bighead carp
胖头鱼· pang tou yu
Taste & Role
In Chinese cooking, this fish is prized above all for its head, which is simmered into milky soups and stews or braised, as in the famous Hunan chopped-chili fish head dish. The gelatin-rich skin, cheeks, and cartilage of the head add body and richness to broths, while the firm fillets hold up well to braising, steaming, and pan-frying.
What it is
Bighead carp is a large freshwater fish native to eastern Asia and one of the most important species in Chinese aquaculture, named for its unusually broad head that can make up nearly half of its body weight. It has firm, white flesh and is farmed extensively in China. In the United States it is better known as an invasive species and is sometimes marketed under the name 'copi' or simply as carp.
Nutrition
per 100 g- Calories
- 127 kcal
- Protein
- 17.8 g
- Total fat
- 5.6 g
- Carbs
- 0 g
- Fiber
- 0 g
- Sodium
- 49 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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