Da. Karpe; Du. Karper; Fr. Carpe;
Ge. Karpfen; It. Carpa; No. Karpe;
Po. Carpa; Sp. Carpa; Sw. Karp
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The majority of Europe's freshwater fish are members of the carp family, thoughthe carp itself is quite localised in Ireland - roach, bronze bream, rudd and gudgeon being much more common. Other carp: barbel, asp, silver bream,bleak, bitterling, chub, goldfish, nase and ide, are entirely absent.
Introduced tolakes on big estates (for example at Montalto or Castle Ward) as a food fish, the big, heavy carp are found in many shapes and sizes, as isolated groups take onvarious characteristics.
Typically, the back is brown to brownish green, the sidesgolden; beneath, the skin is yellow. There are two pairs of barbels near the thicklippedmouth and a bony ray at the front of the dorsal fin. Scales may be all overthe fish, or greatly enlarged (mirror carp), or almost absent (leather carp).Typical fish are 7 lb (3 kg) and 20 in. (50 cm).

Catch There is an entire mystery and cult about carp-fishing. Specimen hunters have secret lakes and secret recipes for their curious baits of sweet-corn and luncheon meats, boiled together. Carbon rods and expensive reels accompanydiaries noting water temperature and wind speed and light values, which arestashed in locked desks or computer files.
Suffice it to say that carp prefer slow,warm, weedy water and spawn in mid-July. They bottom-feed for crustaceans, mid-water feed for plants and surface-feed for insects. Stealth, sharp hooks andsoft lines are recommended. Very cunning and very cautious, carp usually liveto a ripe old age. Ireland’s best, 20 lb (9 kg), are caught in the Lough, Cork City.

Cook Common in gefilte fish, bred extensively in central and eastern Europe as a food fish and prized at Christmas, carp is a curiosity on Irish tables, though it is excellent hot-smoked when the big flaked flesh falls easily from the y-bones.Small fish should be scored, rubbed with a lemon, seasoned, grilled, basted frequently, then served on watercress.