Seafood

  




Gold Carp 

 
Latin: Carassius auratus
 
Origin:
The fish Carassius auratus, of the family Cyprinidae (Carp). It's origins can be traced back to to their domestication by the Chinese at least as early as the Sung Dynasty (960-1279). The Chinese and Japanese continued to develop the over 125 varieties that we are familiar with today.

Gold carps are similar in appearance to carp, but differ in two major respects: they lack barbels and a dark spot at the base of each scale. Gold carps have serrated spines, one each, on the dorsal and anal fins. Wild populations vary in color from the well-known gold to olive green or even creamy white. All of the basic color patterns may also be combined with black patches of varying size and shape. Gold carps do not reach the large size attained by carp; about 45 cm, with the maximum weight of 2 kg.

Gold carp are omnivorous, meaning they feed on both plants and animals. They are hardy and easy to keep in homes. They do not require the tight margins of temperature controls that most other species of tropical fish do. When they grow larger it is not uncommon to put them out into outdoor ponds. When gold carps make it back to natural wild life surroundings they interestingly enough will revert to their original color.

Gold carps spawn in the spring or summer. Their eggs will stick to water plants and will usually hatch within a week.

Also called Crucian Carp or Goldfish.
 
Properties:
Sweet in flavor, mild in nature, it is related to the channels of the spleen, stomach and large intestine.
 
Functions:
Strengthens the spleen and helps digestion, increases lactation, induces diuresis (increased excretion of urine).
 
Applications:
Gold carp is used for treatment of the weakness of the spleen and stomach, poor appetite, asthenia (lack or loss of strength), dysentery, hydrops (recurrent vertigo accompanied by ringing in the ears and deafness), strangury (slow and painful discharge of urine), carbuncle and swelling, and ulcer.
 
Dosage and Administration:
To be boiled in clear soup or steamed, fried, made into medicated diet, used as an ingredient of boluses, pills or powder.

Gold carp can be pounded for external application.
 
Cautions on Use:
 
Reference Materials:
 
Toxic or Side Effects:
 
Modern Researches:
Every lOO g of the edible part of a golf carp contains 13 g of protein, 1.l g of fat, 0.l g of carbohydrate, 54 mg of calcium, 203 mg of phosphorus, 2.5 mg of iron, 0.06 mg of thiamine, 0.07 mg of ovoflavin, 2.4 mg of nicotinic acid, as well as vitamins A and B.
 
 
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