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Carp

Carp is a pond rather than a river fish, and requires a thoroughly good sauce to be served with it. It is not often offered for sale, but is very useful for families residing in the country, as it may frequently be obtained when no other fish can be. The best carp are those of a medium size. They are better if kept a day before they are used. From May to November they are not good for food. The head is considered the best part. Owing to their habit of burying themselves in mud, the flesh of these fish has often a disagreeable muddy taste; in cleaning them, therefore, care should be taken to remove the gills, as they are always muddy, to rub a little salt down the backbone, and to lay them in strong salt and water for a couple of hours; then wash them in clear spring water. A good plan also is to put a piece of the crumb of bread with the fish, and remove it before it is served. There is a small species of this fish called the Crucian carp which is good for nothing.