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Q:
Need some opinions here guys; there's a little hill-country trout stream that flows through a large state park near where I live. There's not a lot of trout in it, but there are tons, almost literally, of little 6-10 inch creek chubs - you can easily catch 50+ out of a single pool. They are too small to eat like normal fish, but we were thinking of canning or pickling them like sardines or herring. Anyone think they would be good like that? Or if anybody's done it, I would be interested to know the recipe.

from huntfishtrap on 09.20.12

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from mesarich wrote 1 year 30 weeks ago

Use a pressure cooker, it will soften the bones so they can be ate. I have made carp this way and with the right seasoning it can be very good.

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from JM wrote 1 year 30 weeks ago

-You could probably smoke them.
-They are in the same family as carp, so you would probably can it/pickle it like you would do a carp?
-Good luck, I'd like to hear how whatever you decide to do turns out. There are tons of them, and I'm always open to trying new foods.

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from JM wrote 1 year 30 weeks ago

-You could probably smoke them.
-They are in the same family as carp, so you would probably can it/pickle it like you would do a carp?
-Good luck, I'd like to hear how whatever you decide to do turns out. There are tons of them, and I'm always open to trying new foods.

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from mesarich wrote 1 year 30 weeks ago

Use a pressure cooker, it will soften the bones so they can be ate. I have made carp this way and with the right seasoning it can be very good.

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