skull wouldn't stick your throat or even threaten your life, if you deal with your carps according to the way he teaches, your carps meat will become like a lump of tofu, though.

Seeing the conversation I say to each his own.
My two cents about tasty fish is I love almost every kind of fish, roe or seafood that is cooked. I don't care for raw fish. I don't like squid or caviar. My favorite roe is unfertilized mullet roe from Florida in season. I love shrimp and love, love oysters raw, broiled on the shells, rolled into homemade hushpuppies with corn, cornbread and flour dough and dropped into deep fry, if they're big, just rolled patted with seasoned corn, wheat flour, did I say raw? with hot sauce or straight up
fish: flounder, red snapper, croppie, carp, sunfish?, bass, catfish, mullet, mullet, has to be in season and from florida but did I sAy mullet?
Salmon, trout's ok not crazy about clams except in minorcan chowder (no bayleaf, please), any thing from a restaurant in wisconsin. they know how the hell to cook.

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Sounds like a feast. Normally seafood is rarely available for my common life, because I have 2 meals at least each day in the school's cafeteria, except the canned tuna chunk, which can be bought on Internet. I'm not interested in cooking supper, either. If I'm gonna cook a supper in a certain evening, I'd like to boil rice with a portion of vegetable, a portion of meat and an egg together, which can even save the time of doing the dishes. The canned tuna chunk in this case would matter a lot, because it's very easy and fast to take a couple of tuna chunks on the half-cooked rice by chopsticks.

I still remember that I went to the northern beach with a few of my co-workers in the summer vacation just before the pandemic. We enjoyed so many bodies of sea creatures, which were baked, fried, boiled, or steamed. Personally, I like steamed crabs. That's my first to see a crab who's burn in the sea. What a big creature it is different from those burn in the river or lakes totally. It seems that I've not left the city for 2 years, which's been a long stretches of time.

The fresh water fishes we always eat are those carps, priced from CNY5 to 10 per 500g, which live on alga and aquatic plants. Those fishes who live on the other fishes such as weevers or manderin fishes would be bought more expensive, more than CNY20 per unit. Walleyes belong to the sort of cold water fish, so they're not native to us.

Sounds good, I love crab and lobster. Crawfish/crawdad is a freshwater lobster which is good too.
A friend of mine taught me how to crab. She used old smelly chicken wings or pieces of chicken tied on a rope and thrown into the water. When she checked them she pulled them in very slowly.
I asked her how long before we check the bait. She thought for a minute then answered, "About two beers. "
So we drank a couple of beers and sure enough the crabs were all over the line.
I hope you get to the beach again soon. Sounds refreshing.

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Your friend was full of the sense of humor.
When I was little and returned to the countryside, other teens would take me to catch frogs and crabs. Surely we couldn't carry beers with us. And the shining sun over the very heads was very baking in July. Since the crabs we could catch were all wild, they're too small and had lost the worth of being eaten.

Oh I thought you went with college buddies, sorry. Yes She was a fun friend to have, and we had the same first name! It was fate we were friends, but she was about twenty years older than me and is gone now.
I lived in Texas back then near the western Gulf of Mexico.

The crabs there were about this size
Click attachment

The West coast (California, Oregon, Washington State) crabs are quite a bit bigger as are the shrimp and oysters. However, I prefer the east coast or Texas oysters because they are more tasty. I can no longer get a lot of east coast food now that I live in Idaho. But we have a lot of fruit trees and berry bushes and walnuts, so it's a fair trade off.

Attached Images

Texas-Crabbing.jpg (98.9 KB, 1 views)

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