Carp, or Cyprinus carpio, is a common freshwater fish in Europe and Asia. Carp can grow up to 1.8 meters long and weigh up to 50 kilograms. The carp were originally domesticated in China more than 2000 years ago. Today carp are farmed all over the world and imported live carp can be found throughout the USA and many other parts of the world as well.
Carp have been a popular food for thousands of years. There are many positive aspects of carp as a food source: carp feed on plankton and algae thus carp don't require any sort of vegetable diet and do not add chemicals into the water system.
Carp is also known for being very high in both protein and Omega-3 oils. Eating carp can help lower cholesterol since carp contains less fat per gram than most meats including chicken breast (and only slightly more saturated fats).
Carp can be cooked in many ways and it doesn't require much to make carp taste delicious. Since carp have almost no fat content, carp cooks very quickly (almost instantly when pan-fried) and is thus a good choice if you're pressed for time.
Carp are best served with something acidic such as lemon juice or vinegar, rather than oil or butter because carp don't really absorb the extra flavoring from oils well.
Try your hand at cooking carp with our recipes.