Carp – recipe ingredient

Carp (lat. Cyprinus carpio carpio) is a domesticated form of carp, a subspecies of ray-finned fish from the carp family. In cooking, carp is very widely used. Soups are prepared from this fish, carp are fried, stewed, baked. From carp very tasty aspic turns out. There is a small moment - the smell, it can slightly push away. Therefore, in China, carp is first scalded with boiling water to remove excess odor.

Recipes that use carp