Carp

Found in the rivers, lakes, ponds, and canals of Europe and North America, the carp prefers warm, shallow water. It is thought to have originated somewhere in Asia—probably in China—and has been raised in captivity for thousands of years. The Chinese are said to have established the first carp farms more than 3,000 years ago. During the Middle Ages, the central European region of Bohemia was renowned for the quality of the carp it produced, and the fish is still a key ingredient in the cuisine of the area, especially during Easter and Christmas festivities.

The carp has a sturdy, laterally compressed body covered with large, thick scales (though certain hybrid species have few or no scales). It has a triangular head, a slightly prominent upper jaw, and two pairs of barbels (whisker-like organs) around a toothless mouth. There is a hard spine in front of both its anal and dorsal fins.

Carp are usually 14–18" long and often weigh more than 15 pounds, but can measure up to 30" and weigh as much as 55 pounds. The most common species of carp is brownish green, olive green, or bluish green with golden yellow sides and relatively pale ventral skin.

Carp has firm flesh and a mild taste, though a stripe of darker flesh may have a stronger and muskier taste (that flesh is often removed before cooking the carp). The taste of carp varies depending on its region or origin. Some carp may also have a slight “muddy” flavor, particularly in the summer months, but it’s possible to remove this flavor from the carp before cooking.

Moderately fatty, raw carp is an excellent source of niacin, phosphorus, and vitamin B12.

Carp is rarely sold commercially in the West, though it can sometimes be found smoked. In Eastern countries (and restaurants serving foods from the East), carp is a staple.

If you’re buying whole carp or have caught carp yourself, first plunge the fish into boiling water for a few seconds to make scaling easier. Then scale and gut the fish. When gutting the carp, make sure to remove the gallbladder at the base of the throat. Depending on how you want to cook carp, you may also want to fillet it.

Wild carp often tastes slightly muddy. To get rid of this taste, after scaling and gutting the fish, soak it for 1–2 hours in water that contains a small amount of vinegar, changing the water from time to time.

Carp can be cooked whole, in fillets, or in sections. It can be cooked in any number of ways, but is most commonly steamed, baked, poached, grilled, or fried.

In addition to those parts of the fish more traditionally eaten in Western society, the eggs, cheeks, tongue, and lips of the carp are considered to be particular delicacies.