Tasty carp

 Living in the mountains far from the sea, ocean fish is always frozen and of questionable quality. I have never been fond of freshwater fish of any sort - even trout has a faintly muddy taste and nothing the Americans can do to catfish can ever rid it of that dirt taste.
Here the ONLY fresh fish available is carp and the thought of eating carp was very unappealing  However, I was in for a pleasant surprise. For a start the carp are always cooked fresh, never frozen and is only available from cafes specialising in carp.

The fish is gutted, split and the internal side is pasted with a thick marinade of herbs and spices. Finally the fish is cooked over an open wood fire, gently smoked and served immediately.

While carp is a strong tasting fish this treatment makes it delicious, the marinate masking both the oily flavour and I suspect an underlying muddy taste.