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Using Invasive Species to Cook Sustainably
An out-of-towner at a Kentucky restaurant might be hooked by the sound of the Kentucky carp special. That preparation sure sounds tasty, all browned in butter and served atop a sweet potato puree. Perhaps it's a regional delicacy, caught locally just this morning.

Perhaps, too, you know it by its more familiar name: Asian carp.

The notorious jumping fish that has body slammed fishermen from Arkansas to Illinois is now making its way onto menus in the Bluegrass State and beyond, part of a larger trend of embracing invasive species at the dinner table. Call it culinary conservation: using invasive animals to cook sustainably, which, in turn, puts a dent in populations that are dangerously altering ecosystems.

A number of organizations have dedicated themselves to advocating for control through consumption, including Eat the Invaders and

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Common Carp Damage Minnesota Waters - Research shows that the common carp are more damaging to water quality than human watershed development. Researchers found that when common carp were prolific, plant cover was reduced to less than 10 percent and species biodiversity was halved.

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