Asian Carp - Filleting & Cooking Recipes

Quinton Phelps provides helpful tips on filleting Asian carp. This invasive species provides good eating that beats the taste of other fish in taste-testing surveys.
RECIPES:
"Asian Carp on a Stick"
1 pound boneless Asian carp fillets (cut into 5" long pieces)
1/3 cup soy sauce (low sodium)
1/3 cup water
1/3 cup packed brown sugar
1 tablespoon Sriracha sauce (optional)
2 teaspoons minced garlic
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
12 wooden skewers

Step 1. Create the marinade. In a large plastic bowl combine soy sauce, water, brown sugar, Sriracha sauce, garlic, ginger, and sesame oil. Whisk thoroughly to create homogenous mixture.
Step 2. Marinade the Asian carp. Add Asian carp to marinade (make sure the fillets are covered with the marinade) and refrigerate overnight.
Step 3. Make the kabobs. Thread the Asian carp on wooden skewers.
Step 4. Preheat grill to 400 degrees, treat grill surface with non-stick spray.
Step 5. Place the kabobs on the BBQ grill and cook 3-4minutes on each side (or until done).

"Old School Style" Fried Asian Carp
1 pound boneless Asian carp fillets (cut into 5" long pieces)
4 cups frying oil (vegetable or peanut oil)
3 cups of your preferred fish coating (Andy's is my favorite)
3 tablespoons Cajun seasoning (optional)
1 gallon zip lock bag

Step 1. Preheat cast iron skillet with oil to 375 degrees.
Step 2. Combine fish coating and cajun seasoning in one gallon zip lock bag.
Step 3. Drop each fillet into the fish coating mixture and shake bag.
Step 4. Place the fillets into the hot skillet (do not overcrowd). Cook 4-5 minutes until crispy and golden brown (should flake easily with a fork). Place cooked fillets on paper towel lined plate.

For more info about invasive Asian carp: mdc.mo.gov

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  Pets & Animals

[Gene Hardy]

Do you really need to avoid the red meat, or is that just a local idea?

[moconservation]

Removal of the red meat in the carp also removes a "muddy" taste that goes with it.

[Robert Monroe]

Put congress in charge of these asian carp and they will become an endangered species.....and very expensive with mega rules and regulations

[Renjie Cai]

try cooking fish meat ball ，Americans would love it。

[GiedriusT1]

Finally we got asian carps in Europe! I've compared them today with eurocarp - it's much better! More fat, less bones, delicious!

[LilAznFishinDude]

That may be, but the Chinese LOVE these fish. They can't get enough of them. Furthermore, they aren't able to grow them to this size. The carp in China are rarely bigger than 5 lbs.

[nova61644]

why export to China? can you sell it directly to washington dc suburbs? lots of asian markets and asian immigrants here...I love to eat carp... good with Tofu...

[Jimmy Zgmf]

because China produces more food carp than any other country

[aleon1018]

It may be that these wild caught Asian Carp are healthier to catch and eat. Not that I care much for fish, I just know I need to eat better.

[Steve Lee]

Just FYI these sell for about 3.99/lb in most asian markets.

[Chengming Zuo]

why don't u just export asian carp to China? Chinese like this fish &very good at cooking it. turn a disaster into a business opportunity.