Common Carp Fillet
Cyprinus carpio
Products (1)
| Product | Package | Origin |
|---|---|---|
| Chilled, fillet | 1 kg | Lithuania |
About common carp
The common carp (Cyprinus carpio) is a freshwater fish of the carp family, found in slow-flowing rivers, lakes and ponds. It is one of the oldest farmed fish in aquaculture worldwide. Carp fillets are strips of flesh cut from the sides of the fish, free of the backbone and large bones; the meat is pale, dense and slightly sweet. Small pin bones may remain.
Nutritional value
Carp meat is a valuable source of complete protein and contains B vitamins, phosphorus, potassium and selenium. It is a moderately oily fish that contains omega-3 fatty acids. In fillet form the meat is leaner than whole-fish cuts, making it suitable for lighter dishes.
Fishing seasonality
Carp is at its oiliest and tastiest in late autumn, before winter, when it has built up the most fat. Farmed carp is available all year round. The thickness and size of the fillets depend on the age of the fish and the farming conditions.
Culinary notes
Carp fillet is versatile: it can be oven-baked, braised, marinated or pan-fried. The even thickness of the fillet ensures uniform cooking. It pairs well with lemon, dill, garlic, butter and white wine. The fillet has no large bones, which makes it convenient for family meals.
