Carp

Known as carpe (France), carpa (Italy) or carpa (Spain).

This is a hardy fish that lives in slow and muddy rivers or lakes and is reputed to live to an extremely old age. It can also survive well in domestic ponds and as a result is extensively farmed.

The common carp has large scales that are difficult to remove - either pour over boiling water before scaling or ask your fishmonger to scale it for you. Variants such as the spiegel, crucian, mirror and leather carp have either no scales, or just a few large scales that can be picked off easily.

The carp is a compact and meaty fish; sold whole, they are a good size for four people and are at their best in late summer and autumn. However, whilst carp can be tasty when grown in good water, they are often riddled with small bones. They also have an excessively fishy taste that makes them unpopular with many people, although they are much liked in the Czech Republic, Germany and Poland where they form the traditional Christmas Eve dish.

Carp are best cooked by stuffing and baking, or poached and served with sorrel or horseradish sauce. They may also be breadcrumbed and deep-fried.