type of freshwater fish, late 14c., from Old French carpe "carp" (13c.) and directly from Vulgar Latin *carpa (source also of Italian carpa, Spanish carpa), from a Germanic source (compare Middle Dutch carpe, Dutch karper, Old High German karpfo, German Karpfen "carp"); possibly the immediate source is Gothic *karpa. A Danube fish (hence the proposed East Germanic origin of its name), introduced in English ponds 14c. Lithuanian karpis, Russian karp are Germanic loan words.
type of river fish, mid-15c., chubbe, of unknown origin. In Europe, a kind of carp; in U.S., the black bass. Also applied to a lazy person (1550s) and to one who is plump. Compare chubby.
"pertaining to the abdomen, ventral," 1550s, from medical Latin abdominalis, from abdomen (genitive abdominis); see abdomen. As a noun, "abdominal muscle," by 1961 (earlier "abdominal vein," 1928); earlier as a fish of the order including carp, salmon, and herring (1835), so called for their ventral fins. Related: Abdominally. English in 17c. had abdominous "big-bellied."
"raw meat or fish served as an appetizer," 1975, from Italian, often connected to the name of Renaissance painter Vittore Carpaccio (c. 1460-1526) but without any plausible explanation except perhaps that his pictures often feature an orange-red hue reminiscent of some raw meat (and were the subject of a popular exhibit in Venice in 1963).
Giuseppe Cipriani, the owner of Harry's Bar [in Venice], claimed to have first served it around 1950 for a customer who demanded raw meat, but its name is not recorded in print before 1969 .... Over the decades the term has broadened out to cover any raw ingredient, including fish and even fruit, sliced thinly. [Ayto, "Diner's Dictionary"]