Carp or European carp (Cyprinus carpio) is a widespread freshwater fish of eutrophic waters in lakes and large rivers in Europe and Asia.^[ezx][rx] The native wild populations are considered vulnerable to extinction by the International Union for Conservation of Nature (IUCN),^[rx] but the species has also been domesticated and introduced (see aquaculture) into environments worldwide, and is often considered a destructive invasive species,^[rx] being included in the list of the world’s 100 worst invasive species. It gives its name to the carp family, Cyprinidae.

 

Carp (Cyprinus carpio) is a fish species that belongs to the family Cyprinidae and is native to Asia and Eastern Europe. It is the species of genus Cyprinus. Cyprinus carpio has an elongated and compressed body of an average size of 40-80 cm (15.75-31.5 inches). It has thick lips and large scales. Body-color is bronze, yellow, or brassy with a yellowish to white belly. As it is omnivorous, its diet is algae, insects, water vegetation, crustaceans, worms, small fish, and zooplankton. They weigh about 30 kg. The adult female lays about 300000 eggs which hatch after four to eight days. It deposits eggs in shallow water. Some common names of Carp are Common Carp, European carp, German carp, Chinese carp, Asian carp, Great carp, Edible carp, Aischgrund carp, Amur wild carp, Amur carp, Asian carp, Calico carp, Blubber lips, Great carp, Grass carp, koi, Leather carp, Koi carp, Mirror carp, Nishiki-koi, Mud sucker, Scale carp, Wild Common Carp and Wild carp.

History

The word carp is derived from Greek “Cyprinus” and Latin “Carpio”. It was firstly introduced in 1877 in North America. It was widely distributed in North America, Central Canada, and Central Mexico. The history was traced to Roman times. In most of the areas, it is consumed as food but it is also used as a pest. Common carp were found about 2000 years ago in Inland delta of Danube River. It has a golden to yellow color and the shape of a torpedo. It was kept in the large ponds built by Romans in the South to Central Europe. Common Carp is inherent to the Caspian Sea, the Aral Sea and the Black Sea. The Asian and European subspecies were domesticated. The monks spread carp domestication as a food fish in Europe between the 13th and 16th centuries. In the 12th century, the carp reached to Delta of the Rhine. With its domestication variants was arisen.

Common carp

Cyprinus carpio carpio

(A.K.A. German carp, Mirror carp, Leather carp)

Key Distinguishing Markings: There are two barbels on each side of the mouth. No other species that closely resembles the carp has these barbels. The carp’s body is robust, deep and thick, and arched toward the dorsal fin. Carp have a lengthy dorsal fin, with nearly 20 soft rays. The dorsal fin extends well along the back, and the fin edge is high in the front and straight in back. The tail fin is forked and is often a “reddish” color. The first dorsal and anal fin spines are serrated. The typical carp’s back is olive-brown to reddish brown, with the sides becoming silvery-bronze, brassy, or olive-gold. The belly is yellow or yellow-white. Most carp are bronze-gold to golden yellow on the sides and yellowish white on the belly. Lower fins are often reddish. Carp have a thick leathery appearance. Carp have very large dark-edged scales with a dark spot at the base. Their pharyngeal “teeth,” located in the throat, are adapted for crushing. The larger ones look like human molars. Most carp are heavily scaled, but two genetic mutants show either few, extremely large scales (the “mirror carp”) or no scales at all (the “leather carp”).​   View the Carp Gallery ​

Distribution: Common carp are domesticated ancestors of a wild form native to the Caspian Sea region and east Asia. It is not known exactly when carp were brought to the United States from Europe, probably the mid-1800s to late 1800s. By 1880, the U.S. Fish Commission had distributed more than 12,000 carp to people in 25 states and territories to establish the fish in this country. One of the first species to be introduced into other countries, the carp now has a global distribution. Carp can be found in the brackish and fresh waters of the Chesapeake Bay, and in most freshwater rivers and impoundments statewide. Carp frequent shallow backwaters and shoreline habitat.​

Size: Carp are the largest member of the minnow family. Carp generally grow to about 30 inches and 10 to 15 pounds, but they can weigh up to 60 pounds.​

Habitat: Carp are hardy and tolerant of a wide variety of conditions but generally favor large water bodies with slow flowing or standing water and soft bottom sediments.​

Spawning: Common carp begin spawning in late April and continue into June over aquatic vegetation. Spawning areas are typically shallow, weedy bays (water depths of one to four feet). Spawning carp in shallow waters create a lot of commotion, and can be easily observed. Several males may spawn with a single female at a time. Large females release between 100,000 and 500,000 (up to two million for really large females!) sticky eggs over the spawning period. The eggs adhere to submerged vegetation or the bottom substrate. Eggs do not receive parental care, the adults abandon the eggs, which hatch in four to five days. After hatching young carp remain in these shallow, backwater areas until they are 3 to 4 inches in length, feeding during this time mainly on small crustaceans. Carp grow to four or five inches their first year of life. Carp reach sexual maturity in three to four years. Longevity ranges from 9 to 15 years, with some living 20 years and longer.​

Fishing Tips: Bottom fishing is the preferred method, due to the carp’s feeding strategy. Carp can be caught with many different angling methods. Conventional equipment such as a cane pole, a throw line, or bait casting rods baited with dough balls, worms, crayfish tails, canned kernel corn, worms, and similar baits are all effective. Larger carp are particularly challenging to anglers because of their tackle-testing strength and heavy weights. Carp are also a popular target of bow anglers, especially when the fish move into shallow water to spawn. For current recreational size and creel limits, see Maryland’s updated regulation page.​

Types of Carp fish

1. Common carp

It is also called European Carp and is inherent to Europe and Asia. It has got introduced to worldwide. It measures about 5 ft. long and weighs over 80 lb. or 37.3 kg. It is dark brown to light gold in color.

2. Mirror carp

This carp has mirror-like scales in its body. It grows bout 5 ft or 1.5 meters long and weighs about 60 lb or 27.2 kg.

3. Leather carp

It has a lower number of red blood cells. It grows up to 4 feet long and weighs over 50 lb. or 22.7 kg.

4. Crucian Carp

Crucian carp is mostly found in lakes and ponds. It has high backs in the form of disc shape. It could survive in low oxygen and poor quality water.

5. Grass Carp

Crucian carp is smaller in comparison to Common Carp. It measures up to 1 to 2 feet or 0.4 meters and weighs more than 4 lb. or 1.8 kg. It has rounded heads and long slender bodies.

6. Ghost Carp

It is also called Ghosties which has a metallic luster and is in the color of gold, silver, and white. It grows up to 4 ft. or 1.2 meters long and weighs about 50 lb. or 22.7 kg.

Proximity	Amount	% DV
Water	118.37 g	N/D
Energy	275 Kcal	N/D
Energy	1153 kJ	N/D
Protein	38.86 g	77.72%
Total Fat (lipid)	12.19 g	34.83%
Ash	3.18 g	N/D

Minerals	Amount	% DV
Calcium, Ca	88 mg	8.80%
Iron, Fe	2.7 mg	33.75%
Magnesium, Mg	65 mg	15.48%
Phosphorus, P	903 mg	129.00%
Potassium, K	726 mg	15.45%
Sodium, Na	107 mg	7.13%
Zinc, Zn	3.23 mg	29.36%
Copper, Cu	0.124 mg	13.78%
Manganese, Mn	0.085 mg	3.70%
Selenium, Se	27.5 µg	50.00%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B1 (Thiamin)	0.238 mg	19.83%
Vitamin B2 (Riboflavin)	0.119 mg	9.15%
Vitamin B3 (Niacin)	3.57 mg	22.31%
Vitamin B5 (Pantothenic acid)	1.479 mg	29.58%
Vitamin B6 (Pyridoxine)	0.372 mg	28.62%
Vitamin B9 (Folate)	29 µg	7.25%
Folic Acid	0 µg	N/D
Folate, food	29 µg	N/D
Folate, DEF	29 µg	N/D
Vitamin B-12 (Cobalamine)	2.5 µg	104.17%
Vitamin C (Ascorbic acid)	2.7 mg	3.00%
Fat-soluble Vitamins
Vitamin A, RAE	17 µg	2.43%
Vitamin A, IU	54 IU	N/D
Retinol	17 µg	N/D

Lipids	Amount	% DV
Fatty acids, total saturated	2.36 g	N/D
Myristic acid  14:00(Tetradecanoic acid)	0.248 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	1.431 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	0.403 g	N/D
Fatty acids, total monounsaturated	5.074 g	N/D
Palmitoleic acid 16:1 (hexadecenoic acid)	1.428 g	N/D
Oleic acid 18:1 (octadecenoic acid)	2.506 g	N/D
Gadoleic acid 20:1 (eicosenoic acid)	0.155 g	N/D
Erucic acid 22:1 (docosenoic acid)	0.876 g	N/D
Fatty acids, total polyunsaturated	3.12 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	1.127 g	N/D
Linolenic acid 18:3 (Octadecatrienoic acid)	0.588 g	N/D
18:04	0.126 g	N/D
20:4 undifferentiated	0.331 g	N/D
20:5 n-3 (EPA)	0.518 g	N/D
22:5 n-3 (DPA)	0.178 g	N/D
22:6 n-3 (DHA)	0.248 g	N/D
Cholesterol	143 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.435 g	98.86%
Threonine	1.703 g	96.76%
Isoleucine	1.792 g	107.18%
Leucine	3.159 g	85.47%
Lysine	3.57 g	106.76%
Methionine	1.151 g	N/D
Cystine	0.416 g	N/D
Phenylalanine	1.518 g	N/D
Tyrosine	1.312 g	N/D
Valine	2.003 g	94.84%
Arginine	2.326 g	N/D
Histidine	1.144 g	92.86%
Alanine	2.351 g	N/D
Aspartic acid	3.98 g	N/D
Glutamic acid	5.802 g	N/D
Glycine	1.865 g	N/D
Proline	1.374 g	N/D
Serine	1.586 g	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 

Health Benefits of Carp

Carp fish is loaded with various nutrients. It is able to lower inflammation, enhance heart function, promote digestive function, and slow down the aging process. It has a high content of protein and a low amount of saturated fat. It is flavorful and tender which is added to culinary dishes and soups.

1. Healthy heart

Carp contains a high amount of omega-3 fatty acids that protect heart health. It improves the balance of omega 6s and omega 3s to prevent the buildup of plaque and reduce the chances of atherosclerosis. It lowers blood pressure; prevents the strain on the cardiovascular system that helps to reduce the chances of stroke or heart attack. (1)

2. Anti-inflammatory properties

Carp fish has Omega-3 fatty acids which is great for the heart and also lower inflammation. The high presence of good cholesterol helps to lower the chances of rheumatoid arthritis. The intake of omega-3 is associated with the prevention of osteoarthritis. (2)

3. Enhance immunity

The deficiency of zinc such as calcium or iron could affect the immune system. It helps to stimulate the immune system. Carp is rich in zinc which provides about 10% in a single serving. (3)

4. Gastrointestinal health

The gastrointestinal system and gut inflammation could result in the health conditions such as Crohn’s disease and ulcerative colitis. The addition of carp to the diet helps to reduce constipation, bloating, stomach upset, and hemorrhoids. The presence of Omega-3 fatty acid helps to lower the chances of inflammatory bowel syndromes. (4)

5. Chronic ailments

Carp has minerals and vitamins such as Vitamin A is regarded as an antioxidant that could eradicate free radicals and their negative impacts. The free radicals could mutate the healthy cells that could result in chronic disease and cancer. (5)

6. Respiratory ailments

The high amount of nutrients and minerals helps to maintain respiratory health. The conditions such as chronic respiratory distress, bronchitis, and other illness are associated with respiratory tracts and lungs. Carp helps to lower inflammation and speeds up the healing process as well. (6)

7. Bone and teeth health

Carp has a high content of phosphorus which is essential for the retention and development of mineral density of bones. It prevents the chances of osteoporosis, damaged or weakened enamel. (7)

8. Slows down the aging process

The blemishes, age spots, wrinkles on the skin are caused due to loss of elasticity. Antioxidants enhance the production of healthy cells and slow down the process of aging. It could reverse the process of aging. (8)

9. Sound sleep

Carp is helpful for having sound sleep due to the presence of an adequate amount of magnesium. It stimulates the release of neurotransmitters that helps to calm the nervous system and provide restful sleep. The intake of carp helps to treat insomnia. (9)

10. Hormones

Vitamin B stimulates metabolism and balances the level of hormones. Carp has iodine that helps to balance the thyroid gland functions and hormones in the body. An antioxidant and anti-inflammatory property in fish promotes the functions of a chemical process. (10)

11. Vision health

Beta carotene acts as an antioxidant that is associated with promoting vision health and retina strength. The intake of carp promotes vision and lowers oxidative stress, vision deficiency, and prevents macular degeneration. (11)

12. Enhance cognition

Selenium, zinc, antioxidants, and Omega-3s are associated with cognitive health. It stimulates neural pathways and prevents oxidative stress in the blood vessels and capillaries of the brain. It assists focus, memory, high concentration and prevents the chances of Alzheimer’s disease and dementia. (12)

As food

• Bighead carp is enjoyed in many parts of the world, but it has not become a popular food fish in North America. Acceptance there has been hindered in part by the name “carp”, and its association with the common carp which is not a generally favored food fish in North America. The flesh of the bighead carp is white and firm, different from that of the common carp, which is darker and richer. Bighead carp flesh does share one unfortunate similarity with common carp flesh – both have intramuscular bones within the filet. However, bighead carp captured from the wild in the United States tend to be much larger than common carp, so the intramuscular bones are also larger and thus less problematic.
• Common carp, breaded and fried, is part of traditional Christmas Eve dinner in Slovakia, Poland, the eastern part of Croatia, and the Czech Republic. In pond-based water agriculture, it is treated as the most prominent food fish.
• Crucian carp is considered^{[by whom?]} the best-tasting panfish in Poland. It is known as karaś and is served traditionally with sour cream (karate w śmietanie).^[51] In Russia, this particular species is called Золотой карась meaning “golden crucian”, and is one of the fish used in a borscht recipe called borshch s karasej^[52] (Russian: Борщ с карасе́й)or borshch s karasyami Russian: Борщ с карася́ми).
• Mud carp, due to the low cost of production, is mainly consumed by the poor, locally; it is mostly sold alive, but can be dried and salted.^[53] The fish is sometimes canned or processed as fish cakes, fish balls,^[54] or dumplings. They can be found for retail sale within China.^[53]
• Chinese mud carp is an important food fish in Guangdong Province. It is also cultured in this area and Taiwan. Cantonese and Shunde cuisines often use this fish to make fish balls and dumplings. It can be used with douchi or Chinese fermented black beans in a dish called fried dace with salted black beans. It can be served cooked with vegetables such as Chinese cabbage.

Traditional uses

• The cooked meat of the fish helps to treat cough and reduce the temperature of the body.
• The fish skin should be burned to ashes and drink with water. This helps to treat suffocation.
• Burn the eyes which are helpful for the injury, stabbed, or pain.
• The application of blood to the swelling helps to cure it completely.
• The bone helps to cure the vaginal discharge of a woman.
• The brain is used to cure epilepsy. The intake of porridge along with the brain of carp treats unsound ear.
• Eating porridge with carp brain can cure unsound ear.
• The intestine is used as a treatment for ulcers in children, hemorrhoids, and ear infections.
• The use of teeth with alcohol or vinegar is helpful for the people who pee out gravel and sand spread out.
• The sore red eyes could be treated with the use of gall and are also considered great for eyesight.
• Fin helps to cure the period pains. It should be burned and drunk with wine. It also treats the blood pulse.
• The intake of cooked fat is the treatment for epileptic convulsion in children.
• The edema patients should consume carp porridge.   
• It could be canned, pickled, and smoked.

What are the impacts of carp?

Because of their adaptability, carp have been very successful in their colonization of new environments.

Carp are widely believed to have detrimental effects on native aquatic plants, animals, and general river health, particularly through their destructive feeding habits.

Carp are often found in degraded areas, although it is not clear whether they cause the degradation or are simply able to survive in degraded areas where native fish cannot, or where natives have otherwise been eliminated. While in some cases carp have probably been blamed for degradation that is actually the result of human activities, it is clear that carp can have major impacts.

Some of the probable impacts of carp are outlined below.

Reduced water quality: Carp contribute to poor water quality by uprooting vegetation and stirring up sediments during feeding, leading to increased turbidity.

This in turn reduces light penetration, which can make it difficult for native fish that rely on sight to feed. Reduced light can also decrease plant growth, and suspended sediments can smother plants and clog fishes’ gills.

The effects of carp on water quality are well documented; however, poor catchment management practices probably have a more substantial effect.

Algal blooms: There have been suggestions that carp may increase the likelihood of algal blooms by preying on animals that eat algae, stirring up nutrients trapped in bottom sediments, damaging aquatic plants, and reducing plant growth via greater turbidity.
However, carp densities may have to be very high to significantly increase the likelihood of an algal bloom.

Erosion: Carp feeding habits can undermine river banks leading to the collapse of banks and vegetation.

However, clearing of riparian vegetation, changes to river flows through river regulation, and trampling by livestock are more important factors in bank erosion. Restoration of riparian vegetation can minimise the risk of damage by carp.

Impacts on invertebrates: Juvenile carp feed mainly on zooplankton, but start consuming larger (macro-) invertebrates once they reach around 15 cm in length. There is strong evidence that carp impact on native invertebrates in still waters, but only anecdotal evidence for their impacts in running waters.

Impacts on aquatic plants: Carp have significant effects on native aquatic plants both through direct grazing and through uprooting plants while feeding, leading to a reduction in plant density and biomass. Soft-leaved, shallow-rooted and submerged plants are most likely to be affected.

Disease: In other parts of the world, carp have been associated with the distribution of a range of parasites and fungal, bacterial and viral diseases. However, there have been few disease outbreaks attributed to carp in Australia.

Reduction in native fish numbers: The effects of carp on native fish are not well understood. Negative impacts of carp are thought to include competition for food and habitats and effects on recruitment (population replenishment). However, many native species (such as golden perch, Murray cod, silver perch and freshwater catfish) had experienced well-documented declines even before carp became widespread.

The feeding methods of carp can uproot aquatic vegetation and muddy the water. Carp have been blamed for damaging freshwater habitats and causing decreases in light penetration, dissolved oxygen and plant material. These changes may have affected native fish.

Other Facts        

• The world record for Carp fish which was caught in Romania weighed about 83 pounds.
• It was originated from the Black, Caspian, and Aral seas.
• In the 15th century, it was known in Britain.
• They belong to the minnow family.
• In US and Europe, Carp caviar is quite popular.
• It is quite difficult to recognize their gender.
• They are regarded as good omen.

Precautions 

• The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
• Farmed ones contain arsenic that leads to arsenic poisoning.
• Seafood should be cooked safely in order to prevent foodborne illness.
• Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
• It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
• Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
• The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
• Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
• Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
• The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
• Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
• The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
• Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
• The seafood has a high content of mercury, which may lead to mercury toxicity.
• Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
• Some people might get allergic reactions. So avoid it.
• It has a high chance of contamination.
• One should limit its intake.
• Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
• Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.

References

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