Christmas carp (German : Weihnachtskarpfen) is a traditional dish for Christmas Eve in Central Europe. In the regions where it is eaten, beliefs link its head to Christ's torture instruments and protection against witches. The fish is traditionally kept in a bathtub before preparation to remove muddy flavours and is commonly fried or served in dishes like gefilte fish. In some regions, leftover bones are placed in fruit trees for spring growth and its scales are carried for good luck.
The tradition of eating carp arose when, in accordance with Christian teachings, Advent was celebrated as a time of fasting. Fish is commonly eaten during fasting periods as it is not considered meat. [1] Christmas carp became a special fasting dish to celebrate Christmas Eve as the high point of Advent and the eve of Christmas Day. [1] In the Middle Ages, the carp (like the pike) was particularly religiously valued and was therefore often eaten at Christmas. [2] According to the belief of the time, the fish's head was said to contain Christ's torture instruments, and the head bones were believed to form a dove-like bird figure that reminded people of the Holy Spirit and protected against witches. [3] One old custom involves carrying around carp scales to bring a blessing of money in the new year. [4] [5] This custom probably stems from the coin-like shape of the carp's scales. [6] In the culture and cuisine of the Ore Mountains, the carp is part of the Neinerlaa, a nine-piece ritual Christmas feast, with the carp symbolizing the abundance of money. [7] [8] An old Silesian custom is still followed today: the morning after the Christmas carp meal, the leftover fish bones are placed on the fruit trees in the garden to encourage them to flourish in the spring. [9] This custom is also followed after eating the New Year's Eve carp. In the Czech Republic and Slovakia, the fish scales are considered a symbol of wealth and are placed under the plate or in the wallet. [10]
The carp is traditionally taken home and kept for a few days in a bathtub. [11] [12] In the past, the carp was gutted the evening before at the latest and marinated in buttermilk overnight so that the strong taste was diluted. [13] Before carp farming, when the fish were still caught from ponds, it was often the case that the carp swam in clear water in the bathtub for a few days. This had the effect of soaking the carp and thus removing the muddy taste that arises when the fish takes in food from the pond mud. [14] As of 2024 [update] , supermarkets have ended live carp sales in Poland, the Czech Republic and Slovakia. [15] [16] [17]
In southern Germany, as well as in the Czech Republic, Austria (especially in the Waldviertel), Slovakia and Hungary, the Christmas carp is usually traditionally cut into pieces, breaded and fried in fat. [18] [19] The Christmas carp is served with potato salad (usually prepared with mayonnaise), cucumber salad, lemon wedges, boiled potatoes or remoulade. [20] In northern regions, a popular preparation is blue carp with parsley or boiled potatoes and horseradish sauce. [21] Another classic is stuffed carp. The fish is stuffed with various vegetables and/or potatoes. The whole carp is then roasted in the oven. In addition to the stuffing, other side dishes are usually fried tomatoes, mushrooms and boiled or fried potatoes. [22] In Polish Catholic homes (more commonly in the northern regions near the Baltic Sea), gefilte fish (Polish : karp po żydowsku) is a traditional dish to be eaten on Christmas Eve (for twelve-dish supper) and Holy Saturday. [23]
Christmas in Poland, known in the Polish language as Boże Narodzenie or Gwiazdka, is a major annual celebration, as in most countries of the Christian world. The observance of Christmas in Poland developed gradually over the centuries, beginning in ancient times; combining old Polish pagan customs with the religious practice introduced after the Christianization of Poland by the Catholic Church. Later influences include the mutual permeating of local traditions, lore, and folk culture. It is one of the most important religious holidays for Poles, who follow strict traditional customs, some of which are not found elsewhere in Europe.
Christmas Eve is the evening or entire day before Christmas, the festival commemorating the birth of Jesus. Christmas Day is observed around the world, and Christmas Eve is widely observed as a full or partial holiday in anticipation of Christmas Day. Together, both days are considered one of the most culturally significant celebrations in Christendom and Western society.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
Gefilte fish is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Popular on Shabbat and Jewish holidays such as Passover, it may be consumed throughout the year. It is typically garnished with a slice of cooked carrot on top.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
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Wigilia is the traditional Christmas Eve vigil supper in Poland, held on December 24. The term is often applied to the whole of Christmas Eve, extending further to Pasterka—midnight Mass, held in Roman Catholic churches all over Poland and in Polish communities worldwide at or before midnight. The custom is sometimes referred to as "wieczerza" or "wieczerza wigilijna", in Old Polish meaning evening repast, linked to the late church service, Vespers from the Latin.
Fish balls are balls made from fish paste which are then boiled or deep-fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Christmas dinner is a meal traditionally eaten at Christmas. This meal can take place any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are often particularly rich and substantial, in the tradition of the Christian feast day celebration, and form a significant part of gatherings held to celebrate the arrival of Christmastide. In many cases, there is a ritual element to the meal related to the religious celebration, such as the saying of grace.
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
The Feast of the Seven Fishes is an Italian American celebration of Christmas Eve with dishes of fish and other seafood. Christmas Eve is a vigil or fasting day, and the abundance of seafood reflects the observance of abstinence from meat until the feast of Christmas Day itself.
Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.
The cuisine of the Palatinate region of Germany is essentially determined by regional dishes that have become popular throughout the whole region and even beyond.
Fisherman's soup or halászlé is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions. It is also a popular dish among Danube Swabians and their descendants, known as Karpfensuppe. In Croatia, it is commonly served in the regions of Slavonia and Baranya, where it is called fiš paprikaš.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern, Northwestern and Northern Europe, and their descendants, particularly in the United States and other Western countries.
karp po żydowsku has become a traditional dish in many Catholic Polish homes for Christmas Eve and Holy Saturday, traditionally meatless feasts. (p. 109)