In the United States, Asian carp—otherwise known as silverfin—have a bad rap. The invasive fish is not only considered a nuisance to boaters, but it's also a real threat to almost every inland waterway in the country, where it starves out native species by depleting the rivers of nutrient plankton and damaging the quality of the nation's fresh water. Federal and state governments have spent millions in taxpayer dollars to combat this hardy fish, attempting to prevent it from leaving the country's rivers and streams and entering the Great Lakes, where its presence could certainly be catastrophic.
But in China, Asian carp have been farmed for food for more than 1,000 years. That's why officials from the University of Illinois at Urbana-Champaign, the Illinois Department of Natural Resources and the Louisiana Department of Wildlife and Fisheries teamed up to improve the fish's reputation—as a food source.
Almost three years ago, the university's dining services began serving the fish to students. And earlier this week, it hosted a luncheon, complete with a visit from Louisiana and Illinois officials, to celebrate. The event, called Catch to Course, was held on campus in Champaign, Ill. Dining services chefs prepared a meal that showcased three dishes made of Asian carp.
Click through to see what was on the menu, and how chefs prepare the fish for students, as well as catered events.