Fish

Cyprinus carpio

A tier

Cyprinus carpio is the common carp species behind most table and pond carp in Europe and Asia—a thick-bodied freshwater fish with firm, slightly sweet flesh that can turn muddy if raised in poorly managed water. The lateral line and dark blood meat along the spine need careful trimming for clean flavour. Score the skin, purge live fish when possible, and cook as steaks, stuffed whole fish, or fine mince for balls and dumplings. Braise, steam, or fry; the flesh stays moist if not overcooked. Pair with paprika, ginger, black bean, or sharp horseradish sauces that cut richness.