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Eating Invasive Species: Asian Carp is on the Menu
Executive chef at Potawatomi Hotel and Casino, Peter Gebauer feeds more than 2.2 million people every year. He has been on a mission since 2011 trying to promote and brag about Asian carp and is trying to turn a negative into a positive.

Potawatomi Hotel and Casino is the only place in Milwaukee where Asian carp is on the menu.

Read more about Peter Gebauer & Get the Entire Recipe

Yellow Causa with Smoked Asian Carp
A Peruvian dish that makes use of potatoes, causa is one of Chef Peter Gebauer's favorite dishes to make at home. His version uses Asian carp, which has a subtle flavor akin to crab. Asian carp is available at Empire Fish and some Asian markets, or you may substitute your favorite smoked fish or crab.



Ingredients
Aioli:
1 egg, room temperature
2 teaspoons lime juice
Sea salt to taste
1 cup extra-virgin olive oil
Causa:
2 to 3 large yellow potatoes
¼ cup extra-virgin olive oil
Juice of 1 lime
1 tablespoon ají amarillo paste (alternatively rojo)
Sea salt to taste
1 pound smoked Asian carp, shredded
Garnish:
1 avocado, sliced
Lime juice and salt
1 large tomato, diced
8 black olives
8 sprigs fresh cilantro leaves


 
 


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Aquatic Weed Harvesting - Department of Natural Resources employee Ron Hauser runs an aquatic weed harvester at Glendale Fish and Wildlife Area on Wednesday afternoon. The harvester was being used on the lotus pads and coontail growing in the lake.


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