When chef Amorelle Dempster heard about plans to release a waterborne herpes virus into Hunter river systems to kill carp she wondered how the move would impact upon humans and other plant and animal species.

She knew carp was already a favoured ingredient on European menus, so she decided to cook it and have a taste.

The delectable result has her convinced more people should be putting a line in the river and eating it. 

“It was tasty, it was a nice textured fish,” she said.

“I cooked it in a crispy batter and it was delicious. I don’t know why people don’t eat it. 

“They are a big fish so they are a valuable source of protein.”

Ms Dempster watched a Catchment Management Authority video on Youtube to learn how to cook carp correctly. She said the steps were easy to follow and as long as the fish was properly guttered anyone could successfully cook it. 

She noted the meat didn’t taste muddy at all, which was the perception some people had about the fish. 

Now she’s convinced it could become a thriving industry in the Hunter region and help families put an affordable meal on the table. 

The Paterson, Hunter and Williams rivers are swimming with carp, especially at the Seaham weir pool, which flows into Grahamstown Dam and is a major source of drinking water for Newcastle. 

The fish are easy to catch and the average size is around 70 centimetres.

Ellie Burke reeled in a large carp from the Williams river at Clarence Town last month and says they often bite when she puts a line in.

Ms Dempster said eating carp would reduce their numbers naturally and give the native fish species a chance to flourish.

Carp make up 80 per cent of fish in our waterways, according to the experts behind the National Carp Control Plan. 

“If we all ate carp there wouldn’t be a need to release the virus, and it’s very tasty when it’s cooked the right way, so there’s no reason not to eat it,” Ms Dempster said. 

“I think it should be called river gold.”

FRIED CARP

Ingredients 

• 100g flour 

• 1 tsp. lemon juice 

• Salt and pepper to taste 

Method 1. Thoroughly mix flour, lemon juice and salt and pepper 

2. Dip Carp fillets in this mix and into milk three times

3. Dip in flour 

4. Drop a knob of margarine into hot oil for shallow frying 

5. Fry gently on both sides until golden brown

TIPS FOR PREPARING FRESHLY CAUGHT CARP:

Put it in ice immediately after it comes out of the water. That stops the histamine levels from rising which causes the carp to have a muddy taste.

Cut behind the gill plate by stabbing the fish through the scales then cut down from the top to the belly of the Carp.                 

 Source: NSW Local Land Services

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