Follow the thread
Carassius carassius — small bony freshwater fish with sweet flesh; the bones soften with long cooking.
Where it comes from
Throughout Chinese rivers and lakes; one of the oldest farmed fish.
In the kitchen
Crucian carp, Carassius carassius, is a small bony freshwater fish with sweet flesh, common in Chinese rivers and lakes. The bones soften with long cooking, making it suitable for soups and stews. It is one of the oldest farmed fish in China, valued for its delicate taste.
