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
Whole-braised in soy-vinegar-sugar (Lord Bao's Fish, Anhui); also in milky soups for postpartum mothers.
Across cuisines
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.
