Cajun Chef Finds Tasty Solution To Asian Carp Invasion
A Louisiana chef has found a solution to the invasive and very large Asian Carp. It involves a little white wine and butter. Fishermen have been asking what to do if a 100-pound Asian Carp jump out of the water and into their boat, which has been known to happen. Chef Philippe Parola has developed a way to cook the Sliverfish.
Parola’s put together an easy to use recipe called Silverfin Cakes for restaurants. The recipe has already launched in Illinois, and he expects to launch soon in Louisiana, two states suffering millions in damages from the nonnative fish, which poses a threat to recreational and commercial fisheries.
Parola says if you catch an Asian Carp, don’t toss it back, toss it in Tony’s.
The Carp do have a large bone that needs to be removed. But Parola he says if cooked right they have a wonderful flavor, similar to lemon fish.
Parola expects to have the first Louisiana Asian Carp cakes served at Tulane University’s kitchen.