Filet the carp, remove the rib bones.
Cut the fillets into two inch
chunks, bone and all ,and put into a pint canning jar with a tablespoon of
cooking oil and a tablespoon of salt.
Put the top on the jar and
pressure cook for 90 minutes at 110 pounds. Take out and cool and let the
jars seal. The bones will be soft just like in canned salmon. You can make
fish patties with the meat, chopped onion and bell pepper and crushed
saltines. When pan fried they are almost as good as salmon croquettes. Also
works well for most salad recipes and has a milder taste than canned
A Great recipe from "Trapper"