Kentucky Fishery Sending Asian Carp Back to China
- 10 years ago
Invasive Asian carp that have populated the waters in several states have proven nearly impossible to get rid of, resulting in some creative solutions like sending them back to China.
Invasive Asian carp that have populated the waters in several states have proven nearly impossible to get rid of.
A fishery in Kentucky has figured out one way to get rid of them – send them back to China, which is where they originated.
The people at the Two Rivers Fisheries aren’t being snarky. They’re taking advantage of an opportunity to sell what they can’t help but catch as sometimes the 70-pound fish jump right onto the boat.
In China, the carp is a popular food. So, once the fish are caught in American waters, Two Rivers is having them gutted, frozen and shipped.
Overall, those in the fishing industry who’ve been plagued by the carp have tried their hardest to find domestic uses for them.
Among the efforts are ongoing attempts to make them popular among US diners.
Despite offering recipes, demonstrations, and chef-prepared dishes, Americans have been slow, if not almost entirely reluctant, to warm up to them.
That’s a pity, because there are a lot of them, and they’re eating up many of the fish that US consumers do enjoy.
Invasive Asian carp that have populated the waters in several states have proven nearly impossible to get rid of.
A fishery in Kentucky has figured out one way to get rid of them – send them back to China, which is where they originated.
The people at the Two Rivers Fisheries aren’t being snarky. They’re taking advantage of an opportunity to sell what they can’t help but catch as sometimes the 70-pound fish jump right onto the boat.
In China, the carp is a popular food. So, once the fish are caught in American waters, Two Rivers is having them gutted, frozen and shipped.
Overall, those in the fishing industry who’ve been plagued by the carp have tried their hardest to find domestic uses for them.
Among the efforts are ongoing attempts to make them popular among US diners.
Despite offering recipes, demonstrations, and chef-prepared dishes, Americans have been slow, if not almost entirely reluctant, to warm up to them.
That’s a pity, because there are a lot of them, and they’re eating up many of the fish that US consumers do enjoy.