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The major downsides of cooking Asian carp are their low meat yield - 20 percent to 25 percent - and their heavy bone structure, he says. He first had the delicious fish more than a decade ago in the Bahamas and when developing the menu for his Caribbean restaurant, he knew he wanted lionfish on it. We wanted a cuisine that celebrates nature — people are surrounded by walls normally, their food is so processed and shrink-wrapped. Keep Reading Show less. Tenney Flynn, the executive chef and co-owner of GW Fins in New Orleans first learned about lionfish when he was approached to cook up lionfish at lionfish rodeo in Del Rey, Florida. I spent months living out in the Everglades. Unlike typical native carp, the invasive Asian carp are surface feeders, which makes for a clean, white meat becoming popular with chefs.
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