TRASH FISH? ARE YOU KIDDING!

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Special Carp Catchin',Cleanin'
and Eatin'Section

by FERRIS WEDDLE

Sometimes I get the impression that guests at my table may be just a bit wary . . . when they're not downright worried about what they're eating. This is true, anyway, of those who've read my articles extolling the gourmet delights of many foods that are unused—or underused—because of prejudice.

These little cutlets, now, could they be rattlesnake? Truthfully, no. I've heard such fare praised, but frankly I haven't gotten up enough nerve to give it a try. If I were starving . . . well, maybe I would.

Then there's always some suspicion about wild plants, berries, and whatnot. Can I be certain they're non-poisonous? Yes, I can, or I wouldn't try them myself . . . especially the mushrooms that I eat only when I have absolutely no doubts about their safety.

The fish on the table—fresh, pickled, canned, in loaves, or whatever—may be a different matter, however. That is, it may not be trout, bass, salmon, or any of the so-called "game species. Instead, it could very well be some of the numerous varieties we tend to label as "trash" or "rough" fish . . .you know, carp, suckers, chiselmouths, squawfish, bullhead catfish and others in the non-game category.

Even though my guests may eat these fish with pleasure and praise, many will nevertheless appear somewhat shaken when they're informed of the exact species they've consumed. The old business of, "Ughhh . . . trash fish!"

Such a reaction is, as far as I'm concerned, plain silly. Why all this fuss about labels? Such traditional biases are doubly ridiculous during the present inflation, with salmon, tuna, and so on soaring into the luxury class. Even the once inexpensive=: mackerel and sardines have price tags that send me to the nearest stream, lake, or reservoir to catch my own fish.

On many such expeditions, my quarry is carp. This prolific fish—introduced into the U.S. by more appreciative Europeans way back in the 1880's—has become a bit more acceptable as food than some "trash" species . . . and is also getting a reputation as a darned tricky creature to catch with light tackle. As a result, several million pounds of carp are harvested and sold as human food throughout this country each year. Even more is used to feed pets, chickens, and hatchery-reared fish.

Carp caught in non-stagnant waters make excellent eating whether baked, fried, pickled, smoked, or canned for use in patties, loaves, and so on. Almost as good are the many varieties of suckers. Their meat is softer when canned, but also very sweet and flavorful . . . and far superior to mackerel.

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