Carp in TCM:

Explore the properties of Carp according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: neutral

Channels: ST, SP, KD, LV

Flavors: sweet
Tonifies: qi, blood

Special Properties:
resolves water accumulations

In terms of Traditional Chinese Medicine (TCM) carp is known for its ability to tonify qi and blood. It also helps to regulate water circulation.

In general the ancient Chinese medical texts cite that it enters the stomach, spleen, kidney, and liver. The flavor of carp is sweet, and it is considered to be neutral in temperature.