Fish, carp, cooked, dry heat
Whole food · Finfish and Shellfish Products
Photo: Wikipedia
Carp cooked by dry heat, such as grilling or broiling, yields a firm, flaky white fish with a mild, slightly sweet flavor. Its lean profile is a standout, offering a substantial 22.86 grams of protein per 100g with virtually no carbohydrates. The cooking method concentrates its natural taste, making it a clean, satisfying centerpiece.
Calorie split: 59% protein · 0% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People love its mild, adaptable flavor that readily absorbs marinades and seasonings, making it a canvas for diverse culinary traditions. Its firm texture holds up beautifully to grilling, pan-searing, or baking, offering a satisfying, meaty bite.
⚠️ Watch-outs & how to enjoy it better
Carp can have a reputation for a 'muddy' taste if sourced from poor-quality waters, which some find off-putting. To counteract this, always source from reputable farms or clean waters, and consider marinating in acidic ingredients like lemon juice or vinegar before cooking to brighten the flavor.
Key benefits
- Excellent source of high-quality, complete protein
- Very low in carbohydrates, suitable for low-carb diets
- Provides essential nutrients like phosphorus and B vitamins
- Lean preparation method minimizes added fats
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In many Central European countries, carp is the traditional centerpiece of the Christmas Eve dinner, often kept live in the bathtub for days before the feast.
Full nutrition (USDA data · scales with serving)
| Water | 69.6 g |
| Energy | 162 kcal |
| Energy | 678 kj |
| Protein | 22.9 g |
| Total lipid (fat) | 7.2 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 52.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 38.0 mg |
| Phosphorus, P | 531 mg |
| Potassium, K | 427 mg |
| Sodium, Na | 63.0 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.05 mg |
| Selenium, Se | 16.2 ug |
| Vitamin C, total ascorbic acid | 1.6 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.07 mg |
| Niacin | 2.1 mg |
| Pantothenic acid | 0.87 mg |
| Vitamin B-6 | 0.22 mg |
| Folate, total | 17.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 17.0 ug |
| Vitamin B-12 | 1.5 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 10.0 ug |
| Vitamin A, IU | 32.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 14:0 | 0.15 g |
| SFA 16:0 | 0.84 g |
| SFA 18:0 | 0.24 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.84 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.52 g |
| Fatty acids, total polyunsaturated | 1.8 g |
| PUFA 18:2 | 0.66 g |
| PUFA 18:3 | 0.35 g |
| PUFA 18:4 | 0.07 g |
| PUFA 20:4 | 0.20 g |
| PUFA 20:5 n-3 (EPA) | 0.30 g |
| PUFA 22:5 n-3 (DPA) | 0.10 g |
| PUFA 22:6 n-3 (DHA) | 0.15 g |
| Cholesterol | 84.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 1.0 g |
| Isoleucine | 1.1 g |
| Leucine | 1.9 g |
| Lysine | 2.1 g |
| Methionine | 0.68 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.89 g |
| Tyrosine | 0.77 g |
| Valine | 1.2 g |
| Arginine | 1.4 g |
| Histidine | 0.67 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.4 g |
| Glycine | 1.1 g |
| Proline | 0.81 g |
| Serine | 0.93 g |
FAQ
How do I prevent carp from tasting muddy?
Source your carp from clean, well-maintained waters or reputable aquaculture. Soaking the fillets in milk or a light brine for 30 minutes before cooking can also help neutralize any strong earthy flavors.
Is carp a bony fish?
Yes, carp is known for having many small, Y-shaped intermuscular bones. It's often served as a fillet to avoid them, or in preparations like gefilte fish where the bones are removed during processing.
What's the best dry-heat cooking method for carp?
Grilling or pan-searing over medium-high heat works excellently. It creates a flavorful crust while keeping the interior moist. Avoid overcooking, as its low-fat content means it can dry out quickly.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.62 kcal/g · 56% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.15 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.