Chef Darryl Fury fries Asian carp patties before a cooking demonstration at the Primo Center’s Englewood Community Kitchens Friday morning, Aug. 21, 2020. Chefs demonstrated how to cook Asian carp sliders, which will be distributed at a food relief effort.
Pat Nabong/Chicago Sun-Times
Chef Darryl Fury fries Asian carp patties before a cooking demonstration at the Primo Center’s Englewood Community Kitchens Friday morning, Aug. 21, 2020. Chefs demonstrated how to cook Asian carp sliders, which will be distributed at a food relief effort.
Pat Nabong/Chicago Sun-Times
So far, restaurants say the effort to sell “copi” fish isn’t working out as they hoped.
Chef Darryl Fury fries Asian carp patties before a cooking demonstration at the Primo Center’s Englewood Community Kitchens Friday morning, Aug. 21, 2020. Chefs demonstrated how to cook Asian carp sliders, which will be distributed at a food relief effort.
Pat Nabong/Chicago Sun-Times
Asian carp is so bountiful in the Mississippi and Illinois rivers, it’s been dubbed the “copi” fish – short for copious.
Reset learns more about how the rebrand has worked out for restaurants so far, why some diners are still resisting and what a local entrepreneur is doing to promote copi.
GUEST: Aaron Xuandi Wang, freelance writer
