It's Extreme Makeover: Aquatic Edition.
Asian carp are reviled as vanquishers of native species, feared as hefty jumpers able to break a boatman’s jaw, and scorned as, well, carp. But even as Northern states battle to keep them from ravaging the Great Lakes, officials in the South, where the alien species have multiplied like guppies, are working to transform the carp into marketable assets.
First, the rebranding. In January, Louisiana wildlife officials rolled out the Silverfin Promotion, enlisting chefs to create recipes for what they called the tasty white meat of the bighead carp and silver carp, the two dominant invaders.
“A cross between scallops and crabmeat,” declared Philippe Parola, a noted seafood chef whose new recipes include silverfin almondine.
To read the rest of the story, please go to: The New York Times.