Asian carp have been farmed in China for over 1,000 years, serving as an ancient food staple throughout Asia.
Asian carp were brought to the United Sates in the 60s and 70s for use in government agency and academic research, and in sewage treatment plants; and as a biological control for algae, plants and snails in aquaculture. The spread of Asian carp into the Mississippi River Basin is likely the result of insufficient controls to contain the fish in the ponds when conducting research. The flooding of the 70s and 90s furthered the invasion. Ever since, they have been running rampant through the basin for decades. With no natural predators and a voracious appetite for plankton, these invaders are out-competing native fish, striking fear as they approach aquatic ecosystems. Several species of Asian carp exist, but Silver carp is the most notorious – as a menace and as a jumper when boat motors roar!
Recipe by Chef Philippe Parola
4 SilverFin™ Steaks
1 Tbsp Lemon Juice
4 Tbsps Olive Oil
3 oz White Wine
2 oz Unsalted Butter
½ Cup Roasted Almonds
Seasoning to Taste
- Preheat oven to 350°F.
- In a skillet, preheat olive oil and butter until very hot (but do not burn butter).
- Place seasoned silverfin steaks in the skillet and brown both sides.
- Add white wine and lemon juice.
- Place steaks with sauce in baking pan.
- Bake at 350°F for 10 minutes.
- Serve topped with roasted almonds.