Hooked on smoked carp: Illinois fishermen reel in the new craze

Smoked carp is the new craze in Illinois fishing, as anglers reel in increasing numbers of the fish from area lakes and rivers.

"It's a really good eating fish," said Casey Hlavinka, owner of Casey's Bait and Tackle in Morris. "People are figuring that out."

Hlavinka said he has seen a steady increase in smoked carp sales over the past few years, attributing it to the fish's growing popularity as a table fare.

Greg Wagner, a fisheries biologist with the Illinois Natural History Survey, said smoked carp is not a new discovery – people have been eating them for years. But the recent interest can be linked to two things: the expansion of Asian carp into more waters across Illinois and the explosion of social media.

Asian carp were introduced into Arkansas waters in the 1970s as part of an experiment with aquaculture. The fish escaped from captivity and began to spread up the Mississippi River and its tributaries. They have since colonized many parts of Illinois, including the Chicago River system.

The invasive species has drawn ire from conservationists and sport fishermen alike for its ability to outcompete other fish for food and upend ecosystems. But Hlavinka and Wagner say smoked carp can be a viable alternative to some of the more popular sport fish in Illinois, such as walleye and bass.

Wagner said smoked carp are especially popular among Asian Americans, who often view them as a delicacy. He also noted that they are low in mercury and make good table fare for larger groups because they are "a pretty decent-sized fish."

Commercial fisherman are also getting into the act, catching smoked carp by the tens of thousands destined for markets in Chicago and beyond. In fact, there may be too many smoked carp on the market now, driving down prices to as little as 50 cents per pound at some processing plants.

North Dakota smokehouse exploiting popularity of smoked carp

Just about everyone enjoys a good piece of smoked meat, and in North Dakota, the carp are getting all the love. A small smokehouse in Mandan is taking advantage of the popularity of smoked carp by smoking them up and selling them to local restaurants and consumers.

The smokehouse, called J&L Smoked Fish, was started by two friends, Justin and Landon, who grew up fishing for carp on the Missouri River. When they were looking for a new business venture, they decided to start smoking carp and other fish.

The demand for smoked carp has been growing in recent years, as more and more people are becoming aware of how tasty they are. J&L Smoked Fish is able to meet that demand by smoking up around 1,000 pounds of carp every week.

Most of the smoked carp that J&L sells goes to local restaurants, but they also sell direct to consumers at the Mandan Farmers Market on Saturdays. They typically sell out of carp every week, so if you're interested in trying some, you'll want to get there early.

If you can't make it to North Dakota, you can also find smoked carp at grocery stores and farmers markets in Minnesota, Iowa, and South Dakota. So if you're looking for a new and unique taste experience, be sure to give smoked carp a try.

Mississippi chefs fire up smoked carp recipes for statewide taste test

As the days grow shorter and the air crisper, Mississippians are taking to the kitchen to roast smoked carp recipes. The ubiquitous fish, most often associated with Midwestern states like Illinois and Indiana, has made its way down south and is gaining traction as a viable option for a quintessential Southern dish.

Chefs like Robby Morton of Three Card Poker BBQ in Gulfport are leading the charge, smoking carp over pecan and oak woods to impart a delicate smoky flavor. Morton, who grew up fishing for carp in nearby Biloxi Bay, says he was inspired to add the fish to his menu after trying smoked carp tacos in Missouri.

"I just got hooked on it. The flavor is really good," Morton says.

The dish is also gaining favor among Mississippi farmers who see potential in marketing smoked carp as a value-added product. Gregory Hughes of Hughes Fish Farms in Hickory recently began selling smoked carp at local farmers markets, and he's seen an uptick in interest from chefs and consumers alike.

"It's been pretty exciting. We've had people calling from all over the state wanting to buy our smoked carp," Hughes says.

While there is no one "official" recipe for smoked carp, most chefs agree that a simple preparation with salt, pepper, and a touch of smoke is best. Some folks are even taking things up a notch by stuffing the fish with jalapeno peppers or pairing it with creamy slaw or tartar sauce.

So how does smoking carp compare to traditional Southern favorites like catfish or fried shrimp? Opinions vary, but many say that smoked carp has a delicate flavor that pairs well with barbecue sauces and sides like collard greens and black-eyed peas. And unlike other freshwater fish like catfish, carp can be grown year-round making it a viable option for sustainable seafood menus.

Whether you love it or hate it, it looks like smoked carp is here to stay in the Magnolia State. So why not give it a try? Here are a few recipes to get you started:

Demand for smoked carp skyrockets, leaving Midwestern smokehouses scrambling

Smoked carp is becoming a hot commodity in the Midwest, with demand skyrocketing and smokehouses struggling to keep up.

Smoked carp has been a staple of Midwestern cuisine for generations, but it has recently started gaining attention outside of the region. Chefs and restaurateurs in larger metropolitan areas are beginning to discover the unique flavor of smoked carp and are putting it on their menus.

As a result, smokehouses throughout the Midwest are seeing an unprecedented demand for smoked carp. Smokehouse owners are having trouble keeping up with the demand, and many have had to turn away customers.

The surge in demand for smoked carp is largely due to its growing popularity among chefs and food enthusiasts. Carp has a mild, slightly smoky flavor that pairs well with a variety of dishes. It can be used as an appetizer, side dish, or main course.

Despite its increasing popularity, smoked carp is still relatively unknown outside of the Midwest. As more people discover its unique flavor, the demand for smoked carp is likely to continue rising. Smokehouses will need to increase production if they want to meet the growing demand for this delicious fish.

Are you ready for smoked carp? It's the new black

If you're like me, you love smoked carp. It's the perfect thing to bring to a party, and it's always a hit with everyone. But if you're not like me, you may be a little skeptical about smoked carp. You may be wondering if it's really all that good.

But let me tell you, smoked carp is definitely the new black. It's delicious, and it's perfect for any occasion. Whether you're looking for something to bring to a party or something to enjoy at home, smoked carp is the perfect choice.

And if you're not sure how to prepare smoked carp, don't worry. There are plenty of recipes online that will show you how to do it. All you need is a smoker and some fresh carp, and you're good to go.

So what are you waiting for? Start smoking some carp today! You won't regret it.