Which one is the Asian Carp

[dabassking]

I'll bite. I'm going to say #1.

[C-Marshall]

I'll bite. I'm going to say #1.

Correct,also they have a thin lateral line down there sides.

[fishincreek]

Good thread!!

[sweetwater]

Has anyone else heard of asian carp being called Kentucky tuna?

[peter]

Has anyone else heard of asian carp being called Kentucky tuna?

No, but that is a good name. Could also be Mississippi Tuna, Indiana Tuna, or what ever state you are in Tuna.

My son and I unknowingly ate some last fall in a resturaunt. See article.

Asian Carp Good Eating

[sweetwater]

No, but that is a good name. Could also be Mississippi Tuna, Indiana Tuna, or what ever state you are in Tuna.

My son and I unknowingly ate some last fall in a resturaunt. See article.

Asian Carp Good Eating

Kentucky Tuna - YouTube I watched this KY Afield video and dug around a little more. According to what I read there's a movement to start calling asian carp "kentucky tuna" so people would start eating them more. I will say that the idea of eating a carp is not appealing so the name change may not be a bad idea.

[linedrager]

No, but that is a good name. Could also be Mississippi Tuna, Indiana Tuna, or what ever state you are in Tuna.

My son and I unknowingly ate some last fall in a resturaunt. See article.

Asian Carp Good Eating

belive it or not gar is very good eating as well, I have tried it one time, it is a difficult fish to clean, I couldn't get a knife through the skin so I used tin snips, it is a very foul smelling creature, not to much different than a shark, but all in all they taste pretty good if you can get through cleaning them.

[sweetwater]

belive it or not gar is very good eating as well, I have tried it one time, it is a difficult fish to clean, I couldn't get a knife through the skin so I used tin snips, it is a very foul smelling creature, not to much different than a shark, but all in all they taste pretty good if you can get through cleaning them.

Growing up in Alabama one of my family favorites was Gar Boulettes. You have to bleed and gut the fish immediately after catching it (while avoiding the teeth) and keep it on ice for an hour or so. You then fillet the skin off the meat then fillet the meat from the carcass. A serrated fillet knife works very well.

I convinced my hubby to keep a musky one time and tried the Gar Boulette recipe with it. It didn't work and I still catch heck from him because of the odor the musky left on the boat carpet. He always says a musky is living proof that gar and carp-----have relationships.