A carp is, without any doubt, one of the oldest protagonists of Polish ponds. It brings to mind not only the taste of childhood, but also a deeply rooted tradition dating back 800 years. Despite this, it can still pleasantly surprise and charm. It has become an indispensable element of culinary journeys, not only during the Christmas season, but throughout the year.
A history hidden in every single bite
The history of carp in Poland dates back to the Middle Ages. The nobles and the rulers - everyone ate it at feasts. Behind its exceptional, unique and timeless taste is undoubtedly the method of its breeding, which has remained almost unchanged for 800 years. The fish grows naturally and at a slow pace for 3 years, which makes it a native representative of the SLOW FOOD trend. It is worth emphasizing that it is bred in Polish ponds, so it does not have to travel long distances to arrive at our tables. It usually comes from local, small fishing breeders and is available all year round.
The culinary evolution of carp
Discovering carp is a journey through time and space. Not so long ago it was considered a seasonal fish, that was served only for Christmas Eve dinner. Now, fortunately, it is back on tables all year round. It is served at barbecues, family gatherings, and exquisite banquets.
Traditionally, carp is fried in oil or baked. However, more and more often we break the routine by serving it in a completely new way. It tastes perfect in breadcrumbs, which is characterized by very good adhesion, crispy structure and interesting taste. PROMAR especially recommends carp in our new golden-crispy breaded and tempura dishes. The result is delicious, juicy fish on the inside, pleasantly crispy on the outside.
Nowadays, we have fillets, slices, carcasses, and troncons available; such a wide selection can suit the tastes of every gourmet. Its delicate aroma and juicy meat go perfectly with seasonal vegetables, fruits and even experimental dishes from around the world. It is a common ingredient in American burgers, Japanese sushi and oriental koftas. It is a fish that opens up culinary horizons for us and inspires creative cooking.
A healthy delicacy on a plate
Let's not forget about the health aspects of carp. Protein, collagen, iron, sodium, potassium, zinc and Omega-3 fatty acids are just a few of its ingredients essential for health.
Moreover, it is rich in vitamins A, C, D, E, K and B group. Thanks to the numerous nutrients it contains, it is quite competitive with cod and salmon. It is also worth emphasizing that our Polish carp contains as much as 3.5 times more calcium than Norwegian salmon!
Looking at the history of carp in Poland, we can see how for 800 years it has become an integral part of our culinary culture. Despite its rich tradition, it does not bore us and still holds enormous potential. It has experienced a kind of revolution in culinary awareness - it is both a symbol of Christmas Eve dinner, the flavors of childhood and a representative of the Nostalgia Food trend, as well as an endless source of inspiration for modern gourmets.
PROMAR's offer includes a wide range of aromatic marinades, various toppings and crispy crusts created for carp.
Please, do not hesitate to contact us.