A while back I talked about how Asian carp were taking over many waterways (and lakes) up north and how someone ought to figure out how to make them palatable and eat them! That would solve the crisis.

Well someone did!

Lockwood Restaurants in Chicago (the Palmer House Hilton) has done just that. The chef started out with ceviche (served with wasabi) and moved along to carp chowder and even fried carp.

The hopes are that the mainstream public will see that carp is indeed edible thereby causing carp to become more table-ready. More people out there fishing, catching and eating carp WILL help to knock down the infestation.

CARPe diem.