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Asian carp
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<blockquote data-quote="Dodge Man" data-source="post: 2357041" data-attributes="member: 2062"><p><a href="http://www.lib.niu.edu/2002/oi020509.html" target="_blank">http://www.lib.niu.edu/2002/oi020509.html</a></p><p></p><p>Commercial anglers are having a tough time marketing this abundant nuisance species which ranks better than tuna in taste tests.</p><p></p><p>STORY AND RECIPES</p><p>BY P.J. PEREA </p><p>PHOTOS BY ADELE HODDE</p><p></p><p>"The biggest problem right now with bighead and silver carp are the bones," said Rob Maher, head of the Illinois Department of Natural Resources commercial fishing program. "The commercial anglers don't have any machinery that can handle the larger-sized fish and the numerous bones that are interlaced throughout their meat."</p><p></p><p>The bighead and silver carp are filter feeders, and the bones are part of a fine sensory network that allows the fish to detect minute food particles in the water column.</p><p></p><p>With the help of Mike Hooe of the Division of Fisheries, Maher spent a morning collecting fish for recipe testing. It did not take long to find a school of bigheads, as several breached around the wake of their boat.</p><p></p><p>"After a five-minute net set, we had more than 150 pounds of bighead and silver carp in the net," Maher said. "There are literally tons of these fish out there."</p><p></p><p>A recent marketing test performed at the University of Arkansas on canned bighead carp revealed that taste testers preferred the flavor of canned bighead carp to that of canned tuna.</p><p></p><p>The flesh of a fresh bighead and silver carp is firm, clean and slightly translucent with a metallic sheen. There is an oily feel to the firm meat, much like that of a whitefish or a freshwater trout. The meat is very mild when cooked and will readily absorb spices and marinades. Every fish used in the recipe testing was very healthy and had a sizeable fat layer on the belly and inside its back. The fat is slightly bitter and should be removed prior to cooking.</p><p></p><p>Here are three recipes that allow cooks to deal with the bones, whether from a smaller fish of 1 to 5 pounds or from a larger 5- to 30-pound fish.</p></blockquote><p></p>
[QUOTE="Dodge Man, post: 2357041, member: 2062"] [url=http://www.lib.niu.edu/2002/oi020509.html]http://www.lib.niu.edu/2002/oi020509.html[/url] Commercial anglers are having a tough time marketing this abundant nuisance species which ranks better than tuna in taste tests. STORY AND RECIPES BY P.J. PEREA PHOTOS BY ADELE HODDE "The biggest problem right now with bighead and silver carp are the bones," said Rob Maher, head of the Illinois Department of Natural Resources commercial fishing program. "The commercial anglers don't have any machinery that can handle the larger-sized fish and the numerous bones that are interlaced throughout their meat." The bighead and silver carp are filter feeders, and the bones are part of a fine sensory network that allows the fish to detect minute food particles in the water column. With the help of Mike Hooe of the Division of Fisheries, Maher spent a morning collecting fish for recipe testing. It did not take long to find a school of bigheads, as several breached around the wake of their boat. "After a five-minute net set, we had more than 150 pounds of bighead and silver carp in the net," Maher said. "There are literally tons of these fish out there." A recent marketing test performed at the University of Arkansas on canned bighead carp revealed that taste testers preferred the flavor of canned bighead carp to that of canned tuna. The flesh of a fresh bighead and silver carp is firm, clean and slightly translucent with a metallic sheen. There is an oily feel to the firm meat, much like that of a whitefish or a freshwater trout. The meat is very mild when cooked and will readily absorb spices and marinades. Every fish used in the recipe testing was very healthy and had a sizeable fat layer on the belly and inside its back. The fat is slightly bitter and should be removed prior to cooking. Here are three recipes that allow cooks to deal with the bones, whether from a smaller fish of 1 to 5 pounds or from a larger 5- to 30-pound fish. [/QUOTE]
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