Carp fillet

This 200–400 g carp fillet is a high-quality freshwater speciality that is in high demand, particularly during the autumn and winter seasons – from October to December. The fillets are carefully cut, left with the skin on, and prepared almost entirely boneless. The skin provides additional stability during frying and gives the fish a classic, more robust aroma. The flesh is light, tender, and juicy, with a mild, traditional flavour that is ideal for a variety of preparations: whether fried, baked, poached, cooked "à la bleue," or for classic festive dishes. The portion size allows for reliable, calculable further processing in gastronomy, retail, and catering. The clean, artisanal processing results in a fillet with a clear cut, very good yield, and high product consistency – perfect for fish counters, seasonal promotions, and professional kitchens.