I can cut them some slack for that part, but it's a drag how they refuse to put the rejigged name directly in the title instead of relying on click bait to reel me in.
I get your point, but if I'm a headline writer, it's pretty natural to want readers to click though to find out what the new name is--even if they are subscribers.
There's definitely a balance between headlines that aren't too cryptic and those that still entice readers to read further.
I'm a starving writer. I don't know how to solve this, but I have a long history of commenting on it and trying to cast a little light on the connection between monetization issues, poor pay for writers and bad reporting.
I'd say that this is a great headline and is quite fair.
A good storytelling is more than just an imparting of mere facts - it raises a question in the mind of the reader or listener each step of the way, thus imparting interest and leading him or her through the facts in an enjoyable way.
Clever headlines displayed on the front of a paper newspaper have been used to sell newspapers for probably as long as there newspapers existed.
I guess starving journalists hang out here too. (Voted you back up)
Oh wait, maybe tangentially, HN user named prostoalex is a rather well known Bot for stuffing links from NYT, The Economists, Wall Street Journal, and the like into Hacker News. Maybe this Bot is starving too.
The first time I had it was after going into a high end fish market (quite far from my house) to get some good tuna. Saw it and it was cheap enough to take a flyer on. Was great.
Grew up dodging scores of it as they flew over our bass boat flying down the backwaters of the Mississippi. Twenty years ago I wouldn’t be able to find a single person who had ever eaten it and I’m not sure that’s any different today, which is a tragedy since it apparently tastes pretty nice.
You could, but probably a bad plan. We don't eat freshwater fish raw due to worse characteristics in terms of bacteria/parasites. (Though I can't really say how this plays out in terms of the whole deep freezing to kill parasites situation – not an expert, just my understanding)
Lots. It's very common, especially at extremely expensive sushi places, for some types or cuts of fish (or other seafood) to be cooked, and to be sauced differently than others. Go to some $200+ a meal places and you'll definitely eat quite a bit of it.
I think the most common way I've had it cooked it blowtorched, but some types of clams are baked, others are grilled, etc.
It was a rhetorical question to the OP: fully cooked gill fish (enough to kill the parasites in fresh water fish) is extremely uncommon in sushi restaurants.
As the GP pointed out, this might not be an issue in the US (because of freezing requirements). But I would not be one to be eating carp "raw".
It's possible that this is the thing that takes narezushi mainstream, but I doubt it.
Most sushi-grade fish (in the US, at least) is flash frozen to kill parasites. If you count that as "cooked" (you should), then you probably haven't had raw sushi in a long time.
Google, in its great wisdom, returns the Wikipedia page for common carp as the first result for Asian carp, although we appear to be talking about several other species and specifically not common carp.
I recall something from 100+ years ago when they had a plan to import hippopotamus to louisiana, turn them loose to breed in the wild and market it as "lake cow bacon".
I like the idea. Worst case they are more harm than help to the environment and wind up catching hot lead because of it. Large herbivores don't have the same potential to accidentally spread unnoticed or evade apex predators (us) like carp do. It wouldn't be the first time we've eradicated a large herbivore from the continent and it probably won't be the last.
Not the first time this has been tried to Asian Carp [0], other rebrands have included "silverfin" and "Kentucky Tuna" (yes really). Though apparently, some took legal issue with the latter [1].
Names like "Kentucky Tuna" are dangerous for public health safety reasons.
If you want to re-brand a freshwater fish, please use other freshwater fish names, don't let people to assume it's a saltwater fish which can be eaten raw or slightly cured.
You take a cedar plank and lay the carp on it. Cover it with tomato paste, cilantro, brown sugar and lemon juice. Bake at 450 for 20 minutes, or smoke until it is flaky. Remove the carp off the board and throw it away, then eat the board.
There was a similar situation in the UK where 'Spider Crab' was renamed 'Cornish King Crab'. As I understand, much of the 'Spider Crab' was exported to Spain but as this became less economically viable post Brexit the rebrand was aimed at encouraging domestic consumption.
82 comments
[ 430 ms ] story [ 2109 ms ] threadThere's definitely a balance between headlines that aren't too cryptic and those that still entice readers to read further.
But good journalism is a dying dinosaur, sadly. And the internet and monetization challenges are factors.
I'm a starving writer. I don't know how to solve this, but I have a long history of commenting on it and trying to cast a little light on the connection between monetization issues, poor pay for writers and bad reporting.
You are free not to read further (I didn't).
I'd say that this is a great headline and is quite fair.
A good storytelling is more than just an imparting of mere facts - it raises a question in the mind of the reader or listener each step of the way, thus imparting interest and leading him or her through the facts in an enjoyable way.
Clever headlines displayed on the front of a paper newspaper have been used to sell newspapers for probably as long as there newspapers existed.
https://www.foodandwine.com/news/copi-fish-asian-carp-invasi...
Oh wait, maybe tangentially, HN user named prostoalex is a rather well known Bot for stuffing links from NYT, The Economists, Wall Street Journal, and the like into Hacker News. Maybe this Bot is starving too.
Chilean sea bass vs Patagonian toothfish all over again. Personally the second name sounds much more metal.
Chileans tend to eat merluza or reineta, and then maybe salmon.
Went back the next weekend for it specifically.
Spam musubi doesn’t count.
I think the most common way I've had it cooked it blowtorched, but some types of clams are baked, others are grilled, etc.
(I live in Tokyo currently)
As the GP pointed out, this might not be an issue in the US (because of freezing requirements). But I would not be one to be eating carp "raw".
It's possible that this is the thing that takes narezushi mainstream, but I doubt it.
Been many years since I've been but I remember some signage at the Audubon Zoo in New Orleans with recipes for it. Very on-brand.
(I thought they looked more like muskrats.)
[0] https://www.wlf.louisiana.gov/news/ldwf-announces-increase-i...
In IL to do it legally, you pretty much need a boat. There is only a few places you can do it without one. It is also only certain times of year.
https://en.wikipedia.org/wiki/Asian_carp_in_North_America
(gives you an idea of how bad the situation is too)
Since the article tries it's harest to obfuscate that..
https://www.wired.com/2013/12/hippopotamus-ranching/
Probably a good thing that there is not a population of thousands of feral hippopotamus going around.
You've heard of the "Cocaine Hippos", right?
https://youtu.be/mz8J6lJkbFA
https://www.google.com/search?channel=fs&client=ubuntu&q=pab...
https://www.goodreads.com/book/show/31445891-river-of-teeth
[0] https://www.wideopenspaces.com/can-you-eat-asian-carp/ [1] https://aboutseafood.com/news/kentucky-tuna-a-bad-idea-thats...
If you want to re-brand a freshwater fish, please use other freshwater fish names, don't let people to assume it's a saltwater fish which can be eaten raw or slightly cured.
You take a cedar plank and lay the carp on it. Cover it with tomato paste, cilantro, brown sugar and lemon juice. Bake at 450 for 20 minutes, or smoke until it is flaky. Remove the carp off the board and throw it away, then eat the board.