Glenn Thomas, the Marine Extension leader with Louisiana Sea Grant at LSU, and Duane Chapman, a research fisheries biologist with the U.S. Geological Survey in Columbia, Mo., teamed up recently to record an instructional video that is part cooking show and part fish and game report. The film describes the fish's biology and anatomy and provides step-by-step coaching on the proper way to clean them. Chapman demonstrates three cooking methods - blackened fillets; grilled fillets; and a fried, bone-in preparation he calls "flying carp wings." Silver and bighead carp flesh is moist, white, flaky and mild - provided it is properly handled - and larger carp yield generous, meaty fillets. There is one catch to catching this delicious fish. They are herbivores and unlikely to respond to traditional angling. Chapman said they rarely take baits that would be placed on the end of a fishing line. "You can go bowfishing or wait for them to jump in the boat," he said. No matter how they are captured, Chapman emphasizes the importance of gutting and icing immediately, or the fish will quickly spoil. The instructional video was filmed and produced by the LSU AgCenter. "Flying Fish, Great Dish" appears in three segments on YouTube:
Part 1. This video provides background information about these fish and describes one of the first steps in the cleaning process- removing the filets.
Part 2. This video teaches you how to make Flying Carp Wings. This cleaning method leaves the bones in the filets, but the bones remain whole and are easy to remove after the fish are cooked.
Part 3. This video teaches you how to debone your filets.
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