Title
Bulletin No.
646
Document Type
Bulletin
Department
Department of Nutrition and Food Science
Description
A study has been made on the acceptability of carp meat from several eastern South Dakota lakes and the Oahe Reservoir on the Missouri River. It was evident from this study that carp from these sources were acceptable for human consumption (1.).
The nutritive value of fresh-water fish varies somewhat depending on the season of the year, geographical area of capture, size and sex of the fish, feeding habits and other factors. For this reason, only approximate nutrient values can he given for carp.
In the experiments conducted by home economists of the Agricultural Experiment Station at South Dakota State University, it was shown that carp which had been filleted and steam-cooked had: 70% moisture, 8.5% fat, 20. 5% protein, and 64% ash. Carp, as all fish, provide a good source of high-quality protein, and constitutes a valuable food item for human consumption (1).
Keywords
carp recipes, cooking carp
Pages
33
Publication Date
11-1976
Type
text
Format
application/pdf
Language
en
Publisher
South Dakota Agricultural Experiment Station, South Dakota State University
Recommended Citation
Deethardt, D., "Crafty Carp Cookery" (1976). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 651.
https://openprairie.sdstate.edu/agexperimentsta_bulletins/651