Correct me if I’m wrong but I thought Carp was a garbage fish that tastes like mud?
DeadHeadLibertarian on
I read that as smoked crack.
ReturnFun9600 on
Carp?? Ya mean Carp, Carp??! Really? Or as a Yank am I missing something as Carp here are mostly unedible game fish with the level of bones in it
CriticalRaccoonAids on
Bone in seafood with exposed rack?! Neat
fastcatzzzz on
You’ve certainly made the best of a bad situation!
captzahl on
I would love to taste that. Looks fantastic and we never see carp over here in the USA.
kanakari on
I like the contrast between something so modern as a “rack of carp” versus the super traditional plating style and square plate. I’d eat that with delight
MaxiwellMiddle on
Not a plating critique, but you need more depth of field in the photo. The narrow focus blurs too much of the dish. Adjusting aperture rather than adding an effect can go a long way. Would love to see this in front of me at a restaurant regardless.
creativeandhung on
Is the thyme just … thyme? How unoriginal. I was ready for the: “INFANT THYME”
crabclawmcgraw on
ahh this is awesome. like others have said there’s a big issue with carp in the US and everyone thinking it’s garbage fish. feel like this would be a good way to convert people
Chefwhit on
For this frenching technique….do you cut the fish off the spine and then remove the top portion of the fish meat?
12 Comments
Rack of carp.
That’s a first.
Correct me if I’m wrong but I thought Carp was a garbage fish that tastes like mud?
I read that as smoked crack.
Carp?? Ya mean Carp, Carp??! Really? Or as a Yank am I missing something as Carp here are mostly unedible game fish with the level of bones in it
Bone in seafood with exposed rack?! Neat
You’ve certainly made the best of a bad situation!
I would love to taste that. Looks fantastic and we never see carp over here in the USA.
I like the contrast between something so modern as a “rack of carp” versus the super traditional plating style and square plate. I’d eat that with delight
Not a plating critique, but you need more depth of field in the photo. The narrow focus blurs too much of the dish. Adjusting aperture rather than adding an effect can go a long way. Would love to see this in front of me at a restaurant regardless.
Is the thyme just … thyme? How unoriginal. I was ready for the: “INFANT THYME”
ahh this is awesome. like others have said there’s a big issue with carp in the US and everyone thinking it’s garbage fish. feel like this would be a good way to convert people
For this frenching technique….do you cut the fish off the spine and then remove the top portion of the fish meat?