Carp Meat

Carp meat comes from the common carp, one of the most widespread freshwater fish in Central Europe. The flesh is relatively fatty, light to cream-coloured, with a distinctive freshwater flavour and characteristic aroma. In Czech and Central European cuisine, it holds a truly special place, it is a traditional centrepiece of the Christmas meal, most commonly prepared fried and served with potato salad. It is also well suited for baking, grilling, smoking or use in fish soups. Before cooking, it is recommended to rinse the fish thoroughly and optionally soak it in milk to mellow its strong flavour.