What agents are suggested to neutralize off-flavors when preparing invasive carp?

Strong acids like lemon juice or vinegar.

When preparing carp, particularly those whose environment might impart an 'earthy' or 'muddy' taste due to living conditions, flavor management is key. For invasive Asian Carp, which often have a milder flavor profile because they inhabit large, flowing river systems, promoters suggest employing certain culinary techniques to ensure palatability for consumers unfamiliar with the fish. One effective strategy involves using strong acids, such as lemon juice or vinegar, either in a marinade or during the cooking process itself. Thorough rinsing of the fish is also recommended. These acidic components help to chemically counteract or mask any lingering undesirable off-flavors, facilitating the acceptance of the fish by a modern American palate.