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Long identified as an invasive menace taking over U.S. waterways, Asian carp is finding its way to high end restaurants in Kentucky. The fish, which average between 45 and 70 pounds skimming plankton near the surface of lakes – not bottom feeding like common carp – offer up white meat which tastes clean and has a low mercury content. What’s more, chefs can pay less than half the price of more expensive seafood like Chilean sea bass, as reported by USA Today.

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