Carp (Cyprinus carpio)

Introduction:

The carp is a freshwater fish that is very popular as a food fish, especially in the winter months.

Use/Preparation:

Carp are usually prepared "blue" in the Lusatian style (boiled), baked, smoked, or, in the Polish style, pickled in their own blood.

Health:

Carp are low in fat and particularly rich in protein. The meat contains healthy omega-3 fatty acids and is also rich in minerals such as calcium, potassium and phosphorus. As a freshwater fish, however, it contains hardly any iodine.

Alternatives:

Salmon trout has a similarly mild taste and a tender texture. There are also similarities in terms of nutrient composition: Both fish species contain high-quality protein and omega-3 fatty acids. Arctic char, which also has a mild taste, can also be used as an alternative.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	127/531
Fat	5,6 g
Healthy fatty acids	1,1 g
Carbohydrates	0 g
Sugar	0 g
Protein	17,8 g
Salt	0 g