This entry was posted on Sunday, April 25th, 2010 at 11:00 pm and is filed under All Posts and tagged with asian carp, carp-accio, Phillip Foss, shanghai bass, wall street journal. You can follow any responses to this entry through the RSS 2.0 feed.

5 Responses to “Asian Carp & Shanghai Bass”

1. The Local Beet: Chicago » Be a Better Locavore (Than Me) After Earth Day says:

   April 28, 2010 at 9:16 am

   [...] waters for overseas markets.  Let’s give them a local market too.  We gladly stand behind Chef Phillip Foss who is not only fighting for food trucks in Chicago, he’s fighting for better acceptance of [...]
2. David Cress says:

   May 27, 2010 at 1:18 pm

   Kudo’s to Mr. Foss for being innovative and forward looking in his approach.

   Since I was little, I can remember being the best fed ‘poor’ kids around. My parents learned how to prepare foods that others shunned. I recall dandelion greens, gar and entrails whipped up into tantalizing dishes that had my friends wanting to skip the T-bone at their house and eat with us.

   Nearing 70, I must say that for me, eating has never been just a way to satisfy hunger. I cannot even begin to recount all the wonderful experiences in food provided by people such as Mr. Foss.

   Again, I sincerely applaud his efforts.

   God’s Grace,
   David
3. Duckguy says:

   June 1, 2010 at 9:59 am

   I appreciate what you’re trying to do.

   As I’m sure you are aware, there are two species of Asian carp of concern right now. The silver carp that jumps and the larger bighead carp that does not. I have seen a technique with bighead carp that results in something very similar to a rib chop, or what I hear referred to as a lamb-lollipop. The rib provides a handle for a nice, meaty bite. If you have not tried this, drop me a line and I will get you in touch with someone that can explain the technique.
4. Phillip Foss says:

   June 2, 2010 at 2:40 pm

   Received this recipe in my email:

   Hi Phillip,

   I enjoyed watching your segment on the Today Show this morning. This also brought back memories when my wife & I lived in the Ozarks (the real Ozarks in central Missouri) many years ago and would regularly eat carp. We lived on the Osage river and had an abundance of several kinds of carp. As you mentioned one of the major problems with carp is the many bones. We had a way to get around this and were able to provide a great carp meal. It’s been 35-40 years ago, so I’ll try and tell you how we did it mostly from memory.

   First you need to skin the carp vs. scaling it. Filet the sides off and cut up into strips (bones and all) to fit in a quart jar. Fill the quart canning jar and add 1 tablespoon of vinegar to help dissolve the bones. Pressure can it for 160 minutes at 11 lbs. on a pressure gauge. At the end of 160 minutes turn up the pressure cooker to max for approx. 15 minutes as this helps dissolve the larger bones.

   We would take a quart jar of the carp and make what tasted like salmon patties (They were a poor man’s salmon patty). We would skillet fry the patties with the following ingredients:

   1 quart fish
   2 eggs
   1 onion chopped
   1 pkg. bread or cracker crumbs
   salt & pepper
   celery salt
   milk

   You may want to experiment with this as its been a lot of years, but in all the years we had the carp patties we never had a bone in the patty.
5. The Asian Invasion… Carp, That Is « Dispassionate Resilience says:

   July 15, 2010 at 10:02 pm

   [...] to exterminate it.  In fact, over 300 million pounds of the fish is consumed annually by people in Asia, Canada and Europe.  This week, MSNBC.com reported on Illinois Governor, Pat Quinn’s announcement for Big River [...]