

The common carp, or European carp, is a widespread freshwater fish with a mild flavor and tender flesh, with practically no “fishy” taste.
- Processed shortly after being harvested to preserve its freshness and quality.
- Due to the large carp population, overfishing is not a concern.
- Carp have the highest content of Omega-3 fatty acids per gram among freshwater fish.
See My Order section of our FAQ page.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.