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From January 1991 to February 1992 the composition of filleted carps was investigated. Special attention was given to a possible correlation to origin and season. The gutted, fresh fish were weighted and only the fillets were used for the investigation. All samples were analysed in duplicate by official methods. The results showed that the protein concentration ranged between 13.0 and 21.9%, the lipids content ranged between 0.3 and 23.9%, moisture ranged between 59.8 and 84.2%, and ash content ranged between 0.0 and 1.6%.
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