![]() ![]() For others, the very name of a fish ( Patagonian Toothfish) may be so psychologically unpalatable so as to necessitate a new, more edible name ( Chilean sea bass). Some struggle with picking small bones from their mouths. Our culture typically rejects things that look slimy, and fish are indeed slimier than a cow. There’s a lot that goes into this, I imagine. This is all to say that we end up wasting a lot of edible fish and fish parts. We end up wasting a lot of edible fish and fish parts. And even then, the culinary possibilities we envision for those fillets are limited still: baking, deep-frying or pan-searing come to mind. The fish’s head suffers a similar, arbitrary prejudice as we shun all parts but the faceless fillets. But here in the US, not only is carp almost never found on a menu, they more frequently serve as swimming targets for bowfishermen who, at best, use the carcasses as fertilizer. In fact, our common American carp species are actually prized both as a sportfish and as a food source in Asia and Western Europe. ![]() We relish the golden nuggets of deep-fried catfish ”“ a whiskered, bottom-dwelling scavenger ”“ yet we are off put by the humble carp, whose lifestyle is nearly identical. We moan at the thought of a seared fillet of black cod, yet wince at the thought of its face on our plate. ![]() Like most food choices, region and culture largely determine what we deem fit for the table and what we consider inedible. American cuisine has a curious relationship with fish. ![]()
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