COLUMBIA, Mo. — The University of Missouri is testing recipes and gathering reactions as it considers adding the invasive Asian carp to the menu in its dining halls.
About 40 students tried different recipes using the fish during recent taste tests at the Sabai Culinary Development Kitchen on the Missouri campus, and their reactions will help the culinary staff decide whether to serve the fish.
Executive Chef Eric Cartwright led preparation of experimental dishes such as Italian fish stew, pasta puttanesca with seafood, bacon and jalapeno chowder, The Columbia Missourian reported (http://bit.ly/1Dkvepo ).
"It's a very versatile product," said Cartwright, who noted he heard almost no negative comment from the taste-testers. "It's economical, and it has potential."
Junior Abigail Auner ate a plate of carp in pasta sauce and said the fish tasted like ground beef. "I'm very impressed," said Auner. "I wouldn't assume it's fish."
Professor Mark Morgan, who works in the state Department of Parks, Recreation and Tourism, has been trying to find a market for the nuisance fish, which has invaded rivers across the state. He believes Missouri would the first university in the nation to serve Asian carp to students.
If approved, food vendors in the Student Center would be the first to offer the fish, with the possibility of expanding to other dining locations on campus.