Skip to comments.How to get rid of Asian carp? Sell them to China
Posted on 07/14/2010 9:20:14 AM PDT by Nachum
CHICAGO In a deal intended to help keep the invasive Asian carp out of the Great Lakes, a Chinese meat packing company will buy fish taken from Illinois rivers to send to China where it is a delicacy.
Big River Fisheries in Pearl, Ill., will catch, process and ship at least 30 million pounds of fish by the end of next year and sell it to Beijing Zhuochen Animal Husbandry Company, Illinois Governor Pat Quinn announced Tuesday.
"The high quality and taste of the wild Asian carp from Big River Fish far exceeded our expectations. We see a tremendous market in China for the wild Asian carp," said Liang Chang, chairman of the Chinese purchaser, in a statement.
(Excerpt) Read more at msnbc.msn.com ...
And if it turns out to be too profitable, Pat . . then what?
I’ve eaten wild carp in a fish stew. It was OK. The problem with carp is the free floating bones in the meat. But what a neat idea this is to handle the “problem”.. eat them...or, ship them to someone who will.
Wonder how it would taste in a fish patty and fried.
Why, we'll use a "stimulus grant" to tear out the electric barrier, let 'em loose in Lake Michigan and "create" thousands of new jobs!
Journalistic malpractice. Why is “sell them to China” the best, or seemingly the only, solution? No information whatsoever on why there’s no interest here.
If it becomes too profitable we can let Obozo run it.
Pray for America
I ate carp when I was a boy living on the Mississippi River, but I am not eager to do so again. It has quite a bit of jell like fat that is not pleasant at all. Of course, you eat around it but it presents a visual turn off.
I spent a summer in Hongkong in the Seventies and had it quite often. As the other FReeper stated, it’s OK. Better than catfish but not as good as walleye, whitefish or trout.
The problem is that most Chinese, my family included, like to have really fresh fish (read live). The main problem is harvesting them from local waterways and freezing them for shipment to China. While most food processors would probably be OK with that, the average consumer wouldn’t.
However, many coastal African residents would probably be happy with any fish they can get considering depletion of fish populations in those areas or difficulty in harvesting them.
My solution would leave it up to private and commercial fisherman to harvest as many live fish as possible during a year-round season with payment of a nominal bounty or allow them to sell at “farmers” markets.
Sell ‘em to China? Has he seen those critters? Him and whose army?!
Why not create a market to control them by turning them into dried pelletized farmed salmon food?
Uuugh, Carp is the worst tasting fish that I’ve ever had. The flesh is slimy and filled with bones.
The chief basically stewed it in hot sauce to drown out the muddy taste of the fish.
Or grind them up for plant fertilizer.
Great idea but I guarantee the carp are still going to get into lake Michigan if they are not already there.
The trout and salmon will eat all the hatchlings.
As a kid in Michigan I used to shoot them with a bow. We used to give them to the Blacks that were fishing near by. They were very thankful to take them.
“Why, we’ll use a “stimulus grant” to tear out the electric barrier, let ‘em loose in Lake Michigan and “create” thousands of new jobs! “
Then the government will sell the lake to China.
Nah...he'll just get H1b visas to bring the ChiComs here to do the fishing
I don’t eat fish but i hear that Carp is really nasty.
OMG! I used to wade for them. That was really cool. I think I would need shoulder pads and a helmet. LOL
That's the best part!
I’ve never tried it, but I remember my Grandma telling me that they used to can them when she was a little girl. However, she didn’t mention if they were good or not. That might have been an indication right there.
Carp are not native to the US. They were brought here in the 1800s from Europe and stocked by the Dept of Agriculture and promoted as a food supply.
Then 100 years later came the Asian carp...
Try this recipe:
Clean, scale and gut the carp.
Cut a piece of pine 1” board to dimensions of 6” x 14”.
Nail the carp to the board.
Pre-heat oven to 250 degrees.
Slow cook the carp for about 10 hours until tender. Remove from oven.
Remove the nails.
Throw away the fish and eat the board.
My father told me that in the 50s. He added excrement stuffing and suggested eating the stuffing and the board. This came from a guy who spent his whole childhood hungry. He also ate tripe and pigs feet. Not a ringing endorsement of carp.
Carp is still somewhat of a staple for a Christmas dinner for some in Europe, especially Catholics (e.g. in Poland).
It needs to be kept alive in fresh water for a few days to get rid of the nasty taste. Not too bad then.
In China, river-mud-flavor could be a delicacy...who knows...;-)
What I’ve been saying since I first heard of this problem, EAT them. At least someone is selling them to someone that WILL eat them.