Carp
Cyprinus carpio · common carp · carpe
Carp: what every chef needs to know
Ask a seasoned cook about Carp and you will hear about a large freshwater fish originally from Central Asia but now living worldwide in ponds lakes, and rivers. The fish is an omnivore and can survive in murky, low-oxygen water. Carp flesh is white to pale yellow, relatively fatty, and has a characteristic earthy, full flavour stronger than most other freshwater fish. In Central Europe (Czech Republic, Poland, Austria), carp is a traditional Christmas fish. In Jewish cuisine, gefilte fish made from carp is a classic dish. Carp has many small intermuscular bones requiring removal during filleting; an experienced fishmonger or a specific 15-cm cutting technique is necessary. Carp contains no anisakis (freshwater fish).
Carp: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Carp: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Carp cooked in a dark spiced sauce of beer, prunes, gingerbread and herbs, a classic Czech Christmas dish
Filleted carp prepared as gefilte fish: ground fish forcemeat with onion, egg and matzo meal poached in broth
Mirror carp poached in a vinegar court-broth, causing the skin to turn blue from the mucous layer
Carp: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Braise sliced carp with onion, carrot, celery and red wine in the oven; the long braising time softens the small bones and produces a rich sauce.
Leave the scales on as natural protection; fry scale-side down and only flip just before serving.
sous vide at 56°C for 1 hour softens the intermuscular bones and produces perfect doneness thanks to the relatively high fat content.
Carp: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Carp: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Farmed carp is available year-round. Traditionally, carp is a Christmas fish in Eastern Europe, with peak demand in November–December.
Carp: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Carp: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The taut, incisive acidity of dry Mosel Riesling cuts through the relatively high fat content of carp and cleanses the palate
- Mosel Riesling trocken
- Mosel Kabinett trocken
Aromatic, full-bodied white wine from Viognier with peach and apricot pairs well with the earthy, rich flavour of braised carp
- Condrieu
- Viognier IGP
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Carp
At what temperature should you store Carp?
Store Carp at 0-4°C (fresh on ice); -18°C (deep freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Carp professionally?
The primary professional technique for Carp is Braising in red wine at 160°C for 45 minutes. Always verify core temperature with a calibrated probe thermometer.
Does Carp contain allergens?
Carp contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Carp?
Carp provides 127 kcal, 17.8g protein and 5.6g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Carp in season?
Carp is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
