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AH! Delectable Asian Carp!

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SilverAsiancarp.jpg

 

From Riverfront Times :

 

Foss appeared on the morning show of a Chicago Fox affiliate and touted his kitchen's efforts at using the carp in fine dining dishes, including "Ceviche of Shanghai bass" and "Asian Carp-accio."

 

The biggest problem is that Asian carp are so bony that a 60-pound fish yields just 12 pounds of usable fillet. Gag-inducing video of the butchering process after the jump...

 

I wrote a feature story for the RFT in 2008 on the carp problem in local rivers and the fisherman who hunt the creatures with bows and arrows. I caught one of the fish and attempted to fillet and cook it my backyard. It did not go well.

 

The biggest problem with cleaning and eating Asian carp is that they are an extremely bony fish. Looking at one flayed open on a cutting board, tiny white bones permeate almost every inch of the meat.

 

Allen and Chapman have both come up with their own methods of cleaning the carp. They have posted step-by-step photo guides to salvaging as much boneless meat as possible on the Illinois Bowfishers' website.

 

Since Chapman scores the meat with a fillet knife, a tedious process, I elect to try Allen's method on my fish, a silver carp about two feet long. After discarding the guts (the carp smells twice as bad inside as it does out), I follow the instructions and start by cutting off the bottom and top thirds of the fish, leaving just the rib cage. After an exasperating, gag-inducing, half-hour long process, I'm left with eight thin strips of meat, each with a single thick rib bone in the center.

 

Allen refers to these as "carp pork chops."

 

In the end, a relatively large carp is reduced to half a plate's worth of fish sticks. Breaded, fried and drizzled with lemon juice, silver carp tastes just like tilapia or any other cheap, white-fleshed river fish.

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I saw a program on them. the experts say if/when they get into the great lakes it's all over. very sad. The Govt needs to get serious about the importation of live invasive species into the U.S.A. mad.gif

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View PostEvery dead asian carp is good asian carp. Heard of some people boiling them to remove the bones and then making cakes out of the meat.

 

 

View PostI saw a program on them. the experts say if/when they get into the great lakes it's all over. very sad. The Govt needs to get serious about the importation of live invasive species into the U.S.A. mad.gif

 

 

 

When the tiny-scaled beasts sense (hear?) a boat engine they leap out of the water.

 

frown.gif Sometimes they hit people in a boat and knock them overboard.frown.gif

 

Asian-Carp-290.jpg

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on you tube there's videos of guys shooting them with arrows from boats. looks like a ton of fun. all the bow hunters in the country can't even put a dent in their population.

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View Postcouldnt u do what they do in canneries that make fish bones totally edible?

 

like canned herring or sardines?

 

thats high calcium fish meat

 

Might simply be too big of bones for that /shrug.

 

I'd probably slow bake a whole cleaned fish, then try to flake off the meat. Someone should try offering one to a sushi chef, those guys are amazingly efficient at filleting.

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These poor defenseless carp, just trying to make a better life here for their off-spring. How can we be so cruel to poor defenseless animals!?! Save the carp! Asian-American Carp have a right to live!!! UP WITH CARP, DOWN WITH OPPRESSION!!!!

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That Sushi Chef idea got me thinking. Ask some Asians from the areas in Asia where the fish are locatated.

 

 

That would work. If it can be prepared, they would know.

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