European carp

The European Carp can be recognised by its small eyes, thick lips with two barbels at each corner of the mouth, large scales and strongly serrated spines in the dorsal and anal fins. The colour is variable, but often olive green to silvery grey dorsally, fading to silvery yellow on the belly. Carp meat is moist, flaky meat with a high percentage of healthy fish oils. It’s firm meat, often ‘chunked’ or filleted whole.