Podcast

Podcast Episode 192: Catching, Cooking, and Eating Carp

In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies the Kentucky Department of Fish and Wildlife employs, such as commercial fishing and bioacoustic fish fences. Finally, they talk about carp’s taste and cooking methods, with Matthew recommending smoking the fish and using it in dishes like salads and dips. In this conversation, Matthew discusses different methods of preparing and cooking carp, particularly invasive carp species. He shares his experiences with smoking, pickling, grinding carp, and making dishes like miso soup, tacos, and fish patties. Matthew highlights the potential of carp as a sustainable food source and the need to change the perception of carp as a low-quality fish. He mentions resources like the book ‘Eat the Enemy’ and the Choose Kopi website for carp recipes. The conversation concludes with organizing a camp focused on bow fishing and cooking invasive species.

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Guest:

Matthew Dollenbacher is a hunter, angler, outdoorsman, and Fisheries Biologist with the Kentucky Fish and Wildlife. He grew up in Eastern Iowa and attended Iowa State University. He traveled a bit after college but eventually landed in Western Kentucky in 2020, working with Invasive Carp.

Links:

Kentucky Department of Fish & Wildlife Recipes

Eat the Enemy book

Choose Copi

Crispy Fried Carp Recipe

Matthew.dollenbacher@ky.gov

Takeaways:

There are different types of carp, including common carp and invasive Asian carp, such as silver carp, bighead carp, grass carp, and black carp.

Asian carp, particularly silver and bighead carp, are filter feeders and can outcompete native fish species for food.

The jumping behavior of silver carp can be dangerous for boaters and fishermen.

The Kentucky Department of Fish and Wildlife employs various management strategies to control the invasive carp population, including commercial fishing and bioacoustic fish fences.

Carp meat is white and can be smoked and used in dishes like salads and dips.

Asian carp have a mild flavor and can take on the flavors of various seasonings. Various methods of preparing and cooking carp include smoking, pickling, and grinding.

Carp can be used in dishes such as miso soup, tacos, and fish patties.

Carp, particularly invasive species, have the potential to be a sustainable food source.

Changing the perception of carp as a low-quality fish is essential to promote its consumption.

Resources like the book ‘Eat the Enemy’ and the Choose Kopi website provide carp recipes and information.

Organizing a camp focused on bow fishing and cooking invasive species could be a fun and educational experience.

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