Cultured Species
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Photo	Names
Illustrations by Chris Van Dusen Images Courtesy of Seafood Business Magazine	Latin: Cyprinus carpio French: Carpe German: Karpfen Spanish: Carpa Russian: Karp Japanese: Koi

Description

The carp is a hardy fish capable of surviving temperatures from near freezing to 36 degrees Celsius (96 degrees Fahrenheit). Adding to the carp's durability is its ability to absorb atmospheric oxygen, allowing it to live longer than most fish in a deoxygenated aquatic environment. The carp is the largest member of the minnow family. It originated in Asia but has flourished almost everywhere it has been introduced. On a worldwide scale carp provide more protein for consumption than cattle. Carp was one the first fish to be cultured and is now cultured by over thirty nations, although each country consumes most of its production. Carp can grow quite large, but commercial sizes range between 1 and 2 kg (2 to 4 lbs).

Markets	Commercial Aspects
Exporting Countries Culture: Canada, Russia, Mexico, Japan, Spain, and numerous other countries (see map below) Primary Consumers Japan, Korea, Southeast Asia, China, Europe, Brazil, Latin America	More than 600 million tons of carp are cultured worldwide annually by more than 30 countries

The Global Supply

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