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On 12/12/2020 at 4:57 PM, Violin_guy said:

 

This is the best I could do, and my first attempt at Masgouf, and it was fantastic! I caught a small carp (about 5lbs), stunned it and immediately bled it by cutting the gills and near the tail (this is a crucial step), then chilled it on ice. Without scaling it I split it down the backbone and removed the innards. After a quick wash, I salted the cavity with fine sea salt and cooked it in front of the fire about a foot away. Just before serving I put the fish scale side down on the fire. It was delicious!

 

 

MasgoufRoasting.thumb.png.d0cb22a3f57f5ae019f5d8809e7219f2.png

 

 

 

Wow! !عفية عليك

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