Chef Hopes To Make Carp A Popular Dish
NPR
January 8, 2010
Asian carp may be a problem in the Great Lakes, but in Louisiana, they
are renaming it silver fin and promoting it as a delicacy. Chef Philippe
Parola says the Asian carp's texture is a cross between scallop and
crabmeat, adding its bones can be removed easily by steaming.
MELISSA BLOCK, host:
The Louisiana Department of Wildlife and Fisheries has one approach to the carp conundrum: If
you can't beat them, eat them. Next week, the state is in fact launching a campaign celebrating the
gastro potential of the carp and giving it a new name, the silver fin. But how do you eat them?
Well, that's where our next guest comes in handy. Chef Philippe Parola is working with the state to
help people figure out how to cook the carp. And he joins us from Baton Rouge. Chef Parola, what
does carp taste like? How would you describe it?
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