Frequently Asked Questions
What kind of fresh fish is Copi?
Copi is a freshwater, top-feeding, wild-caught fish specifically known as Bighead carp, Silver carp, Grass carp, and Black carp. They are fresh fish that are firm and mild with a clean, light taste. In the U.S. these four different fish were generically called Asian Carp.
How is Copi pronounced?
Copi is short for copious, so it is pronounced koh-pee, in other words copious without the -ous.
What does this local fish taste like?
Is Copi an eco-friendly, wild-caught fish?
Yes, absolutely. Copi is environmentally-friendly, wild-caught fish and is recommended as a Good Option by the Monterey Bay Seafood Watch. Copi is actually short for ‘copious.’ Copi is invasive to local waterways, and their increased numbers have greatly reduced native species. By eating this fresh fish, you’re not only eating well, you’re doing good by helping to restore natural waterways.
Is Copi a healthy choice?
Copi is an extremely nutritious and clean fresh fish. Copi is high in Omega-3 and -6 fatty acids and rich in protein (it’s second only to wild salmon in protein). Because they are top-feeding wild fish that eat primarily plankton and vegetation, they essentially have no mercury or lead.
What is so exciting about this wild-caught fish?
First, the flavor profile of this wild-caught fish is different and more complex than most white fish. It is a fresh fish that tastes rich, the texture is firm, and it takes well to many preparations and seasonings. It allows a chef to be extremely creative with a wild-caught fish.
Eating Copi helps to improve the ecosystem of local waterways. Copi is actually short for ‘copious.’ These fish have become invasive to the point that they have greatly reduced numbers of native species. We want to encourage people to eat well and do good by eating this fresh fish.
Copi is a wild-caught fish (not farm-raised) and is recommended by the Monterey Bay Seafood Watch as a good option. It’s a fresh fish that is a very healthy choice. It’s high in Omega-3 fatty acids, super-rich in protein and has almost no mercury or lead. Because it’s a local fish, the carbon print is low from boat to table.
Where is this local fish from?
Copi is local, wild-caught fish from fresh waterways in Illinois and the central U.S.
Does this wild-caught fish taste like other fish?
While some compare Copi’s mild flavor and texture to catfish, they couldn’t be more different. Unlike bottom-feeding catfish which scavenge a protein diet of fish and seafood, Copi is a filtering top feeding wild fish eating plankton and vegetation. The taste experience of this fresh fish is more pure, light and clean with essentially no lead or mercury present. Copi has also been compared to tilapia, but the taste experience of Copi is richer, with a more interesting depth of flavor.