Could carp be the new calamari?

Consumer demand for the introduced river pest has been growing rapidly in Australia in recent years.

The introduced species is sold domestically primarily for lawn fertiliser and bait products but it has long been one of the most popular table fish in Asia and Europe.

Last financial year, the Sydney Fish Market sold 83,000 kilograms of carp and it expects sales will continue to increase.

"You are going to see good-looking carp in your local fish shops in coming years," market tour guide Alex Stollznow said.

"In Germany, carp is eaten at Christmas alongside the ham."

Squid and octopus once also disliked

Ms Stollznow likened Australia's aversion to eating carp with the country's reluctance to consume some seafood.

"You go back 50 years ago in Australia and squid and octopus were in that same category," he said.

"It was only Greeks and Italians who ate it and the rest of us used it for bait at best.

"Now good squid is $35 to $40 a kilogram for the really exceptional stuff and you will see it on any restaurant menu in Sydney."

Carp are put straight into an ice slurry before being sorted and packed for market. ( ABC Riverland: Catherine Heuzenroeder )

Eating carp boosts river environment and economy

At the same time as consumer taste for carp increases, the National Carp Control Plan is considering the release of the carp herpes virus.

It aims to wipe out a large percentage of the carp population to protect native species and improve river health, although concerns exist about the impact of rotting carp on the river.

While research continues into the carp control plan, eating the pest has environmental and economic benefits for River Murray communities.

"As a delicious eradication program, I couldn't encourage enough people to eat carp," Mr Stollznow said.

"It feeds the family, it's well-priced, it tastes pretty good and you're helping the Australian freshwater systems more than in any other way.

"Before you know it, you have a noxious pest which local towns [along the Murray Darling Basin] are getting paid to harvest and it feeds us."

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Better prices a boost for commercial carp fishers

Consumer demand for carp has been a boost for South Australian fisherman Garry Warrick.

He and his son fish carp from the River Murray and Lake Bonney in the Riverland and supply markets such as the Sydney Fish Market.

"[Human consumption] has grown a lot over the last 10 years and we have tripled the amount sent to market," Mr Warrick said.

"It used to be all cray bait and fertiliser. Now there are a lot more people eating it in the eastern states."

South Australian fisherman Garry Warrick ships his carp to fish markets around Australia.

Carp has been selling at market for about $5 per kilogram, a similar price to mullet or luderick.

"It's normally at least double the cray bait market. Probably between the $2 to $5 a kilo for human consumption and cray bait is about $1 to $1.50 per kilo," Mr Warrick said.

He said he fishes up to 200 tonnes of carp each year and has a market for all the fish he catches.

"Nothing gets wasted — from the top end to the fertiliser, there's a market for all of the carp," Mr Warrick said.

He said the carp herpes virus would have a dramatic impact on his business but he agreed that fishing alone was unable to control pest numbers.

"They are saying 70 to 90 per cent [of carp] killed at the start but I know overseas they have come back to 50 per cent so it will ruin the business for quite a few years," he said.

Medium to large carp are selected and packed in the Riverland and sent to the Sydney Fish Market. ( ABC Riverland: Catherine Heuzenroeder )

'Creamy, delicate flesh' when prepared properly

Carp has a reputation as a muddy-tasting fish but when prepared correctly, can be quite palatable.

"The main reason people don't like it is, if you catch one out of still water where they don't have to work too hard and cook it and eat it, then you're eating the layer of fat they store under the skin," Mr Stollznow said.

"It's that layer of fat that stores the silty, muddy flavour that turns most people off."

He said purging it in fresh water and then putting it in an ice slurry improves the taste.

"You're left with a creamy, delicate curd of flesh," he said.

"You've got to add flavour to it but it's quite nice as a blank canvas for whatever flavours you may wish to add."