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Millions of pounds of Asian carp are already shipped off from Illinois to Europe and Asia every year, and the beasts are fairly popular at ethnic markets around town. But Galvan wondered what would happen if some of his high profile clients got their hands on them and worked their mojo. Could they make this an appetizing fish to a larger market of eaters, and thus put a dent in its numbers?
Galvan’s campaign is slow going, but right now one chef has come out of the blocks with a plateable, menu-ready dish. A few weeks ago Phillip Foss of Lockwood gamely allowed me to film him trying to filet one of these beasts. It wasn’t pretty, but after Galvan’s fish cutters figured out a way to properly cut out and around the bones, Foss redeemed himself with this beautiful plate, an homage to Daniel Boulud’s classic Crisp Paupiette of Sea Bass in Barolo Sauce.
