when the top achieves a golden hue and the flesh is well cooked. The cooked fish is best left to rest on a paper towel to drain excess fat before serving. The choice of fat used to fry carp is ...

The common carp, found in many waterways, was introduced to the U.S. in the late 19th century by the U.S. Fish Commission. Spencer Fullerton Baird, the commissioner, believed carp would supplement ...

The black carp was brought to the U.S. to control snails and commercial catfish ponds, TWRA said. "Snails serve as a host for parasitic worms that get into fish flesh thus making catfish meat ...

salt and water and pour over the carp. Slice the garnishing vegetables finely. Place the dish in a steamer, cover and steam over a rolling boil for 15 - 20 minutes until the flesh has all turned ...