Posted on 03/16/2018 9:24:08 AM PDT by Rebelbase
Along the Mississippi River, fishermen and chefs are heading an effort to rid the ecosystem of invasive bighead and Asian silver carp the only way they know how — catching and eating them.
The two species were introduced to fish farm ponds in the central Midwest in the 1970s to clean murky pond water. Flooding allowed their escape into rivers, where they have reproduced in the wild and are outcompeting native species.
Louisiana Chef Philippe Parola has been expressing concern for native species of fish in Louisiana for years, worried about how shrimp, oyster, blue crab and other finfish that rely on plankton-rich waters could be destroyed by a sizable Asian carp population.
Parola has been on a campaign to convince officials in Louisiana and Illinois to support the Can’t Beat ‘Em, Eat ‘Em effort to rebrand Asian carp as silverfin for marketing purposes.
Carp patties. Why not. How did the bones get dealt with?
We need a worldwide craze for snakeskin footwear and accessories.
Anybody with contacts in the sodomite world should pass a message to fashion designers.
“I always wondered if the translations were accurate. I can see the red snapper but carp?”
They eat a lot of carp in China and Japan. I once had the misfortune to be schlepped along to one of those restaurant boats in Hong Kong, and a big carp was the main entree.
It seems to be easier to eat around the bones with chopsticks.
They are called pan fish for a reason. You missed out some good eating.
My elementary school (grades 4-6) was built near the confluence of the Chippewa and Tittabawassee River so, of course, the name of the school was "Chippawassee" ...
I lived in Baltimore for some years and the local inner city denizen dwellers love them some Lake Trouts and Steak Fish. Lake Trouts are whiting. Steak Fish are hakes. A former co-worked named generic filets found in the local markets “Diesel Fish” because the 500 black ladies we saw would point to a pile of them and ask the purveyor “How much dees lil’ fish?”
We already do that
Fish meal
The Spanish speaking hog farmers call it arena de pescado
When I owned cargo ships I had a contract to carry fish meal bulk from Peru to San Jose Guatemala and bagged sugar back to Peru
It’s major hog food and used in other feeds primarily to feed farm raised fellow fin fish
Here in Nashville I see fancy named carp in restaurants....it’s cod like
Fleshy...not bad
But it ain’t flounder or pompano or hog snapper
Wish I had gotten her recipe....the only thing I remember is that she cut out the back bone and the rest she put in a pressure cooker to soften the little bones.
Wouldn’t Walmart be better suited to rebrand the Asian crap?
Oh, I read that wrong.
U O me a keyboard...damn, that was funny!
ELAINE: This Supreme Flounder, it says first time served in America. Is that true?
OWNER: What number?
ELAINE: Forty-seven.
OWNER: Yeah, first time. What else?
Interesting.
License commercial fishing concerns, they would drag the rivers clean of these asiatic carp and dry and grind into meal they could sell for a profit. Just charge these entrepreneurs a minor charge to reestablish indigenous species. Those fish that were accidentally killed by the fishing or displaced by the carp, themselves.
Louisiana paid millions, five dollars at a time, for the tails of nutria rats. After ten years, the population is dropping and their impact on Louisiana is slowing. And, no, not even the Cajuns could figure out a way to make that critter appetizing.
Yup, Crappie is one of the most delicious fresh water fish out there!
There is a guy in Texas that makes custom boots and will use any legal leather you want except for snake skin. Something about it tearing to easily and not stretching right.
Might work for a man bag.
I seem to recall that Louisiana chefs had the same plan for Nutria, how’d that work out?
“Might work for a man bag.”
Snakeskin isn’t for work boots, but snakeskin boots have been around forever.
What about women? Think they could be interested in snakeskin lingerie?
How to remove the y-bones from carp.
Deboned carp, with the red meat gone, too, are very good pickled or hard-smoked. Good for a fish fry, too. The method shown above is a little time-consuming, so it’s best used on pretty good-sized ones to make it worthwhile.
Hard to imagine how to mechanize this, though.
Sunfish = Bluegill.
I loved eating bluegill as a kid.
“The two species were introduced to fish farm ponds in the central Midwest in the 1970s to clean murky pond water. Flooding allowed their escape into rivers, where they have reproduced in the wild and are outcompeting native species.”
They should be called ‘Muslim Carp’.
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