To hook diners, an invasive species of carp gets a new name
economist.com
economist.com
https://www.wired.com/2013/12/hippopotamus-ranching/
Probably a good thing that there is not a population of thousands of feral hippopotamus going around.
You've heard of the "Cocaine Hippos", right?
[0] https://www.wideopenspaces.com/can-you-eat-asian-carp/ [1] https://aboutseafood.com/news/kentucky-tuna-a-bad-idea-thats...
If you want to re-brand a freshwater fish, please use other freshwater fish names, don't let people to assume it's a saltwater fish which can be eaten raw or slightly cured.
Been many years since I've been but I remember some signage at the Audubon Zoo in New Orleans with recipes for it. Very on-brand.
(I thought they looked more like muskrats.)
[0] https://www.wlf.louisiana.gov/news/ldwf-announces-increase-i...
There's definitely a balance between headlines that aren't too cryptic and those that still entice readers to read further.
But good journalism is a dying dinosaur, sadly. And the internet and monetization challenges are factors.
I'm a starving writer. I don't know how to solve this, but I have a long history of commenting on it and trying to cast a little light on the connection between monetization issues, poor pay for writers and bad reporting.
You are free not to read further (I didn't).
I'd say that this is a great headline and is quite fair.
A good storytelling is more than just an imparting of mere facts - it raises a question in the mind of the reader or listener each step of the way, thus imparting interest and leading him or her through the facts in an enjoyable way.
Clever headlines displayed on the front of a paper newspaper have been used to sell newspapers for probably as long as there newspapers existed.
You take a cedar plank and lay the carp on it. Cover it with tomato paste, cilantro, brown sugar and lemon juice. Bake at 450 for 20 minutes, or smoke until it is flaky. Remove the carp off the board and throw it away, then eat the board.
Chilean sea bass vs Patagonian toothfish all over again. Personally the second name sounds much more metal.
Chileans tend to eat merluza or reineta, and then maybe salmon.
(gives you an idea of how bad the situation is too)
https://www.foodandwine.com/news/copi-fish-asian-carp-invasi...
Oh wait, maybe tangentially, HN user named prostoalex is a rather well known Bot for stuffing links from NYT, The Economists, Wall Street Journal, and the like into Hacker News. Maybe this Bot is starving too.
In IL to do it legally, you pretty much need a boat. There is only a few places you can do it without one. It is also only certain times of year.
Spam musubi doesn’t count.
I think the most common way I've had it cooked it blowtorched, but some types of clams are baked, others are grilled, etc.
(I live in Tokyo currently)
As the GP pointed out, this might not be an issue in the US (because of freezing requirements). But I would not be one to be eating carp "raw".
It's possible that this is the thing that takes narezushi mainstream, but I doubt it.
Went back the next weekend for it specifically.
Since the article tries it's harest to obfuscate that..