Carp are fish that originated from China, where they are steamed or baked, often in a sweet and sour sauce. In Europe, carp are popular stuffed and jellied or cooked for a Christmas Eve meal. Other members of the carp family include: barbel, bream, chub, dace, gudgeon, roach and tench. However, all have a muddy flavour, except for gudgeon and carp, but even these are best "cleaned" in clear water before eating.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.