From ‘Asian carp’ to ‘copi,’ an ugly fish gets an appetizing marketing makeover

PO1 William "Chip" Nagel I'm willing to try it. I'd have to do it like I do Cat fish, from a restaurant as I prefer not to cook fish.

The state of Kentucky has encouraged the development of a commercial fishery for Asian Carp. There are already a couple of processors that cater to the Asian restaurants and exports to Asia where these fish are considered to be a desirable table fish.
From what I have seen, these aren't like the normal Carp. The meat is apparently a white meat and they fish doesn't require any special treatment.
Normal Carp you just skin and cut the red meat out of them. They taste fine after that process. I do the same with Stripers, White Bass and Blue Catfish too. Removes the "oil" taste.

I'm all for it, if it is clean, healthy, fresh and delicious --