Grass carp (lat. Ctenopharyngodon idella) is a species of freshwater fish native to rivers and lakes in eastern Asia, from northern Vietnam to the Amur River on the Siberia-China border. Grass carp are large, with elongated, torpedo-shaped bodies.

They usually have silvery to olive-green coloring on the back, fading to white on the belly. Adult fish can reach significant sizes, often measuring over a meter in length and weighing up to 40 kg (88 lbs) or more. True to its name, the grass carp primarily feeds on aquatic plants. 

Karp zatorski is a fish hybrid of the Cyprinus carpio species, cultivated by cross-breeding the Karp Zatorski pure line with the Hungarian, Yugoslav, Golysz and Israeli pure lines of fish. The carp is raised in winter ponds feeding on natural food with the addition of cereals, in the Malopolskie Province in Poland.

The fish grow up to 2 kilograms in weight. Their unique features are a curved back, compact shape and an olive green to blue color. Due to their pond-raising, the meat doesn't have any hints of a muddy taste, but is instead delicately fresh and flavorful, with a lower fat content than in standardly marketed fish. 

Třeboňský kapr is a carp of the common carp species, reared in fish ponds in the Třeboň Basin, Třeboňsko Protected Landscape Area in the Czech Republic. The fish have a dark green, gray or gray-blue back and yellowish-white bellies.

Their bodies are characterized by a high back, and they grow to a size of up to one meter, with a weight of 20 kilograms. However, they are slaughtered when they are three or four years old when their weight ranges from 1,20 to 3,20 kilograms. The meat is of the highest quality and has quite a low content of fat. 

A product of pond farming with nearly a 1,000 year tradition, Oberpfälzer Karpfen is a variety of mirror carp (Cyprinus carpio), which is cultivated on about 3000 farms in the eastern Bavarian Upper Palatinate province. Thanks to the favorable geographical and climatic conditions, Oberpfalz carp fish grow at a slow rate, which results in an easily digestible lean fish rich in proteins and unsaturated fatty acids.

After reaching the minimum weight of 1,000g, the fish are marketed either fresh or smoked. In southern Germany, carp is traditionally enjoyed as Weihnachtskarpfen, or Christmas carp – breaded deep-fried fillets drizzled with lemon juice and served with potato or cucumber salad and rémoulade.

Known affectionately by many as the 'Franconian pond cow', carp is a Franconian national dish. In many areas, carp is bred in ponds and prepared in a number of traditional restaurants, usually either cooked in fat or in fish broth. It is quite popular as a food during Lent.

The fish is very tasty, and can be prepared in many different ways; filleted, steamed for casseroles, boiled in soups, etc. In recent years, carp fillet in the form of crispy 'carp chips' has become a highly sought-after menu item. In honor of the carp, the region of Franconia has even developed a special bike path: the Franconian carp bike path runs through a landscape dotted with carp ponds, and provides cyclists with a great deal of information on fisheries and aquaculture in Franconia.

Traditionally prepared during Lent as a meat substitute, the Aischgründer mirror carp is an extremely healthy fish, high in Omega-3 fatty acids and proteins and low in calories. The carp are reared for about three years or until they reach the desired weight (adult fish can weigh up to 30kg) and their meat attains its special flavor.

Every year from September to April, all regional restaurants participating in an Aischgründer Karpfenschmecker festival offer a variety of carp specialties, serving delicious carp breaded in beer batter, braised in wine stock, or prepared as carp sausage.

Carp, locally known as krap or šaran, is a freshwater fish that is endemic to Skadar Lake in southern Montenegro. Scientifically referred to as Cyprinus carpio, this fish is large and fatty, and it can reach up to 25-30 kg in weight.

Along with bleak, the Skadar Lake carp account for more than 70% of the total annual catch in the lake, and they are one of the most attractive species for sport fishing in the region. Highly prized and of great economic value in the country, the carp is caught in both deep and shallow waters during the carp fishing season, which starts from June 1st and lasts till March 1st, while fishing of carp during the spawning season (from March through May) is strictly forbidden. 

Pohořelický kapr is a fish with an excellent growth capacity, high back and a small head, produced in the Břeclav and Znojmo districts in the South Moravian region in the Czech Republic. The carp is characterized by its outstanding resistance and health and has a firm, consistent muscle meat.

Its colors range from pink to red and it has a fresh fish smell and delicate taste. The carp is also highly valued for its culinary properties and cooking quality. Fish farming has been present in the region since the 13th century, where the excellent climatic conditions, water temperature and long growing season favorably influence the fish production. 

Carp from the Oberlausitz region are among the most environmentally-friendly farmed freshwater fish. The natural ponds of Oberlausitz, on Germany's border with Poland and the Czech Republic, have been used for fish farming since the Middle Ages.

Particular emphasis is placed on the conservation of the biodiversity of plants and animals in and around these ponds. The carp feed mainly on natural food from the ponds, such as water fleas or small fish. This healthy diet ensures great tasting, high-quality fish.

Organic carp are few in number, so they have plenty of living space within their pond habitats and are able to find more natural food.