Carp

Common carp (Cyprinus carpio) is a freshwater fish with a special place in Central European cuisine, particularly as the traditional Christmas dinner fish in Czech and Slovak households. The meat is relatively fatty with a distinctive, pronounced fish flavour and white flesh. It is most often prepared breaded and fried, or cooked in the classic black sauce (kapr na černo). It is also used in fish soups, fish in aspic, and fish patties. Carp is a good source of omega-3 fatty acids, protein, B vitamins, phosphorus, and potassium. When preparing carp, it is important to remove the small bones or score the flesh so they soften during cooking.