Canned carp
Pieces of carp sterilised in their own juices, tomato or oil, with mild white meat and softened bones, ready to eat.
Canned carp is pieces of carp sterilised in their own juices, in tomato sauce or in oil, with mild white slightly sweetish meat and bones softened to edibility, fully ready to eat. They are eaten straight from the can with bread and a side, added to fish soups, salads, sandwich spreads, pie fillings and used to dress potatoes.
Calories, proteins, fats and carbohydrates per 100 g of product
Canned carp, Raw: Calories 162.0 kcal, Proteins 22.9 grams, Fats 7.2 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Carp chowder is a unique dish of American cuisine that combines the rich flavor of smoked bacon, tender carp, and aromatic spices. Traditionally a thick and hearty fish soup, chowder originated in the coastal regions of New England where seafood was a primary food source. This version uses canned carp, giving the dish a rich fish flavor harmoniously complemented by tomato paste and Worcestershire sauce. Potatoes and onions add softness and texture to the chowder, while thyme adds a refined spiciness. Served hot, best with crusty bread or crackers.
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