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Dresden (dpa) - Fish traders can expect a rush before the turn of the year.
Because with many Germans, a New Year's carp is a good tradition.
Nutrition experts refer not only to the good ecological balance of the fish produced locally.
Carp is also recommended for its ingredients.
According to the State Fisheries Association, its meat has an average fat content of four to seven percent.
That is far below that of other fish such as salmon, eel or herring.
The polyunsaturated omega-3 and omega-6 fatty acids also make carp meat valuable, according to experts.
However, the carp has an image problem. It is mainly related to the bones. That is why it is increasingly being offered as a fillet. However, only 30 to 35 percent of the fish can be used for this. For some people, there is another motive for eating a New Year's carp in addition to the culinary one: carp are considered a lucky charm. Anyone who hopes for wealth in the New Year should always have a scale of the fish with them in their wallet.