Ingredients
Carp
Other Names: Common carp: Carpa (Italian, Portuguese, Spanish); karpfen (German); kyprinos (Greek). Big-head carp: Belli-gende (India); cá mè hoa (Vietnam); carpa cabezona (Mexico); carpe chinoise (France); carpa dalla testa grande (Italy); dai tau (Hong Kong); gefleckter silberkarpfen (Germany); kapoor-e-sargondeh (Iran); kokuren (Japanese); marmarokyprinos (Greece); pestryi tolstolob (Russian); tolpyga pstra (Polish). Cyprinidae.
General Description: The common carp (Cyprinus carpio_) is a bottom-feeding river and lake fish with a plump body. These fish are beloved by Jewish grandmothers for making gefilte fish (ground fish balls). They are also found in fancy colors as highly prized koi in Japanese ponds, not meant for eating, of course. Carp are native to the Danube and other rivers flowing into the Black Sea and the Aegean, but they have been widely introduced elsewhere because they grow quickly and are well suited to aquaculture. Carp were mentioned by Aristotle about 350 bce. In classical times, carp were widely cultivated and highly regarded. When imported into American waters in 1831, they became a textbook case of the dangers of introducing invasive foreign
species when they decimated local wildlife populations. Carp are excellent when smoked, and the roe is edible. Big-head carp (_Aristichthys nobilis) are native to Asia and are the world’s most widely distributed freshwater fish. They are extensively aquafarmed in Southeast Asia.
Locale and Season: Carp live in temperate freshwaters throughout the world. Because most carp are farm-raised, they may be found year-round.
Characteristics: Carp have small eyes, thick lips, two barbels at each corner of the mouth, large scales, and serrated spines. They are olive-green to silver-gray on top, fading to silvery yellow on the belly. Big-head carp are darker and have larger heads. Carp are quite bony. The flesh is grayish and richly flavored but tends to be coarse in larger fish. Carp from stagnant ponds may acquire a muddy taste. Yield is 25 percent.
How to Choose: Carp are usually purchased live, because they spoil quickly. Look for small carp for their finer, lighter flesh, and choose one with bright eyes. Average size is 3 pounds, though they can be much larger.
Storage: Keep a live carp in a water-filled bathtub for up to 1 day before cooking. Otherwise, have the fish market clean and fillet the fish. Use within 1 day of purchase.
Preparation:
1. It’s important to remove the skin and dark flesh,
which are both unappetizing and tough.
2. Bake whole fish, steaks, or fillets; hot-smoke, or
grind for fish balls.
Suggested Recipe: Carp Baked in Sour Cream (serves 4): Butter a baking dish. Season a 3-pound cleaned whole carp with salt and pepper. Brush with butter, top with 3 bay leaves, and cover with 1 cup sour cream and the juice of 1 lemon. Bake at 350°F for 40 minutes or until the fish flakes.
Flavor Affinities: Bay leaf, butter, caraway, dill, garlic, ginger, lemon, lemongrass, onion, paprika, red chiles, shallot, sour cream, tarragon, turmeric, white wine.
from Quirk Books: www.quirkbooks.com
