Asian carp: Take that carp and fry it
(IL) Chicago Tribune – Asian carp may indeed be poised to destroy commercial fishing as we know it in the Great Lakes, but Reggie McLeod likes his smoked or pickled.
The Vietnamese community cooks carp in coconut milk with lemon grass and chili peppers. The Polish like to draw out the pungent fishy odor by soaking it in milk and onions. More
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