This is the same guy who tried to sell us on nutrias. AP writes:
The campaign for silverfin is “dramatically different,” he said, because the fish doesn’t resemble an overgrown rat.
As for the fish’s taste, Parola said that it’s a cross between scallops and crab meat.
Theoretically, I’m all for eating the invasive species before they get to Lake Michigan. In general I’m for eating-based solutions. And considering how many fisheries humans have successfully overfished already, I think we’re experienced enough to take on a bigger challenge.
But I should mention that carp is the main ingredient in gefilte fish (sample recipe), which, for you goyim out there, are Jewish fish cakes. I think if the nationwide market for gefilte fish had potential, it would have taken off already. Unlike most fish recipes, gefilte fish calls for boiling the fish cakes for a couple of hours. I always thought this was to eliminate any possible carp flavor.
Personally, I find the flavor of scallops and crab to be very, very far from that of gefilte fish.
Jessica Vanegeren in the Capital Times floated another idea: carp caviar. These fish are major breeders. They make tons of eggs, and they’re spawning three times a year. “Unfortunately, there is no market for carp caviar,” Vanegeren writes.
In fact, I was just bemoaning my inability to stick to Buy Local when it comes to the subject of tobiko, the little flying-fish eggs. And it seems the carp will jump into the boat, which sounds like pretty easy fishing. (You don’t even need grenades.) So—gefilte fish aside—how can I try some Midwest caviar?