This Asian (probably Chinese) carp has been introduced worldwide and escapees from pond clearing duty now populate waters in 23 U.S. states where they, and their near relative the Silver Carp, are considered troublesome invasive species. Bighead is a filter feeding fish that lives on plankton near the surface of the water and is used to clear algae from ponds.
This fish is common in Asian markets in Los Angeles, where it is generally sold in sections due to its large size. Split heads are sold for making soup. This fish can grow to over 5 feet and 100 pounds, but the photo specimen was 3 feet 6 inches and weighed 19.2 pounds, factory cleaned. That's a full size dinner fork in the picture for scale.
More on the Carp Family.
This fish is considered very desirable through most of the world and is one of the most eaten fish worldwide, but in North America it is cooked and eaten mainly by Asians. The flesh of Bighead Carp is near white and has practically no "fishy" taste. There's a dark streak down the side just under the skin but that streak does not have a strong flavor. The flesh, which breaks into large flakes when cooked, is tender but durable enough for steaming, poaching and using in soup, but I don't consider it a particularly good frying fish.
Bighead Carp does have a "spine problem" similar to that of other carp and to Milkfish (Bangus), a fish in a related order. Some find the spines annoying, but unlike those of the milkfish they are impossible to remove before cooking. To enjoy delicious carp Americans just have to learn to deal with the spines at the table like the rest of the world does.
Personally I don't have a problem with the spines. As with most fish, I eat carp with chopsticks, breaking it up as I go along. The spines are large and easy to find that way. You can remove the spines after cooking (see below), but if you don't, provide a small bowl or some other way for your guests to dispose of the spines. Even in formal Victorian society it was permissible to remove fish bones from the mouth (but nothing else).
I recommend cutting Bighead Carp into lengths of 2-1/2 to 3 inches as shorter pieces make it more difficult to deal with the spines. Poaching or steaming are excellent methods for cooking. After pieces are cooked you will find the spines projecting beyond the flesh where, if you don't want to deal with them at the table, they can easily be pulled with your long nose pliers.
Bighead carp skin is quite thick and gelatinous, and a little chewy, but does not have a strong or off flavor. It shrinks moderately when cooked but not enough to be troublesome, but is a little difficult to deal with on the plate. I strip it off the fillet, cut it into short strips and add them to fish soup because I like gelatinous things.
Bighead Carp heads are commonly sold in Asian markets for making soup, but I personally am not real fond of carp stock so I would use it only for a recipe that called for it specifically. Unlike Grass Carp stock I didn't notice any bitterness with Bighead.
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