Carp - As Food

As Food

• Bighead carp is enjoyed in many parts of the world, but it has not become a popular foodfish in North America. Acceptance there has been hindered in part by the name "carp", and its association with the common carp which is not a generally favored foodfish in North America. The flesh of the bighead carp is white and firm, different to that of the common carp, which is darker and richer. Bighead carp flesh does share one unfortunate similarity with common carp flesh - both have intramuscular bones within the filet. However, bighead carp captured from the wild in the United States tend to be much larger than common carp, so the intramuscular bones are also larger and less problematic. The Louisiana State University Agricultural Research and Extension Center has a series of videos showing how to prepare the fish and deal with these bones.

• Crucian carp is considered the best-tasting pan fish in Poland. It is known as (Polish: karaś), and is served traditionally with sour cream (karasie w śmietanie). In Russia, this particular species is called Russian: Золотой карась meaning "golden crucian", and is one of the fish used in a borscht recipe called borshch c karasej (Russian: Борщ с карасе́й)or borshch c karasyami Russian: Борщ с карася́ми).

• Mud carp – due to the low cost of production, the fish is mainly consumed by the poor and locally consumed; it is mostly sold alive for eating, but can be dried and salted. The fish is sometimes canned or processed as fish cakes, fish balls or dumplings. They can be found for retail sale within China.

• Chinese mud carp is an important food fish in Guangdong Province. It is also cultured in this area and Taiwan. Cantonese and Shunde cuisines often use this fish to make fish balls and dumplings. It can be used with douchi or Chinese fermented black beans in a dish called fried dace with salted black beans. It can be served cooked with vegetables such as Chinese cabbage.

• Fisherman's soup
• Kuai
• Taramosalata

• Carp curry, India

• Pan-Fried crucian carps, Russia

• Traditional Christmas dinner - fried carp with potato salad, Czech

• Stir-fried crucian carp with rice, Japan

• Carp fish in spices and herbs cooked in a banana leaf package, Sundanese

• Deep fried chunk of pickled (Pla som) Silver Barb (Pla taphian)