Take them to any folks you know who've come here from China or Thailand, they're often fond of these - we might be able to sell the meat to China, in fact. We tend to turn our nose up at ALL carp, but these 'silverfin' carp are better eating that you might expect if you do treat 'em right, per some Louisiana chefs who're preparing 'em for their restaurants. This fellow has some ideas:
http://www.chefphilippe.com/recipes_silverfin.pdf
More info
http://www.annarbor.com/vielmetti/as...red-correctly/
http://abclocal.go.com/wls/story?sec...cal&id=8364300
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A man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling
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