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Janelle Schroeder / Medill

Asian carp: If you can't beat 'em, eat 'em!

by Janelle Schroeder
June 07, 2011

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Invasive species continue to make front page news, and now chefs and hunters have worked to create recipes for the species that once were thought to be inedible. In the Chicago area, Asian carp is at the forefront of the controversy. But with the help of some dill, lemon, vegetables and a few other ingredients, carp can go from an annoying pest to a delicious meal.

Invasivores, enjoy.

Asian carp fish salad sandwich

1 pound Asian carp skinless fillets
One half of a lemon
Fresh dill
Red and yellow Peppers


Squeeze lemon juice on fillets, salt and pepper to taste. Chop dill and sprinkle it on the fillets. Bake fish in 350- degree oven until fish flakes easily. While fish is baking, slice celery and peppers. Remove and allow to cool. Pull meat apart, flaking it with a fork. Mix fish with mayonnaise celery and pepper slices. Put lettuce on the bottom of the bun and spoon fish mixture on top. Serve immediately. If necessary, prepare fish mixture ahead of time and place in sealed container in the refrigerator until ready to serve.

Recipe courtesy of Bowfishing Association of Illinois and adapted by Janelle Schroeder