0_Wizard
I have some pet koi in my fish pond - they are a type of carp
Carp are coldwater fish, and their ability to survive and adapt to many climates and water conditions allowed the domesticated species to be propagated to many new locations, including Japan.
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Koi
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Koi
Koi is an informal group of the colored variants of the Amur carp. Several varieties are recognized by the Japanese. Koi varieties are distinguished by coloration, patterning, and scalation. Some of the major colors are white, black, red, yellow, blue, and cream. The most popular category of koi is the "Gosanke", which is made up of the "Kohaku", "Taisho Sanshoku", and "Showa Sanshoku" varieties. Carp are a large group of fish originally found in Central Europe and Asia. Various carp species were originally domesticated in East Asia, where they were used as food fish. Carp are coldwater fish, and their ability to survive and adapt to many climates and water conditions allowed the domesticated species to be propagated to many new locations, including Japan.
Asian carp
Several species of heavy-bodied cyprinid fishes are collectively known in the United States as Asian carp. Cyprinids from the Indian subcontinent, for example, "catla" ("Catla catla") and "mrigal" ("Cirrhinus cirrhosus") are not included in this classification, and are known collectively as "Indian carp". Ten Asian carp have been substantially introduced outside their native ranges:   All the above, except largescale silver carp, have been cultivated in aquaculture in China for over 1,000 years. Largescale silver carp, a more southern species, is native to Vietnam and is cultivated there. Grass, silver, bighead, and black carp are known as the "Four Domesticated Fish" in China and are the most important freshwater fish species for food and traditional Chinese medicine.
Fish farming
Fish farming or pisciculture involves raising fish commercially in tanks or enclosures such as fish ponds, usually for food. It is the principal form of aquaculture, while other methods may fall under mariculture. A facility that releases juvenile fish into the wild for recreational fishing or to supplement a species' natural numbers is generally referred to as a fish hatchery. Worldwide, the most important fish species produced in fish farming are carp, tilapia, salmon, and catfish. Demand is increasing for fish and fish protein, which has resulted in widespread overfishing in wild fisheries. China provides 62% of the world's farmed fish.
Butterfly Koi
Butterfly koi, longfin koi, or dragon carp are a type of ornamental fish notable for their elongated finnage. The fish are a breed of the common carp, "Cyprinus carpio", which includes numerous wild carp races as well as domesticated koi ("Nishikigoi"). Butterfly koi originated in the mid-20th century as a result of an effort to increase the hardiness of traditional koi. Japanese breeders interbred wild Indonesian longfin river carp with traditional koi. The resulting fish had longer fins, long barbells, pompom nostrils, and were hardier than koi. These were known in Japan as "onagaoi" or "hire naga goi", or translated in English "long tail carp".
Common carp
The common carp or European carp ("Cyprinus carpio") is a widespread freshwater fish of eutrophic waters in lakes and large rivers in Europe and Asia. The native wild populations are considered vulnerable to extinction by the International Union for Conservation of Nature (IUCN), but the species has also been domesticated and introduced into environments worldwide, and is often considered a destructive invasive species, being included in the list of the world's 100 worst invasive species. It gives its name to the carp family Cyprinidae. The two subspecies are:  A third subspecies, "C. c. haematopterus" (Amur carp) native to eastern Asia, was recognized in the past, but recent authorities treat it as a separate species under the name "C. rubrofuscus".
Goldfish
The goldfish ("Carassius auratus") is a freshwater fish in the family Cyprinidae of order Cypriniformes. It is one of the most commonly kept aquarium fish. A relatively small member of the carp family (which also includes the Prussian carp and the crucian carp), the goldfish is native to East Asia. It was first selectively bred in Ancient China more than a thousand years ago, and several distinct breeds have since been developed. Goldfish breeds vary greatly in size, body shape, fin configuration and colouration (various combinations of white, yellow, orange, red, brown, and black are known). Starting in ancient China, various species of carp (collectively known as Asian carp) have been bred and reared as food fish for thousands of years.
Carp
Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. The cypriniformes (family Cyprinidae) are traditionally grouped with the Characiformes, Siluriformes, and Gymnotiformes to create the superorder Ostariophysi, since these groups share some common features. These features include being found predominantly in fresh water and possessing Weberian ossicles, an anatomical structure derived from the first five anterior-most vertebrae, and their corresponding ribs and neural crests. The third anterior-most pair of ribs is in contact with the extension of the labyrinth and the posterior with the swim bladder.
1_Apprentice
That's cool! I'm not a big fan of carp or really any fish I can't eat. 
0_Wizard
The grass, silver, bighead and black carp are all major sources of food in China
Grass, silver, bighead, and black carp are known as the "Four Domesticated Fish" in China and are the most important freshwater fish species for food and traditional Chinese medicine.
partner_Asian_carp_4
Asian carp
partner_0_Asian_carp
Asian carp
Several species of heavy-bodied cyprinid fishes are collectively known in the United States as Asian carp. Cyprinids from the Indian subcontinent, for example, "catla" ("Catla catla") and "mrigal" ("Cirrhinus cirrhosus") are not included in this classification, and are known collectively as "Indian carp". Ten Asian carp have been substantially introduced outside their native ranges:   All the above, except largescale silver carp, have been cultivated in aquaculture in China for over 1,000 years. Largescale silver carp, a more southern species, is native to Vietnam and is cultivated there. Grass, silver, bighead, and black carp are known as the "Four Domesticated Fish" in China and are the most important freshwater fish species for food and traditional Chinese medicine.
Asian carp in North America
Introduced Asian carp in North America pose a major threat to the ecology, environment, economy, and way of life in the Upper Midwest and Great Lakes region of the United States and Canada. Asian carp are a group of fish species, which include several known to be invasive, and represent the most urgent potential danger to the ecology of the Great Lakes. The United States Department of the Interior and United States Fish and Wildlife Service presented their first annual report to Congress on the issue in December 2014. The group of fish species known in the United States as Asian carp, include several which are invasive.
Black carp
The black carp ("Mylopharyngodon piceus") or black Chinese roach is a species of cyprinid fish and the sole species of the genus Mylopharyngodon. It is native to lakes and rivers in East Asia, ranging from the Amur Basin, through China, to Vietnam. It is widely cultivated for food and Chinese medicine. The black carp can reach up to in length and in weight. It generally feeds on snails and mussels. The average length is . Black carp, together with bighead, silver, and grass carps, make up the culturally important "four famous domestic fishes" used in polyculture in China for over a thousand years, and known as "Asian carp" in the United States.
Bighead carp
The bighead carp ("Hypophthalmichthys nobilis") is a species of freshwater fish, one of several Asian carps. It is one of the most intensively exploited fishes in aquaculture, with an annual worldwide production of over three million tonnes in 2013, principally from China. The bighead carp has a large, scaleless head, a large mouth, and eyes located very low on the head. Adults usually have a mottled silver-gray coloration. It is a large fish; a typical length is , and maximum observed size of and . Bighead carp are native to the large rivers and associated floodplain lakes of eastern Asia. Their range extends from southern China north to the Amur River system, which forms the border between China and Russia.
Silver carp
The silver carp ("Hypophthalmichthys molitrix") is a species of freshwater cyprinid fish, a variety of Asian carp native to China and eastern Siberia. Although a threatened species in its natural habitat, it has long been cultivated in China. By weight more silver carp are produced worldwide in aquaculture than any other species of fish except for the grass carp. Silver carp are usually farmed in polyculture with other Asian carp, or sometimes with catla or other fish species. The species has also been introduced to, or spread by connected waterways, into at least 88 countries around the world.
Carp
Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. The cypriniformes (family Cyprinidae) are traditionally grouped with the Characiformes, Siluriformes, and Gymnotiformes to create the superorder Ostariophysi, since these groups share some common features. These features include being found predominantly in fresh water and possessing Weberian ossicles, an anatomical structure derived from the first five anterior-most vertebrae, and their corresponding ribs and neural crests. The third anterior-most pair of ribs is in contact with the extension of the labyrinth and the posterior with the swim bladder.
Yangtze
The Yangtze ( or ), which is 6380 km long, is the longest river in Asia and the third-longest in the world. The river is the longest in the world to flow entirely within one country. It drains one-fifth of the land area of the People's Republic of China (PRC) and its river basin is home to nearly one-third of the country's population. The Yangtze is the sixth-largest river by discharge volume in the world. The English name "Yangtze" derives from the Chinese name "Yángzǐ Jiāng" (), which actually is the lowest 435 km part between Nanjing and Shanghai. The whole river is known in China as Cháng Jiāng (; literally: "Long River").
1_Apprentice
Really? That's cool. I've heard of people eating fried and it's very big in the south. 
0_Wizard
Yes in the south they eat everything fried - chicken, catfish and even chicken fried steak
Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried.
partner_Fried_chicken_0
Fried chicken
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Chicken fried steak
Chicken fried steak (similar to country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is sometimes associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named because the cooking method is similar to that of fried chicken. Chicken fried steak resembles the Austrian dish "Wiener Schnitzel" and the Italian-South American dish "Milanesa", which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried.
Fried chicken
Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken. The first dish known to have been deep fried was fritters, which were popular in the Middle Ages.
Breaded cutlet
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta or scaloppine in Italy, escalope in France, "filete empanado" in Spain, milanesa in Latin America, katsu in Japan and Korea, and kotlet in Poland. Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken fried steak (also known as country fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century.
Schnitzel
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope, and the milanesa of Uruguay and Argentina. The German word "Schnitzel", Middle High German "Snitzel", is a diminutive of "Sniz" 'slice'.
Texas toast
Texas toast is a toasted bread with butter and often garlic that is made from a type of packaged bread that has been sliced at double the average thickness of most sliced breads. It is a form of Garlic Bread. The Texas Toast loaf itself is often more squarish compared to most sliced breads which have a more curved side and top. While Texas toast bread can be used in the same manner as ordinary bread slices such as in sandwiches, it is especially useful for dishes involving liquids, such as barbecue sauce, or where extra thickness could improve the product, such as French toast. In addition, the increased thickness of the slices of Texas Toast lets it retain moisture and softness better than regular sliced bread.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
1_Apprentice
I can definitely see why people in the South don't live as long!
0_Wizard
Yes but we enjoy life well.  Chicken fried steak is a tender cube steak that is seasoned and pan fried.  It is delicious
Chicken fried steak (similar to country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried.
self_Chicken_fried_steak_0
Chicken fried steak
self_0_Chicken_fried_steak
Chicken fried steak
Chicken fried steak (similar to country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is sometimes associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named because the cooking method is similar to that of fried chicken. Chicken fried steak resembles the Austrian dish "Wiener Schnitzel" and the Italian-South American dish "Milanesa", which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried.
Fried chicken
Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken. The first dish known to have been deep fried was fritters, which were popular in the Middle Ages.
Steak
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the famous Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks. Steaks are usually grilled, but they can be pan-fried, or broiled.
Breaded cutlet
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta or scaloppine in Italy, escalope in France, "filete empanado" in Spain, milanesa in Latin America, katsu in Japan and Korea, and kotlet in Poland. Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken fried steak (also known as country fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century.
Schnitzel
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope, and the milanesa of Uruguay and Argentina. The German word "Schnitzel", Middle High German "Snitzel", is a diminutive of "Sniz" 'slice'.
Beefsteak
A beefsteak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2" (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 ounces (120–600 g). Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("cf." cube steak). In Australia, beefsteak is referred to as just 'steak' and can be purchased uncooked in supermarkets, butchers and some smallgood shops.
Cube steak
Cube steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken fried steak. In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly. Minute steak may also be distinguished by:  The term "minute steak" is also used in the United Kingdom, where the term "cube steak" is little known.