Farmed across Asia and Europe since ancient Roman times and eaten everywhere they’re found from Portugal in the west to Japan in the east. In fact, Australia is the only country that has Carp but doesn’t widely eat it yet.

This is largely due to the association of the European Carp with muddy, freshwater habitats, which is presumed to impart a muddy flavour to the flesh. But this just isn’t accurate. We love plenty of fish that come from muddy waters - Barramundi and Mulloway, for example, migrate to fresh water annually and maintain a lovely flavour. Murray Cod lives exclusively in fresh water and yet sits in the upper echelon on table fish in this country.

It is important to note that in Australia, the European Carp is a pest species and subject to many eradication programs. It is also illegal for recreational fisherman to return Carp to the wild. The best way to utilise this species… is to eat it!

In large parts of Europe, Carp is considered traditional Christmas fare, whether fried or in soup, with the eggs considered a caviar substitute. In this way not only do we remove this pest from the wild but divert much-needed income to inland Australia.

DIVE DEEPER

COMMERCIAL NAME

European Carp

Method of Capture

Net

Region

Inland NSW and South Australia

Other names

Common Carp

Scientific Family

Cyprinidae

Seasonality

Available year-round.

Size

Can grow over a metre and 10kg, but average size is 4-5kg.

Price range

Low priced.

Alternative Species

Murry River Cod, Barramundi. Silver Perch

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted) and fillet form. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for yellowish-white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Lay whole fish or fillets in a single layer on a plate and cover with plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets or cutlets for up to 3 months, below -18ºC.

COOKING TIPS

If you catch your own, get it out of the water and into the ice! The quicker you can stop the stress factor the quicker you can stop the histamine levels from rising. High histamine levels can be the cause of Carp taking on a muddy taste.

COOKING METHODS

Steam, poach, pan-fry, stir-fry, bake, grill, barbecue. A good plate-sized fish cooked whole. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs or burgers

Flavour pairings

Chilli, coriander, fish sauce, garlic, ginger, green onions, lemon, lime, mirin, olive oil, olives, sesame oil, soy sauce, tomatoes.

IMPORTS

None.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing