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Asian carp food

Nearly a decade ago, John Crilly, a psychiatrist and academic living in New Orleans, read an article that changed his life. It was about a local chef who had begun cooking one of the most reviled species in America—silver carp, commonly known as Asian carp. The presence of silver carp in the Mississippi dates back to the s, when scientists in Arkansas brought a few different species of Asian carp into the country to see if they might offer a chemical-free way to clean algae out of fish ponds. When funding for the experiment dried up, the fish were released to the waterways and swiftly began outcompeting local fish. Today Asian carp—mostly bighead, silver, and grass carp—make up 90 percent of the biomass in parts of the Ohio and Mississippi rivers.
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Can I eat Asian carp?

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Invasive 'Asian Carp' Will Get a New Name So Americans Will Eat Them | Food & Wine

Originally imported to manage algae, their new menu-friendly name will be revealed this summer. Asian carp—a blanket name that is used interchangeably for the bighead, black, grass, and silver carp—are, by most accounts, a tasty and healthy fish, but you're not going to find them on many restaurant menus. The state of Illinois is trying to change that, and one of its first steps is to do something about the fish's name. According to USA Today , a new name for the fish has already been proposed, and it will be revealed this summer, just before the Boston Seafood Show. It's a different type of flesh—much cleaner, sweeter-tasting meat. Asian carp have become an increasingly big headache in the United States.
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Asian carp

Several species of heavy-bodied cyprinid fishes are collectively known in the United States as Asian carp. Cyprinids from the Indian subcontinent—for example, catla Catla catla and mrigal Cirrhinus cirrhosus —are not included in this classification and are known collectively as "Indian carp". Asian carp are considered invasive species in the United States. All the above, except largescale silver carp, have been cultivated in aquaculture in China for over 1, years.
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I was lured in by the glass of champagne and the caviar topping for the oysters, because pure decadence. But I also wanted to pick up tips and tricks from the Oyster Shucker — those incredibly skilled fellows who crack open oysters with a grace and ease to which I can only aspire. Seeing sacks of oysters being dragged in, and then pried open one-by-one, before being nestled into little beds of ice, made me smile. I smiled, not just because I enjoy eating them, which I do; I smiled because it feels like just last week was the BP oil spill and the collective regional concern that the oyster business may not ever fully recover.
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