Fish
Carp
Carp (Cyprinus carpio and related species) is a freshwater fish with firm, slightly sweet flesh that can taste earthy if raised in muddy water. Proper purging, careful cleaning, and removal of the dark lateral line improve flavour. Large fish suit stuffing and roasting; steaks and fillets braise, fry, or steam. Central European Christmas carp, Chinese steamed carp, and Jewish gefilte fish traditions show its cultural weight. Bones are numerous—score skin for pan-frying or mince for balls. Farmed clean-water carp is preferred for table use.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.38 g
- Saturated Fat 1 g
- Trans Fat 0 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 1.99 g
- Cholesterol 55.3 mg
- Sodium 80 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19 g
- Water 67.8 g
- Energy 131 kcal
- Water 67.8 g
- Protein 19 g
- Animal Protein 18 g
- Fat 5.38 g
- Saturated Fat 1 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 1.99 g
- Vitamins 50.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.59 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.3 µg
- Vitamin B12 — Cobalamin 2.7 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.65 mg
- Vitamin K 0.5 µg
- Minerals 467 mg
- Major Minerals 344 mg
- Trace Minerals 123 mg
- Salt 0.2 g
- Sodium Chloride 0.2 g
- Cholesterol 55.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.7 · vitamin-a: 20 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.59 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.3 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·
Minerals
Sodium: 79.96 · Potassium: 222 · Calcium: 42 · Iron: 0.7 · Zinc: 0.4 · Iodine: 122 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
In the kitchen
Culinary partners and combinations that usually underperform with Carp.
Pairs well with
Classic and complementary matches
- Garlic
- GingerChinese sweet-sour
- Sichuan PepperSichuan
- Soy Sauce
- Spring Onion
- Vinegar
History
Carp polyculture in Chinese ponds became one of the world’s oldest aquaculture systems.
Monastic ponds spread carp across Central Europe as Lenten and feast protein.
Jewish communities in Europe developed carp-based gefilte fish and festival dishes.
Intensified pond farming supplied urban markets while wild river carp declined in Western culinary prestige.