Carp - characteristics, nutritional values, breeding, selection and preparation

One of the primary benefits of carp farming is their tolerance and minimal needs. For this reason, it was a very popular fish in the PRL. Its easy availability has accustomed Poles to the taste and unique attributes of this species, hence we now observe numerous variations not only in Christmas carp dishes. Contrary to the popular belief, carp is not a native fish. Originally, it was found in the basins of the Black, Caspian, and Aral Seas and was first domesticated in China, where it was bred before our era. Today, it is found almost everywhere in the world, both in farming and in open waters, and its natural habitat includes ponds, lowland lakes, deep rivers, oxbow lakes, or floodplains. Carp can be considered as pests as they have been intentionally introduced into the ecosystem of Polish ponds and rivers, and their distinctive feature is the way they forage for food. Carp feed on the bottom of water bodies and consume almost everything they come across, leading to eutrophication, i.e., excessive accumulation of organic matter, which disrupts and deteriorates the natural state of the water ecosystem.

The vast potential and minimal requirements of these fish have led to significant development in industrial carp cultivation. To maximize profits, the breeding process is carried out at a rapid pace, using high-energy feeds, which contain genetically modified ingredients (mainly soy), with antibiotic and bone meal additives. The fish obtained in this way can reach a price of less than 10 euros per kilogram. The fish are bred in tanks with a fine bottom, but in better breeding establishments, it is secured, e.g., with gravel, so that it is not altered excessively. These carp have little in common with the true fish species, and their taste and smell leave much to be desired. Before buying, we should consider whether it is not better to pay a little more and enjoy its true taste, rather than experience the muddy note that is very difficult to remove. It is best to buy not very large specimens (1.5 kg) of around 3 years old. Smaller ones will have an excess of bones, while larger ones are fatter. The shape of the carp: humpbacked or elongated, and the type of scales, etc., depend solely on its species, the breeding method does not affect these features.

Carp meat is regarded as moderately fatty, containing approximately 5-6% fat, of which more than 80% are mono- and polyunsaturated fatty acids. The quantity of unsaturated omega-3 and 6 fats, as in all freshwater fish, is lower in comparison to fatty marine fish, but at the same time it is significantly higher than that of warm-blooded animals, especially mammals. The full-value protein content is around 17%, of which the absorption rate by the human body is one of the highest. Carp meat is also a source of vitamins A and D, B group vitamins (B1, B6, B12 and PP) and folic acid. It also contains minerals such as potassium, phosphorus, sodium, calcium and iron. It is essential to remember that the nutritional value of carp depends on what it was fed. Carp should not grow too fast, as a good fish should be fed with natural feed for three seasons (this is the optimal cycle for carp farming).

An ideal raw material in the form of carp should be characterized by a series of distinctive features that set it apart from less valuable varieties. The origin and age should not be too advanced, as this can negatively impact the ratio of fat to meat, which increases with age. The carp should exhibit a lively appearance, with brown-yellow-blue scales and smooth, moist skin, free from damage, stains, or mucus. The meat should be compressed and compact. If not, it indicates its low quality. The price should not be too low, as good fish are not bred for a few zlotys. Therefore, we should avoid cheap fish that are likely not fed properly. Excessive frugality can negatively impact our evening and desire for further carp consumption. The size of the piece should be between 1.2 and 1.5 kg to best prove itself in the kitchen. The quiet swimming at the bottom of the container with clean and clear water is the best solution.

This exceptional species of fish can be prepared in numerous ways, and the most popular method is still the stuffed carp and carp in jelly. However, it is also possible to steam, stew, fry, bake, or grill it. Everything depends on our creativity and imagination in the kitchen. It is a grateful raw material because it combines well with many dishes and we decide ourselves what we can serve it with. There are various methods to get rid of the characteristic smell of mud: from soaking in milk with pepper or garlic, through rubbing with salt, to covering with onions overnight. When buying carp, let us remember the most important question, that is, the right raw material. Do not hesitate to ask the seller about the origin of the fish, remembering that a good fish cannot be bred within two years. Three-year-old fish, fed an optimal grain mixture, will thank us with the real taste of carp and a higher nutritional value.