Common Carp
Cyprinus carpio
Products (3)
| Product | Package | Origin |
|---|---|---|
| Ungutted, chilled | 1 kg | Lithuania |
| Gutted, chilled, head-on | 1 kg | Lithuania |
| Ungutted, frozen | 1 kg | Lithuania |
About common carp
Common carp (Cyprinus carpio) is a freshwater fish of the carp family and one of the longest-farmed fish species in the world. It has a sturdy, fairly deep body, large scales and a golden-brown hue. In Lithuania, carp is mostly farmed in ponds and is closely associated with traditions and the festive table.
Nutritional value
Carp flesh has a medium fat content and is rich in complete protein, omega-3 fatty acids, vitamin B12 and minerals. It is a filling and nutritious product that has long been an important part of rural cuisine.
Farming and seasonality
Carp is mainly farmed in ponds, so its availability is more stable than that of wild sea fish. Demand for carp is traditionally highest in autumn and before Christmas — in Lithuania, carp is a traditional dish on the Christmas Eve and Christmas table. Fish size may vary depending on the duration and conditions of farming.
Culinary notes
Carp is a versatile culinary fish. It can be oven-baked, stewed, poached, smoked or marinated. Traditionally, carp is prepared for the festive table — baked, stuffed or stewed with vegetables. Carp flesh contains small bones, which should be borne in mind during preparation.
