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United States · North Carolina · Yancey| Common Hunting Fishing Mushrooming Foraging |
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Ctenopharyngodon idella |
August: The white amur continues to feed actively on aquatic plants in warm waters.
Safe when handled. Widely farmed in ponds and reservoirs for algae control. Commonly used in Asian and European cuisines.
Herbivorous fish, feeds on aquatic vegetation. Inhabits warm freshwater rivers and ponds.
Float fishing with plant-based baits Bottom fishing with corn, bread, or greens Fishing near coastal vegetation and bays
Active in warm seasons, especially mornings. Prefers warm, still or slow-flowing water.
Average weight: 7.5 kg
Clean quickly after catch due to slime. Meat is tender, white, without strong fishy smell. Important aquaculture species.
Fillet: Frying, baking, stewing
Whole fish: Fish soup, smoking
Whole fish: Fish soup, smoking
Fried grass carp (Frying)
Coat fillet in flour with spices
Coat fillet in flour with spices
1. Cut fillet into pieces, season with salt and pepper.
2. Coat in flour and fry until golden brown.
2. Coat in flour and fry until golden brown.
Baked grass carp with herbs (Baking)
Good for whole fish
Good for whole fish
1. Rub fish with salt, pepper, and herbs.
2. Bake in oven at 180°C for 30 minutes.
2. Bake in oven at 180°C for 30 minutes.
Grass carp fish soup (Ukha) (Boiling)
Rich flavor with head and bones
Rich flavor with head and bones
1. Boil head and bones for 30 minutes.
2. Add potatoes, carrots, and onions.
3. Finish with herbs and spices.
2. Add potatoes, carrots, and onions.
3. Finish with herbs and spices.