carp fillets
Also known as: carp
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Also known as: carp
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, carp fillets are highly nutritious. They are rich in omega-3 fatty acids for heart health, Vitamin B12 for nerve function, and minerals like phosphorus and selenium which support bone health and provide antioxidant protection.
A 100g serving of carp fillets provides approximately 17.83g of high-quality protein. This makes it an excellent lean protein source for muscle building, tissue repair, and maintaining a healthy immune system.
Yes, with only 127 calories per 100g and zero carbohydrates, carp fillets are a great option for weight management. Their high protein content helps promote satiety, which can reduce overall calorie intake throughout the day.
Absolutely. Carp fillets contain 0g of carbohydrates and 5.6g of fat per 100g, making them an ideal protein choice for ketogenic and other low-carb diets.
Naturally, carp fillets are 100% gluten-free. However, always check the ingredients if the fish is pre-marinated or breaded, as those preparations often introduce gluten.
Carp has a mild, slightly sweet flavor with a firm, flaky texture. Because they are freshwater fish, some may have a subtle earthy undertone, which can be easily neutralized by soaking the fillets in milk or lemon water before cooking.
Carp fillets are versatile and can be pan-fried, baked, grilled, or poached. They pair well with acidic ingredients like lemon and vinegar, as well as aromatics like garlic, ginger, and fresh herbs.
carp fillets is a versatile ingredient found in cuisines around the world. With 127 calories per 100g and 17.83 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh carp fillets should be stored in the coldest part of the fridge and consumed within 1 to 2 days. For longer storage, wrap them tightly in moisture-proof packaging and freeze them for up to 6 months.
Fresh fillets should have firm, moist flesh that springs back when pressed and a clean, mild scent. Avoid fillets that look dull, feel slimy, or have a strong, unpleasant 'fishy' or ammonia-like odor.
Carp are known for having small, Y-shaped intramuscular bones. While professional fillets are usually deboned, it is recommended to check carefully or use 'scoring' techniques—making shallow vertical cuts—to help soften any remaining small bones during the cooking process.