CARP
Sci: Cyprinus carpio

Common Names: Although originating in Asia, this fish is widely known today as the European carp or common carp. It also has a variety of Australian colloquial names including Euro', "swamp trout" or "swampy". Other members of the introduced carp family found in Australia are the common goldfish (Carassius auratus), the tench (Tinca tinca) and the roach (Rutilus rutilus).

Description: The European carp is a heavily scaled, small-mouthed fish with rubbery lips, four barbels or "whiskers" and a single dorsal fin with one stout spine at its leading edge. The partially scaled mirror carp and the almost scaleless leather carp are variations of the same species, as are the multi-coloured and highly decorative koi carp. Carp colouration varies enormously, from the standard coppery or bronze hue through dark olive-green, gold, orange and mottled or piebald to completely white.

Size: Carp in Australia commonly attain weights from 1 to 6 kg, and larger specimens are reasonably common in some areas. The heaviest carp recorded locally have weighed from 10 to 18 kg. Overseas, exceptional specimens of 30 to 40 kg have occasionally been taken.

Distribution: Originating in Asia, these fresh and brackish water fish with their remarkable tolerance for varying temperatures and poor water qualities are now found on every continent except Antarctica! While carp generally prefer reasonably still, turbid and warm waters, they will tolerate cool, fast-running streams, polluted ponds and even brackish estuaries. In Australia, carp are found throughout the Murray/Darling system, in many eastern and southern coastal streams, dams and lakes, and are also common in ornamental ponds, lakes and permanent drains in metropolitan areas south of the tropics. Their range appears to be expanding every year, and during the mid-1990s carp were discovered in several Tasmanian lakes for the first time.

Fishing Techniques: Although regarded as a noxious pest in Australia, carp are being fished for deliberately by an increasing number of anglers. They provide good sport when hooked and, in many regions, are available in far greater quantities than the more desirable freshwater species. Carp are usually fished for with lightly weighted, un-weighted or float-suspended baits of bread, dough, maggots, sweet corn kernels, par-boiled baby potatoes, earthworms, shrimps, yabby tails or freshwater mussels. They can be readily attracted and excited by berleying or ground baiting with stale bread, soaked chicken-feed pellets, maggots or sweet corn. Carp are also taken at times on flies and small to medium lures. Regardless of how or where they are taken, all European carp should be killed humanely and disposed of well away from the water.

Eating Qualities: In the past, carp were regarded as inedible in Australia, however they are slowly gaining acceptance in some quarters as a table fish. Carp flesh is soft, watery and full of bones. It often tastes distinctly of mud or aquatic weed, and needs to be heavily dressed in spices and sauces to satisfy most Australian palates.

By Steve Starling