Because carp has large scales that are embedded in the skin, the fish must be skinned. To
remove skin, take a sharp knife and cut the skin off in strips, or dip fish in boiling water
for 25 seconds, rub the skin off, and cool under running water.
To remove the head, cut through the flesh on both sides with a knife. If the fish is small,
slice directly through the spine. For a larger fish, place the knife between vertebrae and tap
the back of the knife with a hammer.
To fillet, use a sharp, thin knife. With the carp lying on its side, insert the knife
behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel
to the backbone toward the tail. Bring the knife up at the tail and remove the fillet.
To make steaks, place the carp on its side. With a sharp knife, cut slices 3/4 to 1/2-inch
(1.9 to 1.25cm) thick perpendicular to the spine. Tap the back of the blade with a wooden
mallet to cut through the spine.
The secret to successful carp cookery is to not overcook. Whichever of the following
cooking methods you choose, your carp will be cooked when the flesh becomes opaque but is
still moist on the inside.
Baking
Rinse the fish and pat dry with a paper towel. Place fillet or whole carp in baking pan and
cover with sauce made of liquid, herbs, spices, and vegetables. Preheat the oven and bake at 400°F
(200°C) until a knife slice in the thickest part reveals the flesh to be opaque but still
moist.
Grilling
Place fillets or steaks directly on perforated aluminum foil, 4 to 6 inches (10 to 15cm)
above prepared coals or fire. Baste with butter, oil, or marinade, and close hood of grill.
Cook until fish is opaque and moist on the inside, 6 to 8 minutes for fish less than 1-inch
(2.5cm) thick; 10 to 15 minutes for fish larger than 1-inch (2.5cm) thick.
Pan frying
Rinse the carp, and pat dry with a paper towel. Dredge in flour and seasonings. Shake off
excess flour. Heat the frying pan until hot, and add butter or oil. Place the fillets in the
pan and cook, turning once, until opaque but still moist in the center—2 to 10 minutes,
depending upon size of the fish.
Deep frying
Into a wok or deep fryer, pour about 1 1/2 inches (3.8cm) of oil; the cooker should be no
more than half full of oil. Heat oil to 375°F (190° C), using a thermometer to
monitor its temperature. Cut carp into similar sized pieces, 1 1/4 to 1 1/2-inch (about 3 to
3.8cm) thick. Dip in batter, drain, then slip them into the hot oil. Cook until brown, about 2
to 3 minutes.
Poaching
Bring poaching liquid, consisting of water, broth, herbs, and spices, to a simmer. Slip in
skinless fillets, then cover the pan and keep liquid at a simmer for about 8 minutes per inch
(2.5cm) of thickness.
Broiling
Rinse carp fillets or steaks and pat dry with a paper towel. Coat fish with flour, crumbs,
or cornmeal if desired. Place fish on a rack above a baking dish. Preheat broiler and adjust
oven rack so fish is 3 to 4 inches (7.6 to 10cm) from the element. Broil, turning once, until
fish is opaque but still moist in the center—3 to 10 minutes, depending on size of the
fish.
Buying and storing tips
Quality carp is easy to recognize. Fresh carp never smells fishy, and the eyes should
appear bright and clear, almost alive. The gills should be reddish, and the skin moist and
with tightly adhering, shiny scales. Fresh carp flesh will give slightly when you press it
with a finger, then springs back into shape. When choosing carp steaks or fillets, whether
they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh.
Keep carp cool on the trip from the market to your house. Never let it stay unrefrigerated for
long.
To store carp, remove packaging, rinse under cold water, and pat dry with paper towels.
Fish deteriorates when it sits in its own juices, so place it on a cake rack in a shallow pan
filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the
refrigerator. Carp will store well this way for up to two days. When well wrapped, carp can be
frozen for up to two months in a refrigerator freezer and for three to four months in a
deep-freeze. Use lined freezer paper, and wrap the fish tightly from head to tail with at
least two layers of paper.
To thaw slowly, unwrap the fish, place in pan, cover, and leave for 24 hours in the
refrigerator. To thaw faster, place the whole fish (wrapped in a watertight bag) in a sink
with cool running water, allowing about 30 minutes per pound (450g). For fastest thawing, use
the defrost cycle of your microwave, allowing 2 to 5 minutes per pound (450g), with equal
standing time in between zaps (as one minute defrost to one minute resting).
Varieties
Edible carp are all the same genus and species, Cyprinus carpio, although some
selectively bred fish are known as King carp. The domestic Mirror carp and Chinese
Hi-goi are named for the quality of their scales, as their taste varies little. Recently
introduced varieties include the Bighead grass, which has fewer bones. Carp is available live,
fresh, or frozen, either split lengthwise or filleted.
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
When cooked (dry heat), carp provides 0.797 grams of omega-3 fatty acids derived from EPA
(0.305g), DHA (0.146g), and ALA (0.346g), per 100 grams of carp.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
