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Franconian carp
Franconian carp

Some curiosities have a long historical tradition – like the Franconian carp. Actually, it makes no sense to create fish ponds in an area that is usually short on water.


Whether fried or boiled – Franconian carp is always delicious

The fish ponds were created because clergy weren’t allowed to eat meat on many days of the year. This produced a demand for local fish. Today, you can’t imagine a Franconian menu without a carp. The season for fresh carp is limited to the months that have an “R” in their name: from September to April. The most common way to serve them is fried in a beer batter. They are also available “blue” (cooked in a broth flavored with vinegar) or as a filet.

The fish is an age-old symbol of Christianity. The Greek word for fish –I-CH-TH-Y-S– contains letters standing for Jesus Christ, Son of God, Savior and is therefore seen as a profession of faith. In the early days of Christianity, the ICHTHYS symbol became an identifying and often secret sign on the doors and homes of Christians.

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There are many legends surrounding the carp, which is most often seen as a positive and luck-bringing symbol.

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Carp are a Franconian specialty like no other fish. They are traditionally only served in month with an "r" in the name (September to April). This recipe from Volker Thiel reinterprets the carp on a modern style. Enjoy! 

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