Halved carp in a broth of vinegar, water and vegetables. The mucus layer on the skin only turns blue when the carp is freshly slaughtered. Vinegar in the broth stabilizes the blue color. Blue cooking is a traditional preparation for freshwater fish such as carp, tench or trout. Waldsassen, Germany

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Size: 8567px × 5714px
Location: Stegwiesenstraße, Waldsassen, Bavaria, Germany
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: No

Keywords: animal, art, bavaria, carp, comfort, connoisseur, cook, cooking, cuisine, culinary, delicacy, delicious, dish, fish, food, frying, germany, gourmet, ingredient, lemon, metal, meyer, pelican, product, products, recipe, recipes, seafood, shellfish, stegwiesenstraß, stockfish, waldsassen