Carp – Popular Christmas Fish

Carp have a relatively tall body and a brownish or grayish black back. The sides of the body are golden to rust-colored, which makes the fish inconspicuous against the muddy bottom. The roof tile-like scales protect the fish from injury. Carp have two barbels on their mouths and three rows of teeth in their throats with pronounced chewing surfaces. The fish reaches a length of about 1 m and a weight of 25 kg. He can live to be over 40 years old. In winter, the carp sink to the bottom of the ponds and fall into a kind of cold torpor.

Origin

The origin of the carp is Southeastern Europe and Asia. In the Middle Ages it was brought to North America by monks. There are numerous carp farms in Germany today. Carp pond farming is also of greater importance in Poland, Hungary, Slovenia, and Croatia, as well as in large parts of Asia.

Season

Similar to mussels, carp are eaten in the months with r, i.e. from September to April. While availability outside of this period would no longer be an obstacle nowadays, this tradition is largely maintained.

Taste

The taste of the fish is controversial. Some describe it as strawy and simply bland, while others love its nutty aroma. Taste and consistency depend on the housing conditions and the supplementary feeding.

Use

Carp is particularly popular at Christmas. The most popular form of preparation is still blue carp. But it is also very popular when cooked in a spice broth, grilled, breaded, baked or fried as carp.

Storage

Well chilled, e.g. B. on a porcelain plate and covered with cling film, the fish can be kept for one to two days.

Nutritional value/active ingredients

The fish is rich in monounsaturated fatty acids. Replacing saturated fat with monounsaturated fat in the diet helps maintain normal blood cholesterol levels. Furthermore, the content of the B vitamin niacin and the mineral phosphorus is worth mentioning. Carp contains a lot of protein.