Steven Rinella and Spencer Neuharth Eat Carp | S1E01 | Pardon My Plate

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?
#meateater #fueledbynature

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[ajpotter]

"I would tell my kids it was a house cat, they wouldn't care"

I'm dying lol

[martinfurjan]

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.

[TWEEK]

"Hey steve get outta bed and jump in front of this camera for a video!"

Steve: "At your service!"

[mymusicaccount]

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.

[Ariovistvs]

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".

[adamgibbs]

Meat Eater has been on FIRE lately with their new series. They are the best on the tube.

[michaelt]

The skinned carp core, something that can't be unseen, a dudes arm on the side of the road. That was hilarious

[NeeloReeloDeelo]

Truly a missed opportunity to write “Fin” on the end card instead of “The End”. Great video!

[timk]

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!

[tizianlatzka]

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!

[timbodonald]

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.

[matthewwalker]

I'm definitely convinced carp is edible. I'm not at all convinced it's worth the trouble.

[wskwa]

The way you included so much of the crew was awesome. Seth’s reaction cut scene to the severed arm/carp core was hilarious

[Karen-cbuu]

Steve always looks like he just came of a binge 😂😂😂

[rweisele]

When I was a small boy in the early 1950s, the State of Nebraska would seine the carp from the irrigation reservoirs NE of Scottsbluff, through the ice. Those carp were given away to anyone who would come to the shore and get them. My parents needed the food, and they took galvanized washtubs out to the Lake and got them filled with carp. This I know for certain, the cold water carp flesh is as white as a walleye, and large flakes of meat that tastes very very good. The carp caught out of warm water are almost inedible to anyone who has had them when they came out of ice water, in the winter time. My folks would filet them and freeze the meat and we would eat fish all year long. They did hundreds of pounds of them each winter.

[cameronbragg]

Steves hair cracks me up in every episode he does lol 😆

[SCREEVER]

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.

[millerbrosmediaoffgridflyf]

Its now normal for Steve to look like he literally just rolled out of bed...#Bedhead

[UberDumpling]

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.

[damondiehl]

Smoked carp is just as good as salmon. I grew up as a commercial fisherman and have caught, literally, millions of pounds of carp. I would have loved to have gotten $1.00/lb. We typically got $.05 - $0.10. Buffalo was about $0.30/lb, catfish was the money fish at $0.75/lb.
My grandma stuffed and baked a carp and it was delicious.