Crucian carp and crucian carp are often regarded as the same fish, the crucian carp (carassius auratus). The use of these two terms may vary in different regions or cultures, but they basically refer to the same type of fish. Here are some common understandings:
Same species: Biologically, both the crucian carp and the crucian carp belong to the species crucian carp.
Differences in breeding methods:
Crucian carp: This term is sometimes used to refer to those that are farmed in natural or semi-natural conditions, such as those raised in ponds and lakes. These fish are often considered to taste better because they are grown in an environment that is closer to their natural state.
Crucian carp: In some cases, this term may be widely used to refer to any crucian carp, regardless of how it is farmed.
Taste and texture:
It is believed that due to the different growing environments, the meat quality and taste of the crucian carp may be better than that of ordinary farmed crucian carp. The flesh of the crucian carp may be firmer and more tasty.
Use in markets and dishes:
In the market, crucian carp may be considered more precious and popular due to the different environments in which it grows.
In cooking, the two can be substituted for each other, but there may be preferences depending on individual tastes and the specific needs of the dish.
In general, crucian carp and crucian carp are biologically the same fish, although the term "crucian carp" is sometimes used to refer specifically to crucian carp that grow in more natural conditions and may have a slight advantage in taste and meat quality.