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Carpa
Carp
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This freshwater fish loves quiet waters, where it usually sits in the mud on the river or lake bed. There are many types of carp, the main differences between them being the number of scales on their body. They can reach up to 1 metre (3 feet) in length and attain quite significant weights.
As Italians are not fond of the muddy-tasting flesh of carp, there are not many recipes suggesting how to cook it. The best suggestion I could give is carp in breadcrumbs, a recipe which comes from Venice where the fish is popular. The fish is also boiled and stewed, often with celery, onion and tomato.
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