Illinois Top Chefs Looking To Turn Asian Carp From Nuisance Threat to American Delicacy

Some of Illinois’ top chefs are working to change the perception of Asian carp from a low-value nuisance fish that’s difficult to prepare to a culinary treat. 

Broiled Asian carp. Photo courtesy of thepickledtounge.com.

Earlier this month, chef Philippe Parola lead the preparations for a ‘Target Hunger Now!’ dinner event featuring Asian carp. The event was part of a humanitarian effort to raise awareness about hunger, hosted by the Illinois Department of Natural Resources and Feeding Illinois.

Asian carp is a popular fish in Europe and Asia, but many in the United States consider it a dirty bottom feeder that’s overtaking the Mississippi river system and posing a threat to the Great Lakes.

While it’s true that the Asian carp population has exploded within the river system, it’s a misconception that it’s a bottom feeder. Asian carp actually feeds on zooplankton and algae in the upper water columns of rivers.

“It’s time to change the perception of Asian carp in Illinois and throughout the U.S. I have worked with this fish for many years and can say without a doubt it is delicious and easy to use when prepared properly,” said Parola at the event.

Parola describes it as a “very white, tasty meat that is a cross between scallops and crab” and believes that, “The main reason the fish has not been harvested for consumption in the U.S. is the fact that it is a very bony fish. The floating bone structure of the Asian carp makes it extremely difficult to filet.”

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