Lemon-Infused Whole Smoked Carp: A Delightful Home-Smoking Experience
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat15gram
Protein40gram
Ingredients
- Whole fresh carp (about 1.2 kg / 2.6 lbs)1 piece
- Fresh lemon, thinly sliced (use firm lemons with bright skin)1 piece
- Kosher salt (choose coarse sea salt for better curing)2 tbsp
- Brown sugar1 tbsp
- Black pepper, freshly ground (opt for whole peppercorns ground fresh)1 tsp
- Garlic cloves, minced (choose firm, non-sprouting cloves)2 pieces
- Olive oil or vegetable oil2 tbsp
- Wood chips for smoking (apple or hickory are great choices)1 cup
- Fresh herbs (optional: thyme or dill)a few sprigs n/a
This easy recipe guides you through smoking a whole carp infused with fresh lemon for a delicious and smoky flavor. Smoking whole fish locks in moisture and enriches the flavor, perfect for family meals or special occasions. This dish costs approximately $20 USD / 18 EUR / 16 GBP / 1600 INR for ingredients and yields around 4 servings, with about 350 kcal per serving. Suitable for pescatarians and those on a moderate fat diet. The recipe is of medium difficulty and requires about 1 hour 15 minutes total, with 15 minutes prep and 1 hour cooking time. Safety tips included ensure you enjoy a safe and tasty smoked carp at home.
Preparation instructions
Prepare the Carp
1Start by cleaning the carp: remove scales by scraping from tail to head under running water. Gut the fish if not already done. Rinse inside and out thoroughly. Pat dry with paper towels. This preparation ensures a clean base for smoking and prevents contamination.
Brine the Carp
2Mix 2 tbsp kosher salt, 1 tbsp brown sugar, and 1 tsp black pepper in a bowl. Rub this mixture evenly all over the fish and inside the cavity. Add minced garlic and lemon slices inside the cavity along with fresh herb sprigs if you have them. Place fish in a shallow dish, cover, and refrigerate for 1 hour. Brining seasons the fish and helps retain moisture during smoking.
Prepare the Smoker or Grill
3If using a smoker, preheat it to 120°C (250°F). If using a grill, set it up for indirect heat at the same temperature range and add soaked wood chips (soak chips for 30 mins in water) to the charcoal or smoker box. Maintaining this moderate temperature allows the fish to smoke slowly and absorb flavor without drying out.
Oil the Fish and Prepare to Smoke
4Remove the carp from the brine and pat dry again gently. Brush the fish lightly with oil to prevent sticking. Place it on the grill grate or smoker rack directly.
Smoke the Carp
5Smoke the carp at 120°C (250°F) for approximately 1 hour, maintaining consistent temperature. For safety, ensure the thickest part of the fish reaches an internal temperature of at least 63°C (145°F)—use a food thermometer inserted into the thickest part without touching bone. Cooking to this temperature ensures it is safe to eat and fully cooked.
Rest and Serve
6Remove the fish from the smoker and let it rest for 5-10 minutes. This helps the juices redistribute, making the fish moist and flavorful. Serve with extra lemon wedges and your favorite sides.
Cooking Tips
1Use a clean food thermometer to check doneness accurately; this is the safest way to ensure safe cooking temperatures.
2Keep raw fish and cooked fish separate to avoid cross-contamination; always wash hands and surfaces after handling raw fish.
3If you don’t have a smoker, a covered grill with soaked wood chips works well for smoking at home.
4Feel free to experiment with herbs and citrus inside the cavity for different flavors, such as adding orange slices or rosemary.
Equipment Needed
- Food thermometer
- Smoker or grill (with lid)
- Mixing bowl
- Basting brush
- Knife
- Cutting board
- Tongs or fish spatula
- Dish for brining
- Paper towels
Grocery Shopping List
- [ ] Whole fresh carp (~1.2 kg) — Choose a firm, fresh fish with clear eyes and no strong fishy smell. Approx. $10.
- [ ] Fresh lemon (1 piece) — Pick firm, bright-skinned lemons without soft spots. Approx. $0.50.
- [ ] Kosher salt (coarse sea salt) — Look for pure, additive-free salt. Approx. $1 for a small pack.
- [ ] Brown sugar — Opt for natural brown sugar for better flavor. Approx. $1.
- [ ] Black pepper (whole peppercorns) — Buy whole for fresher taste, to grind yourself. Approx. $2.
- [ ] Fresh garlic (2 cloves) — Choose firm bulbs with no sprouts. Approx. $0.30.
- [ ] Olive or vegetable oil — Use light flavor oil for brushing. Approx. $3 (small bottle).
- [ ] Wood chips (apple or hickory) — Available in BBQ or kitchen stores, for smoking flavor. Approx. $5 per bag, but you only need a cup.
- [ ] Fresh herbs (optional) — Thyme or dill, fresh sprigs. Approx. $1.
Total approximate cost: $23.80
FAQ
Can I use frozen carp for this recipe?
Yes, but make sure to completely thaw the carp in the refrigerator before starting. Pat dry well to remove excess moisture before brining and smoking.
How do I know when the carp is fully cooked?
Use a food thermometer to check the internal temperature at the thickest part of the fish; it should reach at least 63°C (145°F) to be safe to eat.
Can I substitute other types of wood chips?
Absolutely! Apple or hickory are great, but you can also try cherry or mesquite, depending on your flavor preference. Avoid resinous woods like pine.
Is it necessary to brine the fish?
Brining helps season the fish and keeps it moist during smoking, but if short on time, you can lightly salt the fish and smoke it directly, though flavor and juiciness might be less.