Ingredient (english)



Carp or mirror carp (English: Carp, French: Carpe, Italian: Carpa, Spanish: Carpa) belongs to the carp fish family, which includes about 1,500 different species. Carp is a freshwater fish that lives mainly in ponds, streams and rivers. Carps even live in the brackish water regions of the larger rivers. Carps are between 35 cm and 110 cm in size. There are specimens weighing up to 35 kg. In the sale one finds mostly small carp between 750 g and 2 kg weight. Fresh carp is offered for sale in the months with "r" from September to April. In Germany carp are mainly eaten between Christmas and New Year's Eve. The best known is probably the carp "blue", which takes on a blue colour by pouring hot vinegar over it. Carp should always be handled with wet hands so that the sensitive mucous membrane is not damaged. Fresh carp can be recognized by the shiny eyes that must not have fallen in and the bloody gills. Carp unfortunately has a lot of bones, which is why you should be particularly careful when eating. Carp is therefore not particularly recommended for smaller children. You'd better prepare a piece of fish fillet for them.

All data per 100 g:
143 kcal
0 g
19 g
7 g

Recipes with Carp

Carp blue
Carp blue In order for the carp to become blue from the vinegar, the outer layer of slime must not be damaged. Only touch the carp with wet hands. ...
Carp in beer dough
Carp in beer dough is served with a fresh horseradish dip. It is best to have the carp cut into fillets by the fish dealer. ...
Fried carp
Fried carp in Chinese style is best prepared in a large fish pan. Cut the fish deep on both sides several times. ...

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