There is no denying the importance of carp dishes on the festive table in our country. It is perhaps the only species of fish (unfortunately) that everyone knows because it is easily available. It has been a traditional staple of Hungarian cuisine for centuries and there are plenty of recipes available. Carp horseshoe crab could be described as a true „Hungaricum”.
‘That's right ’carpwise'
The carp a species of bony fish with rays. Interestingly, it originated in Asia and the eastern half of Europe, but has been introduced elsewhere for breeding purposes and is now found in freshwaters on virtually every continent. The origins of the word carp are still disputed, and its popular names are golden carp, baby carp, Danube carp, black carp, slender carp, reed carp, nyurgaponty, potyk, pozsár. In our country, it is a typical fish of temperate lowland areas, preferring lakes and slow rivers. The most common wild variety of European carp is the common carp, characterised by a mostly high curved back. It has a variable amount of scales on its skin, which makes it a popular choice for culinary use, and is therefore most used raw materials include. The least scaled are the best known species, the mirrorponty, and the almost entirely unscaled leatherponty.
It is also present near reed beds and in open water. It prefers young shoots of aquatic plants, larvae of flood-flying mosquitoes, ace shrimps, paddle-footed crabs, but can also be habituated to a wide variety of plant food on farms. It prefers well-warmed, muddy, stagnant and slow-flowing waters.
The carp has been a favourite since ancient times
The first known breeders were the Romans, who introduced the fish from the Danube region to Italy. In Europe, it was the common sole and its subspecies that eventually became known and are still eaten today. In medieval Europe, carp was considered fasting food. In the 19th century, European pond farms bred what is now known as the noble carp, which was introduced to North America in 1877. This made carp one of the most widely used fish species in the world.
How is carp meat?
Carp meat is very popular, due to the fact that it is pleasant and not overpowering, but still has the right flavour. Its flavours are largely determined by the water it comes from, the diet it eats and the way it is fed. The so-called „mud taste”, as it is often referred to, depends on the purity of the natural or artificial water surface in which it lives. For this reason, river carp are given priority. Their flesh is immaculate, with a distinctive carp flavour, and its colour can range from white to yellowish to brown. The larger and older specimens are prone to greasiness and are slightly spiny.
Why do we like carp?
Carp are undoubtedly our most popular fish. It is the fish most people use to prepare the usual family menu on Christmas Eve. Approximately 60% of households in halászlét, and 40 percent for fried fish, carp horseshoes are made from it - the fried fish in paprika and flour - but grilled carp is on the increase and many people are making fish salads with it. It has the advantage of being particularly valuable from a health point of view, being easily digestible, high in protein and low in fat when properly reared.
Good advice for carp
Preserving its quality depends mainly on the conditions under which it is stored. When freshly processed, it can be stored in the fridge for up to four months after one day and frozen in the freezer. After freezing, always allow to defrost on its own, wash in cold water and rinse. If you rub it with a little lemon juice before use, you can enhance the flavour. Carp meat is sensitive to spices, so be very careful with it, especially with salt!
If you don't want to bother with dismantling and preparation, it's a good idea to use pre-made commercially available carp horseshoes, which you can buy from MATUSZ -VAD-is at the disposal of partners. The advantage is that it can be produced quickly and we always get the same high quality. This is useful for the catering sector and for housewives.
