Carp fish: photo, description, useful properties and recipes

Carp is a freshwater fish of the Carp family, class Luceoptera. Opinions about the origin of this river dweller vary. Many are inclined to believe the theory-myth that carp owes its appearance to long and painstaking work of breeders engaged in domestication of wild carp. But the opinion is fundamentally wrong. This fish has always had several varieties that differ from each other: lake and river fish. A characteristic feature of river dwellers is their elongated body resembling a torpedo. The lake representatives, on the contrary, grow wide vertically. Popularly, the carp is often called in the old Slavic manner - "korop".

Carp: what kind of fish, what they look like and where they live

Common carp can be easily distinguished from other fish species by the following, inherent exclusively to him, features:

1. Elongated body shape, thickened and wide sides.
2. Large scales.
3. Coloration is predominantly gold with a yellowish-brown tinge.
4. White abdomen, long grayish-olive fins on the dark back.
5. Large lower part of the mouth, sensitive antennae to catch noise at a distance of 20 meters, located on the upper lip.
6. Framed gold-green iris pupils of high-seated eyes.

The entire body is covered with mucus, which has a protective function, as well as increasing thermoregulation and reducing friction in constant contact with water.

In terms of weight and size, carp are considered to be large fish. Known case of catching an individual with the weight of 55 kg and a length of 1,5 m. But such a fish trophy is extremely rare. Most often the weight of carp varies from 1.5 to 5 kg, and the length does not exceed 70 cm.

Carp can be found within temperate and southern latitudes. The most suitable habitat is shallow lakes, water-filled pits, ponds with abundant vegetation and predominantly sandy or clay bottoms, as well as man-made reservoirs and canals. The ideal depth for the comfortable life of the kingfisher is 2 to 10 m. It likes to hide in deep holes, bushes and flooded trees.

Carp are undemanding when it comes to food. The traditional menu includes crustaceans, which are his favorite delicacies, as well as shellfish, worms, algae, cereals, eggs of other aquatic creatures. During the hot season, it prefers to feed at night.

Young fish can be determined by their gregarious behavior, but mature fish try to keep alone or in small groups. The activity period of the carp is from mid-spring to mid-autumn. In winter, they hibernate, gathering in large flocks at the bottom of reservoirs.

The breeding process does not begin until the end of May, because normal development of eggs is possible only at a temperature of +18 degrees Celsius. Carp reach sexual maturity at the age of 3-5 years. The female chooses several males and goes with them to the shallow water with vegetation. Roe throwing takes place in several periods, over 2-4 days. The emerging fry feed on small crustaceans and zooplankton.

Species

In addition to the widespread common carp, there are other species bred artificially.

1. Mirror carp. This species was bred in Germany in the early 20th century. Characterized by a rounded form of fins, mirror scales cover in a chaotic order only part of the torso. Individuals are able to quickly gain weight. In the food intake exclusively uses shellfish and grains.
2. Naked carp. It appeared as a result of the sectioning of the mirror carp. A characteristic feature is the complete absence of scales, hence the name. In rare cases, the presence of a few large scales in the area of the back or caudal fin is allowed. Immune system is weak, this species is prone to parasites.
3. Carp carp. This breed was bred in Russia. The hybrid is distinguished by its exclusive appearance: the torso of a carp with the head and coloring of a crucian carp. Because of the sterilization of the male species is not able to reproduce naturally. A distinctive feature is considered a rapid weight gain. In a few years it grows up to 2 kg. The meat has a high nutritional value.
4. Koi carp. Several centuries ago, Japanese breeders managed to breed one of the most popular species of decorative carp. Initially, this species was created solely for food. But later, mutated individuals began to appear, distinguished by their bright coloration. It is this characteristic feature that allowed koi to become the main decoration of artificially created reservoirs not only in Japan, but all over the world. There is a belief: if this kind of carp lives in a home aquarium or pond, the family will not be in need of money. The shape of the body is elongated. The head is large in size. From the ancestors inherited tendrils. The coloration is variegated, dominated by white, orange and gray. The fish differs from its congeners highly developed intelligence, can remember his master and eventually even allows him to stroke himself. Koi is an unpretentious long-liver. Its average life span is 50 years.
5. Siamese Carp. One of the most numerous of all carp species. Habitat - Indochina. Feeds exclusively on plant foods. It is a large individual, the average weight - 25-30 kg. Because of its size, got a second name "giant mustachian. The body is covered with large scales. Its coloration varies from bronze to greenish-blue.

What is the difference between carp and carp

1. Carp and carp not only have different external features, but also different habitats. Carp thrive in fast-flowing rivers, while carp do not like strong currents and prefer standing water and muddy bottoms.
2. The body of the carp is narrower and more elongated, unlike the upright broad carp.
3. The scales are also different. It is impossible to meet a carp species without scales - they simply do not exist.
4. Carp are more fecund.
5. The growth of the carp ends after reaching sexual maturity, while the carp grows throughout its life.

Composition and calories

Carp meat contains many vitamins (A, B1, B2, B5, B6, B9, B12, C, D, E, PP), minerals (potassium, calcium, chromium, fluorine, nickel, cobalt, phosphorus, magnesium, manganese, sodium, iron, nickel) and other micro and macronutrients.

The caloric value of carp meat is not high - only 112 kcal per 100 g of raw product. The protein content is 16 g, fat - 5,3 g, there are no carbohydrates. The most caloric is the carp, cooked by frying. Fried fish contains 197 kcal per 100 g, boiled - 101 kcal.

Useful properties of carp

General health benefits

Using carp meat in food, you can significantly improve your health and prevent a number of diseases. With regular use, you can achieve the following positive effects on the human body:

1. Strengthen the cardiovascular system and thereby prevent the occurrence of cardiological problems.
2. Normalize the work of the hematopoietic system.
3. Cleanse the body of harmful and toxic substances.
4. Due to the content of iodine and thyroid hormones have a positive effect on the thyroid gland, improve mental development.
5. Strengthen bone tissues (patients with fractures who regularly consumed carp meat had faster bone fusion).
6. Help speed up metabolism and normalize the nervous system.
7. Reduce the risk of malignant tumors and slow down the aging process.
8. Beneficial effect on the entire digestive system.
9. Increase immunity, increase the body's resistance to catarrhal diseases, normalize blood sugar and cholesterol levels.
10. Thanks to vitamin E have a beneficial effect on the skin, hair and nails.

For women

1. For the fair sex, carp is useful for the content of micro- and macronutrients, which have a beneficial effect on women's skin, hair structure and strengthen the nail plates and bones.
2. Women are more susceptible to emotional and nervous tension than men. By eating carp meat, you can restore a rattled nervous system.
3. Thyroid disease is more prevalent in the female half of mankind. Iodine, which is part of the chemical composition of fish, normalizes the work of this organ.
4. Thanks to its low caloric content the carp meat does not harm the female figure, and on the contrary, contributes to its improvement.
5. It is scientifically proved that women who regularly consume carp meat look more beautiful, younger and slimmer than those who ignore this product.

For men

Carp meat is able to saturate the male body with protein. Those who are actively involved in sports just need to include carp in their diet, because protein is an indispensable element for achieving the best results in building muscle mass.

In addition to protein, a man's body will get a lot of vitamins and useful substances from carp. In addition, the use of river fish improves blood circulation, which has a beneficial effect not only on the heart and blood vessels of the male sex, but also increases sexual activity.

Doctors recommend men to include carp in their diet at least 2-3 times a week.

If you are pregnant

Pregnant women necessarily need to include carp in their menu. A woman who is expecting a baby just needs vitamins. Thanks to the extensive chemical composition, carp is able to provide useful elements not only for the expectant mother, but also for the unborn baby. Carp meat actively influences the development of brain cells of the baby that is in the womb. If a pregnant woman has thick blood, doctors recommend consuming fish, which is famous for its ability to thin it. During pregnancy, there are frequent spikes in blood pressure, and the carp included in the diet will help normalize it.

When breastfeeding

A breastfeeding woman not only can, but very much needs to consume carp on a regular basis. River fish can bring no less benefits than sea fish and is also considered a hypoallergenic product, except in cases of individual intolerance. The saturation of the body of a nursing woman with vitamins and minerals has a positive effect on the quantity and quality of breast milk.

Do not ignore the recommendations of experts and be sure to include in your diet carp. Scientific studies have shown that women who ate fish meat, quickly returned to normal after pregnancy and childbirth.

For kids

In the children's diet must be present carp. The vitamin and mineral composition of fish can have a positive impact on the child's body. Fluoride and calcium have beneficial effects on dental health, including the quality of tooth enamel, as well as bone growth and strength. Vitamin C helps increase resistance to colds. B vitamins restore the body in case of mental and physical stress.

When cooking carp for a child, it is worth increasing the time of thermal processing. The fact is that this fish is susceptible to parasites that can get into the growing body with the meat.

When losing weight

Carp is an indispensable product for weight loss. It is on the list of allowed and recommended products of many popular diets, especially no-carb diets. Its delicate and pleasant taste contributes to rapid satiety, which will not allow overeating and over time to reduce the portion size.

During diets, the human body is stressed and needs vitamin and mineral support more than ever. Thanks to its chemical composition carp in the diet of a slimmer will do an excellent job.

For Diabetes Mellitus

Doctors recommend people with diabetes to eat fish at least once a week. Carp in the menu of a diabetic can reduce sugar levels, normalize blood pressure and improve overall health.

Important: The glycemic index of carp is 0 units.

For pancreatitis

Carp refers to low-fat varieties of fish, its fat content does not exceed 8% per 100 grams of fresh product. That is the reason why it can be eaten by people suffering from pancreatitis. The substances in the composition of carp meat are easily digested and do not overload the stomach, and the body gets all the necessary vitamins, micro- and macro-elements. But in the period of aggravation you will still have to give up your favorite fish delicacy and switch to a menu consisting exclusively of vegetables and cereals.

With gout

Patients with gout are allowed to eat carp once a week. But doctors strongly advise to steam or boil fish. No fried, and especially smoked fish dishes in the menu of a person suffering from gout, should not be. They can lead to a worsening of the disease and complications.

What is useful for carp caviar

Not only the meat of carp is suitable for eating, but also the caviar, which has a dense structure. The eggs are small, mostly red in color.

The composition is notable not only for its high content of useful vitamins and chemical elements for the human body, but also for its high caloric content. In 100 grams of caviar - 200 kcal.

The use of caviar has the following effects on the body:

• normalizes the work of the thyroid gland;
• stabilizes the cardiovascular system;
• increases protective functions of the body;
• The energy reserve of the body increases;
• There is a preventive effect in diseases of the genitourinary system.

How to salt

Carp roe can be bought ready-to-eat or you can salt it yourself. The first thing to do is to remove the roe from the belly of the fish and carefully remove the roe film.

For salting, it is better to give preference to glassware. In addition to the caviar itself, you will need hot water at the rate of 1.5 liters per 1 kg of fish delicacy, salt in the amount of 1 tablespoon per 1 kg of carp eggs. You can add a bay leaf and spices to taste.

The salting process is very simple and does not take much time. Dilute the salt in boiling water. Then pour the salt solution of caviar, gently stirring it with a fork. When the liquid covers all the eggs, set the container aside for 15 minutes. After that time, drain the salted water through gauze. Wait until all the moisture drains off, transfer the ready carp caviar into a container for storage, send it to the refrigerator for 3-4 hours.

Is the milk of carp useful?

Many people are very skeptical about the use of milk of carp as food, because it is the testes of the male representatives of fish. As a rule, they have a milky white color. The milk of carp is small. Their use is not less beneficial to the human body than the use of caviar and fish meat.

Because of its high protein content, the milk is considered the main source of energy. Because of its low caloric content - 100 kcal per 100 grams, they are included in the list of diet products.

Among their useful properties are:

• anti-inflammatory, wound-healing and soothing effects;
• increase immunity and general endurance of the human body;
• beneficial effects on the circulatory system;
• strengthening of bone tissue, teeth, nails and hair;
• positive effect on increasing male potency;
• saturation of the body with useful vitamins and elements.

Harm and contraindications

Since carp is not very fastidious to eat, it often becomes a carrier of germs and harmful bacteria, which through the meat can enter the human body. When breeding fish, antibiotics are often added to the food for the rapid growth of individuals. Of course, this fact can not have a positive impact on human health.

In addition, it is not recommended to eat carp if you have an individual intolerance to the product.

With great caution it should be included in the diet of small children because of the presence of a large number of small bones.

How to choose and store

To cook delicious and healthy carp, first it is necessary to choose it correctly. There are a number of external signs that allow you to buy fresh and quality fish:

1. The scales should be moist, but without mucus. There should not be any damage on the skin: cuts, bruises, etc.
2. A cloudy veil over the eyes is one of the signs of stale fish. Water should be present on the eyelids.
3. The color of the gills of fresh fish should be from bright pink to scarlet. It is worth refusing to buy if there is a dark red, blue or green hue.
4. To the touch, the carp should be firm. You need to press on the side of the fish with your finger, if the dent quickly disappears, then the product is fresh.
5. Fresh fish should not give off an unpleasant smell.

When buying frozen carp you should pay attention to the ice - it should be transparent with a smooth texture. Pink color and bumpiness are the signs of multiple freezing. Be sure to see the expiration date and packing date on the package.

Since carp is not considered a scarce product, experts advise buying it fresh or chilled.

It is better to store fresh fish, cleaned and gutted, in the refrigerator no more than 3 days. Frozen carp is stored in the freezer for 3-4 months.

How to clean carp properly

It is much easier and faster to clean fresh carp than frozen carp.

1. When you bring home bought fish, the first thing to do is to rinse it thoroughly under cold running water.
2. Next, prepare a place to clean the carcass. To prevent scales from flying all over the kitchen, you can use a cellophane bag or a container with water.
3. Put the fish in the bag or water and proceed to remove the scaly layer, moving in the direction from the tail to the head. The usual sharp knife or special devices for cleaning fish, which can be purchased at any hardware store, can help in such manipulations.
4. After removing the last scales begin to remove the viscera. Carefully cut the abdomen horizontally and remove all the contents, trying not to damage the gallbladder. Such an unfortunate mistake can spoil the taste of the meat. If you still failed to do it right, you should immediately sprinkle the place of the ruptured bubble with salt, it neutralizes the bitterness.
5. Once again rinse the carcass well under a stream of cold water, both outside and inside.

Carp is fully ready for further cooking.

How to cook carp well: Recipes

Carp is an inexpensive but very healthy fish that can be cooked in different ways.

In the oven

Fish, properly baked in the oven, can amaze even the most picky gourmet gourmet with its delicate flavor and delicious aroma.

Carp under lemon in foil
To prepare this delicious dish you will need:

• 1 kg of fish;
• 100 gr of fresh carrots and onions;
• 1 lemon;
• 20 ml soy sauce and oil;
• salt, pepper - to taste.

Wash the pre-cleaned carp and blot with a paper towel. Make incisions on the back and a horizontal long slit on each side. Pepper and drizzle with sauce.

Cut onions in half rings, carrots and lemon in half circles. Line a high-sided baking tray with foil and grease it with oil. Place a layer of half of the sliced carrot and onion ingredients. Place the fish on top, having previously inserted the lemon slices into the slits on the back. Place the remaining carrots and onions on top. Wrap the foil completely. Send the resulting dish in a preheated to 180 degrees oven. Bake for an hour. To achieve a ruddy and crispy crust 15 minutes before the specified time, gently unroll the foil and pull the vegetables apart.

In the pan

Pan-fried carp is a delicious, quick and healthy dish. A small recommendation: if the carcass is large, it should be cut into vertical pieces. For frying, it is better to mix several types of oil: vegetable and butter. If desired, you can pre-marinate the fish in any natural citrus juice for 15-20 minutes.

A classic recipe for pan-fried carp includes the fish itself, flour for breading, salt, spices and oil for frying.

Heat a frying pan, add oil. Batter the fish in flour and put it in the hot oil. Fry for 10-15 minutes on each side. Frying time depends on the size. The presence of crusts in the ready fried fish is unacceptable.

In a multicooker

Due to the lack of time, modern housewives are increasingly using modern kitchen appliances for cooking. On the Internet you can find a large number of recipes for cooking carp in the multicooker.

Ingredients:

A small fish carcass without head and tail fin, about 600-800 g;

• 2 medium onions;
• 100 g of sour cream 15%;
• A few cloves of garlic;
• salt, pepper, spices - to taste.

Rub the pre-prepared fish with spices and salt. Finely chop the garlic and mix with the onion rings. Before you send the carp in the multicooker, generously grease it with sour cream. Sprinkle garlic and onion mixture on top. Set the program "Baking" for 50-60 minutes. After the time of cooking is over, do not open the lid, and wait 10-15 minutes. Serve the carp better warm, if you want to decorate with fresh herbs.

In the steamer

People sitting on a diet in order to lose extra hated pounds, a recipe for cooking carp in a steam cooker will suit perfectly.

To cook this dietary tasty and healthy dish, you will need:

• fish, carrots, onions - 1 pc;
• lemon juice, spices, salt - to taste.

Cut the fish fillet into small pieces. Cut carrots into rings, onions into half rings. Salt and pepper each piece of fish, sprinkle with lemon juice. In the bowl of the steamer place half of the prepared vegetables, top with the fish and the remaining vegetables. If desired, you can add fresh dill. Cooking time - 50 minutes. Tasty and healthy lunch is ready. By the way, for 100 grams of cooked dish contains only 86 kcal.

On the grill

Quick and delicious carp can be cooked on the grill.

Ingredients:

• 2 medium-sized fish;
• One onion;
• 50-70 ml of oil, preferably olive oil;
• one lemon;
• dill;
• salt and spices - to taste.

Mix the oil with spices and salt. Oil the fish inside and outside. On one side of the carp make small incisions and insert slices of lemon. Finely chop onions, mix with dill, add the lemon juice. Stuff the fish with this mixture, fasten the belly with a toothpick. Roast for 10 minutes on a grill.

On a charcoal grill

Carp cooked on the grill has a rich flavor. Cooking on the grill does not take much time. The fish is cooked quickly.

For grilling, it is better to give preference to small fish, with an approximate weight of about 500-800 grams.

You can marinate the fish beforehand (any marinade). It is better to use grids. The heat from the coals should be above average. On a greased lattice put the fish prepared in advance and set on the grill. Average cooking time - 15-20 minutes, depending on the size.

What can be cooked from carp: Recipes

Carp can be used as an independent dish or as an ingredient.

Cutlets

Lovers of fish cutlets suggest trying to cook this dish, using carp meat as the main ingredient.

The following products will be required:

• 1 kg of carp fillets, as much as possible cleaned of bones and skin;
• 1 onion and 1 carrot;
• 1 chicken egg;
• 50-70 ml of milk;
• Several slices of white bread;
• 30 g butter;
• 1 tsp. lemon juice;
• 2 tbsp. vegetable oil;
• Salt, pepper - to taste.

First, fry the vegetables on a mixture of two oils, pre-cut into small cubes. Soak the bread in milk. Pass the fish, vegetables, bread through a fine grinder a few times. Add all other ingredients. Thoroughly mix. Fry in a hot pan with a little oil.

Fish soup

This freshwater fish makes an excellent soup. To cook it you need the following ingredients:

• 1 kilogram carp;
• 3 onions;
• 1 carrot;
• 2 potatoes;
• 1 bunch of dill and parsley;
• spices for fish soup, which can be bought in any grocery store.
• 2 liters of water.

Prepared in advance, cut the carp into medium-sized pieces. Place in a pot, pour water and send on a high heat to boil. After boiling, remove the foam from the surface and reduce the flame. Add a whole carrot, one onion, herbs and spices to the fish. Cook for 15-20 minutes. After the specified time, take out the fish, broth thoroughly strain through a sieve. Return the pot with the strained broth to the stove, add the sliced potatoes and onions. 5 minutes before potatoes are ready, add pieces of boiled fish, sprinkle with herbs. Bring to the boil, then turn off, cover tightly and leave to stand for 5-7 minutes.

Salad

Many people are very fond of fish and sea salads.

Salad "Tarkhoon carp."
Ingredients:

• carp fillet;
• 100 grams of tarragon;
• One two hundred grams glass of white dry wine;
• 4 tbsp. sour cream;
• 30 ml of olive or vegetable oil;
• 50 g butter;
• 1 small onion;
• half a packet of salt.

Wash the fish fillet, blot with a towel and rub with finely chopped tarragon. Pour salt on a baking tray, put the carp on top, which is again sprinkled with salt. Send in a preheated to 180 degrees oven for half an hour. In the meantime, prepare the sauce: mix the butter and olive oil, fry the onion cubes in this mixture until golden, add the wine, stew for a few minutes. In the pan, add the sour cream and a little tarragon. Stir everything well, remove from the heat and let cool. After the fish is baked, let it cool, and then cut it into small pieces and pour the prepared sauce. It turns out very tasty and beautiful dish.

Canned

From carp meat can be prepared not only salads, first and second courses, but also canned.

To cook home canned carp, you will need half-liter jars and the following products:

• 1 kg of carp;
• 1 onion;
• pepper, ground dill, salt, coriander - to taste;
• 200 ml of vegetable oil, preferably refined.

Prepare in advance the jars, wash and dry them thoroughly. Onion cut into half rings and place evenly in jars. In the same place add 2 tablespoons of oil. Thoroughly wash and dry the carp fillet, cut it into small pieces. Sprinkle the fish with spices and mix. Then put the fish pieces tightly into jars, not reaching the edge of 2 cm. In each container evenly pour the remaining oil and cover with foil. Send to a cold oven, then turn it to the maximum mode, after a quarter of an hour reduce the temperature to 120 degrees and leave for another 5 minutes. Turn off the oven, but do not take out the jars for an hour. At the end of the specified time, remove canned food from the oven and seal with presterilized lids. Canned goods prepared according to this recipe can be stored for about a year, but subject to temperature conditions, which should be within +15 ... +17 degrees.

Zalivnoye

Zalivnoe is considered to be a traditional Russian dish and even in tsarist times it decorated the tables. The classic recipe necessarily includes gelatin, but there is a carp jam without this component.

The following ingredients will be required for preparation:

• Carp in the amount the more, the better;
• onion and carrot - 1 pc;
• bay leaf, black pepper in small pieces:
• salt, spices - to taste.

Peel the fish, separate the meat from the backbone. Important point: the scales do not need to be discarded, they need to be thoroughly washed and set aside. It will be useful when cooking the broth. Pour water over fish head, tail and backbone so that it covers all parts completely, and even with a margin of two fingers. Add the vegetables and the scales wrapped in gauze. Put the pot on high heat. After boiling, reduce the heat and simmer for at least 1 hour. At the end of the specified time, add the spices and the carp fillets. When the broth boils again, wait another 15-20 minutes.

Take the fillets out of the pot, strain the broth. Place the fish in a deep dish, garnish with thin slices of lemon and gently pour the broth over it. Leave it on the table until it cools completely, then put it in the fridge for 12 hours. This time is quite enough for the liquid to solidify and obtain an excellent bay of carp.

Interesting facts

1. The carp is a long-lived fish. Its maximum life span is about 70 years.
2. The females of these freshwater fish are very fertile. Each female is capable of producing offspring of 1,500,000 eggs.
3. The history of origin is controversial. Some believe that these fish originated with the help of breeders who worked on the domestication of wild carp. Others argue that carp originally appeared in the natural environment without the intervention of scientists.

Carp photo