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Mail Address: P.O. Box B, Spirit Lake, IA 51360, USA Address: 1301 18th Street, Spirit Lake, Iowa 51360, USA 800-831-5174 Toll Free USA 712-336-1750 712-336-4681 fax stollerfisheries@mchsi.com |
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 Scientific name: Cyprinus carpio Size: Varies - 9 inches to 3 foot long and weights of 2 to 30 pounds(1 to 14 kgs). Status: Carp is a very hardy fish capable of surviving temperatures from near freezing to 96 degrees Fahrenheit (36 degrees Celsius). Adding to the carp’s durability is its ability to absorb atmospheric oxygen, allowing it to live longer than most fish in a deoxygenated aquatic environment. Carp originated in Asia but has flourished almost everywhere it has been introduced. On a world wide scale carp provide more protein for consumption than cattle. Status of carp in the Untied States and Canada is very different from that in other countries. Throughout Europe and Asia, the carp is an important and widely cultured food fish. The consumption of carp as table food has been confined to local areas where they are harvested commercially, or to large cities where ethnic groups have accepted carp as a good food fish. Nutritional value: Carp flesh is an excellent food for humans. It is high in protein (16%), relatively low in fat (6%), and contains no carbohydrates. Features and benefits: Don’t ask if the carp is good enough for you to eat. Ask instead if you’re good enough to eat carp. The fish has a heritage in native Europe and Asia as the menu for royalty as a delicacy food. As the cost of protein based foods escalates, utilization of over-abundant and inexpensive fishes as substitutes will be found. Carp are relatively easy to acquire and are inexpensive. Carp has the preeminent advantage over such fish as the black bass, trout, grayling, and others in that it is a vegetable feeder. Carp when processed, can taste a good deal better than some so-called game species. Carp can be baked, pickled, smoked, steamed, fried, prepared as gefilte fish, or put into chowders or soups. It can be ground and stuffed into sausages or made into appetizing fish spreads, patties, or pies. Product forms: Carp can processed as either whole frozen product, head on and gutted frozen, fillets (skin on or skinless)frozen, and mechanically beboned (minced). |
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