EDIBLE INVASIVE SPECIES: ASIAN CARP 

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.

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?

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

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..

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

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

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

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!

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

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

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.

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.

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.

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.

You cut so well chef! Thank you

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.

CAN'T beatem eatem

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.

Learned something new! Thank you.

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.

I would eat it. looks good

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.

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.

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?

I truly believe MrSammy would NEVER LIE about food !!

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.

The baked "silver fin" looks MAGNIFICENT!

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!!!!!!!

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

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.

Merci chef très bonne recette simple et très bonne

Nice info to know...thanks

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.

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

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

Good job

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!

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.

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

Thanks, Chef Philippe Parola.

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!

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

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

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.

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.

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 !!

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.

Saw you on Vice, nice stuff!

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!”

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

Good video .

Well said, and well prepared.

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

god almighty that looks good!!!

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!

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

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

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

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

Very interesting

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.

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

great video - looks really good.

Looks great. :)

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😊

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

Can the bones in the filet be removed like those ın a salmon filet? How do you thınk it would be if dredged ın a flour/corn meal mixture, and fried like pan fish?

Is it full of hair bone like standard carp?

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

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

Good prep and double styling of dish...

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!

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!

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

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.

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.

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

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

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

can you please tell me what spice that was and could you please make a video how to fillet no bones

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

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

It looks good

Is it a boneless filet or do they have pin bones like trout?

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

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.

Can it be ground fine and sold as pet food ?

Have they tried salting and boiling, (corned we call it in Atlantic Canada)? or, salting and drying as in dry cod? or, marinating as in solomon gundy? which would take care of the bones.

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!

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.

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

Could you make fish stock on the head and bone?

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.

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.

Very Good!.

this is a Gorgeous meal

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

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!

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

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