Louisiana chef cooks up solution to invasive Asian carp

February 03, 2018 - 11:29 am

(WWL.com) - 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 Sliverfin.

“If this fish jumps in your boat, don’t throw it back. Youll find out that this is actually one of the better fish to cook and prepare.”
 
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.

“You filet it like you filet a red fish, then you season your filet, put it with olive oil, white wine, and lemon juice, then you bake it for 20 to 25 minutes.”

The carp do have a large bone that needs to be removed.

Parola also says the carps have a wonderful flavor that’s similar to lemon fish.

“It does not have any aftertaste, like tilapia or farm raised fish, it’s very clean!”

Parola expects to have the first Louisiana Asian carp cakes served at Tulane University’s kitchen.

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