European carp and redfin can be cooked either as fillets or whole, but are more manageable as fillets as the scales can be difficult to remove. The firm to medium texture and low oiliness of these finfish make them suitable for steaming, poaching and frying.
Michael Lambie of Circa, The Prince in Melbourne also recommends baking European carp. See p. 293 for his serving suggestion of “European carp with boulangère potatoes”.
Alternatively, try deep frying redfin fillets and accompany with strong flavours such as a curry or sweet and sour sauce. Redfin is best filleted and skinned before cooking. Its flesh is sweet and dry.
European carp is often used for making fish balls, such as in the popular Jewish dish, gefilte fish. The fish is ground, mixed with eggs, matzo meal and seasonings, then shaped into balls and cooked in a vegetable or fish stock.
European carp and redfin have strong, sweet flavours and are inexpensive to buy. Always ask for European carp that have been purged (allowed to swim in clean, fresh water) for about one week. Marinating overnight will help remove any muddy flavours.
European carp: strong; “fishy” flavour, which can be earthy
Varies with condition
|Dry or medium
These fishes are best complemented by the dry white wine styles with more robust characters, such as Chardonnay.
Nutrition Information (average quantity per 100g)
||617 (147 Calories)
||31% of total fat
||18% of total fat
||51% of total fat