Seafood
Bighead Carp
Robust laterally compressed body and large head; Grey-silver ground colour with darker patches; Eyes set relatively low on the head.
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3 identity clues
- Robust laterally compressed body and large head
- Grey-silver ground colour with darker patches
- Eyes set relatively low on the head
Names in other languages
- 繁體中文
- 大魚
- English
- Bighead Carp
- Bahasa Indonesia
- Ikan mas kepala besar
- Tagalog
- Karpang malaki ang ulo
How to identify it
Check these features together: Robust laterally compressed body and large head; Grey-silver ground colour with darker patches; Eyes set relatively low on the head. Colour alone is not sufficient. For packaged Bighead Carp, confirm the name, ingredients or intended use on the original label. Ask the vendor about loose food; never taste to identify it.
Common Hong Kong household uses
Steam portions or cook the head in soup.
Choosing & preparing
Confirm the market name with the fishmonger; detached flesh does not establish the fish identity. Separate raw and cooked food and utensils; wash hands and clean surfaces after raw handling, and cook thoroughly.
Storage
Refrigerate at 4°C or below in a covered leak-proof container beneath ready-to-eat food; follow the date, freeze when needed and thaw in the refrigerator.
Helper tip
For Bighead Carp, check robust laterally compressed body and large head. If uncertain, verify the label or ask the employer before using it.
Useful market phrase
唔該，我想要大魚，請幫我確認名稱同用途。Meaning: I would like Bighead Carp, please. Help me confirm its name and use.
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