604 REPORT OF THE COMMISSIONER OF FISHERIES. 



FOOD VALUE AND USES OF THE CARP. 



At the time of the introduction of the carp to this country a greatly- 

 exaggerated idea became prevalent as to its value as a food fish, or, at 

 least, as to its qualities as a food fish. This will be noted by a glance 

 at the statements which were sent to the Bureau of Fisheries by those 

 who had received the fish, and which were compiled and published by 

 Smiley (1884, 1886, 1886a, etc.) a few years after the fish first began 

 to be distributed. Some of these enthusiasts even went so far as to 

 say that the flesh of carp was of a better quality than that of the trout, 

 white-fish, salmon, and many other of our finer fishes. How such a 

 notion should have become so generally distributed it is difficult to 

 see, for at no time were such claims made for the carp by those who 

 were most interested in its introduction, although it is true that prob- 

 ably most Americans will hardly agree with Mr. Hessel (1881, p. 897) 

 when he asserts that it "is one of the most excellent fresh-water 

 fishes." Mr. Hessel, however, was a German, and in Germany the 

 flesh of the carp is much esteemed. What early habitude ma}^ do in 

 determining likes and dislikes as regards food is illustrated by the fact 

 that Germans who live near the Great Lakes, where the}' could easily 

 get what we should consider better fish, often eat carp from prefer- 

 ence, while the American fishermen rarely, if ever, use the carp them- 

 selves. As will be mentioned later, the reason for this is perhaps a 

 matter of cooking. 



At the present time the popular prejudice is in most parts of the 

 country generally against the carp as a food fish. It is even stated 

 by many that it is utterly worthless. A common complaint made 

 against it is its muddy flavor, and that this often exists is admitted 

 even by those who like the fish best. This flavor has, in fact, always 

 been recognized by carp culturists in Europe, and special precautions 

 are taken to avoid it. It is said to be present in those fish which have 

 lived in very muddy places, especially where the water is stagnant 

 and the temperature rather high. If the carp are removed from such 

 places and kept for a short time in fresh running water, the muddy 

 flavor is claimed to be removed entirely . a 



In the chapter dealing with the carp in Europe, it has been shown 

 how extensively this fish is used for food there, especially in Germany 

 and France. It is the custom in many places there to keep the fish 

 alive in tanks at the market, thus selling them to the customers not 

 only in a fresh but actually in a living condition. 



Many methods have been given for cooking carp — undoubtedly any 



a Day (1880-1884, p. 162) says: " To improve their flavour Mr. Tull (Phil. Trans. Koy.Soc, 1754, p. 870) 

 castrated these fish and found that subsequently they grew more rapidly, fattened more readily, and 

 were of a superior flavour." Similar experiments have frequently been mentioned, especially in the 

 older works, but there seems to be no record of the attempt having been made recently. In this 

 connection see Weddige (1882). 



