Posted on 01/19/2011 10:30:09 AM PST by JoeProBono
MUKWONAGO, Wash.- A Wisconsin restaurant chef is planning an "invasivore" dinner starring dishes made from invasive Asian carp taken from the Illinois River.
Chef Jimmy Wades of the Heaven City Restaurant in Mukwonago said the Asian carp menu for "invasivores" -- those who enjoy helping the environment by dining on invasive species -- will hit the restaurant in February as part of his Tapas Tuesday series, the Milwaukee Journal Sentinel reported Tuesday.
"Lots of people will try anything once," Wades said.
However, some conservationists warned creating demand for Asian carp could increase the threat to the Great Lakes and other bodies of water by slowing the eradication of the species from U.S. lakes.
"One of the great things about North Americans is when they're dealt lemons, they make lemonade," said Marc Gaden, spokesman for the Great Lakes Fishery Commission. "But very often, they forget that they weren't drinking lemonade in the first place, and don't even like it."
do I have to eat ‘em? can’t I just fertilize the lawn with ‘em or something?
Those look like they taste like carp.
There’s no way I could eat it with the head attached. I would try it filleted I guess.
Carp is a trash fish where a come from. It is an indiscriminate bottom-feeder.
Having said that, I suspect it will become a favorite among some professionals answering the ages-old question as to the difference between a lawyer and a carp? One is a slimy, smelly bottom-feeding sucker. The other one is a fish.
Silver Carp Jumping
Holy carp Joe!
I grew up on the Mississippi and have had a lot of carp that was excellent. I’ll take it over cat any day. From what I hear these things are so bony they’re a pain to clean.
Just tell the Cajuns they’re good in gumbo and there’s a kreel limit of two. The carp will be gone in a month. :)
Nothing wrong with eating carp. I’ve eaten many of them. Yes they are bottom feeders, but so are channel cat and nobody turns up their nose at them.
I wouldn't eat ANYTHING that came out of the Illinois river, especially an indiscriminate bottom feeder like a carp....
Recipe for carp. First filet the carp. leave skin on and place the carp fillet on a cedar plank. coat the exposed fish side with a marinade made of seasoned salt, lemon juice, some onion and garlic. cover with a tent of aluminum foil and place on a medium temperature grill for about 20-30 minuites depending on size of the fillet. Remove from grill throw away the carp and eat the cedar plank.
The bruthas grind them up, pat them into fish cakes and deep fry them around here. Now if they could come up with an appetizer made from gobies and zebra mussels....
I knew immediately that something about this article was fishy. Mukwanago is a place in Wisconsin, the state of my birth.
During the 1940s, and when this industry began or ended I do not know, native carp were being harvested by seining from a small shallow lake near McFarland and shipped live in tanks to big cities (Chicago, most likely), where, I was told, a certain ethnic group deemed carp a highly desirable comestible item.
“From what I hear these things are so bony they’re a pain to clean.”
I believe they leave the bones in the fried portions like Joe’s photos show but cut through them every 1/8th inch or so
to make the fillets edible. IIRC the same bone-cutting method was shown on an old “Iron Chef” episode with carp or eel.
No matter if it walks, crawls or slithers any coon ass worth his salt will figure out a way to make it edible....I gua-ron-tee!
fried catfish - an indiscriminate bottom-feeder
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