Cooking Asian carp
Chef Darryl Fury fries Asian carp patties before a cooking demonstration at the Primo Center’s Englewood Community Kitchens Friday morning in 2020. Chefs demonstrated how to cook Asian carp sliders, which were distributed at a food relief effort. Pat Nabong / Chicago Sun-Times
Cooking Asian carp
Chef Darryl Fury fries Asian carp patties before a cooking demonstration at the Primo Center’s Englewood Community Kitchens Friday morning in 2020. Chefs demonstrated how to cook Asian carp sliders, which were distributed at a food relief effort. Pat Nabong / Chicago Sun-Times

Asian carp is so bountiful in the Mississippi and Illinois rivers, it’s been dubbed the “copi” fish – short for copious.

Reset learns more about how the rebrand has worked out for restaurants so far, and why some diners are still resisting.

GUEST: Aaron Xuandi Wang, freelance writer

Cooking Asian carp
Chef Darryl Fury fries Asian carp patties before a cooking demonstration at the Primo Center’s Englewood Community Kitchens Friday morning in 2020. Chefs demonstrated how to cook Asian carp sliders, which were distributed at a food relief effort. Pat Nabong / Chicago Sun-Times
Cooking Asian carp
Chef Darryl Fury fries Asian carp patties before a cooking demonstration at the Primo Center’s Englewood Community Kitchens Friday morning in 2020. Chefs demonstrated how to cook Asian carp sliders, which were distributed at a food relief effort. Pat Nabong / Chicago Sun-Times

Asian carp is so bountiful in the Mississippi and Illinois rivers, it’s been dubbed the “copi” fish – short for copious.

Reset learns more about how the rebrand has worked out for restaurants so far, and why some diners are still resisting.

GUEST: Aaron Xuandi Wang, freelance writer