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Carp

Carp: Main Image

Related Topics

  1. Recipes with Fish

Buying Tips

Quality carp is easy to recognise. Fresh carp never smells fishy, and the eyes should appear bright and clear, almost alive. The gills should be reddish, and the skin moist and with tightly adhering, shiny scales. Fresh carp flesh will give slightly when you press it with a finger, then springs back into shape. When choosing carp steaks or fillets, whether they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh.

Varieties

Edible carp are all the same genus and species, Cyprinus carpio, although some selectively bred fish are known as King carp. The domestic Mirror carp and Chinese Hi-goi are named for the quality of their scales, as their taste varies little. Recently introduced varieties include the Bighead grass, which has fewer bones. Carp is available live, fresh, or frozen, either split lengthways or filleted.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.