The carp family is a family of fish that contains various species of fish indigenous to Europe and Asia, many of which are oily freshwater fish. It is true that carp is consumed all over the world. However, it is generally considered an invasive species in several parts of Africa, Australia, and for the most part, the USA.
Humans have eaten carp for a long time as a source of food. Many fish species have been popular ornamental fishes over the years, such as the various types of goldfish and the domesticated variety of common carp known as Koi. There have been numerous attempts, both successful and unsuccessful, to introduce carp to a variety of places. In the United States, several species of carp are considered invasive species, and a lot of money is spent on controlling the habitat of carp around the world.
The carbohydrate glycogen is metabolized into lactic acid, which is then converted into ethanol and carbon dioxide. So the carp can live without oxygen for months (for example, under ice or in stagnant, sluggish water). In order to diffuse into the surrounding water, ethanol must diffuse through the gills.
In the United States, carp are also classified as rough fishes and can harm naturalized exotic species. However, they do have some sporting qualities. Historically, carps have suffered a bad reputation in the United States as one of the least desirable fish to catch or eat, especially since they tend to out-compete local game species for food. The Department of Natural Resources of many states is beginning to see the carp as an appropriate fish for fishing.
How would you clean and cook carp?
Carp has been used for a very long time in making Gefilte fish.
We boil it and mix it with pike and whitefish to make cold Gefilte fish patties and eat it with horse radish. I eat mine with mango habanero jam.
For Jews, it is a traditional delicacy.
All whitefish or whitefish and pike are higher quality. Carp is used as cheap filler.