Fish, carp, raw

Carp is a freshwater fish with firm, somewhat fatty flesh and a mild, slightly earthy flavor that is often addressed in the kitchen with acidic marinades, strong aromatics, or a well-seasoned poaching liquid to help balance its flavor. It is commonly baked whole, fried, poached in broth, or made into fish cakes and dumplings, and in some cuisines it is smoked or used in gefilte fish and similar preparations, where the flesh is ground and formed into poached patties or loaves. Its many small bones mean it is often filleted carefully or cooked whole and picked apart at the table rather than served as a single boneless portion, and in some traditions the whole fish is braised in a sweet-and-savory sauce for a holiday centerpiece.

Choose carp with clear eyes, firm flesh, and a fresh, mild smell, and cook it within a day of purchase or freeze it, since freshwater fish can develop off flavors quickly if held too long. At 127 calories per 100 grams (about 85 grams, or three ounces, per serving) with 17.8 grams of protein and 5.6 grams of fat, it is a moderate-fat fish with protein at 36% DV, working well baked with lemon and herbs or simmered in a broth-based dish as a change from more common fish varieties like cod or salmon, and its firmer texture holds up better to braising than a delicate flaky white fish would.