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| Hungarian Carp Soup. Note: the head is usually not served, this was just for fun! |
Oh yeah, that's what it looks like! In Hungary, this is the shit. My good friend and advisor make this soup on special occasions. I'm looking forward to getting into some carp this year during the dog days of summer and you can bet that many of them will end up in the kettle. The broth of this soup is especially wonderful. It is fishy and salty and is a natural glutamate. The Hungarian spices are spicy and similar to Cajun or Creole, kinda.
Carp are everywhere because they were historically stocked as a food source. They get a bad reputation because they can survive in heavily polluted places and have the potential to be ecologically damaging as exotic invasive species. Flyfishers have been catching targeting them for years because they are challenging and put up a serious fight.
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