Smoking carp: calorie content, composition, cold and hot cooking methods

Fish of the carp family live in the waters of Southeast Asia, the Russian Far East and the Caspian region. Artificially distributed carp in North America and Australia. This tasty, large fish, reaching a length of 80 cm, is ideal for hot and cold smoking. The weight of an adult carcass ranges from 4–6 kg, but individuals weigh from 2 to 14 kg.

Principles and methods of smoking carp

The easiest way to smoke carp is in a hot smoker. To do this, the chamber with fish and wood chips is placed directly on the fire source. At the dacha this could be a barbecue or a fire, in an apartment it could be a gas or electric burner. They build such a smokehouse from what is at hand, for example, from an ordinary bucket with a lid, into which 2 grates are installed.

When preparing sawdust yourself, you need to be careful not to get any tree bark.

You can prepare sawdust yourself, but it’s easier to buy them at any supermarket. Wood chips from beech, apple, alder, maple, linden, oak, cherry, and elm are well suited for cooking. Conifers and birch are not used. In addition to wood chips, additionally add small branches of fruit trees to obtain better taste and smell.

At what temperature and how long should you smoke carp?

The smoke temperature during hot smoking is 80-150 degrees. The smaller the fish, the lower the indicator. Small carcasses are cooked at a temperature of 110 degrees.

The smoking time for carp depends on the cutting method and the size of the fish and ranges from 40 minutes to 3 hours. If the carcass is small or cut into pieces, 1 hour is usually enough. In addition, you need to pay attention to the type of product and the color of the smoke. The dish is ready when a golden brown crust has formed and the smoke has turned white.

Cold or hot smoking

Despite a number of similar elements, these methods differ from each other. The main difference between these two methods is the temperature of the smoking smoke. Hot smoking is called that because it is carried out at 100 - 120 degrees. Due to this, the process proceeds very quickly - literally 20 or 30 minutes are enough. The temperature of cold smoking usually does not exceed 30 degrees, that is, almost room temperature. This method requires a couple of days, and sometimes more (up to a week), of exposure of your products to cold smoke.

The photo shows a home smokehouse for hot smoking.

These main differences between the two methods are the basis for the design features of smokehouses. In hot smokers, the food chamber and the smoke generator are usually combined - the food is placed directly above the smoldering sawdust. In devices for cold smoking, these two containers are separated by some distance and connected by a long chimney so that the smoke has time to cool.

There are separate articles on the website about specific smokehouse designs. Here is a general description of a home smokehouse, here is a cold smokehouse from a barrel, and here is the same thing, but for hot smoking.

It takes much less time to cook carp by hot smoking, but the shelf life of such fish will be shorter than if it is cold smoked. Cold smoked carp is good because the fish is more saturated with the smoky aroma - this happens due to the use of properly selected wood. But no matter what smoking method you choose, it is very important to remember that smoking carp in a smokehouse requires the right choice of fish. You can buy a whole carcass at once, or you can buy already cut fillets, whichever you prefer.

Below are a few basic recipes that can be used as an example for preparing delicious fish. These marinades are suitable for both hot and cold smoking.

How to prepare carp for smoking

It is smoked whole or cut in different ways. In any case, the entrails must be removed from the fish. For whole carcasses, the head is left and the gills are removed. As a rule, smoked with scales.

Then you need to salt or marinate the carp for hot smoking. This can be done dry or wet. The simplest method is dry salting, which uses only salt, sometimes along with sugar.

There are different ways to cut carp

How to marinate carp for smoking

The classic marinade for smoking carp consists of the following ingredients (based on 3 kg of fish):

salt – 200 g;
sugar – 20 g;
ground red pepper – 20 g;
ground black pepper – 20 g.

Procedure:

Mix all the spices.
Carefully remove the insides, do not touch the scales. Rub the carcasses with spices. Place in a cool place for 12 hours.
Rinse, blot dry, hang the fish for 10-12 hours. It should air dry. This way it will lose moisture naturally and become denser.

Can be marinated in wine brine.

Ingredients:

small carcasses – 3 pcs.;
water – 2 l;
salt – 2 tbsp. l.;
dry white wine – 2 tbsp. l.;
lemon juice – 3 tbsp. l.;
soy sauce – 3 tbsp. l.

Procedure:

Sprinkle the carcasses with salt, put a weight on them, and place them in the refrigerator for 2 days.
Rinse the fish. Let dry overnight.
Mix water with lemon juice, then add soy sauce. Heat the mixture, but do not bring it to a boil.
Cool, add wine.
Place the fish in the prepared brine and put it in the refrigerator overnight. It needs to be dried before smoking.

Lemon and fresh herbs are used to marinate carp.

How to pickle carp for smoking

The easiest way is to generously rub it with salt. Next, you need to place the carcasses under pressure and put them in the refrigerator for 3 days. After this, rinse the fish with tap water and hang to dry for 24 hours.

You can immerse the fish in brine. Per liter of water you will need 200 g of salt. A little granulated sugar is often added.

Procedure:

Mix salt in water and bring to a boil.
When the brine has cooled, immerse the fish in it. Cover and refrigerate for 3 days.
Rinse it out of the tap and dry it in the fresh air for 2 hours.

Methods for cutting carp

Carp can be cut in several ways before smoking, and this procedure is almost always required. Since the fish is quite large, it will not be possible to smoke it entirely:

cutting into pieces

– the gutted carcass is cut into several equal parts;

fillet

– using a knife, the ridge along with the bones is separated, but it can be difficult to completely remove them manually;

traditional method of cutting through the belly

– suitable only for the smallest carcasses, the weight of which does not exceed 2 kg;

strata formation

with and without your head - the method may seem complicated at first glance, but after practice it is very simple to do. To cut into layers, just make a few movements. The head is cut off and the skin is cleared of scales. Then an incision is made from the back and the insides are removed. Afterwards, the remains of the ridge are removed from both sides.

How to smoke carp in a hot smoker

The procedure is as follows:

Prepare a smokehouse and a grill that will serve as a heating element.
For smoking, use cherry and alder wood chips. You can add dry juniper branches. Place the wood chips in the smokehouse (layer thickness – 3 cm).
Install gratings. Cover them with foil, place the carcasses on it, and cover. If you want the fish to develop a dark crust, smoke without foil, but you will have to grease the grill, otherwise the carcasses will stick.
Smoke for approximately 1 hour from the moment the camera is installed on the grill. First, cooking takes place over moderate heat. After 15 minutes, the heat should be gradually increased so that for the last 20 the temperature is 120 degrees.
After 1 hour, remove the smokehouse from the grill, but do not open it. Leave it for about one hour to allow the carp to ripen in the smoke.

Features of the preparatory process

Cooking any fish begins with cutting it. And smoking carp will be no exception. For the hot cooking method, the fish must be scaled, gutted and gills removed, and then flattened, cut into pieces along the spine. Next comes the salting process. For 1 kg of raw materials, 1 teaspoon of salt will be enough.

Preparing fish for the cold method is longer and more labor-intensive. Thorough salting is of particular importance. For 1 kg of raw materials 150 grams of salt are used. The carp is kept in it from 2 days to 2 weeks. This time will be enough to thicken the meat. After salting, the fish is soaked in water for at least 3 hours and then thoroughly dried. Next we will look at how to smoke carp in a smokehouse.

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Recipe for hot smoked carp with spices

Ingredients:

mirror carp – 2 kg;
water -1.5 l;
salt -80 g;
grain mustard – 3 tsp;
freshly ground black pepper – 2 tsp.

Important! The fish should lie freely in the brine and be completely covered with it.

Procedure:

Cut the carp along the spine, cutting off the ribs on one side, and lay it out like a book so that the carcass becomes flat. Remove the entrails and tear off the gills.
Pour salt into the water, stir until dissolved, pour over the carp, put in the refrigerator for 1 day.
Remove the fish from the brine and pat dry with a napkin.
Roll in a mixture of pepper and mustard seeds.
Place on the smoker rack. Place scales down.
Smoking time for mirror carp is 25-30 minutes.

Rules for choosing fish for smoking

There are several factors to consider when choosing fish:

degree of freshness of the product;
carcass size;
fish weight.

Only fresh fish is suitable for smoking. As an exception, you can smoke quick-frozen fish if it has never thawed.

You can smoke carp of any size. The main thing is that approximately identical carcasses are smoked at the same time. Then they will be salted and smoked at the same time.

Carcasses up to 500-700 grams are usually not gutted, but smoked whole. Larger specimens are cleaned of their entrails, salted and smoked. Carcasses over 1 kg must be gutted and cut into two longitudinal halves, preserving the scales.

The smoking process consists of several stages:

fish preparation;
pickling;
smoking;
drying.

Recipe for smoked carp marinated with apples

Required ingredients:

carp – 3 pcs.;
green apples – 2 pcs.;
salt – 2 tbsp. l. with a slide;
sugar – ½ tsp;
seasoning for fish - to taste.

Procedure:

Cut the fish. Salt it dry: stack one on top of the other, sprinkle with salt, sugar and seasoning. Place in the refrigerator for several hours.
Get the fish. Cut the apples into slices, insert them into the bellies and place them on top, let them stand.
Send the preparations to the hot smoked smokehouse. Cook for approximately 45-60 minutes.

Salting and marinating methods

You can salt fish before smoking using dry or wet methods. Most popular recipes:

Dry marinade No. 1
. Before salting, clean and wash the fish, wiping thoroughly with a napkin. Mix lemon juice, salt and several types of peppers. Rub the carp thoroughly with it, wrap it in foil and put it in the cold.
Dry marinade No. 2
. Prepare similarly to the previous one, but use a mixture of universal seasoning and lemon juice, as well as salt. You can add curry or suneli hops.
Marinade No. 3
. Also prepared in foil using fish seasoning, salt, a mixture of peppers, red chili, lemon juice and adjika paste.
Traditional Ambassador
. The fish is rubbed with salt, including inside, wrapped in cling film and kept in the refrigerator for 3–4 hours. Then soak for 30 minutes in cold water and air dry for the same amount of time. You can cook with chopped dill.
Marinade for cold smoking
. The recipe is used mainly for layers. Place salt on the bottom, turn out the carp, salt again and repeat the layers until the fish runs out. Salt thoroughly - at least 3 days. Then soak for 5–15 hours and air for 2 days in a protected place.
Classic pickle
. Prepared from 1 liter of water and 100 g of salt. To give the fish a specific aroma, you can use fresh or dry garlic, onions, paprika, and peppercorns. The carp is salted for 6–12 hours.
The brine is sweet
. For 1 liter of water take 2.5 tbsp. l. salt, 4 tsp. Sahara.
Lemon pickle
. Take lemon juice and grind the pomace in a blender or meat grinder. Pour the pulp with cold water, mix with salt, onion and black pepper. Add fish to the brine for 1.5 hours. Additionally, prepare a dressing from lemon juice, garlic and vegetable oil. Add it before smoking.
Marinade with soy sauce
. Chop the head of garlic, removing the skins. Pour 100–150 ml of soy sauce over it and add Three Peppers seasoning, 2–3 tbsp. l. khmeli-suneli. You will also need red paprika, seasoning for fish - 1-2 tbsp. l., 2–3 tbsp. l. sugar and juice of 1 lemon. You can add a little vegetable oil and pomegranate juice.

These recipes do not limit the imagination of cooks; there is always the opportunity to use your own ingredients to taste.

Cold smoking carp

Smoking carp fish using the cold method is a complex and lengthy process.

Required ingredients:

carp – 2 kg;
salt – 200 g;
black peppercorns;
allspice peas;
Bay leaf.

Procedure:

Cut up the carp. Cut along the spine, lay the carcass flat, remove the gills and entrails, make transverse cuts down to the skin.
Dry salting. Sprinkle a layer of salt on the bottom of the dish and place the fish back down. Sprinkle salt, pepper, bay leaf on top, place under pressure and put in a cool place for 4 days.
Next, rinse the fish in cold water, add it again and leave for half an hour.
The fish should be medium salted. It can be used as an independent dish. The fish is ready to eat.
Hang to dry for a day.
The next day, start smoking in a smokehouse equipped with a smoke generator.
Smoking time is 3-4 days.
Then you need to leave it for two days to ripen.

Before cold smoking, carcasses need to be well salted.

Cold smoking method

Cold smoking carp requires more time. This is approximately 3-6 days. It is simply inconvenient to smoke two fish for a week, so this method is chosen when it is necessary to process a large volume of fresh fish.

Carp is easy to prepare, and once you learn how to smoke fish, you can begin a more complex process - cooking sturgeon. You can find out the detailed recipe by following the link.

Salting a product for cold smoking

Cold smoked carp at home should be dried and firm. It is smoked at a temperature of no more than 30 degrees. Therefore, the carcasses should be well salted and dried.

After processing the fish, it is salted wet or dry. For large fish, 48 hours are needed, and for small fish, 36 hours.

Dry salting: pour table salt into a food container and place the carcasses with their backs down, cover with salt. Place the fish in a cool place. If liquid is released within two days, then everything has been done correctly.

The brine for the wet method is prepared at the rate of 300 g of salt per 1 liter of water; you can add spices to taste, boil and cool to room temperature, and immerse the fish in the cooled marinade. Salting time is two days.

Salting carp for cold smoking

Smoking

Wrap the processed carcasses with rope and hang them in a heated smokehouse. Arrange small fish in a bunch, medium ones - 2 pieces each. To prepare fish using the cold smoking method, it will take 3 to 6 days.

Sawdust is taken from deciduous trees, since coniferous trees give off a resinous taste. To determine the readiness of the product, they focus on the color change. The carcasses become dry, the fillet does not leave the bones, but becomes elastic and acquires a smoky aroma.

Next, the fire only needs to be maintained; it should not burn, but smolder. Readiness can be determined by the scales - they become golden-copper in color.

You cannot take the carcasses out of the smokehouse immediately; they must cool down. Then wrap the fish in cloth. The smell of smoke is absorbed by other foods in the refrigerator, so it is better to put the carp in a plastic bag. Carcasses can be stored in the refrigerator for 3 weeks.

Each type of fish requires its own conditions of preparation and storage. You can find out how to properly cook smoked greenling in this article.

Cold smoking result

Recipes for smoking carp at home

You can smoke hot smoked carp at home in a compact smokehouse or without it. Use the top burners of the stove or oven as the fire source.

In the oven

To smoke fish in the oven you will need the following accessories:

a package for home smoking made of heat-resistant foil with wood chips;
fish tray;
cling film;
a sheet of foil (its size is twice the size of the smoking bag).

The ingredients you need to take are:

carp – 1.5 kg;
sea salt – 2 pinches;
lemon – ½ piece;
dill – 1 bunch;
seasoning from vegetables and dry herbs - 2 tbsp. l.

Procedure:

Gut the carp, cut off the gills, and rinse thoroughly. Wipe the scales with a rag to remove all the mucus. Dry the fish.
Make 4 transverse cuts on the side of the carcass.
Cut the lemon into slices.
Mix salt and seasoning and rub the carp on all sides. Place dill and lemon slices into the belly.
Place paper napkins in the tray, place the carcass in it, and cover with several layers of cling film.
Place the fish in the refrigerator for 10 hours.
Preheat the oven to 250 degrees.
Remove the tray from the refrigerator.
Place the smoking bag on the table so that the side with the double bottom where the sawdust is located is at the bottom.
Fold a sheet of foil in half, forming something like a plate with sides the size of a carp. Place the fish in it and place it in a smoking bag. Wrap the ends and press tightly so that there is no smell of smoke in the house.
Place the package on the bottom of the oven without a baking sheet or wire rack.
Close the oven and smoke for 50 minutes at 250 degrees. After the time has passed, turn off and leave the fish in the oven for about half an hour. Then carefully remove it from the bag and place it on an oval dish.

For smoking in an apartment, it is convenient to use a foil bag with sawdust

On the stove

There are models of household smokehouses that can be used in a city apartment. The simple metal structure in the form of a box with a lid has compact dimensions and can be installed on a gas burner.

Next, you should use the recipe for smoking carp in a hot smoked smokehouse in an apartment on a stove. To do this, you need prepared fish and wood chips - cherry, alder, beech.

Procedure:

Pour wood chips into the bottom of the smokehouse and place a tray on it to collect fat.
Place fish carcasses on the grilles.
Close the box with a lid.
Along the perimeter of the upper edge of the smokehouse, where the lid fits, there is a groove that needs to be filled with water. This is a water seal that prevents smoke from escaping. The lid has a hole with a fitting. If the smoking process does not take place outside, but indoors, put a hose on the fitting and direct it out the window.
The smokehouse is placed on a gas or electric burner. The time is counted after the appearance of smoke.

You can take a bucket, cauldron, pan and smoke in them according to the same principle as in a smokehouse.

With liquid smoke

The simplest recipe for hot smoked carp is to cook it with liquid smoke.

You need to prepare the following ingredients:

carp – 500 g;
liquid smoke – 3 tsp;
salt – 1 tsp;
black pepper – ¼ tsp.

Procedure:

Gut the carp, wash and dry.
Mix pepper and salt and rub inside and outside the carcass. Then pour liquid smoke over it.
Pack in foil, carefully wrapping all edges.
Preheat the oven to 200 degrees.
Place the foil-wrapped fish on the grill.
Cook for 1 hour. Every 15 minutes the package needs to be turned over to the other side.
Cool the finished fish without unrolling the foil.

Options for marinades

To make smoked carp tasty and aromatic, you should prepare a special marinade. The finished smoked meats are very tender, beautiful in color and have an amazing taste. There are several different marinade options, so you can choose the one that suits your taste the most.

Universal

To prepare this marinade, you need to prepare four small carcasses, a little garlic, a couple of medium onions, three tablespoons of vegetable oil. You also choose your favorite herbs and spices, ground black and bitter pepper, and cilantro seeds.

The carcasses are first prepared for marinating. The belly is cleaned and thoroughly washed under running water. In the event that the fish is smoked with its head, it is imperative to remove the gills, because they may contain dangerous microorganisms.

Then the herbs, spices and oil are mixed. Each carcass is thoroughly lubricated with the resulting mixture, both outside and inside. The fish is marinated in the refrigerator for three hours.

The garlic is crushed and the onion is cut into thin half rings. They will be stuffed with carp. After this, you can begin the smoking process. It will take approximately two hours to cook the fish.

Brine with mustard

If the carp is smoked hot, it will be quite tasty if you use mustard brine.
You need to buy two fish, each weighing no more than two kilograms. For this amount take two tablespoons of mustard seeds, 40 grams of salt, 1.5 liters of water, half a teaspoon of ground black pepper. Next, you need to boil water, add salt, mustard and cool to room temperature. The carp is marinated for 24 hours in the resulting mixture. Before starting smoking, the carcasses are carefully wiped with a dry cloth. Then sprinkle with ground pepper and mustard seeds.

Wine brine

With the help of wine, smoked fish is not only very juicy, but also aromatic.
Prepared and gutted carcasses in the amount of three medium-sized pieces can be marinated in wine brine. To prepare it, you need to take one and a half tablespoons of salt, two liters of water, two tablespoons of dry white wine, three tablespoons each of lemon and soy sauce. Prepared carcasses will be dry salted. This will reduce the cooking time of delicacies and make them more tasty. After the fish has been salted well enough, you can begin preparing a fragrant and tasty marinade. To prepare the marinade, water is mixed with soy sauce, lemon juice and seasonings. Then the mixture heats up, but it should not boil. After the brine has cooled, wine is poured into it. The fish is placed in the resulting marinade and infused in the refrigerator for 12 hours.

It is worth noting that this recipe is excellent not only for hot smoked carp, but also for cold smoked carp. The fish turns out very aromatic, tender and juicy.

With apples

To prepare carp according to this recipe, carcasses (three pieces), two tablespoons of salt and half a teaspoon of granulated sugar, two medium apples and your favorite spices are prepared in advance.
The fish is thoroughly washed and gutted, then washed under running water. After this, it must be salted and placed in the refrigerator for a day. Apples are cut into small pieces and then the future delicacy is stuffed with them. After the fish is laid out on the grates in the smoking cabinet, a small number of apple slices are laid out on the fish itself.

Storage rules

Hot smoked carp should only be stored in the refrigerator. In a common chamber at a temperature of 0 to + 2 degrees, the carcass can lie for up to three days. If frozen, the period will increase to 21 days at -12 degrees, up to 30 days at -18 and below.

The optimal air humidity at temperatures up to +8 degrees is 75-80%. When stored in the freezer - about 90%.

Cold smoked fish can be kept in the common chamber of the refrigerator for up to 7 days, frozen – up to 2 months.

Properties and composition of smoked carp

Carp meat contains a huge amount of protein, vitamins and microelements, which have a positive effect on human health.

Phosphorus helps strengthen bones. Smoked carp meat is very beneficial for the digestive organs, mucous membrane and skin. It is worth noting that carp contains a lot of magnesium, calcium, and iodine. Experts recommend using this product if a person has problems with the thyroid gland.

Calorie content

Hot smoked carp in its calorie content is practically no different from cold smoked dish. 100 grams of hot smoked carp contain 109 kcal, and cold smoked fish - 112 kcal.

Under what conditions should it be stored?

Cold smoked carp can be stored in the refrigerator for no more than two weeks.
The hot smoked dish is stored for only a couple of days. In order to increase the shelf life of smoked fish, it should first be packed in vacuum packaging. It is worth noting that smoked carp can be frozen, which will increase its shelf life several times. Smoked carp is a very tasty dietary dish that will not leave anyone indifferent. It will be a great addition to any table and will delight the whole family. It is quite simple to prepare, especially if you strictly follow the chosen recipe. It is also worth choosing the right wood chips for smoking. It is worth noting that a small amount of apple or cherry branches or any other fruit tree can be added to the fuel. To make the aroma more rich and original, juniper branches are an ideal option.

How to choose carp

The benefits of fish depend on the quality of the product. Therefore, it is important to be able to choose it correctly.

Retail outlets offer carp in the following form:

alive;
cooled;
frozen.

An unpleasant odor is always considered a sign of low-quality fish. In this case, no amount of culinary processing will make such a carp a healthy and tasty dish.

Signs of a quality product:

eyes are clean, bright;
there is no large layer of mucus;
gills without mucus, red or pink;
there should be no damage on the carcass;
If you press on the surface of the fish, it quickly restores its shape.

Carp prefer muddy bottoms, so a slight algae odor may be present.

Types of smoking

Smoking of products, including fish, is done in two ways:

Hot smoking. After it, the fish becomes juicy, aromatic and soft. The process occurs at a temperature of 50-120 degrees (sometimes 150). The process takes very little time, after which the product is completely ready for use. Although the shelf life of hot smoked carp is short (only 7 days), the high temperature during the process disinfects the fish, killing all pathogenic microorganisms and helminths.
Cold smoking. It requires very high-quality raw materials and long-term salting of fish. The smoking temperature does not exceed 30 degrees and lasts 3-5 days, but the shelf life is twice as long. Cold smoked carp retains more vitamins.
Below we give examples of carp salting recipes that are suitable for any type of smoking.

Fast way

If you don’t have time to get sophisticated, then we advise you to prepare carp for smoking in the simplest way.

The easiest way to cook hot smoked carp

Ingredients:

3 carp,
3 tbsp. rock salt.

Preparation: Gut the fish, wash it, dry it and rub it on all sides with salt. We put the carcasses into piles and put them in the refrigerator for a couple of hours.

Then we put alder chips on the bottom of the smokehouse and sprinkle it with water. We place the carcasses on the grill at some distance from each other and begin the smoking process. After half an hour, the smoked fish can be consumed.

Classical

Cooking home-smoked carp is not as difficult as it seems. The main thing is to take fresh fish and salt it correctly.

After hot smoking, carp acquires a dark golden color

Ingredients for cooking:

3-4 medium carcasses,
1 head of garlic,
2 onions,
3 tbsp. olive oil,
3 pinches each of salt, black pepper and coriander.

Preparation: Before marinating the fish, it must be gutted. We thoroughly wash the carcasses, remove the entrails, rinse again and, if desired, cut off the heads. We don’t throw them away, but cook a rich fish broth from them, after removing the eyes and gills.

For the marinade, mix the spices with vegetable oil until smooth. Separately, peel, finely chop the garlic, and chop the onion into half rings.

Lubricate the carcasses inside and outside with aromatic oil and leave in the cold for 3-4 hours. We take out the fish, fill the bellies with onions and garlic, and send them to smoke for one and a half to two hours.

Carp: benefits and harm

What makes seafood different is that it contains a whole bunch of vitamins and microelements. Fish in particular is an irreplaceable product that can ensure the normal functioning of the human body. Regular consumption of fish can help:

Improving the general condition of the body, thanks to its replenishment with useful vitamins and minerals.
Possibility of extending life by blocking free radicals with antioxidants.
Increasing efficiency and productivity, regardless of the nature of the work: mental or physical.
Reduced blood sugar levels. This means that carp is recommended for consumption by patients with diabetes.
Improving the functioning of the gastrointestinal tract, while accelerating metabolism.

The main contraindication is excessive consumption of the product. Extra pieces eaten will not do any good. The human body will take as many useful substances as it lacks. In addition, there is also such a thing as a balanced diet. In other words, the diet cannot consist of only one fish, even if it is healthy and contains so many useful components. In any case, it is better to rely on gastronomic preferences.

Calorie content of carp

Depending on what cooking method was used, the calorie content of the dish also changes.

Carp calorie content for different cooking methods, per 100 g of product:

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cooking method	number of calories
raw	111,7
boiled	101,48
stewed	109,68
baked	123,9
marinated	137,8
canned	141,67
fried	197,11

The calorie content of fish can be affected by its habitat. The further north the place where the carp was caught, the more fat and calories it contains.