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.
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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.