Thread: Julliens Golden Carp

Julliens Golden Carp

Scientific Name:
Probarbus jullieni

Other Names and/or Listed subspecies:
Giant River Carp, Ikan Temoleh, Ikan Minnow, Seven-striped Barb

Status/Date Listed as Endangered:
EN-US FWS: June 14, 1976

Area(s) Where Listed As Endangered:
Cambodia, Laos, Malaysia, Thailand, Vietnam

The Jullien's golden carp is found in the Chao Phraya and Mekong basins of Indo-China and Thailand, and the Pahang and Perak basins of Malaysia. This fish is very large, weighing up to 154 lb and measuring up to 4.9 feet long. Its body is brown to red in color with dark brown stripes. The fins and tail are orange, and it has a rounded snout with small lips. Carps are freshwater fish and are distantly related to the common goldfish.

The Jullien's golden carp is a migratory species and mainly occupies large rivers or lakes with moving water, with sand or gravel substrates and where there is an abundance of mollusks. These fish feed on aquatic plants, insects, and shelled mollusks. They migrate upstream in October, and spawning occurs in the winter in late December through early February in big riverine deltas where the current is strong enough.

The Jullien's golden carp is threatened by overfishing and human capture of eggs that have a very high market price. The species is legally protected in Laos where it is forbidden to catch, trade, or transport the species. (Okada 1960).

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Braised Carp With Ginger


Ingredients:
2 kilo of Carp
200 gm. fresh ginger
200 gm. fresh scallions
35 gm. wine (double distilled)
1¾ cups water
4 gm. msg
5 gm. coarse sea salt
dash pepper
1tsp. cornstarch
6 to7 drops sesame oil
½ tsp. sugar
7 to 8 drops dark soy sauce
10 gm. fresh coriander leaves
5 tbs. oil

Preparation

Cut the carp but leave the scales intact. Carp scales have a crispy chewy texture and are edible. Peel and crush the ginger. Remove the roots from the scallions, and then cut into halves.

Heat wok until smoking hot. Add oil. Sauté the ginger and scallions for 2 to 3mins. Lightly brown the carp on both sides. Add the wine and water. Add the sea salt, sesame oil ,pepper, msg and sugar.

Bring to a boil before adding the dark soy sauce. Cover and braise over high heat for 20 minutes. Thicken the sauce with cornstarch. (add some water to the cornstarch and mix well before adding in).
Serve and topped with coriander.

Thai Freshwater Fish