@carpgone: Carp’culture Episode 4: l’histoire de la bouillette! Il est toujours bon de savoir d’où proviennent nos appars favoris, et surtout l’histoire qu’ils traînent derrière. Fred Wilton a eu un impact sur toute une génération de pêcheur à la carpe! 🌳🎣#carpfishingfrance #carpfishing #carpangler #carpe #carpculture #bouillette #histoirecarpe #carpgone

CarpGone
CarpGone
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Region: FR
Monday 05 June 2023 11:14:08 GMT
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mat.carpfishing
mat.carpfishing :
On sait quel montage utilisait-t’il en 60 ils faisaient deja des cheveux ?
2023-06-05 11:41:02
1
mammouth695
mammouth :
C’est des génies les fred 😏
2023-06-05 19:07:48
1
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The Viral Candied SALMON Rack is RICH AUNT T CODED AF BUT, (IMMA GO SEE IF ITS GOOD FR) #foodreview #food #salmon #candiedsalmon #recipie Candy Salmon (Dry-Cured, Then Baked) Full Review of $30 Homemade Candied Salmon First and foremost, I want to make it clear that if the engagement on this video is strong, I will team up with the actual company and do a versus video: my $30 salmon versus their $80 salmon. I’ll let y’all know exactly how each one tastes and how they compare. But for now, let’s review the one I made. It was very good. If you’ve ever had that sweet-and-salty vibe before, then you already know exactly what this salmon tastes like. The texture is different from any other salmon—it’s firmer, and the seasoning is more evenly distributed throughout. It’s not like seasoning a piece of salmon and throwing it in the air fryer, on the grill, or in the oven. Because the salt and sugar had time to actually penetrate the flesh of the fish, every single bite is fully fused with flavor. I originally gave it a 15 out of 10 for potential, but honestly, mine personally came out to about a 7.8 out of 10. The only reason is because I want to find a way to get that sweetness more evenly throughout the entire fish. I don’t know if the company’s salmon is like that, but if theirs is, then theirs automatically wins. Next time, I’m going to try a different method in the update video to hopefully get the exact flavor I’m going for. Regardless, mine did have a subtle sweetness, and the flavor was really, really good. I would absolutely eat this with some cream cheese on toast. It’s one of the most seasoned salmons I’ve ever had, and honestly, I don’t think there’s a better way to make salmon. WOULD RECOMMEND  What You Need 	•	1 salmon fillet (skin on) 	•	Kosher salt 	•	White sugar 	•	Brown sugar 	•	Maple syrup or honey 	•	Black pepper 	•	Smoked paprika 	•	Cayenne (optional, tiny pinch) ⸻ Cure Ratio 	•	1 part kosher salt 	•	2 parts white sugar 	•	2 parts brown sugar Example: ¼ cup salt ½ cup white sugar ½ cup brown sugar ⸻ Instructions 	1.	Prep 	•	Pat salmon completely dry. 	•	Leave skin on. 	2.	Dry Cure 	•	Mix salt and sugars. 	•	Lay salmon skin-side down. 	•	Evenly coat the flesh with the cure. 	•	Refrigerate 6–12 hours. 	3.	Rinse & Dry 	•	Rinse cure off under cold water. 	•	Pat dry. 	•	Place on a rack, uncovered, in the fridge for 1–2 hours. 	4.	Bake 	•	Preheat oven to 275°F. 	•	Bake salmon on a rack for 45–60 minutes, until glossy and set. 	5.	Seasoned Syrup Glaze (last 10 minutes) 	•	Mix maple syrup or honey with: 	•	Black pepper 	•	Smoked paprika 	•	Tiny pinch of cayenne 	•	Brush over salmon. 	•	Return to oven for 5–10 minutes to set. ⸻ Done When 	•	Firm but still moist 	•	Shiny, lightly sticky surface 	•	Sweet and savory throughout
The Viral Candied SALMON Rack is RICH AUNT T CODED AF BUT, (IMMA GO SEE IF ITS GOOD FR) #foodreview #food #salmon #candiedsalmon #recipie Candy Salmon (Dry-Cured, Then Baked) Full Review of $30 Homemade Candied Salmon First and foremost, I want to make it clear that if the engagement on this video is strong, I will team up with the actual company and do a versus video: my $30 salmon versus their $80 salmon. I’ll let y’all know exactly how each one tastes and how they compare. But for now, let’s review the one I made. It was very good. If you’ve ever had that sweet-and-salty vibe before, then you already know exactly what this salmon tastes like. The texture is different from any other salmon—it’s firmer, and the seasoning is more evenly distributed throughout. It’s not like seasoning a piece of salmon and throwing it in the air fryer, on the grill, or in the oven. Because the salt and sugar had time to actually penetrate the flesh of the fish, every single bite is fully fused with flavor. I originally gave it a 15 out of 10 for potential, but honestly, mine personally came out to about a 7.8 out of 10. The only reason is because I want to find a way to get that sweetness more evenly throughout the entire fish. I don’t know if the company’s salmon is like that, but if theirs is, then theirs automatically wins. Next time, I’m going to try a different method in the update video to hopefully get the exact flavor I’m going for. Regardless, mine did have a subtle sweetness, and the flavor was really, really good. I would absolutely eat this with some cream cheese on toast. It’s one of the most seasoned salmons I’ve ever had, and honestly, I don’t think there’s a better way to make salmon. WOULD RECOMMEND What You Need • 1 salmon fillet (skin on) • Kosher salt • White sugar • Brown sugar • Maple syrup or honey • Black pepper • Smoked paprika • Cayenne (optional, tiny pinch) ⸻ Cure Ratio • 1 part kosher salt • 2 parts white sugar • 2 parts brown sugar Example: ¼ cup salt ½ cup white sugar ½ cup brown sugar ⸻ Instructions 1. Prep • Pat salmon completely dry. • Leave skin on. 2. Dry Cure • Mix salt and sugars. • Lay salmon skin-side down. • Evenly coat the flesh with the cure. • Refrigerate 6–12 hours. 3. Rinse & Dry • Rinse cure off under cold water. • Pat dry. • Place on a rack, uncovered, in the fridge for 1–2 hours. 4. Bake • Preheat oven to 275°F. • Bake salmon on a rack for 45–60 minutes, until glossy and set. 5. Seasoned Syrup Glaze (last 10 minutes) • Mix maple syrup or honey with: • Black pepper • Smoked paprika • Tiny pinch of cayenne • Brush over salmon. • Return to oven for 5–10 minutes to set. ⸻ Done When • Firm but still moist • Shiny, lightly sticky surface • Sweet and savory throughout

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