(Holstein carp)
This is a variety of mirror carp from the Cyprinus carpio species that is cultivated in the Schleswig-Holstein area, where the tradition of carp farming dates back to the 12th century. Due to the low temperatures of the coastal climate in Germany's northernmost region, as well as low levels of supplementary feeding, Holstein carp grows at a slower rate than elsewhere – it takes about 3-4 years for the fish to reach its average sale weight of about 2.5 kilos.
The lean meat of Holstein carp is firm, light in color and has a particularly fresh taste and aroma. Holstein carp can be stuffed with vegetables and oven-baked or grilled and served with potato salad. In Northern Germany, carp is most often prepared as Karpfen Blau, when it is simmered in wine and vinegar until its skin turns blue.
Served with boiled potatoes and horseradish, Karpfen Blau is a meal traditionally enjoyed during Lent or on Christmas Eve.
