I have read about the invasive Asian carp problem in U.S. waterways. But I learned something new from Dan Lewis’ aptly named “Now I Know” blog: Asian carp is commonly used in gefilte fish. I must confess that I have never tasted gefilte fish. The jars of it at the grocery store do not make it look appetizing. Does learning that Asian carp is often used in the making of gefilte fish change my view? Not at all. Asian carp do not look tasty to me. But with that being said, I would certainly take it over uncooked fish.
Asian Carp and Gefilte Fish
As the Los Angeles Times reported early that year, there’s no reason why Asian carp can’t be farmed and served to humans; one fishery manager called it a “tasty, fleshy fish” whose reputation as a bad meal isn’t deserved. It’s common in Vietnamese dishes and is also one of the fish commonly used to make — you guessed it — gefilte fish.