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I wonder why people haven't looked to sushi chefs to experiment with this invasive Asian Carp. The one thing I've adored about America is that sushi chefs are moving towards sustainability. Reading through this forum, I'm realizing that the biggest hurdle in making Asian Carp a food fish is the bones? It's what sushi chefs live for! They master to cut around the bones to serve the freshest seafood. Carp seems like the perfect challenge for them?
The article below talks about eating Asian Carp sushi. The quote can be found toward the bottom of the article. Apparently Illinois is shipping over 30 million pounds of asian carp to China every year?
"It wasn’t too long ago that people found the idea of eating raw fish disgusting. Now, sushi is a dining favorite. Both Stramaglia and Schafer have eaten raw Asian carp, and say while it was tasty, American acceptance will be a cultural learning curve. “I think it’s possible. Never say never.” “Try it you’ll like it.” Nancy Loo, WGN News."
[URL]http://wgntv.com/2014/05/01/who-is-eating-asian-carp/[/URL]