Wednesday, April 21, 2010
If somebody offers you a meal of Kentucky tuna...
You would be safe in eating it and you may well enjoy it, just don't confuse it with what you think it may be.
Asian carp are reviled as vanquishers of native species, feared as hefty jumpers able to break a boatman’s jaw, and scorned as, well, carp. But even as Northern states battle to keep them from ravaging the Great Lakes, officials in the South, where the alien species have multiplied like guppies, are working to transform the carp into marketable assets.These invasive species can be a real problem in established ecosystems. The only real way to control them is to unleash the planets most voracious predator, man.
First, the rebranding. In January, Louisiana wildlife officials rolled out the Silverfin Promotion, enlisting chefs to create recipes for what they called the tasty white meat of the bighead carp and silver carp, the two dominant invaders.
“A cross between scallops and crabmeat,” declared Philippe Parola, a noted seafood chef whose new recipes include silverfin almondine.
Meanwhile, would-be carp exploiters in Kentucky, after trying the fish smoked, canned and in fried balls, concluded that it tasted remarkably like tuna and proposed labeling it Kentucky tuna.
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