Carp

[ande]

http://www.dec.ny.gov/docs/regions_pdf/gocarpn2.pdf

cheers

[Shane]

I've never eaten Carp before, whats it like Ande?

[jobney]

Tastes like Koi. :)

[ande]

I've never eaten Carp before, whats it like Ande?
All the dishes I'w had were dellicious. It's not that common around here ("the common carp") so most of the times, I'w had it served is in central Europe and South East Asia were it's both, "cousine" and aswell as "every day" food.
Also there is so many carp species that I'm not 100% sure that it's the "common" I'w been served at every ocation ? (might have been grasscarp or other? Listed as carp in a resturant menue).
We have quite a few carp species native (perch is one) but like the rest of the world we have loads of introduced species, some of withc is concidered a threat to the native(natural) eco-system, yet others are considered a treat(still), and werry well adapted, sort of assimilated like rainbow trout, canadian brook, doctor fish (tinka-tinka), the list goes on.

Sorry back to (common (3 different sub variations here)) carp and your Q on the taste of it.
It’s tasty, iff cultured for the purpose off human food consumption (and cheap $ value for money).
Iff wild chaught, and thats what I’w prepeared my selfe (moste off them given to me by friends but a few selfe caught). They can have a ”off – flavour” deepending on the environement they’w been living. So iff you cathc/fish them in a muddy pond, you purge they are so hardy that keeping them alive in transport for a few ouers is easy match, and so is having them in a barrel or simmilare takes next to nothing for the purpose off purging a few days.
They are bony and a bit different in the processing part (compared to the most commonly used species(nativs)) and they have a bad reputation for a number of reasons, I find moste are culturally founded (my opinion) and hardly ever true (facts).
But there you go, sort of. Taste is werry cultural, you/me/we tend to compare any dish, with how food is suposed to taste/smell/look (expectations) and funy enougfh by were it’s served (location)
I know a lot of people that just love ”sushi” arround here now, but iff they were served raw fish (in Norway), 15-20 years ago before it became fashion, thats a totaly differente story.
I enjoy fish/meat I even have seasonal favorits (hehe) but I really enjoy to variate, and find it exiting to try a new twist to it, or a ”exotic” specie.
I have the privelige to choose (like most all people in Norway) what/where/when I eat, and remember well when pitza/taco/hamburger… (70’s/80’s), was new, differente, exiting, foreign and exotic, probbably the most common fast food here, as of now.
Sorry for the rant but it’s not a ”tasty” or ”yuky” answer to the Q it can be both, deepending on source and preparation (recepie), so my answer must be it’s OK and I’w also had excelente dishes


Tastes like Koi. :)
Most probably your right about the taste comparision to Koi.
It’s same specie (DNA), just another sub variation bred for pet/status/ornamental purposes.

I would be a bit sceptic about Koi or any fish for that matter, that is fed on ornamental/aquarium/pet food, I know the difference in demands of the ingrediensces put on pet foods (even supreme quality) vs the ingrediences (demand/regulations) put on livestock fish food, also the conditions of the environemente in wich a koi, goldfish (most carps) can survive, so it might have been exposed to some nasty stuff, and finally try eat someones pet in any cultur (hehe) thats a social experiment you mighte regret.
So as a secrete onetimer maybe I’ll have a go at it.
I have shellfish on the top off my favourite list. Amongst my favourite top contenders you find a gammarus.
Not the one(specie) Damon is so exited about.
But this
http://wbd.etibioinformatics.nl/bis/lobsters.php?selected=beschrijving&menuentry=soorten&id=89

I shall try not make a habit of these long posts I’ll get back to posting links soon I promise

cheers

http://www.clovegarden.com/ingred/sf_carpz.html

[JohnMc]

Had carp over new years. We were over at a friends house. One of the students at the affair was an Iraqi student. He grilled a marinated carp over open pit fire. The fish had a fleshy firm texture. Not overly fishy taste, close to mullet if you have had that. It was a cultured fish, not wild.

[ande]

Her more on carp
http://www.carpkrazy.com/carp-habitat.html
cheers

[Caca]

I like Carp in fish paprikash.Hungarian fish paprikash style.
Fried fish for me is Zander (Pike-Perch).

[GaryD]

Hi,

A lot of Australians (most of whom will tell you that carp is a horrible fish to eat) have never actually tried it.

My experience is similar to yours.

I know when we caught European carp, many years ago, we always just killed them and threw them on the river bank (as the law required). If, however, there were any Eastern European folk hanging around they would gather them up and take them home.....looking at us like we were mad.

Government environmental agencies tend to demonise so-called pest species.....because they don't want any positive messages about the species to circulate.......because it interferes with their campaign to get rid of it.

Gary

[jobney]

Government environmental agencies tend to demonise so-called pest species.....because they don't want any positive messages about the species to circulate.......because it interferes with their campaign to get rid of it.
Gary

The opposite is done with endangered species. Make them so cuddly you won't want to eat them. If the effort to save them equals their level of deliciousness then manatee has got to be the finest meat on the planet. I bet it tastes like panda.

[Caca]

Well, here is opposite.
We have European perch and nobody eat them. Here perch is a pest.
Go figure.