Food Encyclopedia

Browse Alphabetically
carp

The principal ingredient in the Jewish dish gefilte fish, carp is a freshwater fish native to Asia but found throughout the world. It ranges in size from 2 to 7 pounds and favors muddy waters, which often give a mossy flavor to the lean, white flesh. This musky nuance is least evident from November to April. Carp is best baked, fried or poached. See also fish.