Echo
Carp. It’s what’s for dinner.
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A Chicago fishmonger has a solution for the asian carp invasion: If you can’t beat ’em, eat ’em! But it might not be that simple. He sent carp to some of Chicago’s top chefs and they, well, struggled. The carp are bony, bloody and apparently have a flavor that’s entirely in the eye (or tastebuds) of the beholder. Mike Sula reported on the carp experiment for the Chicago Reader. Some choice excerpts:
From Paul Kahan at the Publican: “After a few attempts at butchering, we were adequately creeped out and will not go any further.” From Sean Sanders at Browntrout: “…tastewise I really don’t like it.





