Department of Nutrition and Food Science
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).
carp recipes, cooking carp
South Dakota Agricultural Experiment Station, South Dakota State University
Deethardt, D., "Crafty Carp Cookery" (1976). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 651.