EDIBLE INVASIVE SPECIES: ASIAN CARP

Okay, now what we're going to do here is fillet the fish here. The principle of stuffing these Asian

carp

is practically the same principle as any other fish. There are no more complications. It's very simple. You put your breath in. the knife between the tall bones and then you work your way through and then you go here with the ribcage bones right here and I want to show you and there really isn't much meat between the ribcage and the skin so what you can do is cut the skin over here because the meat, like any other fish, is right here in that pot, against the spines, so here you have an amazing fillet.

I want to point out one thing about this. Steaks in particular here, no, the meat is extremely beautiful, I mean, and the smell. I know you guys can smell it, but trust me, it's very clean, it doesn't have that fishy smell and it doesn't have that color where you can. to Warner, I have the fish, it's good, so now what I'm going to do is let me feel the skin of the fillet, so it's simple, you take a Philly knife and you go against the skin and like any other type of thumb. of a fish you just have to go through the skin and this is what you have here now so here the skin you don't do much but you throw it away and here you have your filling right here so you can see that there is a little bit of silver skin here You can leave it because really if you cook it it's easier when it's cooked but you can move it you know quickly and then it's over but the thing is that the blood vein is right here.

This is what you want, you can't remove it like any other fish and not go too deep, just remove a little bit and then you will get an incredibly beautiful piece of fish, so now what are we going to do? let's get to the cooking part, okay, done, now what we need to fill, spray them again, season the filling, you know, with whatever seasoning you want. I use Tonys ash here in Louisiana, it's great, but you can use salt and pepper. of your choice and this is done here, simple, the most important part of cooking the fish is literally having it fresh, a little of the same amount of olive oil and Simon on board combined the two excellent, a rich combination of flavors, for what we're going to miss that too and then we're going to have some wine, okay, okay, now you've got the only melted wall with an edge all right, but you're going to put a piece of fish right there, so we're going to We'll cook that part first, you know, and then we'll show you how we can make a good meal.

All these beautiful pieces. A silver fan. Now let's talk about the fish itself. The problem with this view is why it is not popular. it's because the name Asian

carp

and thing number two is that it's just an

invasive

species

, so what we did was first change its name so that people better understand that it's a good fish and that it's a good angler, it shows that it's pretty. easily in the next few minutes, so we have his silver pen and it was nothing surprising to do, but I'm definitely sure that you can't name a fish with a name that is affiliated with any other type of fish

species

, so I have to going to an international national regulator, it's not just about the things to do, but we managed to do it and with a silver pen we now have a new fish here and you will see that that fish deserves a new name, it really does. because it's very beautiful, so when it's done and you have ground bolts on the side, what I'm going to do here is a little bit of lemon juice and wine mixed together and then we'll bake it, just bake it.

Alright, I'd probably put 15 minutes on the most beautiful fan steak of the summer and just roll it into a cone flower. Okay, hey, so we're going to show you how easy and simple you can fry these pieces and then I'm going to show you and explain to you that there are bones that you need to be aware of, but if you're not afraid of bones, you can have an amazing fried fish and, whatever it is, you have to have it, so let's just chop them up in the fire. Alright, after a few minutes, let's say probably five minutes, the ship has been fried and I'm going to show you how good this is.

This is what we think they should do. It is simple. That's what everyone knows. fish, so that's the easiest possible way of fried fish, okay, let's try it, okay, let's see how to make it super thin. They need to be graded, look at this, how beautiful it is, you see, so all you have to do is put it on. and it was in 2015 mr. oven time at 315 degrees where you have the perfect plan now let's do here just put on the heat a little bit of parsley here a little bit of garlic to give it extra flavor very simple very easy okay make sure the pan It's always good to continue with us and then Finish it with a little lemon juice.

Hawaii, okay, so now you have lemon butter, a little olive oil, garlic and parsley. It's here, then I put all the pieces here and then we're going to put the sauce on top, so now what can I eat? It's a beautiful piece of baked fish with small beans on the side and let's give it a try, shall we? I'm here with my friend Sammy, he actually owned this restaurant and I want to thank him for allowing me to use this facility to cook this silver fan and he never had it before right, no sir he never has so it will be the first time .

Timer and these guys, a good friend, I promise, okay, so let me first show you what this fish has really been. Bank. Would it be seen when it grows up? You can see how beautiful and white the meat is. I mean, semi. You can smell it here, you can see how amazing this fish can be, but it's no different than any other good fish, so the bones we'll get to the bones there in a minute, but first let's eat this guy first. I'll try, it will delete them all again, but let's talk about that. Go ahead and watch the semi cam at Isha's, isn't it very delicious?

Now we serve tilapia here and down, a vision, well, how would you do it? compare with the space next to the tilapia that's better than talking okay well thank you I appreciate that eternal cereal I'm not serious oh that's good you have to look at the camera and say it seriously it's serious it's a good fish well, Thanks, so I'll try it myself. I have made it many times again, let it drip and it is an amazing fish, the quality is good and the texture is great. Now let's talk about a topic right now, this fish is extremely boring and To do business, it would be easier to remove the bomb when it is cooked than to try to remove the bone before cooking it because that will take and may end up with a tense job and I guarantee you that most people will give up, that there is a technique. when you can take them out of my trip but it takes a long time the best way is to show you how to fry it if you cut it and then when you take it out you break the meat and just like our dad or me as a kid used to do is just take them off the bone, while we eat them, now let's put that aside and look at, you know, the fried fish, you know, as I'll show you before, this is simplicity. but look at this, look how beautiful the meat of this meat is, I mean, it's remarkable, it's almost, I mean, more or less like crab meat and what you have to do is very simple when you cut it up and put it in. mouth.

You don't see any bones so it's an easily private black crime, everyone is and you just have to be careful with the bone and like any other fish if we don't have to spoil who we are then you can venture out yourself . What I'm trying to do is eat fish like that, it really changes and it's very clean. I mean, there's really nothing wrong with this fish, just the name change and the conception of having an

invasive

species on the table, but if you take that away. and the bone problem, you probably have one of the best fish you can find on the market today, so if you are going to drive your boat and beast fish jump into your boat, remember that you cannot overcome the theorem.