EDIBLE INVASIVE SPECIES: ASIAN CARP

Chef Philippe Parola prepares and cooks an ASIAN CARP, an invasive species in the Mississippi River Valley, including Louisiana. chefphilippe.com/snowgeese.html
Join us to help us save the ecosystem for future generations fighting invasive species one bite at a time! Our ultimate goal is a research center and processing facility for invasive species and we would LOVE your support. gofund.me/9456e873

[@donsteckleon]

I grew up hearing that all carp and a number of other fish species were “trash fish.” After eating these “trash fish” for the first time as an adult, I learned 2 important things. First, most fish are highly edible in some form or another. Secondly, a huge factor that plays a role in its edibility is the preparation of the fish. Carp really are a delicious fish.

[@colsoncustoms8994]

water is a factor with stuff like catfish as well, so is the size of the fish. A big ol cat from a muddy creek or stagnant pond won't be as good as a 3 lb cat from a big clean lake or fast flowing river.

[@lizziesangi1602]

@ Don Steckleon I always thought Carp was not good eating due to its numerous small bones and I've no clue where I got that from.

[@packingten]

Most people commenting how great carp are probably have not ate any. Here's a great recipe. Filet carp salt bake @375 20 minutes, Toss out to your cat,pigs,chickens, Sorry but Crappie,Bass,&Bluegils, are great no carp for me thanks.

[@rockets4kids]

@@packingten You hate carp but you think bass is great?

[@rockets4kids]

Asian carp have been bred specifically as a farm-able fish for human consumption. That's how they got into American rivers in the first place. I'm not sure I would call them delicious but they are certainly more than edible.

[@kc8639]

Just a thought - Asian carp are dominating numerous waterways. Can't we come up with something that would help feed poor people and help reduce the fish population?

[@magicalsand6785]

EVERYONE GIVE FISHING RODS TO THR POOR

[@kc8639]

Not really what I meant. Caps Lock OFF.

[@magicalsand6785]

it was a joke lel

[@kc8639]

All good.

[@pierrew8334]

Just get some Chinese chiefs there, and sell them to some Chinese students~ then done

[@azribahari4420]

This fish is expensive in Malaysia. It's one of the most famous fresh water fish in Asia.

[@ChefPhilippeParola]

Thank you for sharing this. Please subscribe so I can continue to make you content

[@bozzskaggs112]

I've never eaten this fish but seeing it whole as well as filleted I think I'd rather eat it than farm raised tilapia..

[@aciszowski]

In may opinion Carp is better then Catfish.

[@notashark5189]

@@aciszowski Bruh anything is better than those stinky ass catfish

[@rogertycholiz2218]

Bozz - Asian carp taste like monkfish, which taste similar to lobster, but too many bones.

[@gtiggsmusicstudent]

you got tthat 100 percent right people dont know how to eat organic anymore, we are used to being fed all kinds of rubbish and farm raised depending how are some of the worst fish to have ... i would also have this anyday

[@hvacwoman]

@@gtiggsmusicstudent I fish specifically for this fish. It is delicious.

[@ahikernamedgq]

I like how he has a mix between a French and a Southern accent. ha ha ha I love this guy.

[@we1rdfuk]

i was thinking the same thing lol

[@harveyvid]

Cajun?

[@carboy101]

It's called Cajun.

[@billloman3151]

He is French Cajun. And this is a VERY light accent. If you saw the movie The Waterboy, one of the coaches has a very deep French Cajun accent

[@zenbooter]

The folks living on the Outerbanks of Hatteras, N.C. have a most peculiar accent. Their decendants were convicts set ashore in the 1600's. Quaint story's abound as a result.

[@g1boy2]

I caught one 10 years ago in Starve Rock Illinois with my brother fishing there and were both had doubts of cooking it but when we cleaned and spiced, baked out in the oven we were so surprised of how good it tasted. The Asian Carp I'm mean Silver Fin wad very chucky and flaky at the same time it was hard to believe that this hated fish tasted so good and all so easy to catch, the most willing and best tasting fish you would ever experience.. it's now one of my favorite to hunt hope it makes its way in everyone's heart one day

[@tmcche7881]

Easy to catch? Sometimes they jump into your boat.

[@luisortiz5839]

@@tmcche7881 exactly them jumping into your boat just gives you a free catch

[@JimmyGambiniEsquire]

What’s hard to believe is if you’re still alive and didn’t die from botulism 🤷‍♂️🤣💥

[@JimmyGambiniEsquire]

@@tmcche7881 yes , they’re trying to kill themselves ! 😐

[@spindleblood]

I really can't wait to try one!! This video got my mouth watering lol

[@keithmoriyama5421]

Between the Asian carp and the wild hogs, this area should be a prepper's dream during SHTF.

[@inlikearefugee5194]

Yep you've got it spot on.

[@mikem201]

nope, when shtf they'll all be gone....no cigarettes, and these rednecks gotta have their cancer stiks

[@ChefPhilippeParola]

indeed

[@gregoryho9307]

In Malaysia, a particular variety of carp, Hoven's carp, is known as Sultan Fish by the locals. The rulers of the land long ago were Sultans and they sure knew how to appreciate this fish! This particular fish is prized for the incredibly soft and delicate meat texture as well as the sweet flavour profile. I myself have tasted this fish and can say for certain that it cannot compare to any river fish out there. It does not have the usual muddy smell and taste of a freshwater fish. Here in South East Asia, this fish would be steamed to preserve the amazingly delicate flavour and texture of the meat. Then served with finely sliced pieces of ginger, shallots, red chilli, rock sugar, and Kikoman soy sauce, as is normally the case for how we like to serve steamed fish. And yes, this fish would cost a lot of money in a restaurant in this part of the world. Around USD 100 if you were to order this in a restaurant!

[@syarifmirza1195]

So its basically like the Wagyu of freshwater fish?

[@drewrowl]

What about the fish on the video, do you know much about it?

[@rafaelvelardi612]

@@drewrowl a carp

[@theocritus2677]

@@drewrowl I'm from southeast asia and this fish is called "ikan mas" in my country, it's pretty expensive and usually served in a restaurant (unlike catfish, crapper, and tilapia which were easily found in nearby food stalls).

[@UpandiTembo]

Thank you for sharing! I’d love to try it!

[@5thgendirector]

blend ginger with vinegar , soy sauce... cover fish with it, add chilis steam the fish for 25 to 30minutes use chopstick.best dish ever

[@conmanumber1]

Heres another good variation great with other fish even with shark and dogfish too. Tip. Prep up some fillets or cubed carp then sear to 1/2 cook then put aside. In a saucepan gently 1/2 fry crushed ginger and garlic then put aside. Dump into sauce pan 2 or 3 tins of chopped tomatos with a few chopped fresh tomatos then stew to reduce a little. Add a little brown sugar to reduce. When tomato is stewed well cooked then throw in the ginger and garlic to cook off then the fish. Add salt to taste. All elements unmeasured. Serve over rice.

[@ThisIsYourOnlyWarning]

What about the hot oil sizzled over the top when done steaming?

[@richardyoachum7302]

I can see where vinegar would hide the taste and smell

[@MultiDivebomber]

Dont forget garlic, onion and pepper

[@HavocMaster]

CAN'T beatem eatem

[@markrigsby2107]

Really

[@Swof99]

Kirby

[@Delmarvellous]

Amen! Preach it!

[@joedirte716]

Cant eat democrats unfortunately

[@truthbetold89]

@@joedirte716 What are Republicans good for other than starting bullshit wars?

[@stivsenetza6604]

"WHATS THIS MESS"?!? "Clean up this mess".. Chef: Shhhhh...

[@ChefPhilippeParola]

Thank you for sharing this. Please subscribe so I can continue to make you content

[@paulsherman7802]

On a forum that I'm on, a lady introduced me to the term, "Invasiviore" the practice of targeting invasive species as a food source. I don't see that much difference between a Nutria and a Squirrel.

[@lblake5653]

Hell if Peruvians can eat a Guinea pig I can try a nutria. We ate farm raised squirrel back in the 70s. Pel Freeze was the company's name. They are still around.

[@methatronn]

We eat iguana in Florida.

[@LarryVickery]

Excellent video! I have a special affinity for this subject, as my father was a fresh water commercial fisherman, and we ate German Carp, quite similar to this invasive Asian Carp, and found that the popular notion among the white population that it is a junk fish, is entirely wrong. He found a ready market for Carp, as well as the similar Buffalo fish, among African Americans, who knew better! He also knew how to prevent the problem of tiny bones. I see that your filleting technique is similar, as you made your cut down each side of the dorsal fin, and did not disturb the fleshy side meat with the knife. That prevents a shattering of the tiny bones that otherwise make the carp an unpleasant experience to eat. If the filet is too large for the skillet, you can simply grab each end of the filet with your hands, and with a wringing motion, separate it into smaller pieces, thus avoiding the use of a knife to cut apart the filet. By not disturbing the bones in this side meat until it is cooked and ready to be served, they are easily pulled from the flesh as you eat.

[@Blaydelk]

Larry Vickery People are pretty dumb about this. Like you said the bones can be dealt with. Buffalo is one of my favorite fish and my black brother in law introduced me to it. I always talk to all the immigrants I see collecting wild plants and fishing at the lakes, the solution to invasive species is is usually right on their dinner table.

[@johncgibson4720]

The name "carp" just confuses people. We should call it the chinese name Lotus Fish. Filter feeders like Lotus Fish have very different diet from carps. The first person to call this a carp is not qualified to name it, but the misinformation spreads any way. Please spread the word Lotus Fish to squash the myth.

[@gnehzeey]

Larry Vickery in Asia, cooking carp fish has become an art. they know carp is bony so few chefs will try to fillet it raw. the most popular way is steaming the whole fish after gutting and cleaning, the head can be set aside for the renown popular fish head soup. of course with necessary ingredients such as pepper, star anise, fresh ginger, garlic, soy sauce, cooking wine etc. when thus cooked, the bones can be so easily removed. after eating, very little is wasted and the meat is so tender. you can look up fish steaming and fish head soup recipes online, or check a Chinese cookbook. this fish is much better than catfish, tilapia and many other types. however, not all carp species are tasty, but Asian carps are definitely a great food fish. There is this ancient adage: "those who do not know how to cook well always blame the ingredients."

[@Blaydelk]

I would like a good Chinese cook book, I have August Escoffier french cook book from the turn of the century but I need a good Chinese book like this. Any suggestions?

[@gnehzeey]

here is a pretty good book by a renown chef you may find useful: The Yan Can Cook Book Paperback - January 26, 1982, by Martin Yan (Author) this book can be found on Amazon or prob. local library. also, you may enjoy watching his many "Yan Can Cook" fun episodes, prob. on youtube too. great to read your comments. your generation still holds much wisdom. today's younger generations would benefit greatly if they would respect and listen to their elders. best wishes, Yeed

[@aaus]

Asian carp is one of the clean delicious fish we can eat out there. They are expensive in the east. Here we called them invasive species and no one understand how good these fish is. How ironic.

[@dezertraider]

Flying,Check this out.TY73s-kzbin.info/www/bejne/q5jEaY2LlpZooKc

[@ghensold]

They are actually invasive as hell, they destroy ecosystems. Solution: Eat them!

[@moalmaliki6354]

Here on iraq we pay like 25 dollars for that fish

[@atiliocf]

Yup...so many dumb asses at USA

[@leapdrive]

Fishing Maybe..., how else can they be accepted as part of the eco system if they're illegal aliens?

[@genmockify]

You cut so well chef! Thank you

[@ChefPhilippeParola]

Thank you so much for that comment. I would love if you could subscribe to the channel and follow for more

[@desiderata4445]

Tip: Before you fry the fillet, put some salt, pepper and a little sugar. Yes, sugar and then fry it using vegetable oil. You will have the aroma and the taste that is outstanding. I got it from the Kapampangan in the Philippines.

[@ChefPhilippeParola]

Thank you for sharing this

[@berthayellowfinch5471]

I've never seen Asian Carp that large nor have I known they'd be good to eat when they are that big. We always ate the smaller ones. They are caught by hand and in nets as well. Those fish are delicious.

[@willowsprite]

The fish skin can be fried and served as a crispy snack that goes well with beer/ sake. Which is done in various parts of Asia.

[@Jerry-sw8cz]

Carp is good fish. Don't be afraid or don't look down upon that fish. In Europe we eat carp for milenia. Fry carp on butter. Salt and pepper. Amazing delicious fish meal.

[@colallison6152]

Damn right!. I used to catch and prepare carp from the Parramatta river in Sydney. Never got ill and the fish were well tasty!.

[@ChefPhilippeParola]

indeed

[@acemany1126]

I agree that Carp taste great!! You can even deep fry till the bone is soft. It'll crumble which you can use it as dried fish topping. Taste sooooo good.

[@ChefPhilippeParola]

yes!

[@tkjho]

Fish bones are no problem to Asians, but a major problem for most North Americans. A simple way to debone them after cooking is to use a PLASTIC KNIFE to cut the cooked fillet into 1 inch wide pieces, the bones would stick out from the ends of the pieces and can be easily picked off.

[@theuglykwan]

They can't handle bone in chicken, this will be too much for most of them.

[@dmitrygrinman7139]

Everything depends on your guys habit, all Europe and Asia eat carp many centuries and do not care about bones (use proper way), but only "americans" to disdain take bones out from fish. Grown fat from abundance...

[@jimquantic]

Another way it is done in Asia, is slow cooking for hours until the bones dissolve into the meat and are consumed. Poor people in Asia have long placed fish on rocks, let the intense sun cook them that way, "rake them" and add whatever amendments they want, then serve. More than one way to cook and eat fish.

[@laurazarboni9647]

Just can them and use them like salmon

[@tracydrennan3296]

Dmitry Grinman abundance is a bad thing ?

[@MyCarllee]

Hi, chef! I don't know if you're interested or not. The most popular way we Chinese eat this fish is by cutting is trough the middle and bake it both the bone side and the skin side with seasoning. After baking, we fry it with onions potatos cucumbers garlic chillies pickles and scallion and numbing pepper.

[@TRICK-OR-TREAT236]

LOTS AND LOTS OF NUMBING PEPPER !

[@davidnoon4373]

Carl Lee M

[@tracydrennan3296]

All those bones

[@MrBillFold]

@@tracydrennan3296 - keep eat your frozen fish sticks, you won't have to worry about.🙄

[@tracydrennan3296]

Mr.Bill.Fold What’s a fish stick ?

[@jesuschristiscallingyou953]

I randomly remember this video every few years, and I come watch it again. It's good! 😁👍

[@ChefPhilippeParola]

Thank you. What else would you like to see??

[@martinaxe6390]

Looking for methods to prepare carp, and stumble across exactly what I was looking for. A Cajun chef who cooked for two Presidents (Ford and Reagan). No BS, no rambling, just a man with a fish, knife and knowledge.

[@husky500cr]

I would eat it. looks good

[@trevaperes5343]

Me too.

[@tattoolimbo]

It is unclear when and where common carp was first introduced into the United States. It was imported and raised in many commercial fish facilities during the 1800s. For many years, common carp was stocked and distributed by federal and state agencies throughout the U.S. for use as a food fish.

[@sjewettiv]

also what a better way to deal with an invasive species, and I quote, "If you can't beat them, eat them!"

[@rickanderson4297]

lol

[@SSHitMan]

That's what is says right on Chef Philippe's shirt...

[@rogertycholiz2218]

Very good quote "cant beatem - eatem". To most fishermen they are just lousy rotten garbage fish.

[@leven4647]

Roger Tycholiz I just watched a video about a fisher man earning 1000 $$ selling the fish to a processing plant which exports these fish.

[@charleshoang6481]

I like Florida python ham,I will build a processing center to make them!

[@elmeromero1794]

I was in Martin Tennessee a few years back and a buddy of my brother in law had a fish fry. He had 3 different fryers going on at the same time. I got up and got a bit of the 3 different types of fish he was frying. I went back to the middle basket to get more because it was tastier than the other two. To my surprise if was Asian carp!!!!! Catfish or ocean perch had no chance against this fish!!!!!!!

[@motleybyron4997]

The baked "silver fin" looks MAGNIFICENT!

[@SenorCatbutter]

"its better than tilapia" EVERYTHING is better than tilapia....

[@iamductri]

tilapia is actually delicious if you know the recipe

[@ColonelClusterFunk]

There's a reason they're swimming around hippo tanks in zoos...

[@DannyD1199]

Yup, tilapia blows.

[@nickleback3695]

Bsullshit. It actually performs well in blind taste tests.

[@TheGrmany69]

Tilapia are crap fishes, invasive and unnecessary in most places.

[@SizzelRizzel]

"WHAT IS THIS MESS!! CLEAN THIS MESS!!!" ...... "SHHhhhh" lmaoooo

[@cheeseen92]

French and southern accent at the same time... love it. lol great recipe. Will definitely try this.

[@roberts7107]

They Practically decimated "Patagonia tooth fish" By calling it "Chilean sea bass". They Practically decimated "Slime Head" By calling it "Orange roughy". They practically decimated "Red Fish" By Paul prudhomme coming up with a delicious way to eat them yum "blackened red fish". Something needs to be done!

[@the503creepout7]

let's relabel the Asian Carp - "Cure for Cancer Trout" that oughta get people interested.

[@ChefPhilippeParola]

Done

[@StephenMortimer]

I truly believe MrSammy would NEVER LIE about food !!

[@orisadventure3197]

For the bones, first,you have to cook the fish good enough for people to ignore the bones.Such as using fresh chillies, spring onion and gingers, stir fried them to cover up the fish smells and highlight the freshness. Second, poeple better use chopsticks to pick up bones..The carp can become delicous dishes when it is cooked by the right method. However, i also wish to try the carp the chef made in this video. I thought is was cooked in a western way, which is really new to me. At last, the best part of carp is the belly, where there is not bones at all..it's like best chicken breast and tenderst beef filllet.

[@rickdot4902]

I saw you on Animal Planet with Jeremy Wade. I'm happy that you were able to get the word out that these fish can be served up for dinner.

[@ChefPhilippeParola]

Thank you! Dont forget to like and subscribe my friend

[@michaelbarratt3067]

What I’m finding difficult to get my head round is the fact American conservationist are looking at these Asian Carp as an invasive species. I can to a degree ,agree that they are fast breeding & lay a lot more roe than native species. However like most fish they actually taste rather nice & are a very healthy & nourishing source of food. How many starving nations would love to have a fish where you don’t need a net , all you need is enough vibration to stimulate a fish to jump into your boat. Come on guys “Adapt and Overcome!”

[@ChefPhilippeParola]

yes! thank you for sharing

[@TonyWangDesign]

Asian carp is delicious. They are quite popular in China.

[@metalwing750]

Imagin that ..lol

[@gnehzeey]

Tinger23 in Asia, cooking carp fish has become an art. they know carp is bony so few chefs will try to fillet it raw. the most popular way is steaming the whole fish after gutting and cleaning, the head can be set aside for the renown popular fish head soup. of course necessary ingredients such as pepper, star anise, fresh ginger, garlic, soy sauce, cooking wine etc. when thus cooked, the bones can be so easily removed. after eating, very little is wasted and the meat is so tender. you can look up fish steaming and fish head soup recipes online, or check a Chinese cookbook. this fish is much better than catfish, tilapia and many other types. however, not all carp species are tasty, but Asian carps are definitely a great food fish. There is this ancient adage: "those who do not know how to cook well always blame the ingredients."

[@Furykidxxx]

+Dale Newman Typical hillbilly dumbfuck

[@Furykidxxx]

+Yee D Zheng Here, yanks, read some cooking wisdom from people, who don't waste much food, like your lot!

[@zhangxiaoyi3753]

+jeFF Fury western people don't know how to cook

[@vanscoyoc]

It's funny in the background you hear a booming voice at 3:30, "What's this Mess!"

[@Tager253]

The Chef was like SHHh, bitch I'm filming here ,c'mon think about it! lol

[@JerryMcCord]

I really liked the Video and will try cleaning and cooking some up this season. Although I do not think we can eat our way out of the problem. Can you grind the filet up in a meat grinder, bone and all, then mold into a patty?

[@christopherrogers1604]

Learned something new! Thank you.

[@swamppappy7745]

Asian carp is a term that includes several species of nonnative species of carp. Here in the south carp have been on the menu for centuries. But, due to commercially available native species carp has been off the table for at least 50 or 60 years. Looks delicious. Hardcore sportsmen eat and catch many different fish species that non sportsmen would never eat. We know the secret is fresh!

[@angeloc3842]

Heck yeah , keep up the good work chef . They have establish a market for the invasive lionfish in Florida already!! It blew up , people love eating them and hunting them.

[@ChefPhilippeParola]

Thank you for sharing this. Please subscribe so I can continue to make you content

[@user-qb7yy7em9u]

Hello from Japan. Before world war II, in Japan, asian carps were imported from China and released to fresh water as fish food resource, however, its use as food didn't spread. Modern Japanese people prefer sea water fish. I watched your channel, and learned western style fish filleting different from Japanese style with Deba knife. In western style, belly side and head are not cut.

[@ChefPhilippeParola]

Thank you so much for sharing

[@ChefPhilippeParola]

Thank you! Dont forget to like and subscribe my friend

[@OhioRiverFisherman]

Im here to tell u that im a fisherman, been catching fish my entire life. And the silver carp taste better than any catfish or bass ive ever ate. And u can cook em so many ways. Ive cooked them like a meatloaf in the oven and covered em with ketchup and baked them. Highly recommend trying it out.

[@FishHeadBiologist]

Same thing happened to a fish discovered that tribes were eating in Chile. They call it "Toothfish". Ugliest damn fish you ever saw but produced a beautiful white filet and was delicious whether pan cooked, baked or grilled. The fish would not sell in the market when called Patagonia "Toothfish". Then someone rebranded the name "Chilean Sea Bass" and the new "star" was born. Today during lunch and dinner all over the finest restaurants and cafes in Manhattan, NY and Los Angeles, California the fish is served with fresh vegetables as one of the most healthy items on the menu. Daily it's ordered as one of the most popular items on the menu.

[@oldguysrock2170]

I just had a conversation a week ago about the Asian Carp reaching the Great Lakes as there has been very little coverage. Nobody I was talking with knew if this fish was good to eat, and I guess it is. Good job chef!

[@RoseNZieg]

Asians love this fish.

[@ladytempest7273]

Lisrening to cook freaking out in the background!😂

[@gluckystrong3336]

THAT FISH TASTES SO GOOD! No smell and it tastes like cream! It’s one of the best tasting fish I ever had. My brother Pons made it possible! Hi kuya😊

[@bohemoth1]

So it doesn't smell like a woman?

[@ChefPhilippeParola]

Thank you so much for that comment. I would love if you could subscribe to the channel and follow for more

[@ChefPhilippeParola]

lol no

[@LooneyMoonFilms]

Someones in trouble for messing up the kitchen at 03:24

[@juzdatfooraymo]

LOL, I heard that! The Chef saying "SHHHH!" made it hilarious!

[@boogiedownforever]

bwahaha

[@nickinky]

Lol... I heard it immediately

[@youdagoob]

Probably the fish guts, head and skin still laying around.

[@chrisstaples703]

he said his name I believe said what's this mess clean it up lol

[@justjuiceitbaby]

"Clean up the mess in the back!" must be Sous chef

[@nighthiker8872]

Thanks, Chef Philippe Parola.

[@ChefPhilippeParola]

Thank you! subscribe for more content which we are working on

[@TexasTrained]

A good video.Thank you.We never ate Carp...We did eat GAR though and it has the same stereo type problem.Its how you(we) were raised.I would try the Carp though.

[@JJ0KERB0I]

-_- this is steve martin playing a character named chef philippe.

[@bigd22686]

J0KERB0I can’t be...this guys not funny

[@ArthaxtaDaVince777]

No robin williams

[@brianj7250]

Right??! If they're such an evasive species why the hell aren't we eating more of these hell the grocery stores should be piled up probably better than cat fish

[@HankLoremonger]

True, same thing with the Humboldt Squid off the California Coast. Giant calamari steaks would be awesome!

[@brianj7250]

+Henry Leighton Fulmer sounds good as hell with some garlic butter and fresh lemon or lime! yum

[@MyBigThing2010]

"Invasive" ...they don't evade very much at all lol

[@wingnutofcoolness]

MyBigThing2010 True, they jump into the boat at the sound of an Evinrude.

[@ayandas874]

They are better than cat fish, and much more expensive where I live.

[@Mattthewanderer]

I've had fresh silverfin from the lakes of Kentucky just north of us and it was my favorite fish of all time, no kidding. The bones are not a big deal considering how good it tastes!

[@ChefPhilippeParola]

Yes!

[@matthewjacobs141]

Can you mitigate some of the bones by changing how/where you fillet the fish?

[@ChefPhilippeParola]

I would actually like to make a video on this for you at some point my friend.

[@FunkmastaJoe]

Hello Chef Philippe!! you have an inspiring attitude! I have also wondered why not just eat this large amazing fish! many invasive species are invading our waters and they don't have predators to keep them in check BUT WE CAN!! More awareness can be spread about these viable food sources and they can even be hunt for sport once people start tasting it!!! If You Can't Beat 'Em, Eat 'Em!!! :D

[@sonnydaily184]

They are delicious.I've been cooking and feeding they to my family for 20+ years.great video

[@ChefPhilippeParola]

Thank you for sharing this. Please subscribe so I can continue to make you content

[@IonutTudorica]

Chef is very good. Explaining all you must do and know. And the fish. It's totally underrated as a home meal. And it's very cheap.

[@ChefPhilippeParola]

Thank you @lonutTudorica

[@beatstar2]

Saw you on Vice, nice stuff!

[@rickymartinez6821]

"cant beat em, eat em" LOL simple solution to this invasive species problem

[@dezertraider]

kzbin.info/www/bejne/q5jEaY2LlpZooKc

[@j3lny425]

Don't forget Nutria in the south.

[@howardjohnson2138]

In the little village I lived in in Germany, once a year we had carp from one of the local ponds. The gasthaus would steam it whole. Yummmmmmmmmmmmmmmm

[@ChefPhilippeParola]

Thank you so much for that comment. I would love if you could subscribe to the channel and follow for more

[@CUDA1970Terry]

IF fisherman discover that the invasive fish is tasty and highly eatable, the invasion is over and the fish could end up on the 'endangered' list.

[@ChefPhilippeParola]

We will see

[@DL-dj9mn]

All the carp that I have had had lots of bones but if you cut a lot of slices all along the sides and fry at a slightly lower temp for a little while longer than usual then you can eat the bones

[@quinnhunsinger1603]

I was surprised by the flesh being so white when filleted I am sure if picky you could even cut more of the red meat off and have a pure white piece of meat... We are spoiled and when I serve fish that I've caught I have to make it absolutely boneless or I am told "I found a bone" lol but when I eat fish myself I usually cook it whole and tease all the bones out I think it adds flavor cooking with the bones in !!

[@DarnellHendeason-dk3uw]

Quinn Hunsinger : explain why the flesh being white is important.

[@davel6614]

Quit spoiling them. Or better yet, pay them 3 cents for a bone.

[@mmbarbon2955]

Invite me over, and i wont complain one bit. My kids are the same and can handle taking out the bones.

[@Your-Least-Favorite-Stranger]

@@DarnellHendeason-dk3uw Some people prefer white fleshed fish because it has a milder taste than, say, mackerel or salmon.

[@moloyknight]

I like that "If you can't beat them, just eat them"...

[@ChefPhilippeParola]

Thank you for sharing this. Please subscribe so I can continue to make you content

[@Menelvagore]

Looks good to me. Been a chef for over 30 years. i could definitely work with this.

[@ChefPhilippeParola]

Thank you for sharing this. Please subscribe so I can continue to make you content

[@bigballsbuddy]

with that much butter, olive oil, garlic, lemon, and wine plus Tony's seasoning just about anything you cook will taste good marinaded and seasoned that way. I'd even try that carp. Don't even get me started with the fryin part.

[@bpy989]

Chef Philippe thanks for sharing! It's good to see people thinking of ways to take advantage of some of these evasive species. I live on the east coast and some Cambodian neighbors introduced me to Snake Head fish...same thing, a tasty fish with a bad reputation. Not that these fish and Chinese Carp aren't damaging the North American environment, but if we can beat 'em like you said, It's nice to know we can eat them!

[@wangson]

god almighty that looks good!!!

[@bobgil3464]

wangson I like you hair.

[@FishingHam]

I grew up eating these fish bone is an issue, just some thoughts maybe a better filleting knife? Y bones can be removed during filleting process as well!

[@fahmiyusoff9154]

It's easy people... Just score the flesh, marinate it, deep fry it without batter.. Its going to be really crispy and you won't notice the bone

[@ChefPhilippeParola]

lol

[@oakland002]

Asian carp is a main name , there are over 8-9 different sub type , grass, glass, black , silver , big head , ......... It's like using the name Pan fish

[@GreatKeny]

grass is best for deep frying, big head for soup, and black is good for almost any type of cooking, soup, frying, smoke, ...

[@ddawis]

I'm guessing this is either a silver carp or a big head carp

[@HypnosisASMR]

you didn't take out the Y bones. Chef Ramsey would not be happy.

[@4581103992010]

+Cara Institute of Advanced Hypnosis lol

[@baccanalus]

+Cara Institute of Advanced Hypnosis i was thinking that too..i prepared carp like ordinary fish years ago and had to throw away the whole dish. it was impossible to eat with all the y bones..

[@HypnosisASMR]

kentcoeli great mind thinks a like : )

[@4581103992010]

Cara Institute of Advanced Hypnosis you meant, being sissy?

[@studiograficomty]

+James Bleach , well the bone give extra flavor, but the only thing i dont like about fish with it, its that sometimes the plate can get cold and you wan to eat the fish while its warm. So at last for me(mexican) i rather remove the bones from the meat and have it like "ceviche"

[@alalbatross6549]

Tolstolobik grows quickly, eats a lot, and because of the amount of food it must eat, it is very important for maintaining the oxygen regime of water, because it cleans the water surface from poisoning. It feeds exclusively on phytoplankton (algae and unicellular organisms).

[@ChefPhilippeParola]

thank you for sharing this

[@lilaknowler6543]

We pressure can the carp after filleting it off we just chunk bones and all and it's very good you can even add a few special seasonings and it's very good

[@ChefPhilippeParola]

thank you for sharing

[@kennethfrizzell7760]

People are confused. It is a clean tasting fish, not like a common carp. It's not a bottom feeder, they feed on algae. Once you fillet them and get the pin bones out, you can prepare them any way you like. They taste good.

[@jaimewilson3644]

Ls

[@burthabard8316]

There like grey mullet better than bass its jest the bones that are a pain

[@All_Noing]

They eat zooplankton, not algae.

[@atiliocf]

And the grass carp taste even better...it is know like white Amur too

[@jerryrobinson5163]

There is not a dam thing wrong with common carp. They are not bottom feeders contrary to popular belief. Common carp eat algae also.

[@michaelzhang2532]

Thank you so much chef for explaining this. Appreciate your effort in sustaining the environment. I know this is hard to let ppl recognize your opinion. Hope you keep doing that.

[@ChefPhilippeParola]

Thank you dont forget to subscribe for more content

[@conmanumber1]

Hi heres a tip. Prep up some fillets or cubed carp then sear to 1/2 cook then put aside. In a saucepan gently 1/2 fry crushed ginger and garlic then put aside. Dump into sauce pan 2 or 3 tins of chopped tomatos with a few chopped fresh tomatos then stew to reduce a little. Add a little brown sugar to reduce. When tomato is stewed well cooked then throw in the ginger and garlic to cook off then the fish. Add salt to taste. All elements unmeasured. Serve over rice.

[@ChefPhilippeParola]

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[@user-nm2bi3rn8v]

Merci chef très bonne recette simple et très bonne

[@kelowna121secur]

You took an invasive carp of all things and made it look delicious. I'm impressed with fillet size and white flesh which personally prefer .. Walleye or pickerel same thing really but one of the best tasting fish in my pallet. Unfortunately lake Winnipeg Manitoba Canada one of main suppliers for all Canada is losing its battle to pollution and substantial rises in mercury. Human nature destroy everything and be at constant war with other humans .. We're kinda pathetic.. But at least Asian carp are easily caught no rod required but chance of concussion.

[@johncgibson4720]

The name "carp" just confuses people. We should call it the chinese name Lotus Fish. Filter feeders like Lotus Fish have very different diet from carps. The first person to call this a carp is not qualified to name it, but the misinformation spreads any way. Please spread the word Lotus Fish to squash the myth.

[@davel6614]

How large of firecracker we talking?

[@ElChepeAstorga77]

CARP IN MEXICO IS VERY POPULAR I LIKE HOW IT TASTES IN FISH SOUP

[@RJoshuaVincent]

I agree

[@InfernalLeo777]

El Chepe Astorga In america...we have too many of them.

[@greeneking77]

what is it called in mexico?

[@nicolascruz4009]

CARPA...JUST LIKE THAT.

[@r.a.3063]

Could you make fish stock on the head and bone?

[@jeffwallace5402]

hey chef what seasoning do you use on this fillet that looks great

[@Doone226]

He said it was Tony Chachere's Creole Seasoning.

[@ChefPhilippeParola]

Creole seasoning

[@datoc9065]

What happened to him? This was his last post in over 6 years.. :( I hope he is ok!

[@ChefPhilippeParola]

New content coming soon

[@MrTynanDraper]

You don't need to debone or fillet it. . learn how to cook the whole fish and use chopsticks to pick the meat off the bones. . . how they eat almost all fish in CHina. This fish is prized in Chinese cuisine.

[@jceepf]

agree. I live in Japan and I love to eat bony fish with chopsticks. True, Chinese do a good cooking job with "bad fish".

[@jceepf]

El Bottoo Yes perhaps true... although I am Japanese and we do enjoy fish a lot with our particular ways. But when it comes to "horrible fish" like various carps, the Chinese do a good job at cooking them. The French, like the Chinese, can cook almost anything. I remember watching a French farmer telling a French Canadian farmer about pigs: "Sir, only the shit we do not eat"!!!! Sure enough brains, guts, tails, everything is eaten by the French and the Chinese!

[@johncgibson4720]

This fish is called "Lotus Fish" in Chinese language, if you actually read the Chinese characters. The chinese characters also have prefix and suffix and roots. For this particular Lotus Fish, if I remember right, the prefix is "fish", and the root is "Lotus". Why call it Lotus Fish, I guess it lived in Lotus ponds. For the true carps, such as pet carps, aka gold fish, or designer carps, aka Koi, the chinese name for them are "Mile Fish". But Lotus Fish is not a carp. Carps eat mud, and Lotus fish eats planktons.

[@Blaydelk]

John C G Again you are right, I didn't know the name but this is a matter of marketing and branding. We don't need to market these to most of the different Asian ethnic groups, they already know what these fish are. Less than a century ago most of the European immigrants would have also recognized these as a source of food. It seems like every decade that people spend in the US, they forget 50% of what they knew about surviving hard times. There must be some sort of cultural half life or something, lets hope the popularity of these fish in Asian diets radiates out into popular culture. These fish could be caught in the 100s if special net permits were issued so it were legal to seine them and sell them. The sport fishermen don't like people keeping and eating their precious Bass, so make it easier for people to get at these invasive species. I eat bullheads and most people don't know what they are missing, lemon juice and cold water for a few hours and they cook up just fine and I don't upset the sporties by taking them home.

[@cosmicgrooves998]

Daniel Tynan The Chinese eat lots of weird stuff that I will never dream of trying. Your comments hold no validity to me. That being said, I would probably try this fish. If it's good, I'd like to see industry start over fishing it and making fish sticks and whatever.

[@gettinbigger4744]

thank you for your time and help. my river is destroyed by carp and now I know how to cook them. what is your temp on the fryer

[@ChefPhilippeParola]

Thank you so much for that comment.

[@ChefPhilippeParola]

Thank you so much for that comment.

[@peterbuiltdriver8816]

If you cooked bone in fish in a pressure cooker for a little longer, would the bones become soft and edible like sardine bones are?

[@mixxemotionz]

change the name to "yummy asian carp". LOL

[@oldbaldfatman2766]

Jan. 2018---Thank you for an education & informative video. This is the 3rd video I've seen on cooking carp, the other 2 being from Australia. One was by some young teenagers, the other by a fish & game guy. Kid played hell in trying to fillet the carp, but it was the knife he was using. The ranger had a better knife and no problem. Kids cooked his on the grill of a gas powered barbque w/salt & pepper. Ranger used corn meal and deep fat fried them so the people could get a taste. Yours looks a hell of a lot better just look wise alone.As to your knife, what brand were you using? Nephew's a cook and his knives run from $150 to (I think) $350 EACH, so I know you didn't get yours from Walmart from the way you filleted the carp. There's a bunch of carp in the Truckee River (Reno) and city ponds, so going to give it a taste try. I'm 64 and grew up eating nothing but fried fish, so bones have never been a problem. If you people don't like picking out/looking for bones, good.....that gives me even more fish to eat!

[@ChefPhilippeParola]

Thank you! Dont forget to like and subscribe my friend

[@jameseastridge2273]

Wow im wanting to taste it now , ,,thank you,chef

[@dreamscape9040]

Outstanding video. If I lived in the South, I would have a freezer full and then some. :)

[@markb4106]

Chef Phillipe you are correct when you say '" unless you are spoiled" and that is what has happened to society. We want food handed to us with no effort . When I was growing up we had to pull the bones out of any fish we ate, that being crappie , walleye, bass and some of the other topped named fish. My dad would fillet the fish but would up with less. Honestly I would rather fight through the bones and have and better tasting fish. Thank you for a down to earth video.

[@mikem201]

Where is this guy a chef? I want to make sure I NEVER go to his restaurant. What's he going to cook next, a dog?

[@jazzfeline5970]

@@mikem201 You are the exact type of person that the original commenter was referring to: Spoiled. You're a joke. Don't knock it until you try it. Then again, you're probably the type of person that only likes fish if it's salmon or tuna. In other words, you just don't like eating fish. May I remind you that lobsters and crabs literally survive off of the feces and rotten corpses of other animals. Are you going to complain about them too?

[@Your-Least-Favorite-Stranger]

@@mikem201 Go be a racist dumbass somewhere else.

[@scottgoodson5132]

@@mikem201 Two times you’ve made the same idiotic comment and it wasn’t funny the first time.

[@ChefPhilippeParola]

Thank you! Dont forget to like and subscribe my friend

[@maoqiutong]

It is everyday dish in China

[@humorme5367]

Carp is actually a great tasting fish NOW i really want to try this silver fin

[@josephtorres3229]

Well said, and well prepared.

[@ChefPhilippeParola]

Thank you. Make sure to subscribe,. we are working on new content. what would you like to see?

[@savage5764]

that was the worst filleting i have ever seen

[@FMHammyJ]

+Savage ...Im glad im not the only one......not using a proper filleting knife, and the knife he used looked as dull as hoe.....left lots of flesh behind, and wound up with a rather uneven filet.....I expected better from a professional chef....

[@cyberamine12]

+Savage tell me about it... might as well have done it with a chainsaw.

[@FMHammyJ]

+cyberamine Perfect description!!...

[@TheEdudo]

+Savage LMAO, yes it is carnage!

[@tmo4330]

+Savage not the worst i have ever seen. it is a carp anyway lol lol

[@relyzane212]

The taste of the fish better than the taste of pork

[@bobgil3464]

Taste like chicken.

[@tcbridges]

What kind of wine did you add and could you use a dry fryer. I don't fry in oils at all

[@ChefPhilippeParola]

Thank you so much for that comment.

[@ChefPhilippeParola]

Thank you so much for that comment.

[@theliuview7005]

I made fish balls with Asian carp . I used a good way to get rid of bones and got beautiful ground fish. It tastes awesome!