There are plenty of resources online about Carp, mostly from Brits with carp printed fishing shirts. This is our blog with the basics and a few bits of extra info we have learned over the years.
European carp (Cyprinus carpio) were first introduced to Australia in the mid-1800s, with early releases recorded near Sydney and in Victoria. The initial introductions were made by acclimatization societies aiming to provide fish for food (yes, food!) and sport, a common practice at the time. The most notorious release was the "Boolara strain" from a fish farm in Victoria in 1964, which led to a rapid expansion through the Murray-Darling Basin during subsequent flooding in the 1970s. Carp are now the most abundant large freshwater fish in south eastern Australia, considered a major pest due to their negative impact on aquatic environments.fishingworld+7
Identifying Carp Variations and Mutations in Australia
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Common Carp (Cyprinus carpio): The standard form, large scales, barbels (whiskers) at the corners of the mouth, olive to golden coloration.fishesofaustralia+1
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Mirror Carp: Genetic variation leads to irregular, mirror-like large scales scattered over the body. This type is commonly caught alongside true wild forms. fishesofaustralia
- Crucian Carp (Carassius carassius): Occasionally reported but much less common. They lack the barbels present in European carp and can be confused with goldfish.
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Hybrid/“Boolara” Strain: Result of interbreeding between the ornamental and Singaporean strains released earlier, making identification more complex and leading to additional scale and body form variations.australian
Identifying Carp vs Goldfish
Carp and goldfish are sometimes confused, particularly when large goldfish are caught in the wild. Key differences:
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Carp: Have two pairs of barbels at the mouth corners, serrated dorsal/anal fin spine, and usually larger, more elongated bodies.australian
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Goldfish: No mouth whiskers, more rounded body shape, and smoother fin structure.australian
Eating Carp in Australia
I was dead against this for a long time, but am slowly coming around to the idea. Carp flesh, if sourced from clean, slow-flowing rivers, can be white and mild tasting, contradicting its poor “eat the brick” reputation. Techniques such as the boneless filleting method available on YouTube by “Drifting in Gilligan” https://www.youtube.com/watch?v=oWbYKhEGAw4) improve the eating experience and reduce the prevalence of fine bones. We tried this last summer with a fish out of the Goulburn when the river was low and I didn't hate it.
Current Updates: Carp Control and Herpesvirus Plan
The National Carp Control Plan has been investigating using the cyprinid herpesvirus (Koi herpesvirus, CyHV-3) as a biological control agent across Australia since 2016. This large-scale assessment concluded in recent years, with feasibility studies examining environmental impacts, effectiveness, and potential risks. While the technical review is complete, decisions on implementation are still pending, and the program remains under consideration at federal and state levels. Public debate is ongoing, with many scientific and community voices weighing the pros and cons of a virus-based management approach.pestsmart+1
- Gerard 2025
References
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https://pestsmart.org.au/toolkit-resource/introduction-and-distribution-of-carp-in-australia/
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https://australian.museum/learn/animals/fishes/european-carp-cyprinus-carpio/
