Carp

The term carp (pl.: carp) is a generic common name for numerous species of freshwater fish from the family Cyprinidae, a very large clade of ray-finned fish mostly native to Eurasia. While carp are prized quarries and are valued (even commercially cultivated) as both food and ornamental fish in many parts of the Old World,^[1] they are considered trash fish and invasive pests in many parts of Africa, Australia and most of the United States.^[2]^[3]

This article is about the fish. For other uses, see Carp (disambiguation).

In Europe, even when not fished for food, they are eagerly sought by anglers, being considered highly prized that are difficult to hook.^[37] The UK has a thriving carp angling market, with the British record carp standing at 68lb 1oz.^[38] It is the fastest growing angling market in the UK, and has spawned a number of specialised carp angling publications such as Carpology,^[39] Advanced carp fishing, Carpworld^[40] and Total Carp, and informative carp angling web sites, such as Carpfishing UK^[41] and Carp Squad.

coarse fish

In the United States, carp are also classified as a , as well as a damaging naturalized exotic species, but with sporting qualities. Carp have long suffered from a poor reputation in the United States as undesirable for angling or for the table, especially since they are typically an invasive species out-competing more desirable local game fish. Nonetheless, many states' departments of natural resources are beginning to view the carp as an angling fish instead of a maligned pest. Groups such as Wild Carp Companies,^[42] American Carp Society,^[43] and the Carp Anglers Group^[44] promote the sport and work with fisheries departments to organize events to introduce and expose others to the unique opportunity the carp offers freshwater anglers.
The common carp is one of the most abundant species of carp found in most rivers, creeks, lakes, and ponds throughout the Midwest region of the United States. Common carp are a particularly strong fish that fight hard on the end of anglers' lines, making them an appealing target for recreational fisherman.^[45] Since its introduction to the waters of the United States in the 1880s^[46] these fish have been viewed as a game fish, despite the fact that they are a destructive, and invasive species.

rough fish

In 1653 Izaak Walton wrote in The Compleat Angler, "The Carp is the queen of rivers; a stately, a good, and a very subtle fish; that was not at first bred, nor hath been long in England, but is now naturalised."

Carp are variable in terms of angling value.

is enjoyed in many parts of the world, but it has not become a popular foodfish in North America. Acceptance there has been hindered in part by the name "carp", and its association with the common carp which is not a generally favored foodfish in North America. The flesh of the bighead carp is white and firm, different from that of the common carp, which is darker and richer. Bighead carp flesh does share one unfortunate similarity with common carp flesh – both have intramuscular bones within the filet. However, bighead carp captured from the wild in the United States tend to be much larger than common carp, so the intramuscular bones are also larger and thus less problematic.

Bighead carp

breaded and fried, is part of traditional Christmas Eve dinner in Slovakia, Poland, eastern part of Croatia and in the Czech Republic. In pond based water agriculture it is treated as most prominent food fish. Some recipes are specifically for carp such as the "sweet-and-sour carp" (Chinese: 糖醋鯉魚; pinyin: Tángcù Lǐyú) and "thick miso soup with carp" (Japanese: 鯉こく, romanized: Koikoku).

Common carp

is considered the best-tasting pan fish in Poland. It is known as karaś, and is served traditionally with sour cream (karasie w śmietanie).^[62] In Russia, this particular species is called Золотой карась, meaning "golden crucian", and is one of the fish used in a borscht recipe called borshch s karasej^[63] (Борщ с карасе́й) or borshch s karasyami Борщ с карася́ми).

Crucian carp

due to the low cost of production, is mainly consumed by the poor, locally; it is mostly sold alive, but can be dried and salted.^[64] An important food fish in Guangdong Province, it is also cultured in this area and Taiwan. Mud carp is sometimes canned or processed as fish cakes, fish balls,^[65] or dumplings, ^[64] as used in Cantonese and Shunde cuisines. It can be combined with douchi or Chinese fermented black beans in a dish called fried dace with salted black beans. It can be served cooked with vegetables such as Chinese cabbage.