The silver carp fish got its name because of its thick forehead. The homeland of the freshwater inhabitant is China, but today it can be found in the vast expanses of water throughout Eurasia. Silver carp is an ideal product in cooking, while its preparation does not require special experience and a lot of time.

Silver carp - what kind of fish?

Silver carp or silver carp is especially loved by fishermen, because to catch large fish weighing up to 27 kg and length up to 150 cm is a great success. Such a representative of cyprinids lives in warm ponds, lakes, large rivers, he can live quietly even in stagnant water. But warm, quiet waters with a slow current are his favorite habitat.

In appearance, silver carp is distinguished by its forehead structure and mouth. The forehead visually looks wider due to the wide low-lying eyes. But instead of the usual mouth with teeth, he has a special apparatus in the form of fused gills, which absorb food like a sponge. The body is long, large and covered with small scales.

By the way, three species of silver carp are distinguished. The first species has a lighter color and feeds only on phytoplankton. The second is larger than the first. It feeds not only on phytoplankton, but also on bioplankton. And the third type is the product of breeders and the combination of the two previous species.

 

Silver carp is a rather nutritious and healthy fish, rich in fatty acids that are important for us, which improve the functioning of the heart, blood vessels, and the production of immunity. It also has many vitamins that help maintain a youthful and beautiful body. Especially fish can be recommended to those who follow their figure: only 76 Kcal per 100 g of product. And of course, those who are engaged in physical labor, as it contains protein and minerals.

Silver carp ear

Fragrant ear is loved by many, especially if you cook it over an open fire.For the first dish, you can use such parts of the fish as the head, tail and fins, the ear will turn out to be rich. If you like not only yushka, then take more edible parts of the carcass.

Ingredients:

  • one onion;
  • 650 g of potatoes;
  • carrot;
  • spices, salt.

Cooking method:

  1. We put any parts of the fish in a pan, fill it with water.
  2. As soon as the broth begins to boil, put the carrot, washed but not peeled onions, as well as a couple of bay leaves, a few peas of allspice, as well as cubes of potatoes and salt.
  3. After 20 minutes, remove the fish, onions and bay leaf. Separate the meat from the bones, cut the carrots into rings. We return the meat and vegetable to the broth.
  4. Cook until the potatoes are fully cooked, add any greens and turn off the heat. We give the ear a little insist and serve.

A simple oven-baked recipe

To make the baked dish tasty, the main thing is to choose the right fish. Mostly silver carp is sold fresh, so it will be easier to determine how much this fish is really fresh. When buying, pay attention to the eyes, they should be clear, not cloudy. Pink gills, shiny scales, and, of course, the smell will also say about the freshness of the fish. If there is a slight smell of mud, then this is normal. For the recipe, take a small silver carp so that it fits comfortably on the baking sheet.

Ingredients:

  • one lemon;
  • a couple of garlic cloves (if desired);
  • salt, pepper, herbs.

Cooking method:

  1. We clear the fish of scales, free the head from the gills, and the abdomen from the black film.
  2. If desired, fish can be stuffed with slices of garlic, and then rub it with salt and ground pepper.
  3. In the abdomen we put slices of citrus and greens. On greased baking sheet we also lay out sprigs of greenery, that is, we make a pillow of herbs.
  4. We put our silver carp and send it to the oven for 20 minutes (temperature 200 ° C), then turn it over and bake for another 15 minutes.
  5. Before serving, season with lemon juice and decorate with herbs.

How to make heh out of fish

Hye is a real classic of Korean cuisine. You can prepare such a savory snack from any fish, including silver carp. For the recipe you need a fish fillet weighing 500 g.

Ingredients:

  • one carrot and one onion;
  • 2-3 tablespoons of vinegar;
  • two tablespoons of sunflower oil;
  • half a spoon of coriander;
  • a pair of garlic cloves.

Cooking method:

  1. The silver carp fillet is cut into long strips and put in a bowl, seasoned with salt and pepper.
  2. Chop the onion into quarters, put it on the fish, pour it with vinegar, mash a little with your hands, cover and pickle in the cold for eight hours.
  3. Three carrots on a grater for Korean dishes, we pass in oil along with chopped garlic cloves and coriander.
  4. Mix vegetable frying with fish and again send to a cool place for eight hours.
  5. Before serving, a snack can be decorated with fresh herbs.

Pickled Silver Carp

You can cook silver carp in different ways, it is good, as in fried, baked and even smoked. But the silver carp in the marinade turns out to be especially tasty. For the recipe, it is better to take larger fish, weighing more than two kilograms, as the meat of a large carcass is tender, fatty and practically has no bones.

Ingredients:

  • three tablespoons of oil and vinegar;
  • two garlic cloves;
  • large onion;
  • spices plus sugar.

Cooking method:

  1. For the recipe you will need a fish fillet, which we cut into pieces and put in a container.
  2. Sprinkle the fish pieces with salt and sugar, cover, crush with a load and salted fish for two hours. When salting, juice will stand out, it must be drained.
  3. Then in a bowl we mix vinegar with oil, pepper, chopped onions and garlic. Put salted pieces of fish in the marinade and leave for two hours.
  4. We lay out the finished snack in jars and store in the refrigerator.

Pan fried fish

Silver carp is a nutritious fish from which you can cook various dishes. The easiest way is to fry it in a pan, the meat is tender, tasty and juicy.For the recipe, take fish weighing 2.5 kg.

Ingredients:

  • a mixture of pepper and salt;
  • breading flour;
  • slices of lemon.

Cooking method:

  1. We already cut the silver carp into steaks. If the pieces come out large, then they can be cut in half.
  2. Stir the fish pieces with slices of citrus and a mixture of salt and pepper, leave for half an hour.
  3. For breading, you can take wheat flour, but an appetizing golden crust is obtained with corn.
  4. Roll each piece in flour and fry for three minutes on each side. We spread it on a napkin so that the fat is stacked, and then on the dish.

Cooking in a slow cooker

The silver carp in the oven turns out to be very tasty, but in a slow cooker a fish dish will be no worse. For the recipe you will need a silver carp weighing 1.5 kg.

Ingredients:

  • two onions;
  • carrot;
  • 200 g of fresh (in its own juice) tomatoes;
  • two processed cheeses;
  • half a lemon;
  • seasonings for fish.

Cooking method:

  1. We cut the vegetables in half rings and put them in the bowl of the kitchen appliance.
  2. We put fish slices on vegetables, salt and season with any seasonings for cooking fish dishes.
  3. Spread citrus circles on top and sprinkle with grated cream cheese.
  4. Turn on the device to "Extinguish" and wait 40 minutes.

Stuffed silver carp in the oven

Silver carp is distinguished by the fact that it has tender meat and it has few bones. Therefore, such a fish is ideal for stuffing. For the filling, you can use any ingredients: stewed vegetables, mushrooms, buckwheat, greens, nuts. We choose the fish by weight at our discretion, you can take not very large fish, weighing a little more than one kilogram.

Ingredients:

  • three onions (two heads for filling);
  • carrot;
  • three large champignons;
  • 180 g of cheese;
  • 110 ml of mayonnaise;
  • oil, spices.

Cooking method:

  1. First, let's get into the filling, for this, fry the chopped onions and carrots in the heated oil. Once the vegetables are soft, put the finely chopped mushrooms and simmer for about five minutes, the filling should be juicy.
  2. In hot frying, add grated cheese (100 g) and mix.
  3. We take a silver carp, fill the abdomen with filling and sew it with thread. The surface is flavored with salt and any fish seasonings.
  4. Grease a baking sheet with fat, spread the onion rings and spread on the silver carp onion pillow, sprinkle with the remaining cheese and make a mayonnaise grid.
  5. We bake the fish for an hour (temperature 170 ° C).

The fat of silver carp is very similar in composition to marine life, so it is possible to make a balyk from it, both wilted and in the smokehouse.

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