Asian Carp A New Delicacy

Prior to 1980, redfish was not particularly popular and certainly wasn't served in restaurants. Then renowned chef Philippe Parola created a recipe he called "Blackened Redfish" that became so popular that it strained the population of the species. Wow, what if the same could be done with Asian Car? Could that species become a popular food so that commercial fisherman would harvest them and they wouldn't do so much damage to our fisheries?

Well, Chef Parola is at it again. He is working to create demand with a customized processing method and re-branding Asian Carp to be know as Silverfin. He hopes to popularize the brand with value added, boneless, pre-cooked and flavored Silverfin fillets. This re-branding has been done before such as Chilean Sea Bass which was known previously as Patagonian Toothfish. That is the power of marketing.

So look for Silverfin to show up in stores soon. Not only can you enjoy its unique taste, you will also be ridding our fisheries of this pest.

This post is brought to you by RecycledFish.org.