Asian carp on menu resteraunt




Long considered a trash fish and an invasive species, restaurants are embracing Asian carp.

If You Can’t Beat ’Em, Eat ’Em


Asian carp leaps onto restaurant tables. fish inside a $43 roulade with mussels, sunchoke, fennel and Meyer lemon on the seasonal menu.



Learn about gourmet Asian carp and a Kentucky company employing second chance workers to put the invasive species in restaurants.



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Description:Nearby, "Western Kentucky Silver Carp" "outsells catfish" whether grilled, fried, blackened or buffalo style at Smithtown Seafood, chef Ouita Michel said. Humans are the only predators capable of making a dent in the exploding carp population, a fish so fertile it lays one million eggs a year, a starvation threat to native fish like bluegill, crappie, bass and shad in 45 of 50 states. For white and meaty carp, chefs pay less than half the price of more expensive seafood like Chilean seabass. But Asian carp average between 45 and 70 pounds skimming plankton near the surface of Lake Barkley and Kentucky Lake, feeding habits that account for its white meat, clean taste and low mercury content. The Oak Room's four-star kitchens at the Seelbach Hotel fed the changing school of thought about carp last spring. Chefs beyond Kentucky are taking the bait, say the owners of Fin Gourmet, the Paducah processor shipping 20, pounds of boneless filets each week to restaurants in Louisville, Chicago, Nashville, New Orleans and Las Vegas.

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Views: 9925 Date: 2018-07-25 Favorited: 21 favorites

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