Posted on 02/14/2010 9:29:49 AM PST by Nachum
At this week's National Grocers Association convention in Las Vegas, celebrity chef Philippe Parola was touting his new favorite fish.
'[It has] 70-percent more Omega-3 than in catfish and tilapia," an animated Parola told an assembled crowd at his booth. "No mercury because it's a filter fish."
(Excerpt) Read more at abcnews.go.com ...
I have taisted Great Lakes Carp. They suck. Fun to shoot. Fun to bury. They make great rose food.
I have taisted Great Lakes Carp. They suck. Fun to shoot. Fun to bury. They make great rose food.
I am sure it is just fine. We should be harvesting this fish and making things like fish sticks for school lunch programs.
My kids eat carp just fine when I can it and serve it like tuna.
Carp taste like sewage.
They could be netted and converted to cat food.
The key step of preparing the carp is to place it in fresh water for a couple of days.
The fish is a bottom feeder and normally tastes like mud and grass. But after a few days of clean water and no food, they become almost edible. I have my carp cooked with tons of chili and ketchup to drown out the taste.
Think I’ll pass. If they taste 100% better than tilapia, they still taste like cesspool scrapings.
The stuff is quite edible, it’s just a pain in the wazoo to prepare.
You cant fillet it.
Ive had it smoked and chunked like tuna. It was good.
Guess we know why Obozo supports letting them invade the great lakes.
Making sure that the fish is prepped correctly is critical.
Make sure the fish is gutted as soon as possible and when filleting you can cut out the dark meat on the belly and near the head. Cooking methods should allow enough time for the small floating bones to soften so scoring of the meat is done before the fish is baked.
I can mine and the kids eat it well enough.
I usually remove the skin of the carp and use it for compost, it’s so thick and greasy.
Ooops.. you can fillet it.
Looks like the mud vein is the problem to preparation.
That would work for cardboard as well wouldn't it? lol
My Dad said they were good when pressure-cooked. I have never tried it.
I hope to never be that hungry.
Next they’ll say we need to eat gar and buffalo fish down here in Dixie....thanks anyhow
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