The summer 2010 issue of Our Mississippi brings silver fin (AKA Asian Carp) to the forefront, positioning it as both a delicacy and an important tactic to control the Asian Carp population.
According to Baton Rouge, LA chef Philippe Parola, the first step is “rebranding.” He says that the fish tastes like crabmeat and scallops and included several recipes for the readers at home to try silver fin which I’ve provided below.
Remember, the multitudes of Asian Carp in Illinois waterways and prevention measures to keep them out of the Great Lakes were a subject of much debate earlier in the year. In fact, the O’Brien Lock and Chicago Lock were closed for a period of time this year to keep the fish out, which also meant additional time and money to get needed products to the Chicagoland area.
Perhaps repositioning the fish, which is actually the oldest domesticated fish species in the world and has been farmed for at least 3,000 years in Asia, as a valued Illinois product (The state of Illinois has recently signed an agreement to export the fish to China!) is just the ticket to move the needle on this debate.
Silver fin fried strips
16 silver fin fish filets (boneless if possible, bones easily removed by boiling)
1 cup of half & half for eggwash
1 cup of Louisiana fish fry seasoned flour
Peckapepper mango sauce for dipping
Preheat fryer at 350, in a bowl beat eggs, then add half & half and stir well to make egg wash. Place the silver fin strips into egg wash, then coat each strip with the seasoned flour. Fry until done and serve with Peckapepper mango sauce.
Silver fin with fresh berries
4 silver fin fish filets
2 ounces each: raspberries, blueberries, strawberries and grapes
2 tablespoons pecan oil
2 ounces unsalted butter
2 tablespoons heavy cream
3 ounces white wine
1 lemon, juiced
1 orange, juiced
Seasoning to taste
Heat pecan oil and better in a sauté skillet until very hot. Brown seasoned silver fin on both sides, then add white wine and juices from lemon and orange. Bring to a boil, then add all the fresh berries and boil for 3 minutes over medium high heat. Stir in cream and season to taste.
Silver fin cakes
1 pound silver fin white meat
4 ounces unsalted butter, melted
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 ounce bread crumbs
Seasoning and hot sauce to taste
Poach or steam silver fin meat until fully cooked, then break it up in pieces to remove bones. Place meat into a mixing bowl and add butter, mustard, 1 egg and lemon juice. Mix well. Add bread crumbs and season to taste. Roll into small cakes. To make egg wash, beat one egg with 2 tablespoons water. Dip fish into egg wash, then seasoned flour. Fry.
ICGA/ICMB Executive Director