A fresh liquid herbivorous seafood Cyprinus carpio Several other types of Cyprinus Catla and Carassius are called carp See Cruclan carp
- to speak with talk to prattle
- to state to tell
- the slim flesh of a fish which often farmed; are baked or braised
- raise insignificant objections
- some of different freshwater seafood associated with family Cyprinidae
- To talk; to speak; to prattle.
- discover fault; to cavil; to censure words or activities without explanation or ill-naturedly; -- frequently followed closely by at.
- to express; to share with.
- to locate fault with; to censure.
- of Carp
- A fresh-water herbivorous seafood (Cyprinus carpio.). A Few various other types of Cyprinus, Catla, and Carassius are known as carp. See Cruclan carp.
a freshwater fish. see Carp
kind of freshwater fish, belated 14c., from Old French carpe "carp" (13c.) and directly from Vulgar Latin carpa (supply additionally of Italian carpa, Spanish carpa), from a Germanic resource (compare center Dutch carpe, Dutch karper, Old tall German karpfo, German Karpfen "carp"); possibly the immediate origin is Gothic *karpa. A Danube seafood (hence the recommended East Germanic beginning of its name), introduced in English ponds 14c. Lithuanian karpis, Russian karp tend to be Germanic loan terms.
- "complain," early 13c., initially "to talk," from Old Norse karpa "to boast," that will be of unidentified origin; meaning switched toward "find fault with" (late 14c.), probably by influence of Latin carpere "to slander, revile," literally "to pluck" (see harvest (letter.)). Associated: Carped; carping.
This freshwater fish ranges from 2 to 7 weight and it has a lean white flesh. This is the main ingredient for Jewish meal known as "gefilte seafood."
The carp appears to be a native of temperate Asia and perhaps also of south-eastern Europe, and to have been introduced into other parts in the 12th and 13th century; it was first mentioned in England in 1496.