Carp: benefits and harm to the human body

Carp is a freshwater fish of the Karpov family, class Radiusperi. Opinions differ on the origin of this river inhabitant. Many are inclined to believe in the myth theory that the appearance of carp is due to the long and painstaking work of breeders involved in the domestication of wild carp. But the opinion is fundamentally wrong. This fish has always had several varieties that differed from each other: lake and river. A characteristic feature of the river inhabitants is an elongated body resembling a torpedo. Lake representatives, on the contrary, grow in breadth vertically. Among the people, carp are often called in the Old Slavonic manner - “korop”.

What does carp look like and where is it found?

An ordinary carp can be easily distinguished from other fish species by the following characteristics unique to it:

1. Elongated body shape, thickened and wide sides.
2. Large scales.
3. The color is mainly gold in color with a yellowish-brown tint.
4. White abdomen, long fins of gray-olive color on a dark back.
5. The large lower part of the mouth, sensitive antennae that allow you to pick up noise at a distance of 20 m, located on the upper lip.
6. Pupils of highly set eyes framed by a golden green iris.

The whole body is covered with mucus, which performs a protective function, and also increases thermoregulation and reduces friction with constant contact with water.

By weight and size of carp, it is customary to attribute to large fish. A case of catching an individual weighing 55 kg and a length of 1.5 m is known. But such a fish trophy is extremely rare. Most often, the weight of representatives of cyprinids varies from 1.5 to 5 kg, and the length does not exceed 70 cm.

Carp can be found within the temperate and southern latitudes. The most suitable habitats are shallow lakes filled with quarry water, ponds with abundant vegetation and predominantly sandy or clay bottoms, as well as man-made reservoirs and canals. The ideal depth for a comfortable life of the scab is from 2 to 10 m. He loves to hide in deep holes, thickets and flooded trees.

Carp is not picky about food. The traditional menu includes crustaceans, which are his favorite delicacy, as well as shellfish, worms, algae, cereals, and eggs of other aquatic inhabitants. In the hot period, he prefers to eat at night.

Young individuals can be identified by schooling behavior, mature fish try to stay alone or in small groups. The period of carp activity is observed from mid-spring to mid-autumn. In the winter season, hibernates, straying into large flocks at the bottom of the reservoir.

The process of reproduction begins not earlier than the end of May, since normal development of eggs is possible only at a temperature of +18 degrees. Carp puberty is reached at the age of 3-5 years. The female chooses several males and goes with them to shallow water with vegetation. Caviar throwing takes place in several periods, for 2–4 days. The appeared fry feed on small crustaceans and zooplankton.

Kinds

In addition to the common common carp, there are other species bred artificially.

1. Mirror Carp. This species was bred in Germany at the beginning of the 20th century.It differs in the rounded shape of its fins, mirror scales cover in chaotic order only part of the body. The individual is able to quickly gain weight. Eats exclusively shellfish and cereals.
2. Naked carp. Appeared as a result of mirror carp sectioning. A characteristic feature is the complete absence of scales, hence the name. In rare cases, the presence of several large scales in the area of ​​the back or caudal fin is allowed. The immune system is weak, this species is susceptible to parasites.
3. Carp. This breed was bred in Russia. The hybrid is distinguished by its exclusive appearance: the body of a carp with the head and color of crucian carp. Due to the sterilization of males, it is not able to reproduce naturally. A distinctive feature is fast weight gain. In a few years it grows to 2 kg. The meat has a high nutritional value.
4. Carp koi. Several centuries ago, Japanese breeders managed to develop one of the most popular types of ornamental carp. Initially, this variety was created exclusively for human consumption. But in the future, mutated individuals began to appear, which were distinguished by bright colors. It was this characteristic feature that allowed koi to become the main decoration of artificially created reservoirs not only in Japan, but throughout the world. There is a belief: if this species of carp lives in a home aquarium or pond, then the family will not need money. The shape of the body is elongated. The head is large. Ancestors got from the ancestors. Color is multi-colored, white, orange and gray colors prevail. The fish is distinguished from its relatives by a highly developed intellect, it is able to remember its owner and eventually allows it to even stroke itself. Koi is an unpretentious long-liver. Life expectancy is 50 years.
5. Siamese carp. One of the most numerous among all types of carp. Habitat - Indochina. It feeds exclusively on plant foods. The individual is large, the average weight is 25-30 kg. Because of its size, it received the second name "giant barbel". The body is covered with large scales. Color - from bronze to greenish blue.

What is the difference between carp and carp

1. In carp and carp, not only various external signs, but the habitat. Sazans feel great in fleeting rivers, and carp do not like strong currents, preferring a pond with stagnant water and a muddy bottom to them.
2. The carp body has a narrower elongated shape, in contrast to a vertically wide carp.
3. Scales also vary. It is impossible to meet a variety of carp without scales, such simply does not exist.
4. Carp is more fertile.
5. Carp growth ends after puberty, and carp grows throughout life.

Composition and calorie content

Carp meat contains many vitamins useful for the human body (A, B1, B2, B5, B6, B9, B12, C, D, E, PP), minerals (potassium, calcium, chromium, fluorine, nickel, cobalt, phosphorus, magnesium , manganese, sodium, iron, nickel) and other micro and macro elements.

The calorie content of carp meat is low - only 100 kcal per 100 g of raw product. The protein content is 16 g, fat - 5.3 g, carbohydrates are not contained. The most high-calorie carp is considered to be cooked by frying. 100 g of fried fish contains 197 kcal, in boiled fish - 101 kcal.

Useful properties of carp

General benefit

Using carp meat as a food, you can significantly improve your health and prevent a number of diseases. With regular use, you can achieve the following positive effects on the human body:

1. Strengthen the cardiovascular system and thereby prevent the occurrence of cardiac problems.
2. Normalize the work of the hematopoietic system.
3. Cleanse the body of harmful and toxic substances.
4. Due to the content of iodine and thyroid hormones, have a positive effect on the thyroid gland, improve mental development.
5. Strengthen bone tissue (patients with fractures who regularly consumed carp meat had faster bone fusion).
6. Contribute to the acceleration of metabolism and normalization of the nervous system.
7. Reduce the risk of malignant tumors and slow down the aging process.
8. Favorably affect the functioning of the entire digestive system.
9. Increase immunity, increase the body's resistance to colds, normalize blood sugar and cholesterol levels.
10. Thanks to vitamin E, have the most beneficial effect on the condition of the skin, hair and nails.

For women

1. For the fair sex, carp is useful in the content of micro and macro elements, which have a beneficial effect on female skin, hair structure and strengthen nail plates and bones.
2. Women are more susceptible to emotional and nervous stress than men. By eating carp meat, you can restore the shaken nervous system.
3. Thyroid disease is more prevalent in the female half of humanity. Iodine, which is part of the chemical composition of fish, normalizes the work of this body.
4. Due to its low calorie content, carp meat does not harm the female figure, but rather contributes to its improvement.
5. It is scientifically proven that women who regularly eat carp meat look prettier, younger, and slimmer than those who ignore this product.

For men

Carp meat can saturate the male body with protein. Those who are actively involved in sports just need to include carp in their diet, because protein is an indispensable element for achieving the best results when building muscle mass.

In addition to protein, a man’s body will receive a lot of vitamins and useful substances from carp. In addition, the use of river fish improves blood circulation, which has a beneficial effect not only on the heart and blood vessels of males, but also increases sexual activity.

Doctors recommend that men include carp in their diet at least 2-3 times a week.

During pregnancy

Pregnant women should definitely include carp in their menu. A woman who is expecting a baby just needs vitamins. Due to the extensive chemical composition, carp is able to provide useful elements not only to the expectant mother, but also to the unborn baby. Carp meat actively affects the development of the brain cells of an infant in the womb. If a pregnant woman has thick blood, then doctors recommend consuming fish, which is famous for its ability to thin it. During pregnancy, frequent pressure surges occur, and the carp included in the diet will help normalize it.

When breastfeeding

A nursing woman is not only possible, but also needs to regularly eat carp. River fish can bring no less benefits than sea fish, and is also considered a hypoallergenic product, with the exception of cases of individual intolerance. The saturation of the body of a nursing woman with vitamins and minerals favorably affects the quantity and quality of breast milk.

Do not ignore the recommendations of specialists and be sure to include carp in your diet. Scientific studies have shown that women who eat fish meat quickly returned to normal after pregnancy and childbirth.

For kids

Carp must be present in baby food. Vitamin-mineral composition of fish is able to have a positive effect on the children's body. Fluorine and calcium favorably affect the condition of the teeth, including the quality of tooth enamel, as well as the growth and strength of bones. Vitamin C will help increase your resistance to colds. B vitamins restore the body with mental and physical stress.

During the preparation of carp for a child, it is worthwhile to increase the time of thermal treatment. The fact is that this fish is subject to the influence of parasites, which with meat can enter the growing body.

When losing weight

Carp is an indispensable product for losing weight. It is included in the list of allowed and recommended foods for many popular diets, especially carbohydrates. Its gentle and pleasant taste contributes to rapid saturation, which allows you to not overeat and eventually reduce the portion size.

During diets, the human body is stressed and needs vitamin and mineral support as never before. Due to its chemical composition, carp in the diet of a slimming person will perfectly cope with this task.

With diabetes

Doctors recommend that people with diabetes eat fish at least once a week. Carp in the diabetic menu can lower sugar levels, normalize blood pressure and improve overall well-being.

Important: glycemic index of carp - 0 units.

With pancreatitis

Carp belongs to low-fat varieties of fish, its fat content does not exceed 8% per 100 g of fresh product. For this reason, it can be used by people suffering from pancreatitis. The substances that make up carp meat are easily absorbed and do not overload the stomach, and the body receives all the necessary vitamins, micro and macro elements. But in the period of exacerbation, you still have to give up your favorite fish treats and go to the menu, consisting solely of vegetables and cereals.

With gout

Patients with gout are allowed to eat carp once a week. But doctors are strongly advised to cook fish for a couple or cook. There should not be any fried, and even smoked fish dishes in the menu of a person suffering from gout. They can lead to exacerbation of the disease and complications.

What is useful carp

Not only carp meat is suitable for consumption, but also caviar, which has a dense structure. The eggs are small, mostly red.

The composition is not only rich in vitamins and chemical elements useful for the human body, but also in high calorie content. In 100 g of caviar - 200 kcal.

The use of carp caviar in food has the following effects on the body:

• the thyroid gland normalizes;
• the activity of the cardiovascular system is stabilized;
• the protective functions of the body increase;
• increases the energy supply of the body;
• prophylactic effect in case of genitourinary diseases.

How to pickle

You can buy carp caviar in a store in a ready-to-eat form or pickle it yourself. The first thing to do is to remove the eggs from the abdomen of the fish and carefully remove the eggs.

For salting, it is better to give preference to glassware. In addition to caviar itself, you will need hot water at the rate of one and a half liters per 1 kg of fish delicacy, salt in the amount of 1 tablespoon per 1 kg of carp eggs. You can add bay leaf and spices to taste.

The salting process is very simple and does not take much time. Dissolve salt in boiling water. Then, with saline, pour the caviar, gently stirring it with a fork. After the liquid has completely covered all the eggs, set the container aside for 15 minutes. After the specified time, drain the salt water through cheesecloth. Wait for all the moisture to drain, transfer the finished carp caviar to a storage container, and send it to the refrigerator for 3-4 hours.

Are carp milk useful

Many people are very skeptical about the use of milk for food, because these are the testes of male representatives of fish. As a rule, they have a milky white color. Carp milk is small. The benefits to the human body from their use are no less than from caviar and fish meat.

Due to its high protein content, milk is considered the main source of energy. Due to its low calorie content - 100 kcal per 100 g, they are included in the list of dietary products.

Useful properties include:

• anti-inflammatory, wound healing and sedative effects;
• increase immunity and overall stamina of the human body;
• beneficial effect on the circulatory system;
• strengthening bone tissue, teeth, nails and hair;
• a positive effect on increasing male potency;
• saturation of the body with useful vitamins and elements.

Harm and contraindications

Since carp is not very fastidious in food, it often becomes a carrier of microbes and harmful bacteria that can enter the human body through meat. When breeding fish, antibiotics are often added to the feed for the rapid growth of individuals. Of course, this fact cannot have a positive effect on human health.

In addition, it is not recommended to eat carp with individual intolerance to the product.

With great care, it must be included in the diet of young children due to the presence of a large number of small bones.

How to choose and store

To prepare a tasty and healthy carp, you must first choose it correctly. There are a number of external signs that allow you to purchase fresh and high-quality fish:

1. The scales should be moist, but without mucus. Any damage to the skin is not acceptable: cuts, bruising, etc.
2. A cloudy veil in the eyes is one of the signs of fish freshening. There must be water on the eyelids.
3. The color of the gills in fresh fish should be from bright pink to scarlet. It is worth refusing a purchase if there is a dark red, blue or green tint.
4. The carp should be resilient to the touch. You need to press on the side of the fish with your finger, if the dent quickly disappears, the product is fresh.
5. Fresh fish should not emit an unpleasant odor.

When buying frozen carp, you should pay attention to the ice - it should be transparent with a smooth structure. Pink color and tuberosity are signs of repeated freezing. Be sure to look at the packaging expiration date and packaging date.

Since carp is not considered a scarce product, experts advise buying it fresh or chilled.

It is better to store fresh fish in peeled and gutted form for no more than 3 days in the refrigerator. Frozen carp is stored in the freezer for 3-4 months.

How to clean carp

Peeling fresh carp is much easier and faster than ice cream.

1. Having brought home the purchased fish, the first thing it needs to be thoroughly washed under cold running water.
2. Next, prepare a place for cleaning the carcass. To prevent flakes from scattering throughout the kitchen, you can use a plastic bag or a container of water.
3. Put the fish in a bag or water and proceed to remove the scaly layer, moving in the direction from the tail to the head. In carrying out such manipulations, an ordinary sharp knife or special fish cleaning devices that can be bought at any hardware store will help.
4. After removing the last scales, proceed to remove the entrails. Carefully cut the abdomen horizontally and remove all contents, being careful not to damage the gallbladder. Such an annoying oversight can ruin the taste of meat. If nevertheless it was not possible to do everything correctly, then you need to immediately sprinkle salt on the place where the bubble burst, it neutralizes the bitterness.
5. Once again, it is good to rinse the carcass under a stream of cold water, both outside and inside.

Carp is fully prepared for further cooking.

How to cook carp tasty: recipes

Carp is an inexpensive but very healthy fish that can be prepared in many ways.

In the oven

The fish, properly baked in the oven, is able to impress with its delicate taste and delicious aroma even the most picky gastronomic gourmet.

Carp under a lemon in foil
To prepare this delicious dish you will need:

• 1 kg of fish;
• 100 g of fresh carrots and onions;
• 1 lemon
• 20 ml of soy sauce and oil;
• salt, pepper - to taste.

Wash and dry the pre-cleaned carp with a paper towel. On the back, make incisions, on the sides - a horizontal long incision on each side. Pepper and pour the sauce.

Cut the onion into half rings, carrots and lemon - respectively in a semicircle. On a baking sheet with high sides, lay the foil and grease it with oil. Spread a layer of half chopped carrot and onion ingredients. Lay the fish on top, after inserting the lemon slices into the cuts on the back. Place the remaining carrots and onions on top. Wrap the foil completely.Send the resulting dish to the oven preheated to 180 degrees. Bake for an hour. To achieve a crisp and crisp 15 minutes before the specified time, carefully unfold the foil and spread the vegetables.

In the pan

Fried carp in a pan is a tasty, quick and healthy dish. A small recommendation: if the carcass is large, it should be cut into vertical pieces. For frying, it is better to mix several types of oils: vegetable and cream. If you wish, you can pre-marinate the fish in any natural citrus juice for 15–20 minutes.

The classic carp pan-fried recipe includes fish itself, breading flour, salt, spices and frying oil.

Heat the pan, add oil. Roll the pre-prepared fish in flour and put in hot oil. Fry for 10-15 minutes on each side. Frying time depends on size. The presence of ichthyra in finished fried fish is unacceptable.

In a slow cooker

Due to lack of time, modern housewives increasingly use modern kitchen appliances for cooking. On the Internet, you can find a large number of recipes for carp in a slow cooker.

Ingredients:

a small carcass of a fish without a head and a caudal fin, approximately 600–800 g;

• 2 medium onions;
• 100 g of sour cream 15%;
• a few cloves of garlic;
• salt, pepper, spices - to taste.

Grate pre-prepared fish with spices and salt. Finely chop the garlic, mix with onion half rings. Before sending the carp to the slow cooker, generously grease it with sour cream. Sprinkle garlic and onion mixture on top. Set the Baking program for 50-60 minutes. After the cooking time is over, do not open the lid, but wait 10-15 minutes. Serve the carp better warm, if desired, garnish with fresh herbs.

In a double boiler

People who are on a diet in order to lose excess hated kilograms, the recipe for cooking carp in a double boiler is perfect.

To prepare this delicious tasty and healthy dish you will need:

• fish, carrots, onions - 1 pc.;
• lemon juice, spices, salt - to taste.

Cut the fish fillet into small pieces. Chop carrots with rings, onions with half rings. Season each fish piece with salt, pepper and sprinkle with lemon juice. In a bowl of a double boiler put half the prepared vegetables, on top the fish and the remaining vegetables. If desired, you can add fresh dill. Cooking time is 50 minutes. A delicious and healthy lunch is ready. By the way, 100 g of the finished dish contains only 86 kcal.

Grilled

Quick and tasty carp can be grilled.

Ingredients:

• 2 medium fish;
• one onion;
• 50–70 ml of oil, preferably olive;
• one lemon;
• dill;
• spice salt to taste.

Mix oil with spices and salt. Lubricate the fish with the resulting oil inside and out. On one side of the side of the carp, make small cuts and insert lemon slices into them. Finely chop the onion, mix with dill, add lemon juice. Stuff fish with this mixture, fasten the abdomen with a toothpick. Grill for 10 minutes.

On the grill

Carp cooked on the grill has a rich taste. Cooking on the grill does not take much time. Fish cooks fast.

For frying on the grill, it is better to give preference to small individuals, whose approximate weight is about 500-800 g.

Previously, you can marinate the fish (any marinade). It is not possible to fry carp on skewers; it is better to use a grill. The heat from the coals should be above average. On a greased grate, put the prepared fish in advance and install on the grill. The average cooking time is 15–20 minutes, depending on size.

What can be cooked from carp: recipes

Carp can be used as an independent dish, or as an ingredient.

Cutlets

For lovers of fish cakes we suggest trying to cook this dish using carp meat as the main ingredient.

The following products will be required:

• 1 kg of carp fillet, maximally cleared of bones and skin;
• 1 onion and 1 carrot;
• 1 chicken egg;
• 50–70 ml of milk;
• a few slices of white bread;
• 30 g butter;
• 1 tsp lemon juice;
• 2 tbsp vegetable oil;
• salt, pepper - to taste.

First, in a mixture of two oils, fry the vegetables, previously cut into small cubes. Soak the bread in milk. Skip fish, vegetables, bread several times through a fine grill of a meat grinder. Add all other ingredients. To stir thoroughly. Fry in a small frying pan in a small amount of oil.

Ear

This freshwater fish makes an excellent rich ear. To prepare it, the following ingredients will be required:

• kilogram carp;
• 3 onions;
• 1 carrot;
• 2 potatoes;
• 1 bunch of dill and parsley;
• spices for fish soup, which you can buy at any grocery store.
• 2 liters of water.

Pre-prepared carp cut into pieces of medium size. Place in a saucepan, add water and send to a high fire until boiling. After boiling, remove foam from the surface and reduce the fire flame. Add whole carrots, one onion, herbs, spices to the fish. Cook for 15–20 minutes. After the specified time, get the fish, strain the broth thoroughly through a sieve. Return the pot with strained broth to the stove, add chopped potatoes and onions. For 5 minutes, when potatoes are ready, add slices of boiled fish, sprinkle with herbs. Bring to a boil, then turn off, tightly cover and leave to brew for 5-7 minutes.

Salad

Many people are very fond of fish and sea salads.

Salad "Tarragon carp"
Ingredients:

• carp fillet;
• 100 g of tarragon;
• one two hundred gram glass of dry white wine;
• 4 tbsp sour cream;
• 30 ml of olive or vegetable oil;
• 50 g butter;
• 1 small onion;
• half a pack of salt.

Wash the fish fillet, pat it dry with a towel and grate finely chopped tarragon. Pour salt on a baking sheet, lay carp on top, which is sprinkled with salt again. Send to the oven preheated to 180 degrees for half an hour. At this time, prepare the sauce: mix butter and olive oil, fry the onion cubes in this mixture until golden brown, add wine, simmer for several minutes. Send sour cream and a little tarragon to the pan. Mix everything well, remove from heat and let cool. After the fish is baked, let it cool, and then cut into small pieces and pour over the cooked sauce. It turns out a very tasty and beautiful dish.

Canned food

From carp meat you can cook not only salads, first and second courses, but also canned food.

To prepare homemade canned food from carp, you will need half-liter jars and the following products:

• 1 kg of carp;
• 1 onion;
• pepper, ground dill, salt, coriander - to taste;
• 200 ml of vegetable oil, preferably refined.

Prepare cans in advance, wash and dry them thoroughly. Cut the onion into half rings and spread evenly over the banks. There, add 2 tbsp. oils. Wash the carp fillet thoroughly, dry, cut into small pieces. Sprinkle the fish with spices and mix. Then put the fish pieces tightly in jars, not reaching the edge of 2 cm. Pour the remaining oil evenly into each container and cover with foil. Send in a cold oven, then turn it on to maximum mode, after a quarter of an hour lower the temperature to 120 degrees and leave for another 5 minutes. Turn off the oven, but do not remove the cans within an hour. At the end of the specified time, take out the canned food from the oven and roll up with pre-sterilized lids.Canned food prepared according to this recipe can be stored for about a year, but subject to the temperature regime, which should be within + 15 ... + 17 degrees.

Jellied

Jellied is traditionally considered a Russian dish and even in tsarist times decorated tables. The composition of the classic recipe necessarily includes gelatin, but there is aspic from carp without this component.

The following ingredients will be required for preparation:

• carp in quantity the more the better;
• onions and carrots - 1 pc.;
• bay leaf, black peppercorns:
• salt, spices - to taste.

Clean the fish, separate the meat from the ridge. An important point: the scales do not need to be thrown away, it must be thoroughly washed and set aside. It is useful when cooking broth. Pour fish head, tail and ridge with water so that it covers all parts completely, and even with a margin of two fingers. Add vegetables and gauze-wrapped scales. Put the pot on high heat. After boiling, reduce heat and cook for at least 1 hour. After the specified time, add spices and carp fillet. After the broth boils again, wait another 15-20 minutes.

Get the fillet from the pan, strain the broth. Arrange the fish in a deep dish, garnish with thin slices of lemon and gently pour the broth. Leave on the table until completely cooled, then send to the refrigerator for 12 hours. This time is enough for the liquid to freeze and make an excellent filler from the carp.

Interesting Facts

1. Carp is a long-living fish. His maximum life span is about 70 years.
2. Females of these freshwater fish are very prolific. Each female is able to give offspring in the amount of 1,500,000 eggs.
3. The history of origin is mixed. Some believe that these fish appeared with the help of breeders who worked on the domestication of wild carp. Others argue that carp originally appeared in the wild without the intervention of scientists.

Carp Photo