Carp and minnows (Family Cyprinidae), Including: the carp, leather carp, mirror carp (Cyprinus carpio); Crucian carp (Carassius carassius); Goldfish (Carassius auratus); tench (Tinca tinca); Splittail (Pogonichthys macrolepidotus); Squawfishes (Ptychocheilus species); Scramento backfish or hardhead (Orthodon microlepidotus); Freshwater breams (Abramis species, Blicca species); Roach (Rutilus rutilus).
Carosucker See: Suckers

Carp is any of various freshwater fish of the family Cyprinidae.

The common Carp is the most common and best-known species of carp.

Introduction of carp to North America

The carp was originally from Asia.

Carp were introduced to England from western Europe during the 13th century, when they were cultivated mainly by monks. They were subsequently introduced into North America to great fanfare as "the world's finest fish" in 1877. The original shipment of 345 live fish were released in ponds in Druid Hill Park in Baltimore, Maryland. Later, surplus populations were released in Babcock Lakes in Monument Park in Washington D.C.. This was a project of Rudolf Hessel, a fish culturist in the employ of the United States Government. There was substantial favorable publicity and carp were widely introduced throughout the United States. Introduced Carp readily adapted to their new environment.

Eastern European Jews, who use it to make Gefilte Fish.

Also see: Gefilte Fish Recipes.

Buying and storing tips

Quality carp is easy to recognize. Fresh carp never smells fishy, and the eyes should appear bright and clear, almost alive. The gills should be reddish, and the skin moist and with tightly adhering, shiny scales. Fresh carp flesh will give slightly when you press it with a finger, then springs back into shape. When choosing carp steaks or fillets, whether they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh. Keep carp cool on the trip from the market to your house. Never let it stay unrefrigerated for long.

Carp (Cyprinus carpio)