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.
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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 2014.