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.