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Carp also get a bad rap for their taste, with a commonly held opinion that carp taste pretty much like mud.
But according to Gippsland businessman Keith Bell - who has built a livelihood catching, processing and selling Australian carp to the world - the fish's reputation for tasting terrible is undeserved.
"Everybody says they live in the mud, they taste like mud," says Keith Bell. But Keith says that's not true and the 'muddy' taste associated with carp can be avoided.
"The first thing that is so important is you've got to have respect for the fish, so we don't want the fish to be in the water and so if we want to use it as a food source we've got to understand that fact that you've got to look after it."
He says freshly caught carp need to come straight out of the water and go onto ice immediately.
"If that isn't adhered to that's where that muddy taste comes from. The muddy taste is actually the histamines within the fish. As the body temperature rises through stress the histamine levels get going, it gets into the capillaries of the flesh and 'hey presto' you've got that muddy taste.
"So when we catch fish now the fish go straight out of the water and straight into ice slurry, keeping that body temperature down is the most critical part. What that does is it also takes the blood from over the rib cage and over the shoulders and puts it into the bloodline which is the bit with all the bones in it, that's the bit that we don't eat."