NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/760935
Canning Carp In addition to being a deer hunter, Dietz is also an avid bow fisherman. Each year he and his buddies hold their own carp-o-rama on the Platte River in Sarpy County. "When the river rises in early June, the carp move into the backwaters to spawn. They will come to the surface to suck cottonwood fluff [attached to the seeds] and that is when we shoot them," Dietz said. They arrow mainly common carp, some grass carp and a few silver carp. "They all go to the canner," Dietz said. "The best are the grass carp as they are pure white meat. They are pretty common in the Platte and we shoot three- to 30-pounders." Dietz explained that any fish with somewhat oily meat, such as catfish, trout, suckers and northern pike, are good for canning. Carp and drum are his personal favorites. To prepare the carp for canning, Dietz fillets them just like any other fish, but cuts around the thick ribs. He removes the skin and the fishy-tasting red meat along the lateral line and near the tail. Some bones remain in the fillets, but not to worry, these are dissolved by the vinegar in the canning solution and high pressure cooking. Dietz cuts the fillets into about one-inch cubes and tightly packs them raw into pint jars. To the jars he then adds a teaspoon of canning salt and one tablespoon each of white vinegar and vegetable oil (this solution can also be used for canning deer and other game). "Once cooked, the carp is as pure white and boneless as albacore tuna, and we use it just like tuna," Dietz said, beaming. Dietz's favorite canned carp recipes are those of his long- time friend and canning mentor, Gene Hunt, superintendent at Fort Kearny State Historical Park. "My friends call it 'Gene Hunt's World Famous Carp Dip,' and I've been making it for over 30 years," Hunt said. The recipe is rather simple: drain a pint of canned carp, put it in a bowl, add a bit of diced onion, bell pepper and French's Mustard and mix. Hunt prefers French's Mustard as it contains added spices, but any mustard will do. To decrease the "wimp factor" he sometimes adds a bit of jalapeno, cayenne or habanero pepper to the dip, depending on the crowd he is serving. Carp patties are also a Hunt creation. In a bowl, mix Canning will tenderize the meat of tough, old tom turkeys and other game. PHOTOS BY GERRY STEINAUER DECEMBER 2016 • NEBRASKAland 53