Asian carp have been around for over a thousand years in China, where they’ve been a staple in the diet for ages. In the 60s and 70s, they were brought over to the United States to help with academic research and were even used in sewage treatment plants.
They were also introduced to control algae, plants, and snails in aquaculture. The idea sounded good, but keeping them contained didn’t go so well—flooding in the 70s and 90s led to them spreading into the Mississippi River Basin. And now, they’re pretty much everywhere.
They’ve taken over, especially since they don’t have natural predators here and their appetite for plankton means they outcompete a lot of native fish. The Silver carp in particular has gained quite the reputation.
Not just because it’s an invasive species, but also because it’s known to jump right out of the water when startled by boat motors. We’re talking about fish that can weigh up to 80 pounds—so if one of these decides to leap, it can definitely cause some damage.
They aren’t easy to catch the regular way since they filter-feed on plankton, which makes traditional rod-and-reel fishing tough. Bowfishing or using nets works better, or honestly, just let them hop into your boat and you’re good to go!
But let’s not just talk about the problems. Silverfin’s white meat is actually pretty tasty! If you’re willing to try, I’ve got some great recipes here to make the best of this otherwise troublesome fish.
- Origin: Southern China, Eastern Russia, and Northern Vietnam
- Habitat: Freshwater rivers and lakes
- Where you’ll find them now: Asia, Africa, North America Life Span: Up to 25 years in the wild
Asian Carp on a Stick
Ingredients
- 1 pound boneless Asian carp fillets (cut into 5-inch 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
Instructions
Preheat your grill to 400°F, and coat the grill surface with non-stick spray. To make the marinade, mix soy sauce, water, brown sugar, Sriracha, garlic, ginger, and sesame oil in a big plastic bowl until it’s all combined.
Toss the fillets into the marinade, making sure they’re well-coated, and leave them in the fridge overnight. When ready, thread them onto soaked skewers, and throw them on the grill for about 3-4 minutes per side—cook until done.
Fried Silverfin
Ingredients
- 16 boneless silverfin strips
- 2 eggs
- 1 cup half & half (for the egg wash)
- 1 cup seasoned fish fry flour
- Pickapeppa mango sauce (for dipping)
Preheat your oven to 350°F. Beat the eggs in a bowl to make an egg wash, then mix in the half & half. Dip each silverfin strip into the wash, coat it with seasoned flour, and fry until it turns golden brown. Serve with Pickapeppa mango sauce—it’s delicious!
Silverfin Cakes
Ingredients
- 4 silverfin steaks
- 2 oz melted unsalted butter
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 egg
- 1 oz breadcrumbs
- Seasoning to taste
Steam or poach the silverfin steaks until fully cooked, then break them into small pieces and take out any bones. Mix the meat in a bowl with butter, mustard, lemon juice, and egg. Once combined, add breadcrumbs and season to taste.
Shape the mix into small cakes, then dip in egg wash and roll in seasoned flour. Fry for 4-5 minutes until golden brown. You can serve them with beurre blanc or lemon butter sauce for an extra kick.
Silverfin Almondine
Ingredients
- 4 silverfin steaks
- 4 Tbsp olive oil
- 2 oz unsalted butter
- 1 Tbsp lemon juice
- 3 oz white wine
- ½ cup roasted almonds
- Seasoning to taste
Preheat your oven to 350°F. Heat olive oil and butter in a skillet until hot (but don’t burn the butter). Season the silverfin steaks and brown both sides in the skillet.
Add white wine and lemon juice, then move everything into a baking pan. Bake for about 10 minutes. Top with roasted almonds when serving.
Silverfin Steak and Fresh Berries
Ingredients
- 4 silverfin steaks
- 2 oz berries (raspberries, blueberries, or seedless grapes work well)
- 2 Tbsp pecan oil
- 2 oz unsalted butter
- 2 Tbsp heavy cream
- 3 oz white wine
- Juice of 1 lemon
- Juice of 2 oranges
- Seasoning to taste
Preheat oven to 325°F. Heat pecan oil and butter in a skillet until hot. Season the silverfin steaks, and brown both sides.
Pour in the wine and both lemon and orange juices, then bring it all to a boil. Put the steaks and sauce into a baking pan, toss in the berries, and bake for 12 minutes. Serve with sauce and berries on top.
Old-School Fried Asian Carp
Ingredients
- 1 pound boneless Asian carp fillets (cut into 5-inch pieces)
- 4 cups frying oil (vegetable or peanut oil)
- 3 cups preferred fish coating (Andy’s is a good choice)
- 3 Tbsp Cajun seasoning (optional)
- 1 gallon zip-close bag
Preheat a cast-iron skillet with oil to 375°F. In a large zip-close bag, mix the fish coating and Cajun seasoning. Drop each fillet into the coating mixture, shake well, and then place in the hot skillet.
Cook for about 4-5 minutes or until the fish is crispy and golden brown. They should flake easily with a fork. Drain on a paper towel-lined plate and enjoy.
Summary
The way I see it, Asian carp might be a pest in our waterways, but they make for a pretty tasty meal. I think turning a problem into dinner is kind of poetic—and it helps fight back against their invasive spread, too.
Give one of these recipes a shot and see for yourself!