News Posted April 21, 2010 Share Posted April 21, 2010 Phillip Foss, the executive chef at Lockwood restaurant, knows just what to do with the Asian carp, an invasive fish species that is threatening the ecosystem of Illinois' waterways. Just cook it. Dice it into a fine, lime-cured ceviche. Or wrap it in a crispy potato shell and serve it over braised leeks and beurre rouge.More... Link to comment Share on other sites More sharing options...
Boltman Posted April 22, 2010 Share Posted April 22, 2010 Bottom line.... he's right!!!!!!!!!!!! I've seen many programs where this fish can be a very good dish as long as you rename it!!!!!!!!!!! Link to comment Share on other sites More sharing options...
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