Carp is a Green-Green food. Green-Green foods are very safe to eat as a regular part of a diet.
Guideline related quotes related to Finfish and Green-Green throughout Geoff Bond's publications.
For the meat, poultry, eggs, and fish group, Preferably consume two servings a day of “Green-Green” foods. If unavailable, you can consume two servings a day of “Green” foods. ~Paleo in a Nutshell p.102
For the meat, poultry, eggs, and fish group Restrict total food group servings per session to one. ~Paleo in a Nutshell p.102
For the meat, poultry, eggs, and fish group, Restrict total food group servings per day to two. ~Paleo in a Nutshell p.102
Specific references to Carp throughout Geoff Bond's publications.
Early civilizations took a long time to learn to farm fish. Carp originated in China and have been raised in ponds and rice paddies there for 3,000 years. From about 500 B.C., the ancient Egyptians raised fish in specially built ponds. The main species was Nile perch, a variety of tilapia, which is still commonly available today. Carp cultivation has spread all over the world, notably central Europe, but it was always on the scale of the village pond or its equivalent. ~Deadly Harvest p.62
It was not until the 1960s that fish farming or "aquaculture" came of age. Since then, salmon, trout, catfish, and tilapia have been farmed on an industrial scale. They have almost completely displaced their wild counterparts from our tables. Less commonly farmed are carp, mullet, redfish, and sea bass. Efforts are already under way to farm tuna, cod, sea bream, and turbot in vast enclosed offshore pens. ~Deadly Harvest p.62