United States · Texas · Williamson

Cyprinus rubrofuscus

http://en.wikipedia.org/wiki/Cyprinus_rubrofuscus

June: Post-spawning. Japanese carp recovers and starts actively feeding.

Photo Fishing Cooking

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Bred as koi in Japan, but wild type is edible and used in cuisine Commonly served in Asian dishes with rice and spicy sauces

Has large elongated body, tolerant to water temperatures Active in ponds and slow-moving rivers Wild form is cautious and puts up a good fight when caught

Float and feeder fishing with corn, peas, bread Using bait with sweet or fruity aromas Often bred in ornamental ponds, but also found wild in parts of Asia

Can be cautious, requires delicate tackle Active in warm water, especially in spring and summer Suitable for sport and recreational fishing

19 June 2025 Good bite

20 June 2025 The average bite

21 June 2025 Bad bite

22 June 2025 Bad bite

23 June 2025 The average bite

24 June 2025 The average bite

25 June 2025 The average bite

Has large scales and firm flesh Sometimes shows ornamental coloring (koi), but edible Wild type has tasty, fatty meat

Fillet: Frying, baking, stewing
Belly: Frying or smoking
Head: Soups and broths

Baked Carp with Honey and Soy Sauce (Baking)
Asian flavor, crispy skin

1. Clean the fish, score the skin.
2. Marinate in honey, soy sauce, and garlic for 1-2 hours.
3. Bake at 180°C (350°F) for 30-40 minutes.

Fried Carp with Sesame (Frying)
Crispy crust and sesame aroma

1. Slice fillet, salt, and coat in flour with sesame.
2. Fry until golden.
3. Serve with soy or sweet-and-sour sauce.

Steamed Carp with Ginger (Steaming)
Healthy diet option

1. Clean fish, score skin.
2. Stuff with ginger and scallions, salt lightly.
3. Steam for 20–25 minutes.

Smoked Carp (Smoking)
Rich flavor, especially from wild-caught fish

1. Soak in brine (water + salt) for 6–8 hours.
2. Dry and smoke for 3–4 hours at medium heat.
3. Serve chilled.