The inhabitants of Ancient China were the first to tame the ancestor of the carp, the carp. Since then, domesticated, artificially bred fish have been called carp. After actively populating the waters of Eurasia, carp became firmly established in the diet of every inhabitant of the continent.

About carp

Carp is an omnivorous representative of the aquatic fauna. Its habitats are distinguished by a quiet flow of water and a clay bottom: rivers or reservoirs. An increase in population is noted when the water reaches a temperature of +18 °C.

Carp hunt mainly for mollusks, crustaceans and worms. The majority of the “population” in reservoirs consists of three types of carp: scaly, mirror and naked.

Despite the fact that representatives of the carp family are divided into species depending on the cover, the number of bones and body shape, an inexperienced fisherman or cook can easily confuse this fish with crucian carp.

Calorie content of carp

An important aspect in cooking carp is the calorie content of the main product. It is recommended not only for dieters, but also for adherents of a healthy lifestyle to take into account the energy value of foods.

How to choose fresh carp

Thanks to the active growth and reproduction of carp dishes, they have become a kind of universal menu solution. However, regardless of the method of heat treatment, it is important to pay attention to the original, fresh state of the fish.

The golden rules for purchasing and selecting fresh carp are presented in the following points:

• Checking the gills is the first step of the “audit”. Pay attention to their color: it should be as far away from red-pink shades as possible. Unnaturally shaped gills stuck together are a signal of depravity.
• Water in the transparent convex eyes of fresh carp indicates a good quality product.
• The integument must be intact, the scales must be moist, covered with transparent and slippery mucus.
• The elasticity of the fish gives the go-ahead for purchase.
• The pleasant smell of a product is not always a guarantee of its freshness (thanks to flavoring agents). If there is a suspicious smell, refuse to purchase.
• The abundance of blood on the fish’s body is an indicator of illness. The acceptable healthy number of blood spots is 2-3.

Carp: benefits and harms of eating

How to catch more fish?

Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:

1. Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
2. More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
3. Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Seafood is famous for its chic set of chemical elements. Fish is a real box of health! Thus, the inclusion of carp in the diet affects the functioning of the human body. What is the nature of the changes?

• The widest range of minerals, vitamins and nutrients that make up carp helps create healthy conditions for the body to function.
• The antioxidants contained in carp block free radicals, literally prolonging youth.
• The consumption of carp is recommended for everyone who wants to improve productivity and stability during physical or mental work.
• The mucous membranes and integuments of representatives of the carp family normalize blood sugar levels.
• Fish has a positive effect on the functioning of the digestive system and speeds up metabolism.

It is worth noting that the main contraindication to eating carp is excessive infatuation with the product. Not only can current products not boast a natural composition (active consumption can negatively affect human health), we must not forget about the benefits of proper and balanced nutrition, which is based on the consumption of all types of products (and not just fish or vegetables). Otherwise, you should rely on individual gastronomic preferences.

Culinary fantasies: the best recipes for carp dishes

Carp is a universal fish product, widely used in national cuisines around the world. Rather, choose the recipe you like!

Classic of the genre - fried carp

To prepare carp in the simplest way we will need the following ingredients:

• carp - ½ kg;
• ground pepper;
• vegetable oil;
• flour;
• salt;
• lemon.

Before you start working with fish, be sure to rinse and clean it of scales and entrails. Cut off the head, cut off the fins and wash again under running water.

Divide the fish into 2 parts along the spine line and cut into portions.
Season with salt, pepper and lemon juice to taste. Add your favorite spices if desired. Leave the fish to marinate for 10-15 minutes.

Place the carp pieces, previously coated in flour, in a preheated frying pan greased with vegetable oil. Fry on each side for 5-7 minutes until golden brown.

Carp with vegetables baked in the oven

1. Gut and clean a fish weighing 1.5-2 kg, remove the gills, head, fin and tail parts. Rinse.
2. Rub the carp with lemon juice, salt and spices and marinate for 15-20 minutes.
3. Cut 2 onions into cubes. Grate 1 carrot through a medium/coarse grater. Shape ½ kg of champignons into plates.
4. After frying the onions in vegetable oil for five minutes, add the mushrooms and carrots to the same pan. Cook until browned.
5. Stuff the belly of the carp with the prepared mixture. Secure the cut site with thread and a needle/toothpicks.
6. Create shallow vertical cuts parallel to each other on the fish, into which place lemon semicircles.
7. Coat the fish with sour cream and, placing it on a baking sheet lined with foil, place it in an oven preheated to 180 degrees.
8. The baking time should be 60 minutes.
9. Be sure to brush the sides of the carp with sour cream at least twice while it's baking.

Fish carp soup

Make sure your refrigerator contains the following products:

• carp weighing ½ kg (+ head and tail);
• 3-4 potatoes;
• 1 carrot;
• 1 parsley root;
• celery root the size of half an apple.

For cooking you will also need bay leaves (2 pcs.), allspice and ground pepper, salt, vegetable oil, herbs.

Divide the pre-cleaned and gutted fish into portioned pieces. Boil the heads and tails in 1.5 liters of water. When the broth boils, remove the foam and add spices. After 40-50 minutes of cooking, strain.

We will peel and cut all the vegetables using our preferred technique.
Add potatoes and fish to the broth. Boil for 15 minutes. Then add the remaining vegetables sautéed in the pan for 5-7 minutes. Continue cooking the soup for 7-10 minutes. Salt.

Eating deliciously is not only a need, but also our daily desire, which largely determines the mood for the day and the effectiveness of the work done. But the trouble is, many goodies do not have a completely positive effect on our health, metabolism and digestion. Many nutritionists strongly advise eliminating fast carbohydrates from your diet, in particular flour, fatty and sweet foods. But you can eat fish without restrictions. For example, carp is tasty and healthy. The calorie content of this fish makes it easy to fit it into any menu.

What kind of fish is this?

So, carp is a fish from the carp family. It came to the human table for the first time in China in 1000 BC. Here it was a favorite delicacy of the emperors. Later, carp came to Asia and Europe. Since the 13th century it has been bred in the Czech Republic.

In appearance, carp resembles crucian carp, but with a thicker and longer body and movable lips.

Carp are divided into river and pond carp, with river carp having a longer cylindrical body, and pond carp being short and thick.

An adult is up to a meter long and can weigh up to 20 kg. Carp feeds almost constantly, as they are stomachless fish. The diet consists of crustaceans, mollusks and worms. Closer to three years, carp can reproduce.

Eating

There is almost always carp in stores. Its calorie content allows you to include fish in any menu. Carp dishes can be very varied, since this fish gratefully accepts any form of heat treatment. Of course, there are enough bones in the carcass, but the larger the fish itself, the larger the bones. So don’t go small, choose larger fish.

By the way, this is a fatty food, but very tender and almost sweet. If you are on a diet, then carp will be a real delicacy. Its calorie content reaches 112 calories in its raw form. For boiled carp, this figure decreases to 102 calories per 100 g, and for fried carp it increases to 196 calories. Does the number seem high? Not at all, because this is a very filling fish that is rich in vitamins and macroelements. It contains a high concentration of proteins and fats.

If you replace some of the meat in your diet with fish, then there will be no weight gain, but the digestion process will improve. Carp is extremely easy to prepare. Its calorie content is high, so it is better to serve vegetables or cereals as a side dish, but carp in batter will also be very light on the stomach. The fish is juicy and tender, it is very sensitive to salt and pepper, and therefore it is better not to overdo it with spices.

Beneficial for the body

In addition to the mentioned fats and proteins, this fish contains a lot of vitamins and beneficial chemical compounds. The meat contains almost all vitamins B, PP, E, C and provitamin A. In addition to the fact that carp is tasty, the calorie content per 100 grams allows it to be included in the diet menu without risk to the figure, but with great benefits for the body. After all, fish contains a lot of iodine, potassium, magnesium, phosphorus, sodium, chlorine, iron, manganese, zinc and fluorine.

In our menu, carp can have a positive effect on the condition of the spinal cord and brain. It contains vitamin B12, which is an antioxidant. It is involved in fat metabolism and DNA synthesis. Carp calms nerves, improves digestion and regulates blood sugar levels.

Its meat is useful for thyroid diseases. It should be noted that it contains phosphoric acid, which cannot be avoided.

Nutritionists recommend boiling the fish for at least a quarter of an hour, and frying in small pieces for about 25 minutes. If you bake fish pies, it will take at least an hour. For pickling - 2-3 weeks and a couple of days for freezing.

Choosing how to cook carp

The most “heavy” for the body will be its calorie content, which almost reaches 200 kcal per 100 grams. And if you add the fact that fatty fish increases cholesterol, then its consumption may be undesirable. But fish oil is much more valuable than pork or beef. Due to the presence of minerals and vitamins, carp meat becomes useful for stabilizing the functioning of the body in general and the musculoskeletal system in particular.

So, for those losing weight, eating carp is beneficial, because this meat stimulates metabolism.

It is best to buy carp alive and not look at very large carcasses. The ideal would be a fish weighing 1-1.5 kg with red-pink gills, elastic meat and a moist, smooth tail. Purchased carp can remain in the refrigerator for up to three days. Just don’t forget to gut it, put it in a glass container and cover with film. Carp does not lose its quality in the freezer. The calorie content per 100 grams of fish does not change.

What to combine fish with in cooking

Regardless of country or nationality, everyone loves carp. It is prepared in different ways: baked, fried, boiled, stewed and stuffed. And what kind of fish soup does this fish make? There is, as they say, a spoon in it. In Central Asia, fish is cooked in white wine with dried fruits and almonds, and in Australia - with tomatoes, anchovies, bacon and cream. In Russian cuisine, stuffed carp is often prepared using mushrooms, bell peppers, garlic, ginger, eggs and onions. Lemon juice is harmonious for this. You can also use tomato. Since fish absorbs spices very actively, there is no need to be zealous with them. You can replace salt with soy sauce. Fish with basil, marjoram and cardamom reveals itself very interestingly. As a side dish you can serve fried potatoes, vegetables, rice, beans and buckwheat.

Even fried carp is allowed on the diet. Its calorie content, if cooked without oil, decreases significantly. Of course, a special grill pan will come in handy. First you need to remove the skin and fat deposits on the abdomen.

We bake fish according to all the rules

But, of course, it is best suited for dietary nutrition. Its calorie content varies from 120 to 170 calories, depending on the ingredients of the marinade. It is useful to make it using lemon juice, garlic and mustard. You can also add tomato juice. And stuff it with buckwheat, garlic and carrots. The original marinade can be made with onions, paprika, basil and cilantro.

You can use boiled cabbage, zucchini and eggplant as a side dish. It’s very tasty, but, alas, it’s high in calories to marinate fish in a mixture of mayonnaise with tomatoes and onions. By the way, for those who place the main emphasis on energy value, it makes sense to cook fish not in the oven, but in a double boiler.

For example

So, on the menu is carp in the oven. We keep its calorie content as low as possible so that you can easily afford fish for dinner. Clean the carcass from the insides. In a separate saucepan, combine soy sauce with basil, onion and garlic. Add lemon juice and a few tablespoons of mustard. Mix everything and leave the fish in the cold.

You can also chop the nuts and fry the carrots in a frying pan. Next, stuff the carp with carrots and boiled buckwheat, and prick the belly with toothpicks so that nothing falls out. Now line the baking tray with baking paper. When laying out the fish, pour the marinade generously on top and place in the oven.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Fried carp, 1-364 each".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	181 kcal	1684 kcal	10.7%	5.9%	930 g
Squirrels	18.5 g	76 g	24.3%	13.4%	411 g
Fats	10.5 g	56 g	18.8%	10.4%	533 g
Carbohydrates	3.2 g	219 g	1.5%	0.8%	6844 g
Alimentary fiber	0.4 g	20 g	2%	1.1%	5000 g
Water	63.5 g	2273 g	2.8%	1.5%	3580 g
Ash	3.9 g	~
Vitamins
Vitamin A, RE	30 mcg	900 mcg	3.3%	1.8%	3000 g
Retinol	0.03 mg	~
Vitamin B1, thiamine	0.13 mg	1.5 mg	8.7%	4.8%	1154 g
Vitamin B2, riboflavin	0.12 mg	1.8 mg	6.7%	3.7%	1500 g
Vitamin E, alpha tocopherol, TE	3.3 mg	15 mg	22%	12.2%	455 g
Vitamin RR, NE	6.3 mg	20 mg	31.5%	17.4%	317 g
Niacin	2.6 mg	~
Macronutrients
Potassium, K	209 mg	2500 mg	8.4%	4.6%	1196 g
Calcium, Ca	40 mg	1000 mg	4%	2.2%	2500 g
Magnesium, Mg	23 mg	400 mg	5.8%	3.2%	1739
Sodium, Na	1081 mg	1300 mg	83.2%	46%	120 g
Phosphorus, Ph	173 mg	800 mg	21.6%	11.9%	462 g
Microelements
Iron, Fe	1 mg	18 mg	5.6%	3.1%	1800 g
Digestible carbohydrates
Starch and dextrins	3.2 g	~
Sterols (sterols)
Cholesterol	53 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	1.8 g	max 18.7 g

Energy value Fried carp, 1-364 each is 181 kcal.

Main source: Skurikhin I.M. and others. Chemical composition of food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

Product calculator

The nutritional value

Serving Size (g)

NUTRIENT BALANCE

Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BZHU IN CALORIES

Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

Try filling out your food diary right now without registration.

Find out your additional calorie expenditure for training and get updated recommendations absolutely free.

DATE FOR ACHIEVEMENT OF THE GOAL

USEFUL PROPERTIES FRIED CARP, PO 1-364

Fried carp, 1-364 each rich in vitamins and minerals such as: vitamin E - 22%, vitamin PP - 31.5%, phosphorus - 21.6%

Health benefits of fried carp, 1-364

• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
.

The nutritional value- content of carbohydrates, fats and proteins in the product.

Nutritional value of food product- a set of properties of a food product, the presence of which satisfies the physiological needs of a person for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

Carp, a fish that we have known since childhood and are so accustomed to, turns out to be artificially bred in China many hundreds of years ago. There is no such fish in nature and there would not be to this day if it were not for the desire of the Chinese to breed tasty, hardy, quickly and easily multiplying, unpretentious game fish worthy of the table of the Emperor himself.

Carp is very prolific, and that is why Chinese feng shui experts recommend putting several fish scales in your wallet, claiming that this will help you quickly get rich and receive untold wealth, and a painting with the image of a fish woman must be in every home, hanging it in the southeast wall. This symbol of prosperity and wealth will bring good luck to the house, and its inhabitants will never know need and deprivation.

Carp has long become the national dish of the Czech Republic and is sure to be served on the Christmas table in every family, just like our Olivier salad. Until now, it is the most favorite fish in monasteries and at dinner parties of noble families. Decently cooked carp shows the level of skill of the cooks.

This is a large fish that eats almost anything. In terms of gluttony and omnivorousness, it is even equated to a domestic pig - it eats so much and grows just as quickly. Carp loves warm water, so they feed only if the water temperature is at least 9 degrees. In winter, he simply hibernates.

How to choose

This is a wonderful fish, absolutely not inferior in its beneficial properties to its marine counterparts. Carp is available and can always be bought fresh. When choosing fresh fish, you need to pay attention to the integrity of the scales and the absence of bruises, which indicate that the fish was caught a long time ago and was kept in a tight container. In addition, do not be lazy to examine the gills - in healthy fish they are dark pink or red, uniform. If there are spots, or the gills are brown, black, or very light, or have a putrid odor, the fish may be sick, or lived in an environmentally hazardous place. Avoid such a purchase. The smell should only be fishy. We also do not recommend buying frozen carp, since supermarkets freeze fish that was not sold fresh. It is better to gut the carcass yourself, wrap it in cling film and put it in the freezer, where it can be stored for up to two months without losing its beneficial properties.

Calories and nutritional value

Carp meat is not only extremely tasty, but also healthy: per 100 grams of fresh meat there are 16 grams of protein, up to 5.5 grams of fat, and 1.3 grams of ash. The remaining 77.2 grams are structured water. The calorie content of such a product is low: raw meat - 112 kcal, boiled - 105 kcal, and fried - up to 200 kcal per 100 grams of product. Therefore, carp in any form is indicated for dietary nutrition.

Beneficial features

1. Carp behaves quite interestingly during cooking. It practically does not lose the water present in the meat, which gives it a tender and juicy taste. After eating meat, there is no thirst, and there is no desire to wash down the food, thereby the contents of the stomach are not diluted, and the digestion of meat is quick and easy.
2. This type of meat contains a record amount of sulfur. Sulfur is a microelement without which protein production is not possible. Sulfur is involved in the formation of all enzymes in the human body. In addition, sulfur is the element that causes blood to clot during cuts and minor injuries, which prevents the loss of large amounts of blood.
3. Fish is very rich in vitamin B12, also called the “red vitamin”. The daily rate of its consumption is 2 mg, and here it contains 1.5 mg per 100 grams of product. It turns out that by consuming only 150 grams of carp meat per day, you can easily provide yourself with the daily requirement of the vitamin.
4. In terms of mineral content, carp is second only to pink salmon. For example, it contains 265 mg of potassium per 100 grams of meat, and 210 mg of phosphorus per 100 grams of product. And without potassium and phosphorus, successful treatment of allergies, regulation of the cardiovascular system and restoration of connective tissues are not possible.
5. This is a fairly fatty fish, which is due to the presence of Omega-3 fatty acids: 1.16 mg per 100 grams of fish. Only pink salmon and dentex have more. Therefore, anyone who is being treated for depression, Alzheimer's disease, joint pain, memory loss and high blood pressure should eat carp meat at least twice a week.
6. Carp ranks third in iron content, after tuna and sardines: 0.8 mg per 100 grams of product, and is therefore considered a fish capable of raising hemoglobin no worse than medications. But there is one rule: after consuming such a product, you should not drink tea, as it does not allow iron to be absorbed by the body.

Those who are not indifferent to their body, adhere to a healthy lifestyle and are determined to live a hundred years without troubles should pay attention to this wonderful fish, it is not only healthy, but also absolutely not inferior in protein and microelements to animal dietary meat. Carp has something that meat simply does not have - the best omega-3 antioxidant in the world.

Carp is the product that makes you think about your proper diet, because it’s probably not for nothing that carp is the number one fish in the palaces of kings around the world to this day.

Carp rich in vitamins and minerals such as: choline - 13%, vitamin B12 - 50%, vitamin D - 247%, vitamin PP - 27.5%, phosphorus - 26.3%, cobalt - 350%, copper - 13%, selenium - 22.9%, chromium - 110%, zinc - 17.3%

How is Carp useful?

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

still hide

You can see a complete guide to the most useful products in the appendix.