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.
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 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?
Abort them
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.
I don’t eat fish but i hear that Carp is really nasty.
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.
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.