The common carp is native to Europe and Asia and has been introduced to every part of the world except the poles. They are the third most frequently introduced (fish) species worldwide, and their history as a farmed fish dates back to Roman times. Cyprinids comprise the largest group of cultured fishes in the world.
Most of the common carps caught have been marketed fresh and/or as fast as possible stored in the frozen state. It was reported that common carp consumed fresh and contain approximately 66.2–79.8% water, 17.4–19.3 protein, 3.3– 14.8% fat, and 1.0–1.2% minerals.
