San Marcos free press. [volume] (San Marcos, Tex.) 1877-1892, 1882-07-27
THE GERMAN CARP As FOOD.
oplaion OF the Controller Of Brooklyn on i'
Merits.

The German carp, which, through
the effort OF the United States commits
sioner, have been propagated and
widely distributed over the country,
have not as yet, save under exceptional
circumstances, entered into use as food
from the fact that the natural hsh are
being kept for purposes OF reproduc-
ton. What is known is that they have
grown with wonderful rapidity and
largely increased as to quantity, 80 that
there is no possible doubt but that IN
1888 or 1884 carp will become regular
article of food and be on sale IN our
markets. During the last month"; as
has been mentioned, occasional carp
has been speared in the waters OF the
Great South bay, these fish having es-
capped from some private ponds. AS no
authoritative opinion has yet been ad-
vanced as to the excellence OF carp as
food, Mr.. E. G.. Blackboard. one OF the
New York state fish commissioners,
exceedingly DESTROYS of having this hsh
practically tested, and accordingly d
three-pound carp, one OF these taken
in the Great South bay, was sent to
Controller Semler, Brooklyn, who, IN
his youth, was perfectly familiar with
all the varieties OF European carp. MIR.
Senior reports on the German-Ameri-
can carp submitted to him as follows:
CONTROLLERS OFFICE BROOKLYN,
June Is, 1SS2.-To Commissioner
Eugene G. Blackford: When L &C
knowledged the receipt of the carp, l
stated to you the desire had expressed
to meet with one of the distinguished
natives of my fatherland which had
furnished me in my younger years with
not only many days pleasant sport,
but with many delicious meal. l had
told you that I had not eaten carp for
the last thirty-two years. was in fact
anxious to ascertain whether my recol-
lections would be sustained in case 1
should eat one of the descendants of
those fish which, in my younger days l
had caught in Europe. Through your
kindness my wishes have been gratifed,
and my present experience recalls the
happiest recollections of carp dinners
enjoyed by me SO many years ago in
Holstein, the province where was
born, and whose carp-culture, as 1
learn, is still so Systematically and
proftably carried on. To preserve as
much as possible the natural texture of
the meat of the carp you sent me, I had
the fish boiled in the simplest style
known in north Germany, dressed as
"blue carp" and it was excellent. The
meat was white, rich and juicy, with
that delicate flavor peculiar to the carp.
Carpssand cookery were alike successful.
Being in no sense piscicul-
turist, and not even an experienced
fisherman, 7 know full well that what
ever remarks might make on the sub
ject of "carp" would be entitled to lit
tie consideration; but as one
of the people must acknowledge the
valuable services rendered to the state
by the introduction of European carp
into our waters, as furaishinga new and
excellent article of food, for believe
that after few years by cultivating
and preserving the fish, these carp will
not only compare most favorably with
the finest European fish, but I believe
that they will become marketable and
profitable fish from the rapidity of
their growth, easy propagation, and
their nutritious qualities. The carp
you sent me was beyond doubt one of
the most priced species, known in Eu-
rope as the speigel karpfen (Cyprinus
carprie specularis); its stout, short and
feshy body being bare, excepting three
rows of extraordinarily large scales
along its sides. I believe this is not
only the best favored, but at the same
time the hardest of the three varieties.
1 think the greatest care should be
taken to keep this variety pure, as the
carp is known to cross with other relat-
ed species, and its hybrids are not as
valuable for food.
The future of carp-culture in this
country is certain to be one of great
as I am informed that in