This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Carp. The carp is a freshwater fish of ponds and sluggish rivers, popular in eastern Europe but originating in Asia. They are usually sold whole, although they can grow to an enormous size. They are inclined to be at their best in winter when the creamy-coloured, firm flesh tastes less muddy. Carp are served traditionally on Christmas Day in much of Eastern Europe but they are eaten in many parts of the world. They are a constituent of gefilte fish. The soft roes are very sought-after. In Poland carp is traditionally served on Christmas Eve.
|Carp. The "James Farrow Memorial Trophy" is competed for annually in a 24 hour sponsored carp fishing contest, with all proceeds going to a children's charity. James was an avid angler who had an incredible passion and devotion towards his sport and the wildlife and nature which surrounded him. He died just short of his 18th birthday and only hours after achieving his ambition of landing a huge carp from a very difficult water. The trophy is a tribute to his passion, competed for by like-minded anglers who share the true fisherman's values||
Latin: Cyprinus carpio (Linnaeus, 1758)
Most frequent country: Poland