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United States · Texas · Comal
Common Animals Fish Mushrooms Flora

Cyprinus carpio
http://en.wikipedia.org/wiki/Common_carp
http://en.wikipedia.org/wiki/Cyprinus_rubrofuscus
http://en.wikipedia.org/wiki/Cyprinus_carpio_carpio
https://en.wikipedia.org/wiki/Kollar_carp

June: Peak spawning. Carp continue to spawn, and activity is high.

Traditional fish in Eastern European cuisine, often used in festive dishes Famous for Jewish Christmas carp recipe
One of the most widespread freshwater fish Inhabits lakes, ponds, slow-flowing rivers Farmed in ponds and fish farms
Caught using bottom rigs with corn, dough, boilies and other baits Effective during dawn and dusk near reeds and quiet bays
Active in warm seasons, especially summer Prefers slow-flowing waters with vegetation
19 June 2025 Good bite

20 June 2025 Good bite

21 June 2025 The average bite

22 June 2025 The average bite

23 June 2025 The average bite

24 June 2025 Good bite

25 June 2025 Good bite
Meat is firm, lean, with characteristic flavor Suitable for boiling, baking, smoking, and frying
Fillet: Frying, baking
Whole: Boiling, smoking
Head and bones: For rich broths
Baked carp with vegetables (Baking)
Aromatic and hearty dish
1. Clean and gut the fish.
2. Stuff with lemon and herbs.
3. Bake for 40 minutes at 180°C (350°F).
Breaded fried carp (Frying)
Crispy crust and tender meat
1. Cut fillet into portions.
2. Coat in flour and egg wash.
3. Fry in vegetable oil until golden.
Smoked carp (Smoking)
Rich flavor and aroma
1. Salt the fish for 12 hours.
2. Cold-smoke for 6-8 hours.
3. Store in a cool place.
Carp in tomato sauce (Stewing)
Combines spices and tomatoes
1. Fry fish with onions.
2. Add tomatoes and spices.
3. Stew for 30 minutes, serve with side dish.