Smoked Carp - cooking recipe

Ingredients

8 carp fillets, scored
salt

Preparation

Fillet and score your carp.
Roll the fillets in salt and let stand overnight in the refrigerator.
Rinse in fresh water, pat dry.
Place in smoker heated to 180\u00b0F (80\u00b0 C) for four to eight hours, depending on size of fillets, using maple, apple, hickory, or cherry wood. You'll know when the fish is ready; the meat will fall in tender flakes at the touch of a fork.