Crucian Carp
Carassius carassius
Products (2)
| Product | Package | Origin |
|---|---|---|
| Ungutted, chilled | 1 kg | Lithuania |
| Ungutted, frozen | ~10 kg | Lithuania |
About crucian carp
The crucian carp (Carassius carassius) is a freshwater fish of the carp family (Cyprinidae), distributed throughout Europe and western Asia. Its body is deep and laterally compressed, with a strongly arched back and large scales that are golden or greenish-brown in colour. The crucian carp has no barbels, which distinguishes it from the common carp. It is a hardy fish that lives in overgrown, oxygen-poor lakes and ponds and in the backwaters of slow-flowing rivers, where other fish cannot survive. It usually grows to 15–25 cm in length.
Nutritional value
Crucian carp meat is high in protein, low in fat and easily digestible. It is rich in complete protein, phosphorus, potassium and B vitamins. Its fat content is low, so the fish suits a light diet. The meat is white, with a mild, slightly sweet flavour.
Fishing seasonality
Crucian carp are most active in the warm season — from spring to autumn. They are fattest and tastiest in late summer and early autumn, before the winter dormancy period. In the cold season they burrow into the mud and hardly feed at all.
Culinary notes
Crucian carp is traditionally pan-fried or oven-baked, braised in sour cream, smoked or marinated. It goes well with onion, dill, lemon and sour cream. Small crucian carp have quite a few bones, so it is worth scoring the flesh with diagonal cuts before frying.
