There are significant differences between white crucian carp and ** crucian carp in terms of appearance, color and nutritional value.
Appearance: The white crucian carp, also known as the carp, has an oval body, a slightly raised back, flat sides, a small head, a slightly oblique mouth, and a pronounced caudal peduncle. The body color of the white crucian carp is pale gray or silvery-white, with many small scales on the sides of the body and black spots on the tail and dorsal fins. The body of the crucian carp is also oval, but the color changes to golden or orange-yellow, sometimes with black spots and patterns, the scales are neatly arranged, and the fins are longer and more developed than the white crucian carp.
Nutritional value: **Crucian carp meat is more tender and delicious, and the growth rate is faster, and the size is relatively large. It is rich in retinol and vitamin A, which have a significant effect on the eyes, and is also rich in nutrients such as protein, vitamins and minerals, which are beneficial to the human body. The white crucian carp has delicate meat and soft taste, which is suitable for steaming, braised and other cooking methods. Native to Japan, it is a modified Japanese crucian carp breed with a slower growth rate, high meat quality, and relatively expensive, but the taste is the best of all crucian carp.
To sum up, white crucian carp and ** crucian carp differ in terms of appearance and nutritional value. The right variety can be chosen according to individual tastes and culinary needs.