Carp Head

Carp head is a popular ingredient for making fish stocks and soups, especially in Czech and Central European cuisine. It contains gelatin, collagen, and intense flavour compounds that give the stock a rich body and depth of taste. It is most commonly used when preparing carp soup or as the base for a fish fond. Before use, it is recommended to thoroughly wash the head and remove the gills, which can add bitterness to the broth. Carp is traditionally served at Christmas in Central Europe, and the head is most often used at that time to prepare flavourful soup with vegetables and spices.