Dried Crucian Carp ± 250g
Traditional Eastern-European dried crucian carp — whole fish, salt-cured and air-dried, with firm savoury flesh and a deep amber colour. A classic freshwater alternative to vobla, prized as a beer-snack. Approx. 250 g per pack.
Dried Crucian Carp ±250g
Pond-caught, salt-cured, sun-dried — a freshwater take on the classic beer-snack.
EASTERN EUROPE · DRIED & SALTED · ±250 g
What it is
Crucian carp (karas, karass, karasius across the region) is a freshwater fish common to the ponds, lakes and slow rivers of Eastern Europe. Caught small to medium, the fish are salt-cured and air-dried whole, taking on a deep amber colour and the dense, savoury flavour that makes them such a favourite alongside cold beer.
Compared with sea-caught vobla, dried crucian is a touch milder and a little leaner — the flesh peels cleanly from the bone in firm, salty flakes. Eat it as is, straight from the pack, or shred it into a rustic salad with onion, sour cream and rye bread.
Ingredients
Crucian carp (Carassius gibelio), salt.
Typical recipe — exact ingredient list may vary by batch and supplier; please check the label on your pack.
Nutrition (per 100 g)
| Energy | 855 kJ / 204 kcal |
| Fat | 4.5 g |
| of which saturates | 1.2 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 35 g |
| Salt | 12.5 g |
Typical values for dried, salt-cured crucian — actual figures on pack. Note: dried salted fish is naturally very high in salt.
Allergens & storage
Contains: fish.
Store in a cool, dry place, away from direct sunlight. Once opened, wrap tightly or keep refrigerated and consume within a few weeks.
Net weight: approximately 250 g per pack (whole fish — individual weights vary) · Origin: Eastern Europe
Best at room temperature, with cold beer and good company.
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