Summary:

In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies employed by the Kentucky Department of Fish and Wildlife, such as commercial fishing and the use of bioacoustic fish fences. Finally, they talk about the taste and cooking methods of carp, with Matthew recommending smoking the fish and using it in dishes like salads and dips. In this conversation, Matthew discusses different methods of preparing and cooking carp, particularly invasive carp species. He shares his experiences with smoking, pickling, and grinding carp, as well as making dishes like miso soup, tacos, and fish patties. Matthew highlights the potential of carp as a sustainable food source and the need to change the perception of carp as a low-quality fish. He mentions resources like the book 'Eat the Enemy' and the Choose Kopi website for carp recipes. The conversation concludes with the idea of organizing a camp focused on bowfishing and cooking invasive species.

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Guest:

Matthew Dollenbacher is a hunter, angler, outdoorsman, and Fisheries Biologist with the Kentucky Fish and Wildlife. He grew up in Eastern Iowa and attended Iowa State University. He traveled around a bit after college but eventually landed in Western Kentucky in 2020, working with Invasive Carp.

Links:

Kentucky Department of Fish & Wildlife Recipes

Eat the Enemy book

Choose Copi

Crispy Fried Carp Recipe

[email protected]

Takeaways:

There are different types of carp, including common carp and invasive Asian carp such as silver carp, bighead carp, grass carp, and black carp.

Asian carp, particularly silver and bighead carp, are filter feeders and can outcompete native fish species for food.

The jumping behavior of silver carp can be dangerous for boaters and fishermen.

The Kentucky Department of Fish and Wildlife employs various management strategies, including commercial fishing and the use of bioacoustic fish fences, to control the population of invasive carp.

Carp meat is white and can be smoked and used in dishes like salads and dips.

Asian carp have a mild flavor and can take on the flavors of various seasonings. There are various methods of preparing and cooking carp, including smoking, pickling, and grinding.

Carp can be used in a variety of dishes, such as miso soup, tacos, and fish patties.

Carp, particularly invasive species, have the potential to be a sustainable food source.

Changing the perception of carp as a low-quality fish is important to promote its consumption.

Resources like the book 'Eat the Enemy' and the Choose Kopi website provide carp recipes and information.

Organizing a camp focused on bowfishing and cooking invasive species could be a fun and educational experience.

Chapters:

00:00 Introduction and Background

05:22 Matthew's Work with Carp

10:37 Types of Carp and Their Differences

19:13 Population Growth and Management Strategies

25:31 Catching and Cooking Carp

30:58 Introduction and Discussion of Cooking Methods

33:47 Grinding Carp and Other Methods

36:31 Changing the Perception of Carp

43:50 Carp as a Sustainable Food Source

52:46 Resources and Conclusion

Keywords:

carp, invasive species, Asian carp, common carp, silver carp, bighead carp, grass carp, black carp, environmental impact, management strategies, taste, cooking methods, carp, invasive species, cooking, smoking, pickling, grinding, miso soup, tacos, fish patties, sustainable food, perception, recipes, bowfishing, camp

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