Posted: Jan 13, 2010 10:18 AM by Associated Press
Updated: Jan 13, 2010 10:18 AM
Louisiana chef wants to turn a pest into a delicacy and he says he can already taste the profits.
Asian carp are not only posing hazards for boaters, the fish are threatening native populations in local waters. Experts believe creating a public demand for the fish can keep them from completely taking over.
Chef Philippe Parola says it makes perfect sense to harvest and sell the fish right here in Louisiana.
According to Parola, when cooked properly, the fish tastes like a cross between crab and scallops.
He plans on reintroducing the fish to seafood lovers as "Silverfin."