Carp: what kind of fish, where it is found, description, photo, benefits, how to cook and harm

Description of carp

Fish from the carp family were first eaten in China in 1000 BC. The name of the fish comes from the Greek word meaning “fruit.” Artificially bred fish began to be called that way because of their fertility: each female can lay more than a million eggs.

Carp is a heat-loving large fish with a large head. Its body is elongated and covered with large scales, the color of which depends on the habitat.

This type of fish spawns when the water temperature rises to 17 degrees Celsius. It feeds at temperatures of 7 degrees and above, and hibernates in winter.

Carp live 50 years. They can weigh up to one kilogram, and at three years of age they are considered sexually mature and capable of reproducing.

Externally, the fish resembles crucian carp, only it has 4 antennae on its lips.

general characteristics

Carp is a large fish with an elongated body covered with golden-brown scales. It is distinguished from other representatives of the carp family by the presence of small antennae on both sides of the mouth. Length - 30-40 cm, and weight - about 9 kg. If the carp lives up to 35 years, which is possible if there is a sufficient food supply, then the weight can reach 20 kg.

Representatives of this species are distributed throughout the world, but most of them are found in the “quiet” reservoirs of the Azov, Black and Baltic seas. At the same time, carp prefer to live in well-heated reservoirs, which have dense vegetation and a muddy bottom.

These fish are considered the most prolific. At one time, the female can lay about a million eggs, and she reaches sexual maturity already in the 3rd year of life.

Chemical composition of carp

The beneficial properties of carp lie in its amazing chemical composition. Fish meat contains useful minerals such as:

• potassium;
• sodium;
• molybdenum;
• zinc;
• selenium;
• manganese.

Fish is rich in vitamins. Per 100 grams of product there is the following amount of vitamins:

• riboflavin or B2 – 0.054 mg;
• phyloquinone or K – 0.097 mcg;
• folate or B9 – 9.288 mcg;
• thiamine (B1) – 0.137 mg;
• retinol equivalent (A) – 19.804 mg.

Calorie content of carp

When preparing a particular dish, be interested in the calorie content of the original product. This is especially true if the direction is taken towards a healthy lifestyle, without excess weight.

Nutritional value and calorie content of carp

The benefits and calorie content of carp depend on its processing. When fried or smoked, fish meat will be higher in calories, rich in fat and contain quite a lot of beneficial properties compared to boiled or steamed meat.

How many kilocalories are contained in fish after cooking in one form or another is indicated in the table:

Based on the data in the table, we can conclude that this fillet is considered dietary. This is the main benefit. Although fish is easily digestible, it should not be overused. Meat consumed in large quantities can harm the body.

Origin

There is a firmly rooted theory-myth that a fish such as carp is not the original, nature-created inhabitant of low-current and stagnant freshwater bodies of water. Allegedly, it owes its appearance to the painstaking selection work associated with the domestication of wild river carp, whose ancestral home is the south of China and the Caspian Sea. This is fundamentally wrong. Wild carp have always had river and lake varieties, which differed in body shape. The fish, which constantly lives in oxygen-rich rapids, had a low torpedo-shaped body and stretched out in length. The same carps, whose habitat was in calm and food-rich water bodies with a minimum of large predators, quickly gained weight, became fat and grew upward.

It was the lake variety, which historically was accustomed to living in conditions of oxygen deficiency, without any selection changes, that was introduced by humans into many water bodies in Europe, Asia, and North America. The issue of biological species improvements on an industry scale arose only in the last 150-200 years and led to the emergence of dozens of original breeds and hybrids.

It is important to know that the term “carp” has no scientific basis and was formed in the 19th century with the light hand of the famous author of books on fishing and hunting, Sergei Aksakov. The Ufa writer often visited his small homeland, where he took part in multi-day outings into nature. During one of his trips to the largest tributary of the Kama - the Agidel River (Belaya River), he had the opportunity to catch wild carp. The local guide, a Bashkir, called them sazans, which translated from Turkic means “silt fish.” After the author’s publications, the easy-to-remember word took root among the people, but from the point of view of ichthyology, wild and domestic carp are one species (Cyprinus carpio).

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The lake form is widespread, valuable and commercially available; it is the basic representative of the genus called common carp. Other designations are also officially used for the taxon: typical, golden, scaly. Often in everyday life there is a name borrowed from the Old Church Slavonic language - korop.

Useful properties of carp

The benefits and harms of carp for the body consist in having both positive and negative properties on health.

Fish contains nutrients and a lot of protein, which is good for children while growing.

Meat is rich in unsaturated Omega-3 fatty acids. They have the following beneficial properties for the body:

• anti-inflammatory;
• prevent cholesterol plaques from depositing in blood vessels, which is why this type of fish is useful for the prevention of atherosclerosis, thrombosis, heart and vascular diseases.

The calcium contained in fish will benefit the human skeletal system. Zinc will improve memory and help you concentrate stronger.

Eating such meat normalizes the functioning of the gastrointestinal tract and nervous system. It will be of particular benefit to diabetics and people with thyroid diseases - thanks to Omega-3 acids.

Carp soup is recommended to be consumed during breastfeeding, pregnancy, and feeding a small child. And well-absorbed calcium will benefit older people by strengthening their skeletal system.

Important! The nutrients in meat strengthen the body's immunity and promote recovery from debilitating diseases.

The benefits and harms of carp caviar

Before talking about the beneficial properties of carp caviar, it should be noted that it is often thrown away, considered unsuitable for food, which is completely in vain, since it contains a large amount of lecithin and unsaturated fatty acids.

The calorie content of caviar is 200 kcal per 100 g. In appearance, it is dense, small, and pink in color.

It is completely absorbed by the body without forming waste. The phosphorus, fluorine and calcium contained in it strengthen teeth, bones, improve memory, saturate the body with vitamins, and accelerate the breakdown of fats.

However, such caviar can also be harmful - due to its high cholesterol content: consumed in large quantities, it can cause thrombosis.

Important! Only a moderate amount of caviar can be neutralized by lecithin.

Therefore, if eaten excessively, caviar can become the culprit of excess weight. Therefore, in order to avoid the harm that carp caviar can cause, it is recommended to add it in delicate quantities in daily portions.

How best to prepare it so that this healthy fish has excellent taste is described below.

Bzhu and kbzhu carp per 100 grams

Carp meat can truly be called dietary. Therefore, it often appears on many people's tables. Fish lends itself perfectly to any heat treatment, without loss of taste.

It can be boiled, and not only in water, but even in beer, then you get an unusual and piquant taste. The calorie content of carp boiled in water is 102 units.

Not the best indicators, if the fish is dried, the nutritional value will reach at least 187 kcal. If you follow a dietary diet, it is better to steam it, then the calorie content will be only 110 units.

Baked

There are three ways to bake foods suitable for this type of heat treatment: open, closed, and grilled. Depending on the chosen method, the juiciness and taste of the finished dish will depend. In any case, baking is considered the most gentle method. In this case, the fish loses a minimal amount of nutrients and is suitable for consumption by people who are trying to lose weight.

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Baked carp bju:

• 16.47 g protein;
• 5.29 g fat;
• 0.05 g carbohydrates.

The calorie content of 100 g of the dish is 115.23 kcal. If you do not use vegetable oil, the nutritional value will decrease to 107.9 units. If you bake fish with vegetables in the oven, the calorie content will be 146.4 kcal.

Fried

This method of cooking fish involves using a large amount of vegetable oil. Accordingly, the calorie content of the finished dish will be high - 196 kcal per 100 g, and the nutritional value will be equal to:

• 18.3 g protein;
• 11.6 g fat;
• 4.5 g carbohydrates.

Such great nutritional value is associated precisely with the oil in which the fish is fried. And if you also use breadcrumbs or flour, the calorie content will increase to 296 units.

Raw

In its raw form, the fish has only 112 kcal per 100 g. Carp kbzhu:

• 16 g protein;
• 5.3 g fat;
• 0 g carbohydrates.

The main thing when purchasing fresh fish is to pay attention to the gills, which should have a red tint; under no circumstances should they be stuck together. You should not buy it if the eyes are cloudy, the scales are dry, and the carcass itself is soft and not elastic, with damage. Blood on the surface is a reason to refuse the purchase.

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Mirror

This variety of carp was obtained through selective selection in Germany, for this reason it is also called “German”. In some sources, mirror carp is called “royal”.

Unlike the usual one, the mirror one has fewer scales, which are also larger, so cleaning the fish is much easier. Otherwise, there are no differences between the species. Raw calorie content is 112 units.

How to cook delicious carp

The most delicious meat is fried. There is a recipe that, when fried, will not dry out the meat, but will make it crispy and rich. You can buy a carcass everywhere, especially in the fall.

Fried carp

You can best experience the taste of fish if you do not add various additives and spices to it. Ingredients you will need:

• carp – 1 kg;
• pepper - a pinch;
• vegetable oil;
• flour for breading pieces;
• salt;
• lemon.

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Preparation steps:

1. Rinse the carcass with water and remove scales.
2. Gut, wash again from the inside and cut into pieces, first removing the head.
3. Place in a plate, sprinkle with salt and black pepper. Sprinkle with lemon juice.
4. Let it stand.
5. Dust in flour.
6. Fry on one side for 5 minutes, on the other for 7 minutes.

Carp baked in the oven

The baked dish has a special taste that is incomparable with other types of cooking. Ingredients you will need:

• carp – 1 kg;
• bell pepper – 0.5 kg;
• eggplants – 0.5 kg;
• carrots – 0.2 kg;
• onion – 0.2 kg;
• garlic – 5 cloves;
• mayonnaise – 3 tbsp. l.;
• lemon, dill, parsley, salt, pepper.

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Preparation steps:

1. Wash the fish, remove scales, remove entrails and gills. Leave to dry.
2. Mix mayonnaise, pepper and garlic.
3. Chop the dill and parsley.
4. Salt the meat and brush with the prepared mayonnaise mixture. Place chopped greens inside.
5. Cut onions, carrots, eggplants into rings, and peppers into longitudinal pieces.
6. Cut the lemon into slices.
7. Fry onions, carrots, peppers for 2 minutes.
8. Fry the eggplants separately.
9. Make cuts on the carp and insert lemon slices.
10. Place the cooked vegetables on a baking sheet, and place the fish on top.
11. Sprinkle with lemon juice.
12. Bake in a preheated oven for 40 minutes at 180°C.

Stuffed carp

Ingredients:

• carp – 2 kg;
• champignons – 0.5 kg;
• onions – 2 pcs.;
• vegetable oil;
• dill, pepper, salt - to taste.

Preparation steps:

1. Wash the fish and remove scales.
2. Gut and wash the belly.
3. Chop the onion and mushrooms.
4. Fry the onion and add the champignons.
5. Carp and stuff with onions, mushrooms and chopped dill, place on a greased baking sheet.
6. Pour vegetable oil on top and bake for 60 minutes at 180°C.

Advice! Carp is served with dry white wine.

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Harm to carp and contraindications

Carp is an omnivorous fish. It lives in muddy water, which may contain substances poisonous to humans, and digs into the mud in search of food. Therefore, harmful substances accumulate in his body along with useful ones.

If the fish was bred in an artificial reservoir, then it may contain residues of antibiotics and artificial bait, which can also cause harm to humans, then the beneficial properties are of little use.

The benefits of carp fish, as well as the harm, depend on the individual characteristics of the person. For some people it can be dangerous simply due to an allergic reaction.

How to choose the right carp

The best way to buy is to catch it from an aquarium right in front of the buyer. If this is not possible at the retail outlet, then you should adhere to the basic rules for choosing fresh fish:

• clean and bright eyes;
• when you press your finger on the carp, the carcass should quickly return to its original shape;
• red gills without mucus;
• Only the scales should be covered with mucus.

Compliance with these simple rules guarantees that the meat will have a full range of beneficial properties and will not cause harm.

How to choose a quality product?

Of course, it is best to catch fresh fish with your own hands.

If this is not possible, and you can’t buy live specimens in your store, then you need to choose based on the following recommendations:

1. You need to look at the gills, if they are pink and red, you can take them. You also need to know that sticky gills are a sign of depravity.
2. The eyes should not be cloudy.
3. A fresh product has moist scales and the skin is not torn. In this case, the mucus should be transparent and slippery. Carp should not be slimy and sticky.
4. The fish must be felt, it should be firm and not soft.
5. The smell of fresh fish should be pleasant, like a river.
6. There shouldn't be any blood.

A few small stains are acceptable.

Unnatural spotting of the fish is a sign that the product was improperly frozen or completely spoiled.

Contraindications for use

People with hypertension, heart pathologies and oncology should be wary of fish meat.