SilverFin™Jumping

Asian Carp (SilverFin™)

Hypophthalmichthys molitrix

Region of Origin: Southern China, Eastern Russia and even Northern Vietnam
Habitat: Fresh waterways
Current Range: Asia, Africa, North America
Life Span: 25 years in the wild

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!

Asian Carp Recipes

SilverFin™ On A Stick

SilverFin™
On A Stick 

Recipe by Quinton Phelps

1 pound boneless Asian carp fillets (cut into 5-inch long pieces)
1/3 cup soy sauce (low sodium)
1/3 cup water
1/3 cup packed brown sugar
1 Tbsp Sriracha sauce (optional)
2 tsp minced garlic
1 tsp freshly grated ginger
1 tsp sesame oil
12 wooden skewers

Preheat grill to 400 degrees, and treat grill surface with non-stick spray. Create the marinade. In a large plastic bowl combine soy sauce, water, brown sugar, Sriracha sauce, garlic, ginger, and sesame oil. Whisk thoroughly. Marinate the fish. Add fillets to marinade (making sure each fillet is evenly coated) and refrigerate overnight. Make the kabobs. Thread the fillets on soaked wooden or bamboo skewers. Place the kabobs on the barbecue grill, and cook 3 to 4 minutes on each side (or until done).

Fried SilverFin™

Fried SilverFin™

Recipe by Chef Philippe Parola

16 silverfin strips, boneless
2 eggs
1 cup Kleinpeter half & half for egg wash
1 cup Louisiana fish fry seasoned flour
Pickapeppa mango sauce for dipping

Preheat the oven to 350°F. Crack both eggs into a bowl to make egg wash. Beat well. Add half & half and mix well. Dip silverfish strips into egg wash then coat in seasoned flour. Fry until golden brown. Serve with Pickapeppa mango sauce.

SilverFin™ Cakes

Recipe by Chef Philippe Parola


4 silverfin steaks
2 oz. melted unsalted butter
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice
1 egg
1 oz. bread crumbs
Seasoning to taste

Poach or steam silverfish steaks until fully cooked. Break steaks into small pieces and remove bones. Place meat into mixing bowl, and add butter, mustard, egg and lemon juice. Mix well. Add bread crumbs and season to taste. Pat into small cakes and dip into egg wash, then roll in seasoned flour. Fry 4 to 5 minutes until golden brown. Serve with beurre blanc or lemon butter sauce.

SilverFin™ Almondine

SilverFin™ Almondine

Recipe by Chef Philippe Parola


4 silverfin steaks
4 Tbsps. olive oil
2 oz. unsalted butter
1 Tbsp. lemon juice
3 oz. white wine
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.

Silverfin™ Steak and Fresh Berries

Silverfin™ Steak and Fresh Berries

Recipe by Chef Philippe Parola


4 silverfin steaks
2 oz. fresh berries of choice  (blackberries raspberries, blueberries, seedless grapes etc.)
2 Tbsps. pecan oil
2 oz. unsalted butter
2 Tbsps. heavy cream
3 oz. white wine
Juice of 1 lemon
Juice of 2 oranges
Seasoning to taste

Preheat oven to 325°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 both lemon and orange juice. Bring to a boil then place steaks with sauce in baking pan. Add berries and bake at 325°F for 12 minutes. Serve topped with sauce and berries.

Old-School Fried Asian Carp

Recipe by Quinton Phelps


1 pound boneless Asian carp fillets (cut into 5-inch long pieces)
4 cups frying oil (vegetable or peanut oil)
3 cups of your preferred fish coating (Andy’s is recommended)
3 tablespoons Cajun seasoning (optional)
1 gallon zip-close bag

Preheat cast-iron skillet with oil to 375 degrees. Combine fish coating and cajun seasoning in a gallon-sized zip-close bag. Drop each fillet into the fish coating mixture and shake bag. Place the fillets into the hot skillet (do not overcrowd). Cook 4 to 5 minutes until crispy and golden brown (should flake easily with a fork). Place cooked fillets on paper towel lined plate.

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