Carp is a common name given to most fresh water fishes that belong to the family Cyprinidae. Carps, besides being eaten are also used for ornamental purposes in aquariums and ponds. Carp is usually classified as rough fish in the US and is often pursued by anglers. This fish is largely found in South East Asia and Eurasia. Common carp, crucian carp, grass carp, silver carp and bighead carp are the most common varieties of carp.

In Japan, it is bred for ornamental purposes as Koi. There are different views on the culinary values of this fish. Some food experts have termed it fit only for ornamental purposes and also, in some cultures, it is not considered fit for culinary usage. In United States, they are perceived as mere invasive pests which feast on small fishes in the water body. As a result, many US States are trying to get rid of this fish to allow their native fishes to flourish. There, they are also considered as unsafe for consumption because the carps have accumulated a lot of pollutants in their bloodstream.

Ingredient
Carp is a boned fish and it is preserved with careful preservation or filleting. The flesh is firm, and white and has a sweet taste depending on the surroundings of the region, in whose waterbody it is cultivated. The flesh of the carp is very sensitive towards environmental changes and its nourishment.

Once carp fish was an integral part of many European cuisines but today its demand has decreased and people tend to prefer salmon and trout more than this fish.

Methods of Preparation
 

• Grilling – The fish fillets are basted with oil or marinade and wrapped in aluminum foil prior to grilling. It is cooked until the fish looks moist and opaque.

• Baking – The fish fillets are dried with paper towel and baked after marinating in a sauce prepared using herbs, liquids, vegetables and spices.

• Deep Frying – The fish fillets are deep fried in a deep fryer or wok in a oil, which is heated to 375°F (190° C). The fillets are dipped into some batter prior to frying. They are browned on both sides prior to serving.

• Broiling – The carp fillets are rinsed and dried and then coated with cornmeal, flour and breadcrumbs and baked in a oven or broiled on a broiler until fish becomes moist and opaque in the center.

• Poaching – The carp fillets are poached in liquid containing water, spices and herbs.

• Pan Frying – The fillets are rinsed and dried using paper towel and dredge in seasonings and flour prior to frying in pan. Usually butter or oil is used as a frying medium.

Cooking Tips

• Carp has large scales which are embedded within the skin, so it is important to de skin it prior to cooking. The fish can be de-skinned by dipping in boiling water for some time.
• The head is removed by cutting through the flesh on both sides and is sliced through spine.
• The fillets can be created using thin and sharp knife by cutting through backbone unto the tail.
• The fish can be cut into steaks by placing it on its side and in slices of ¾ inch – ½ inch perpendicular to the spine.

The secret for best carp is to avoid overcooking. The fish should be cooked until its flesh become opaque and moist from inside.  

Carp Recipes

• Carp Dumplings – The carp fillets are pounded and mixed with various other ingredients like celery and onions and formed into balls. The fish balls are cooked in the bouillon which is prepared by boiling various vegetables and spices in water for about half an hour.

• Pickled Carp – The bones of the fish soften when left in the vinegar for a long time. The fish is soaked in vinegar and water solution and flavored with spices prior to boiling. The liquid is preserved and poured over cooked fillets which are preserved in sterilized jars for long time. The pickled carp is best served with freshly cooked rice.

• Festive Carp – The carp fillets are seared with spices, beer, herbs and fruit before baking and served during the Valentines dinner. It is topped with boiled and peeled potatoes prior to serving.  

• Carp Cakes – It is served as a gourmet appetizer and is prepared by pan frying the fish ball. The fish is boiled and flaked and combined with mashed potatoes, egg, bacon grease, butter, pepper, salt and paprika.

• Carp Chowder – This soup is prepared by simmering the carp flakes in solution containing thyme, celery, salt, onions and pepper. The mixture is thickened with flour and butter.

• Carp Sandwich – The fish fillets are dipped into egg batter and deep fried before serving sandwiched between buns. The carp is garnished with tomato, lettuce or any number of vegetables.

• Carp Stew – This stew can be served with rice and breads. It is prepared using carp, bacon, onion, tomatoes, salt and sugar.

Buying Tips
The fresh carp is easy to recognize because it doesn’t smell and also have very bright and clear eyes which shine. Their gills appear reddish and have a tight and moist skin with shiny scales. A fresh carp fillet will slightly give in when pressed with hands and then retains its original shape within seconds. The fish with translucent and moist and fresh looking flesh is considered good for consumption.

Storage
The carp should be stored under refrigeration. The fish is rinsed and pat dried before storing because there are high chances of it getting spoiled when kept in its own juices. The fish is wrapped in a foil and kept in the coldest part of the refrigerator. Carp can be frozen upto two months when kept in freezer and for three to four months when kept in deep-freezer.

Further Reading

Discover Carp Fishing: A Total Guide to Carp Fishing by Simon Crow & Rob Hughes