LAKE MICHIGAN SHORE - Despite having been a chef since his early teens, chef Philippe Parola hadn’t encountered Asian carp until a fateful day boating when two giant fish literally leaped into his boat. The first thing that came to his mind was to cook them.
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Betty and Kenny DeFord found that out five years ago when they drove their 16-foot Jon boat through a
school of silver carp, a species of Asian carp, near their Illinois River home. Like corn kernels in a hot pan of cooking oil, the fish began jumping out of the water. Before the encounter was over, the couple was covered with fish blood and slime. MORE
school of silver carp, a species of Asian carp, near their Illinois River home. Like corn kernels in a hot pan of cooking oil, the fish began jumping out of the water. Before the encounter was over, the couple was covered with fish blood and slime. MORE
As part of a strategy to help manage the non-native silver and bighead carp, LDWF and Chef
Philippe Parola produced the “Silverfin Promotion” that will strive to create a commercial and
recreational market for these invasive species. MORE
Philippe Parola produced the “Silverfin Promotion” that will strive to create a commercial and
recreational market for these invasive species. MORE
OMAHA - Invasive species are those plants, animals, birds, reptiles and everything else that are uninvited guests in this country’s biosphere. They’ve arrived from around the world stealthily, and they’ve established themselves in the environment, often crowding out and starving or eating native flora and fauna.
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National Culinary Review - For chefs who embrace sustainability, from their baby-greens salad starter to their artisan-crafted cheese course for dessert, fish is frequently the pitfall that can trip up even the most earnest of efforts.
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Jan. 26- -With apologies to Chef Jeff, today's recipes are for dumplings, chowder, croquettes, quiche
and enchiladas, all featuring one savory, inexpensive and readily available ingredient.
Carp. MORE
and enchiladas, all featuring one savory, inexpensive and readily available ingredient.
Carp. MORE
Cooking Carp: In this photo taken Nov. 11, 2010, world-renowned Chef Philippe Parola of New Orleans, left, prepares Asian carp cakes while France 2-French Television cameraman/editor Aaron M. Diamond tapes him at Chez Marilyn's kitchen in Alton, Ill.,
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A Louisiana chef and a group of Grafton-area entrepreneurs are banking on a similar makeover for the dreaded, despised Asian
carp, an invader from China that has relentlessly crowded out more popular species in Midwestern waters for more than a
decade. MORE
carp, an invader from China that has relentlessly crowded out more popular species in Midwestern waters for more than a
decade. MORE
ST. LOUIS POST-DISPATCH: "The Chilean sea bass served at many high-end restaurants wasn't nearly as appealing back when it was called Patagonian toothfish. A Louisiana chef and a group of Grafton-area entrepreneurs are banking on a similar makeover for the dreaded, despised Asian carp, an invader from China that has relentlessly crowded out more popular species in Midwestern waters for more than a decade."
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The Telegraph, October 26, 2010 Tasting is believing when it comes to realizing Asian carp as a delicacy and an economy boost.
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