Tiger is the world's largest cat
Tigers are a kind of mammals that belong to the cat family. They represent fairly large, fast and strong animals, making them dangerous predators. This is evidenced even by their…

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Role of rivers in nature
The river is a significant amount of water flow flowing along the channel (deepening in the earth's surface) from the source (the beginning of the river) to the mouth (the…

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Plain roach
Roach is a very common fish belonging to the family of carp. Other names of this species - vobla, ram, chebak, squire, fence. And it has such a large variety…

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Karas and its features

Karas is a fairly common species of fish belonging to the family of carp. Interestingly, in this species there are several species of crucian carp, one of which is the Goldfish. Although it is derived by artificial means, it is quite real.

Photo by Sara Beth Adkins, link to the original (photo has been changed).
Description of the crucian carp

Depending on the type of karaose, the length of their bodies can reach 40-50 cm, and weight – 2-3 kg. At the same time, they have a medium-thick body and a fairly thick back, on which a long fin is located.
The body of this fish is covered with rather large scales (about 33 flakes in the side line).

The color of these representatives of the carp, as well as some of their features, depend on the species. The most common and known are golden crucian carp, which is larger in size, and silver crucian. Generally speaking, they are very similar, and practically have no differences. The main difference is their color. So, silver crucian has a light color, and golden – yellowish.

Golden crucian carp
The author of the photo is rjp, the link to the original (photo has been changed).

Curry has an important commercial value, since it is caught in large quantities, after which it is consumed in food. To this end, it even breeds in fishing farms. Yes, and ordinary ponds in the country villages are populated by this particular fish.

Most often use this beautiful fish in fried form, dried and dried. Although it is present in many culinary recipes and in another form.

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