Whole smoked carp garnished with garlic and herbs on a wooden board

Mouthwatering Whole Smoked Carp with Garlic

Name: Mouthwatering Whole Smoked Carp with Garlic
Prep time: 50 min
Cook time: 2 h 30 min
Total time: 3 h 20 min
Yield: 4
Cuisine: American
Ingredients: 1 piece (about 1.5 kg) Whole fresh carp, cleaned and gutted (choose a clean, firm fish with bright eyes); 6 cloves Fresh garlic cloves, finely minced (use firm, white garlic bulbs without soft spots); 2 tbsp Olive oil or vegetable oil; 2 tbsp Salt (preferably kosher or sea salt); 1 tsp Black pepper, freshly ground; 1 tbsp Lemon juice, freshly squeezed; 50 g Wood chips for smoking (e.g., alder, apple, or oak wood)

Home Page / Smoked Recipes / How to Smoke Carp: A Step-by-Step Guide

medium

2 hour 30 min

Nutritional value per serving

Calories350kcal

Carbs5gram

Fat15gram

Protein40gram

Ingredients

Quantity

Whole fresh carp, cleaned and gutted (choose a clean, firm fish with bright eyes)1 piece (about 1.5 kg)
Fresh garlic cloves, finely minced (use firm, white garlic bulbs without soft spots)6 cloves
Olive oil or vegetable oil2 tbsp
Salt (preferably kosher or sea salt)2 tbsp
Black pepper, freshly ground1 tsp
Lemon juice, freshly squeezed1 tbsp
Wood chips for smoking (e.g., alder, apple, or oak wood)50 g

Smoking whole carp with garlic creates a delicious, flavorful dish that can impress your family and guests. This recipe simplifies the smoking process, ensuring even those with basic cooking skills and common kitchen tools can succeed. Ingredients are readily available in most supermarkets. The total cost for this recipe's ingredients is approximately $15 USD / €13 / £11 / ₹1,200. The dish serves 4 people, with each serving containing about 350 kcal. This recipe suits a pescatarian diet and is of medium difficulty. The total preparation and cooking time is approximately 3 hours 20 minutes. Learn essential food safety practices and precise cooking temperatures to enjoy your smoked carp safely and deliciously.

Preparation instructions

Prepare the Carp

1Rinse the whole carp thoroughly under cold running water. Use a clean cutting board and separate utensils to avoid cross-contamination. Pat the fish dry with paper towels inside and out. This helps achieve a better smoke flavor and texture.

Score the Fish and Season

2Make shallow cuts on both sides of the carp about 1 inch apart to allow the garlic and seasoning to penetrate the flesh. Rub the fish inside and out with olive oil, then sprinkle salt and freshly ground black pepper evenly. Stuff the cavity with minced garlic and drizzle lemon juice over the fish.

Preheat the Smoker

3Prepare your smoker and preheat it to 120°C (250°F). Soak your wood chips in water for about 30 minutes before use to produce flavorful smoke and prevent them from burning too quickly.

Smoke the Carp

4Drain the soaked wood chips and place them in the smoker box or directly on the heat source according to your smoker's instructions. Place the carp on the grill rack in the smoker. Smoke at 120°C (250°F) for approximately 2 to 2.5 hours. Maintain a steady smoker temperature, adding more wood chips as needed to keep the smoke consistent.

Check Internal Temperature

5Using a food-safe meat thermometer, check the internal temperature in the thickest part of the fish (near the backbone). The carp is safe to eat when it reaches at least 63°C (145°F) internally. The flesh should appear opaque and flake easily with a fork.

Rest and Serve

6Remove the smoked carp from the smoker and let it rest for 10 minutes to allow juices to redistribute. Serving immediately ensures the best flavor and texture. Serve with fresh lemon wedges and your choice of side dishes.

Cooking Tips

1If you don't have a smoker, you can simulate smoking by using a covered grill with soaked wood chips.

2Avoid cross-contamination by washing your hands, utensils, and surfaces thoroughly after handling raw fish.

3For added flavor, marinate the carp in the olive oil, garlic, lemon juice, salt, and pepper mixture for 1 hour before smoking.

4Use a reliable food thermometer to ensure the fish is cooked safely and deliciously every time.

Equipment Needed

Smoker or covered grill
Meat thermometer safe for food
Sharp knife
Cutting board
Mixing bowl
Tongs or spatula
Paper towels
Small bowl to soak wood chips

Grocery Shopping List

[ ] Whole fresh carp (about 1.5 kg) - approx. $10. Choose a fish with clear eyes and firm flesh.
[ ] Fresh garlic (6 cloves) - approx. $0.50. Look for firm bulbs without soft or moldy spots.
[ ] Olive oil or vegetable oil (2 tbsp) - approx. $0.50. Pick extra virgin olive oil for better flavor.
[ ] Kosher or sea salt (2 tbsp) - approx. $0.10. Coarse salt works best for seasoning.
[ ] Black pepper, freshly ground (1 tsp) - approx. $0.10. Use freshly ground for best aroma.
[ ] Fresh lemon (for 1 tbsp juice and garnish) - approx. $0.30. Choose lemons that are firm and heavy for size.
[ ] Wood chips for smoking (e.g., alder, apple, oak) (50 g) - approx. $3.00. Soak prior to use for even smoke.

Total Estimated Cost: ~$15.00

FAQ

How do I know when the carp is fully cooked?

Check the internal temperature with a meat thermometer; it needs to reach 63°C (145°F). The flesh should also be opaque and flake easily with a fork.

Can I use fish other than carp for this recipe?

Yes, you can smoke other whole freshwater or saltwater fish using similar methods. Adjust smoking times according to size and type.

How do I avoid fish drying out while smoking?

Keep a steady smoker temperature at around 120°C (250°F) and consider marinating or brushing the fish with some oil or marinade during smoking.

Is it safe to eat smoked fish cold the next day?

Yes, if stored properly in the refrigerator, smoked fish can be safely eaten cold within 2 days. Always check for off smells or slimy texture before consuming.