Christmas carp (German: Weihnachtskarpfen) is a traditional dish for Christmas Eve in Central Europe. The fish is traditionally kept in a bathtub before preparation to remove muddy flavours and is commonly fried or served in dishes like gefilte fish. In some regions, leftover bones are placed in fruit trees for spring growth and its scales are carried for good luck. Some beliefs link its head to Christ's torture instruments and protection against witches.
Customs
The tradition of eating carp arose when, in accordance with Christian teachings, Advent was celebrated as a time of fasting. Fish is commonly eaten during fasting periods as it is not considered meat. Christmas carp became a special fasting dish to celebrate Christmas Eve as the high point of Advent and the eve of Christmas Day. In the Middle Ages, the carp (like the pike) was particularly religiously valued and was therefore often eaten at Christmas. According to the belief of the time, the fish's head was said to contain Christ's torture instruments, and the head bones were believed to form a dove-like bird figure that reminded...