In the thick of reporting on Carl Galvan’s Asian carp experiment, I was due to make soup for the Hideout’s Soup & Bread series, and though I had my gram’s mushroom-sauerkraut soup planned, I couldn’t resist the opportunity to spring some bighead carp on the gang. Two days prior I hied out to Villa Park to watch Supreme Lobster fish cutter Felipe Chairez butcher a fish, and returned home with two still quite bony fillets and this:
