Thread: Asian carp
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Old 06-22-2020, 05:45 PM
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notorious notorious is offline
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I worked with Officer Dave and Dr Han at TVA for two years, great people doing the Lords work. They spoke about how tasty the carp actually is and is a staple in the Asian market for substance. Personally, I would cut the top flank and let it be as Y bones are a hassle unless a good flank is available like Pike. I'm not beyond having carp for dinner if I get enough to dress.
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