Recipe: Jamaican Jerk Carp

This spicy recipe was shared with us by Illinois-Indiana Sea Grant and comes from the kitchen USGS scientist Duane Chapman, who certainly knows his way around an Asian carp!


  • 1½ t paprika
  • ½ t garlic powder
  • ½ t cayenne
  • ¼ t thyme
  • ½ t white pepper
  • ¼ t oregano
  • 1 t salt 2 pounds Asian carp fillets (skin removed)
  • ½ t onion powder
  • Juice of 1 lime
  • ½ t fresh ground black pepper


Combine first 9 ingredients (paprika through oregano) in a small bowl. Rub fillets
generously with spice mix, then place them in a re-sealable plastic bag. Add lime juice
to the bag. Seal the bag and shake to combine all ingredients. Marinate 20–60 minutes.
(Do not exceed a 60-minute marinade time, or the acid in the juice will begin to “cook”
the fish causing it to fall apart on the grill.) Grill over a hot fire until fish is opaque and
flaky. Separate and remove bones from fish with a fork.

Makes 6 servings.

Jamaican Jerk Carp. Photo credit: Paula Ouder, Louisiana Sea Grant.


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