In the Missouri River, I like silver carp better than bighead carp, partly because sometimes the bighead carp are not eating well and the meat becomes somewhat gelatinous. This is true of any fish that is losing weight, not just bigheads. Bigheads are notgrowingthat well in the Missouri, not sure why - maybe there are just too many of them, or too many silvers.

Silvers are really good. They also feed lower on the food chain than bigheads, so the mercury content is lower. Bigheads are not high compared to nearly any other fish from the same water, though.

One thing about silvers - the meat of the males is slightly darker than that of females, and sometimes, during the breeding season especially, some males will have a lot darker meat. I think you can tell the difference in flavor when the meat gets darker, or maybe it is just my imagination. So I tend to eat the females if I have plenty of fish (they tend to be bigger anyway) and I tend not to eat the really dark males. This does not apparently happen with male bighead carp.


Here are some recipes. I'll get the spice mix for the jerk recipe later, and add a curry recipe. If you have a ceviche recipe you like, Asians make great ceviche too, but be forewarned that you will have to use deboned carp. The lime won't cook up the bones like it will for some fish.
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Recipes for Fry-cut Asian Carp Strips[/b]
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Fried Asian Carp[/b]

1) Fry-cut silver carp strips (cut in the manner described in "Carp Lemonade" - most pieces will contain 2-4 large bones, while some pieces will be boneless).
2) Dry cornmeal-based seasoning (pre-mixed, or mix your own from yellow cornmeal, salt, black pepper, and whatever other seasonings you desire)
3) Vegetable or Peanut oil

Roll strips in dry coating and deep-fry until golden brown. Serve while still steaming hot. To minimize problems with the bones, eat in the following manner: Break the strip in two pieces, a bit off-center. The bones will now protrude from the break. Usually all of the bones will remain in the longer piece. Pull the bones out and place them on a plate or napkin reserved for that purpose, and eat the fish - which is now boneless. Easier, by far, than eating chicken wings!

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Flying Carp Wings[/b]
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Prepare and eat as above, except instead of a cornmeal mix, use unadulterated corn starch, and fry until cornstarch coating is crispy. After frying, while the fish are still hot, shake strips in your favorite hot-wing sauce. Messy, but it will knock your socks off! Not for dieters!


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Recipes for deboned Asian Carp[/b]
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Fajitas Carpitas[/b]
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1) 2 pounds deboned Asian carp meat pieces (see "Carp Lemonade" for instructions on deboning)
2) 1/2 bottle liquid fajita marinade (dry mixes can also be used)
3) 10 Soft tortillas, fajita size
4) Fajita toppings as desired, such as salsa, pico de gallo, cheese, sour cream, guacamole, shredded lettuce, etc.

Marinade deboned carp pieces in the refrigerator for at least an hour. Grill over a hot fire. Use of a fish basket or a piece of piece of expanded aluminum mesh will help keep the fish piece from breaking up and falling through the grill, but if you are careful this is not entirely necessary, because the carp meat is quite firm. Place in a covered dish when removing from the grill, to keep the fish hot until delivered to the table. Diners can construct their own tortillas with their desired toppings.



Recipes for Bone-in Asian Carp filets[/b]
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Jamaican Jerk Carp [/b]
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1) 4 pounds of white meat filets from silver, bighead, or grass carp. Filets should be cut lengthwise down the center line, and skin and red meat removed.
2) Juice of two limes (or substitute apple cider vinegar)
3) Spice mix (Insert spice mix recipe here)

Rub filets generously with spice mix, and put the filets in a plastic bag. Add juice or vinegar, and shake the bag to mix well. Marinade for 20 minutes to an hour. (DO NOT EXCEED one hour marinade time, or the acid will begin to "cook" the fish, causing it to fall apart on the grill.) Grill over a hot fire. Serve with Jamaican-style red beans and rice (see recipe, called "Peas and Rice" in Jamaica) and/or a fruit salsa. This recipe requires that diners remove intramuscular bones from the fish at the table.

Jamaican Peas and Rice[/b][/b]
1 1/2cups dried red kidney beans 1 garlic clove, crushed
4cups watersalt, to taste
2cups canned coconut milkfresh ground pepper, to taste
1small onion, minced(optional) 1 scallion, chopped
1sprig fresh thyme 1 freshhot pepper
2cups uncooked rice

Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours. Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper. Bring to a boil, remove the hot pepper. Then add the rice and stir. Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot.

* Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.

Fruit Salsa[/b]
2 tablespoons chopped red onion
1 tablespoon minced fresh cilantro leaves
2 cups of chopped, mixed tropical fruit using at least two of orange, mango, and pineapple. Orange and mango should be fresh, pineapple may be canned. (If desired, may also include some firm tomato)

Mix all and let sit for an hour in the refrigerator. Serve cold.