It would seem that it can be difficult to cook such a dish as. Not at all, on the Internet in many women's and culinary forums, groups and social networks you can find a large number of questions about how to fry silver carp in a pan, tasty, fast and easy.
Since the silver carp is a large fish, unlike small river fish, it is fried not as a whole carcass, but in small pieces in the form. Anyone who has fried this fish at least once knows that it smells like mud, like catfish, and besides, this fish, especially large ones, is quite fat. For these reasons, many housewives do not buy it. If you want the fish not to be oily, buy a carcass weighing up to 3 kg. Moreover, I immediately want to note the fact that the fat of the silver carp is very close in composition to the fat of marine fish.
It is also rich in unsaturated omega-3 fatty acids, which have a positive effect on the functioning of the human body. So here it’s up to you to decide whether to buy a fish that is leaner or, on the contrary, more fatty. Despite the presence of fat, like any other fish, it belongs to dietary foods.
Many women who follow their figure, of course, are interested in what is the calorie content of fried silver carp in a pan. Its calorie content is low and ranges from 80 to 130 kcal. per 100 gr. product. Of course, during a diet it is better to boil it than to fry it.
But there are many ways to get rid of the river smell of mud. The surest way is to marinate the silver carp before frying in the marinade. Very well removes the smell of fish citrus fruits - lime, lemon, orange. Today I want to invite you to fry a silver carp marinated with spices and lime slices. In addition to the fact that the meat will absolutely cease to smell like mud, it will become even more tender and juicy, thanks to the acids contained in the lime.
Instead of lime, you can use lemon in the pan fried silver carp recipe. Fish with it will turn out no less tasty. As for spices, you can just buy a bag of spices and add it to a bowl with pieces of silver carp, or add exactly the spices that you prefer to it.
And now I suggest you go to the recipe and see how to fry silver carp in a pan tasty and fast.
Ingredients:
- Carcass of a silver carp weighing 2-3 kg.,
- Half a lime or lemon
- Spices: paprika, curry, black pepper, dried basil, garlic, dry adjika - a pinch,
- Salt - at the tip of a teaspoon,
- Wheat flour - about 50 gr.,
- Vegetable sunflower oil - 4 tbsp. spoons.
Fried silver carp in a pan - recipe
So, the carcass of the silver carp that we want to fry must be cut. First of all, it must be cleaned of scales. Like any other fish, it is best to clean it by drinking in the direction of its growth, that is, from tail to head.
After the fish is scaled, the insides will need to be removed from it. We cut the fish along the abdomen. We take out the insides. In the event that the silver carp had caviar inside, set it aside for frying or pickling. After removing the insides, the fish is well washed inside. Cut off the head of the silver carp. You can read the recipe at this link.
It remains to cut off the fish's tail and large dorsal and ventral fins. After all these procedures, cut the silver carp into slices 2 cm thick. Steaks from it can be made larger.
Wash the lime or lemon. Literally half a lemon (lime) of medium size, cut into small slices.
Put the chopped pieces of silver carp into a fairly deep bowl. Sprinkle them with spices. Salt.
Stir. Add lime (lemon) halves.
Stir the silver carp with the lime (lemon) again.
To carefully marinate in spices and lime juice, leave it for several hours. Marinating time will be from one hour to 5-6 hours. A bowl of fish should be covered with a film or a plate and sent to a cold place. After such a long pickling, the fish can be fried. Sprinkle flour on a plate. Roll pieces of silver carp in it.
Put the fish breaded in flour in a hot pan.
Fry the fish pieces on both sides until golden brown.
Serve fried silver carp with pieces of greens or vegetables. Enjoy your meal. I would be glad if this fried silver carp recipe in a pan you will need.
Fried silver carp in a frying pan. A photo
Tender and fatty meat of silver carp is suitable for different recipes. It can be fried, baked, boiled and marinated. This fish is small and large. Choose which one seems more convenient to you and try to cook it deliciously.
Solyanka
The first of the fish is a great option for those who do not eat meat. The dish looks good on the regular menu as well. Cooking it is not easy, but very simple.
Ingredients:
- silver carp - 700 g;
- onions - 1-2 pcs.;
- tomato paste - 2 tbsp. l.;
- pickled cucumber - 4 pcs.;
- lemon - 1 pc.;
- olives - 8-10 pcs.;
- oil for frying;
- sour cream;
- salt, pepper, bay leaf.
Cooking:
- Cut the fish, pour cold water, put on fire. After boiling, salt, pepper, add bay leaf. Cook 15 min.
- Cut the onion, fry until transparent, add chopped cucumbers. Simmer everything together for about 5-7 minutes. Add paste diluted in water. Leave for another 10 min.
- Send the frying to a saucepan with hodgepodge, you can pour in a little cucumber pickle. Cook another 10 minutes.
- Turn off the fire, insist 15 minutes. When serving, put slices of lemon, chopped olives and sour cream into each plate, you can sprinkle with dill.
Marinated "Salamur"
An excellent appetizer for a feast and a company for boiled potatoes.
Ingredients:
- silver carp (fillet) - 1 kg;
- salt - 0.5 tbsp.;
- vinegar - 100 g;
- onions and carrots - 2 pcs.;
- rast. oil - 0.5 tbsp.
Cooking:
- Cut the silver carp fillet into portions. Next, fold into a convenient container in layers, each of which is sprinkled with salt. Press down with a press and set for 3 hours.
- Rinse the fish from salt, pour vinegar, again under pressure and for 3 hours.
- Rinse again, sprinkle with onion rings and grated carrots, pour oil, under pressure and for 3 hours.
- Everything, you can try. Delicious or not - you and your guests decide.
There is also a traditional recipe, when a marinade is prepared from vinegar, salt and oil, the fish is poured and infused. It turns out a little sour and salty for some. The same method gives the silver carp the opportunity to pick up as much salt and acid as needed. Sometimes sugar is also added.
Fried with garlic and herbs
Fried silver carp, and even marinated in garlic and herbs, is not just a fish, but a dish worthy of taking a place even on the festive table.
Ingredients:
- silver carp - 1 pc. (2 or more kg);
- parsley - 1 bunch;
- garlic - 3 cloves;
- oil for frying;
- flour for breading;
- salt pepper.
Cooking:
- Clean the fish, remove the head, gut, rinse.
- Cut lengthwise and remove the ridge, divide into portions of 5-6 cm.
- Finely chop the garlic along with the parsley.
- Salt and pepper the pieces, mix well with herbs and garlic, put in the refrigerator for 1.5-2 hours.
- Remove, roll in flour, fry until golden brown.
- After that, it is recommended to put it in a heat-resistant dish and cook in the oven for another 15 minutes.
- Serve with mashed potatoes, rice, salad.
Such a fried silver carp is not suitable for a children's table - there are a lot of bones in it, albeit not small ones, but adults will like it. Separately, you can cook tomato or white sauce. Parsley and garlic can be replaced with lemon juice, then pickling will take 15 minutes.
Baked with vegetables
Cooking silver carp in the oven? Why not. Tasty and healthy, and with vegetables - doubly so.
Ingredients:
- silver carp - 1 pc.;
- potatoes - 3 pcs.;
- carrots - 1 pc.;
- leek - 1 pc.;
- lemon - 0.5 pcs.;
- ginger, salt, spices;
- mayonnaise optional.
Cooking:
- Peel all vegetables, cut into slices. It is very important to use leek - it will add spice to the dish.
- Fish, as usual, clean, wash, remove the head. Grate it with spices and salt, ginger.
- Place in foil pocket. Put some vegetables inside. Place the rest in a circle, and on top - a few slices of lemon.
- Send the wrapped dish to the oven. Cook 40-45 minutes. At the end of cooking, pour over with mayonnaise - if desired.
- How to salt fish? So, as if it had to be eaten immediately, plus another half.
- To cook silver carp really well, buy fresh - you never know how many times you will defrost it, and repeated defrosting affects the structure and taste.
- What seasonings and spices are suitable for silver carp? Rosemary, oregano, coriander, red and allspice, curry, cumin, cloves, bay leaf.
How to cook silver carp? Now you know the answer. The number of recipes in your piggy bank has increased by four. It remains to choose the best and take up a pleasant job, the result of which will be a tasty and healthy dish.
The silver carp belongs to the carp family. This harmless fish (it feeds on phytoplankton and algae) differs, however, in its solid size. The average individuals are four kilograms, and the largest specimen ever caught reached 40 kg. But the most delicious are young fish. They have few bones and a lot of lean tender meat. The calorie content of silver carp is only 86 units, so this type of fish is included in diets. Silver carp meat perfectly saturates. Plus, he's very helpful. In cooking, this fish is absolutely hassle-free. It does not fall apart in a frying pan, does not dry out in the oven, you can cook fish soup, smoke it, and make canned food from it. But this baked fish is especially tasty. in the oven - the topic of our article. Below are the various ways on how to bake this fish. We will also give recipes for homemade silver carp preparations.
Under tomato sauce
Roasting fish is appreciated by culinary specialists because with this method of heat treatment, a maximum of useful substances is preserved, and harmful fat can not be added to the dish at all. In addition, using the silver carp recipe in the oven, we save ourselves from having to choose the bones. When baked, they become so soft that it is impossible to choke on them. Small bones generally dissolve in meat. In addition, in the oven, we can cook fish and a side dish on one baking sheet, that is, we will save our time. Silver carp must first be cleaned and gutted. Then we make a cut along the ridge and divide the carcass into two parts. Mix two tablespoons of tomato paste and vegetable oil. Squeeze four garlic cloves into it. Lay the silver carp on a baking sheet lined with foil. Lubricate it with thick tomato sauce. Peel 0.5 kilograms of potatoes, cut into slices. Mix it with two tablespoons of vegetable oil and a pinch of dried basil. Put the potatoes next to the fish. We put it in the oven, preheated to two hundred and twenty degrees. We bake for half an hour.
With lemon sauce
This recipe for silver carp in the oven is no less complicated than the previous one. Finely chop the onion, pour it with the juice of two lemons and mix with 2 tablespoons of mayonnaise. With this composition, we thickly smear the cleaned, gutted and cut into two parts carcass of silver carp. Let marinate for a quarter of an hour. During this time, we will clean a kilogram of potatoes, cut it into slices or circles. Place the silver carp on a foil-lined baking sheet. Fill the rest of the space with potatoes. Cut one large tomato into slices. Let's put them on the silver carp. Salt and pepper the dish. Put the tray in the preheated oven. We bake at two hundred and twenty degrees for about forty minutes. During the process, sometimes we open the oven door and pour the juice from the fish over the potatoes.
On an onion pillow, under a cheese blanket
Based on this recipe for silver carp in the oven, you get a delicious festive dish that can be served with boiled potatoes or mashed potatoes. Mix the juice of one lemon with a pinch of salt and your favorite fish spices. Cut the silver carp into portioned pieces. Leave to marinate in the prepared mixture. We chop two onions and lightly fry in a spoonful of vegetable oil. Place on the bottom of a baking sheet or baking dish. Bread the pieces of silver carp in flour and fry over high heat to form a golden crust. Put the fish on the onion pillow. Sprinkle chopped dill on top (half a bunch will be enough) and pour one hundred grams of sour cream. We put the dish in the oven, which we preheat to two hundred degrees in advance. After twenty minutes, we take out a baking sheet and sprinkle its contents with grated hard cheese (at least one hundred grams, but more is possible). When a rosy cap forms, serve the fish to the table.
With sour cream sauce
This time we will have a silver carp, completely cooked in the oven: just clean and gut the fish. Rub it with salt and spices. Finely chop two onions and four cloves of garlic. We stuff some of the vegetables inside the carcass along with pieces of butter (50 grams). Cut two tomatoes into circles. Line a baking sheet with foil. We put the fish, next we place circles of tomatoes and the remaining onions and garlic. Pour in half a glass of sour cream. Put in a preheated oven for half an hour or a little longer. This dish is good served with mashed potatoes or buckwheat porridge.
Envelope with fish
Silver carp in the oven in foil or a culinary sleeve will turn out even juicier and more tender. In this recipe, we will use only steaks, while keeping the head and tail of the fish for the soup. Portioned pieces of silver carp are thoroughly rubbed with salt and spices. Let's leave it for at least twenty minutes. We chop the onion into half rings, and cut one large carrot into circles. Cut the foil into large strips. On one of their parts we place a silver carp steak, covering the fish with chopped vegetables. Add a small amount of vegetable oil. We wrap the foil in envelopes so that the contents do not fall out. We put it in the oven at two hundred degrees. After about forty minutes, tear the foil from above and open the envelopes. We send it back to the oven for another quarter of an hour so that the fish becomes golden brown.
Fillet the fish and cut into small pieces. Marinate in salt and spices. At the bottom of the prepared jars we put a bay leaf. We fill the dishes with fish. Cover them with foil. Preheat the oven to 150 degrees. We set up banks. As soon as the silver carp releases juice and boils, we reduce the temperature to 110 C. In this state, we leave the future canned silver carp, cooked at home, for five hours. Then fill the jars to the top with hot vegetable oil. Cover with foil again and put them in the oven for half an hour. Then we cork with metal lids and put the jars to cool, turning upside down.
This fish makes a good balyk. Butchered silver carp should first be salted with spices and spices, put under oppression in a cool place for three days. Then it needs to be soaked for about six hours, changing the water two or three times. Then dry for two days in a draft. And, finally, smoke it using alder chips for this. After cooling, the fish should hang in a draft for about two more days. Then the smoked silver carp will be moderately fatty, with a characteristic smell of smoke.
If at the moment you are wondering how to cook silver carp, then you are already very lucky. The fact is that silver carp goes on sale very rarely, so those who know a lot about this fish make pre-orders so that the seller leaves it to them. Any fisherman will say that catching a silver carp is a great success, since it does not peck at either a worm or other food. This fish feeds exclusively on plankton. And despite everything, it grows to a large size.
Its meat is tender, soft, without foreign smell. Apparently it's dietary. But, paradoxically, her meat is very fatty. So much so that during gutting, along with the insides, layers of fat are taken out. Many housewives simply throw it away. But it is very useful and is similar in composition to the fat of marine fish. Maybe that's why the silver carp is recommended to be included in the diet and children's menu, as well as eaten by those who have problems with the gastrointestinal tract.
Silver carp cooking recipes
Silver carp at home
Ingredients
- grated carrots - 1 pc.
- onion - 1 pc.
- Garlic - 4 cloves
- coarse salt - 5 gr.
- peppercorns - 10 gr.
- hops-suneli - 10 gr.
- refined vegetable oil - 50 ml
- silver carp - 1 carcass
Cooking
Prepare the fish - clean the fish from the insides, scales, fins and gills. Rinse and dry with paper towel. Marinate the fish - rub with garlic, coarse salt, ground pepper and suneli hops. Leave for 30 minutes.
Prepare the filling - grate the carrots on a coarse grater, chop the onion head. Heat up the pan. Pour vegetable oil. Lay out the carrots and onions. Pass until ready. Fill fish with stuffing. Wrap stuffed fish tightly in foil. Put on a baking sheet and put in an oven preheated to 200 degrees. And bake for 1-1.30 hours.
Silver carp baked in the oven
Ingredients
- Chicken proteins - 3 pcs.
- Lemon - 1 pc.
- Olive oil - 2.5 tbsp. l.
- Ground black pepper - 1 tsp
- Salt - 1 kg
- Thyme (Thyme) fresh - 11 sprigs
- Whole silver carp - 1400 gr.
Cooking
We remove the scales, cut the abdominal cavity, remove the insides - rinse thoroughly in cold water and wipe with paper. Lubricate the carcass on all sides with olive oil, thanks to which the fish does not stick to the "shell", sprinkle with coarse ground pepper, put lemon slices and a bunch of thyme inside the cavity.
Separating from the yolks, pour the proteins to the salt. We mix. The mass resembles wet snow. We cover the baking sheet with a sheet of parchment, pour out half of the wet salt, lightly ram - we put the fish on the “pillow” and cover it with the rest of the salt.
We firmly press the salt on all sides - we leave the head and the tip of the tail free. We press the strips in the form of a lattice with a knife, so that in the future the hard shell breaks easier. We send the semi-finished product for 50-55 minutes in a hot oven, bake at a temperature of 170 ° C.
Carefully break up the fossilized layer. We pry the “liberated” silver carp with a wide shovel and transfer it to a presentation plate - discard the salt fragments. We sprinkle the silver carp baked in salt with olive oil, lemon juice, replace the faded greens with fresh ones and serve!
Silver carp with vegetables in a creamy sauce
The proposed recipe is perfect for preparing a quick dinner after a working day. It turns out a simple tasty dish, which includes pumpkin, which surprises and presents the vegetable from an unexpected side. The combination of fish and pumpkin is not quite familiar, but these products are wonderful in tandem. Their taste combines and emphasizes a delicate creamy sauce with saffron, which brings an oriental touch.
Ingredients
- 300 gr. fillet of silver carp
- 200 ml. cream 20−33% fat
- 100 gr. bell pepper (preferably red)
- 50 gr. pumpkins
- 20 ml. vegetable oil
- a pinch of saffron
- salt - to taste
- parsley (dill) - to taste
Cooking
- Cut the bell pepper into triangular pieces, clearing the seeds and removing the partitions and the stalk.
- Clean the pumpkin and cut into pieces. Salt.
- Cut the fish fillet into bite-size pieces.
- Salt the fish fillet.
- Fry the pumpkin in a bowl in oil for 1-2 minutes.
- Add fish fillet and fry for 1-2 minutes. Salt to taste.
- Add pepper and fry for 1 min.
- Pour in the cream, add the saffron and cook for 3-5 minutes in the "Frying" mode. Put the fish with vegetables on a plate and, garnished with herbs, serve.
Marinated silver carp
Ingredients
- 1 silver carp weighing 400 g.
- 3 tsp coarse salt
- 1 tsp Sahara
- 1 bulb
- 150 ml. water
- 50 ml. apple cider vinegar
- 2 bay leaves
- a few peas of allspice and cloves
- 1 tsp mustard seeds
- ½ tsp salt
- 1 tsp Sahara
- 1 st. l. vegetable oil
Cooking
Clean the silver carp, remove the fillet and remove the bones from it. Before you start marinating, it is recommended to lightly salt the fish. Mix 3 teaspoons of salt and one sugar, rub the fish with this mixture and leave for two hours.
After two hours, rinse it under running water, carefully cut the fillet from the skin and cut it into small pieces. Combine water and vinegar in a suitable saucepan, add bay leaf, allspice, cloves, mustard seeds, salt and sugar, then bring to a boil.
Stir well so that the salt and sugar dissolve in the marinade, let it boil for about three minutes, and remove from heat. Place the pieces of fish in a small jar, interspersing them with thinly sliced onion rings, then pour the cooled marinade over. Add a tablespoon of vegetable oil, close the lid, and shake gently to spread the spices more evenly.
You can try marinated fish the very next day, and it will reach its peak of taste, perhaps, in three days.
Silver carp baked with cheese
Ingredients
- 1 kg silver carp
- 100 g hard cheese
- 1 st. spoon of mayonnaise
- vegetable oil
- salt, black ground pepper
Cooking
Clean the fish, gut, rinse, separate the head, tail and cut into large pieces. Salt, pepper, grease with mayonnaise and mix. Put the fish in the refrigerator for 2-3 hours. Pour oil into the multicooker bowl, put the fish, previously sprinkled with grated cheese. Turn on the Baking mode and cook for 35-45 minutes.
Silver carp under a cheese coat
Ingredients
- Silver carp - 2 steaks (1 kg.)
- Onion - 1 pc.
- Garlic - 2 cloves.
- Sour cream - 4 tbsp. l.
- Cheese - 100 gr.
- Salt, black pepper - to taste.
Cooking
We thoroughly wash the fish with water, put it in a plate, salt, pepper to taste (you can immediately cut the onion into half rings, salt and add to the silver carp) and leave to marinate for 30 minutes in the refrigerator.
Mix sour cream for the sauce with grated garlic, three cheese on a grater or cut into slices. When the time is up, the pickled silver carp is laid out in a multicooker basket or in a conventional double boiler compartment.
Place thinly sliced onions on top of the fish, grease with sour cream mixed with squeezed garlic.
We send the tray to the multicooker. Add 5 cups of water to the multicooker bowl and select the "STEAM COOKING" mode. The fish cooking time on this program will start counting from the moment the water boils in the multicooker bowl.
We stand for 20 minutes in a slow cooker, then open the lid (carefully, hot steam!), Put hard cheese sliced \u200b\u200bin top and cook for another 5-7 minutes.
Therefore, the cooking time can be selected twice (first 20, then 5 minutes) or 30 minutes at once (taking into account that you will open the lid and some of the steam will go away). When the time is up, carefully remove the steamed fish under the “fur coat” (using a spatula) onto a dish and serve it to the table.
Fried silver carp
Silver carp meat is very juicy and tender, contains valuable fats and is just perfect for frying. Try this simple and delicious recipe - fried silver carp with lemon.
Ingredients
- 1 kg. silver carp fish
- 30 g refined sunflower oil
- half a lemon
- 1 tsp spices for fish
- 1 tablespoon salt
Cooking
As usual, the preparation of any fish, including silver carp, begins with its cleaning. Rinse the cleaned silver carp thoroughly in cold water. We cut the fish into portioned pieces, salt, sprinkle with spices and leave to soak in spices for 1 hour.
For frying silver carp, it is better to use a non-stick pan. Pour a little oil and put on a fairly strong fire. When the pan is hot enough and the oil begins to evaporate, put the pieces of silver carp. Cover with a lid and reduce the fire.
Fry the fish under the lid over medium heat until a pink crust forms. Estimated time 4-5 minutes.
Flip the fish over to the other side. For each piece of silver carp we put a slice of lemon, close the lid and fry the fish until cooked. This will take no more than 5 minutes. Put tasty and fragrant pieces of fried silver carp on a dish, decorate with herbs and serve.
P.S. If you prefer fried silver carp with a crispy crust, then you should fry the fish without a lid, after dipping the pieces of fish in flour. We start frying over high heat, then we reduce the fire. We turn over to the other side, during the first minute the fire is strong, then weak. At the same time, do not forget that you should not cook the fish longer than necessary, as it becomes dry.
Heh from silver carp
Ingredients
- Silver carp - 1 kg
- Acetic essence - 1.5 tbsp. l
- Soy sauce - 2 tbsp. l
- Onion - 4 pcs.
- Garlic - 4 cloves
- Sunflower oil - 125 gr.
- Coriander - 1 tsp
- Black pepper - 1 tsp
- Hot red pepper - 0.5 tsp
- Bay leaf - 2 pcs.
- Salt Art. l
Cooking
We take the fillet of silver carp and cut it into pieces. Add vinegar essence. We mix. Salt. We mix. Add the onion mode to the fish and mix. Then drizzle with soy sauce. Add bay leaf, finely chopped garlic, ground coriander, ground red pepper and ground black pepper. We mix. And at the end pour hot sunflower oil. Mix thoroughly and put in the refrigerator for a day. Heh from silver carp is ready. Enjoy your meal!
Stuffed silver carp in the oven
The fish cooked according to this recipe is very tasty, fragrant and tender. This dish is suitable for an ordinary family dinner and for a festive table. Cook according to the instructions, and then everything will certainly work out.
Ingredients
- silver carp weighing 1.3 kg,
- salt pepper,
- 3 bulbs
- large carrot,
- 200 g cheese
- 3 large champignons,
- vegetable oil,
- 100 g mayonnaise.
Cooking
- Prepare the filling, for which one onion is peeled and cut into small cubes, and the carrots are grated. Heat the oil in a frying pan and fry the prepared vegetables there. Clean and wash the mushrooms, then cut them into small pieces and send them to the pan. Fry until the moisture evaporates and the ingredients turn golden. After the frying has cooled, add the shredded cheese.
- Take the carcass and remove the scales from it. Make an incision on the abdomen and remove the insides. Still need to cut out the eyes and gills. The next step is to rinse the fish in running water, dry it with paper towels, and then wipe the outside and inside with a mixture of pepper and salt. Leave it for half an hour to soak everything. After that, rinse again and dry.
- Fill the belly of the silver carp with the filling, and then sew it up with a thread. Take a baking sheet or mold and grease it with oil. Cut the remaining onion into rings and lay out in an even layer, taking into account the size of the carcass. Put the fish, grease it with mayonnaise and sprinkle with grated cheese. If you want to get a dietary dish, then use sour cream. Send the baking sheet to the oven, which should be preheated to 170 degrees. Stuffed silver carp cooks for an hour. Before serving, you can decorate the dish in any way.
How to choose the right fish?
If you are wondering how to cook silver carp deliciously, you need to know how to choose the right one when buying. When buying carcasses in a supermarket, it is better to prefer large specimens, with a mass of 2 kilos or more. Small fish have more small bones and are less oily.
It is right to buy the product in places where permits can be presented for it, this will avoid infection with such a pathology as opisthorchiasis. Usually the product is sold freshly caught, and the highest quality of fish products can be clarified by some points.
Fresh and high quality product is different:
- River aroma, the smell of algae.
- Wet, not crooked and dense tail.
- Pinkish gills.
- Clear, clear eyes.
- Smooth with luster scales.
- Elastic body.
Poor quality product smells bad, loose. You can not take it, as you can get poisoned.
You can save fish for a long time in the same way as other fish products - by freezing. In the case of storage in the refrigerator, not in the freezer, you need to eat after about 24 hours. If the silver carp is pickled, salted, smoked, then the shelf life is longer.
A special tip for this fish product is to cook it right away, because freezing one way or another will negatively affect the benefits and taste of the most delicate, nutritious meat.
If the individual is large or there are a lot of carcasses, and the freezing will be one way or another, the fish products must be divided into portions, arranged in PE bags and already placed in the freezer - in the future it will be comfortable to get and cook.
If you live in river areas, you certainly know what silver carp is and how to cook it. This wonderful dietary fish is often bred in ponds, because it is a natural cleaner of mud from ponds, and when silver carp is bred in ponds, the water becomes clear and clean there. The fish got its name because of the large size of the head.
I love silver carp very much, but it is a big one, whose weight is more than 3-4 kg. It does not have small nasty bones, more fatty and tasty. Very tasty, I remember, they cooked it at the recreation center, just delicious! Cut large fish into steaks, season with salt and pepper. Drizzle with oil (ideally olive oil), add lime juice, wrap in foil and throw into the coals when you fry the kebab. Delicious - just delight! From the silver carp, they turn out very tender and tasty, you can fry, boil, stew, bake, make heh and salmon out of it. I will say a few words about its beneficial properties, then I will show some recipes, and you will definitely want to include this wonderful fish in all respects in your diet.
Beneficial features
Interestingly, silver carp fat is as useful as sea fish, because it contains omega unsaturated acids known to everyone for their usefulness. This makes the fish useful in atherosclerosis, bad cholesterol.
- Next: the fish is low-calorie. In total, it contains 85 kcal per 100 g, and when cooking, its caloric content even decreases. Therefore, it is useful to include it in any diet, even weight loss.
- It contains a lot of protein, therefore, along with chicken, it is useful for athletes.
- Contains a bunch of vitamins and minerals - useful for everyone. Especially with gout, rheumatism, and what is important - with hypertension.
- For diabetics, the fish is simply a miracle - it reduces sugar. You can safely enjoy dishes with silver carp.
- Recommended in the menu suffering from gastritis.
- Fish meat improves carbohydrate metabolism, helps cell renewal, hemoglobin synthesis, hair growth, and strengthens nails. It also has an antioxidant effect.
How to cook silver carp
Having considered the beneficial properties of a wonderful fish, let's proceed to the methods of its preparation. First, I’ll show the recipes step by step with photos of my favorite options, the simplest and most delicious, and then I’ll tell you how to make salmon, heh, pickle and bake fish.
Fry in a frying pan
So, we buy a large, beautiful fish, weighing from 2 kg.
Advice: when buying, smell the fish, it should smell like algae and a river, have an elastic body and a wet tail. Transparent eyes and pinkish gills.
My. We clean. Cut into steaks.
In this form, they can be salted, sprinkled with oil, lemon juice and wrapped in foil, baked. You can put it on the grill, you can fry it in this form. But I prefer to cut the pieces further so that they are better fried.
Salt. Roll in flour.
Advice: when you roll something in flour for subsequent frying. Be sure to shake it off afterwards so that the flour in the pan does not burn.
Pour into boiling oil.
Important! Before frying, thoroughly wash the pan, wipe it dry, heat the pan itself, and then the oil in it, and only then lay out the fish.
Fry ruddy, and serve. An excellent side dish is mashed potatoes, boiled rice, and a vegetable salad is a great addition. However, a vegetable salad is also an ideal side dish.
Balyk from silver carp
This fish is very tasty smoked, pickled, dried and salted. I'll tell you how to cook a delicious salmon from silver carp. It's not difficult and the taste is amazing.
You will need:
- 1.5 kg of fish
- 10 spoons of salt
- Spoon incomplete turmeric
- 3 spoons of sugar
- A teaspoon of coriander, ground and peas of pepper
- A couple of laurels
So, the fish is bought, based on the advice that I gave at the beginning, cleaned, gutted. We cut off the head, we do the same with the tail and fins, they will go to the fish soup.
- Now you need to divide the fish into fillets, select the bones, and everything is ready for further manipulations.
- We cut the fillet into small pieces - sticks. We mix all the ingredients, sprinkle the fish generously with the mixture.
- We attach oppression from above, and let it salt there for 5 days.
- Then we take out the fish. We thoroughly rinse the salt, fill it again with clean water and leave it for a couple of hours - we need to extract the salt as much as possible.
- It remains to hang the fish somewhere in the draft. For example, on the balcony, and in a couple of days the balyk will be ready.
Advice: for the time of drying the fish, you need to cover it with gauze and protect it from animals.
Marinating fish
Your fish will turn out very tasty if you marinate it correctly.
Ingredients:
- 1 kg silver carp
- 0.5 cup salt
- 100 g 9% vinegar
- 2 onions
- A couple of carrots
- And about 0.7 cups of sunflower oil
We prepare the fillet, as in the previous recipe, sprinkle with salt and put it under oppression for 3 hours.
- We wash from salt, fill it with vinegar and again under oppression for 3 hours.
- We wash it from vinegar, shake it off well, and put it in layers in a jar, sprinkling with chopped carrots and onions. Fill with oil - and under the press again for 3 hours.
- Everything, you can try - it's very tasty!
Heh from silver carp is prepared in a similar way. Salt, pour vinegar, and leave for an hour. We combine with vegetables (plus garlic), pour in oil and soy sauce, mix and leave in the refrigerator for 5-6 hours. Heh ready. You can eat.
Now you know what a silver carp is, how it is useful, how to choose it, and how to cook it. And I told you about it, Olga Bar, pleasant culinary masterpieces!
