White carp fish: cooking recipes, useful properties and features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

One of the largest representatives of the carp family is grass carp. Its homeland is East Asian freshwater rivers and lakes. It was from there that this species migrated to the fast waters of the Don, Amur and Volga. Its favorite habitats are the overgrown backwaters of these rivers. Since the middle of the last century, herbivorous carp has been purposefully bred in many reservoirs of central Russia - it is painfully good at clearing ponds of thickets. Due to the incredible gluttony, such a fish grows rapidly and gains mass. This is what makes it a valuable object of fishing.

What is attractive about fish

White carp has an elongated muscular body of a cylindrical shape, covered with dense rounded scales. The largest individuals grown in nurseries can weigh up to 40 kg with a length of 1 m 20 cm.

Fatty, tasty and highly nutritious meat of this freshwater cyprinid has a high nutritional value. It is widely used in cooking. Many chefs who know how to cook grass carp make a wide variety of dishes from it. Fish is boiled, fried, baked, s alted andsmoked. It is cooked in a slow cooker and steamed. Cooked fillet is added to various warm salads and used as a filling for pies. Of particular interest to amateurs is the caviar and liver of this species of cyprinids.

Cons of carp fish

All representatives of the carp family have one thing in common: they are highly susceptible to infection by parasites. For humans, this phenomenon does not pose a danger, but only on condition that during cooking the fish is subjected to thorough heat treatment. Carp baked in the oven, well-done covered or steamed will not cause any harm or infection.

People suffering from symptoms of diseases of the gastrointestinal tract and liver diseases should limit the intake of river fish, including representatives of this species. Frequent consumption of fatty meat can provoke an exacerbation of ailments.

Fried carp is a very high-calorie product, so people who adhere to any unloading or therapeutic diets should use it with caution.

Are there many bones in the fish

Like all cyprinids, this fish is quite bony. No matter what recipe white carp is prepared for, small elements of the skeleton will still come across in its meat. However, sharing their experience, many lovers of this fish claim that the larger the individual, the easier it is to get rid of the bones. Therefore, when choosing a suitable fish, you should pay attention not only to its freshness and appearance, but also to its size.

Nutritional properties andenergy composition

The meat, liver and caviar of this fish are rich in useful elements necessary for the normal functioning of the human body. It contains a fairly large amount of calcium, magnesium, sodium and phosphorus, a large amount of vitamins A, C, E, and almost all B vitamins. Calorie content is about 135 kcal per 100 grams of product.

Regular consumption of grass carp meat is recommended for people suffering from diseases of the cardiovascular system. In addition, the fish included in the weekly menu has a beneficial effect on the metabolic processes in the body, stimulates the digestive system and improves the condition of the skin. It is believed that the beneficial substances that make up this meat successfully help to overcome chronic fatigue and drowsiness syndromes.

White carp: cooking recipes

All individuals of this species of cyprinids have an unsurpassed taste, so their meat, liver and caviar are of great interest to culinary specialists. This variety of inhabitants of freshwater reservoirs is especially famous among the inhabitants of Asia, however, in Russia it is cooked just as well.

Tender and juicy fillet - a great option for cooking fish cakes and meatballs. Some housewives stuff it with vegetables and serve it as a gourmet main course on the festive table. Many believe that you can make an excellent fish soup from cupid. Someone just fry it in oil or stew it in a slow cooker. However, the classic cooking option is bakedwhite cupid.

Separately, it is worth mentioning the liver and caviar of this fish. These products are also widely used in cooking: they are s alted, fried, smoked and dried, cooked in a slow cooker and various pastes are made from them. The result is culinary delights that are distinguished by amazing taste, aroma and a huge amount of useful substances.

Culinary secrets

Like any other fresh fish, herbivorous carp is gutted and thoroughly washed. To remove the bitterness and the specific smell of mud, the gills must be removed. Do not forget that, for the preparation of delicious dishes according to various recipes, white carp fish is chosen large. Smaller ones are better suited for stewing with vegetables or cooking fish soup.

In foil

Clean the large fish from scales, take out the insides and gills. In the preparation of this recipe from grass carp, you need to remove the spine and ribs so that the skin on the back remains intact. The resulting fillet is s alted and peppered. They rub with spices: lemon juice, a collection of your favorite seasonings or a ready-made spice mixture for fish purchased at the store. Many add finely chopped greens and garlic.

Prepared fish is wrapped in foil and sent to a preheated oven. Bake for 40-50 minutes.

Baking toppings

Very often, when baking grass carp in the oven, various vegetables and cereals are used as fillings. Today you can find many recipes for cooking such dishes with buckwheat, rice andbeans. As a vegetable filling, many cooks use cabbage stewed with onions, potatoes, tomatoes and even eggplant.

Carp meat is a versatile product that goes well with almost any ingredient. Therefore, lovers of culinary experiments, rejoice! Grass carp is a fish whose cooking recipes may differ in original ideas.

On the coals

If a large or medium-sized individual is pre-cleaned and marinated, then you can cook amazing-tasting kebabs. However, it is worth considering that it is better to cut large fish into small pieces, while smaller ones can be cooked whole on the grill.

Cutlets, meatballs, pie fillings

Dishes prepared from minced carp are very appetizing, dietary and delicate delicacies. And, in fact, there is nothing easier than twisting a fish fillet in a meat grinder, mixing it with the right ingredients and forming delicious cutlets, meatballs or pancakes that children will definitely like. The main thing here is to choose fresh and high-quality fish.

Vegetables, pasta and rice will be an excellent side dish for such dishes. To improve the taste characteristics, a sauce is made that diversifies and emphasizes the taste of the cooked product. Sauces based on sour cream, mayonnaise and tomato paste with lemon are suitable for any fish dishes.

Stuffed fish

The meaty carcass of some large individuals can be cooked both as a separate dish and as a stuffed product. Mainthe ingredients here can be anything: cereals, vegetables, meat of other fish, lard, mushrooms, etc. There are many recipes for such dishes. Each hostess is looking for her own composition.

Here is one of the options for cooking stuffed white carp in foil in the oven, which many will surely like. This recipe is supposed to use fish broth, so you will need:

• Medium onion - 1 pc
• Butter - 15-20 g.
• Black pepper (peas) - 6 pcs.
• Bay leaf.
• Table white wine - 1/3 cup.

Main ingredients:

• Amur fish (other large carps are also suitable) - 1.5 kg.
• Medium sized onions - 4 pcs
• White bread - 3 slices (we will use only crusts).
• Milk - 1 cup.
• Butter – 150g
• Chicken egg - 2 pcs
• Garlic - 1 clove.
• Dried apricots – 4-5 pieces
• Spices to taste.

This recipe for white carp in the oven does not require any special culinary skills, so every housewife can cook such a dish.

1. Preparing carp. The fish must be cleaned of scales, entrails and gills. To remove the intestines, it is not necessary to rip open the abdomen, it is enough to make a small (about 1 cm) incision in the area of \u200b\u200bthe caudal fin. Cut off the head and, using your hands and scissors, carefully remove the skin so as not to damage it. To make the skin easier to remove, you need to beat off the prepared carp with a rolling pin on each side. This isslightly weaken the tissue that binds the meat and skin, which will allow you to bake grass carp fish in the oven in perfect condition. Turn the resulting stocking and remove the rest of the meat.
2. Cooking the broth. Fry the bones freed from meat a little in a saucepan on a creamy-vegetable mixture of oils. Add some water, put the onion and cooked spices and leave to simmer for 30-40 minutes.
3. Cooking minced meat. Soak bread crusts in milk, boil dried apricots in boiling water. Pass the fish fillet through a meat grinder with a fine grate. Add pre-fried and already chilled onions, bread crusts soaked in milk, dried apricots and butter cut into pieces into the minced meat. Mix everything and pass through the meat grinder again. Then add egg yolk, s alt and pepper. Beat the minced meat well (this will make the filling of the carp baked in the oven denser).

The remaining protein should be beaten to stable peaks and gently folded into the cooked minced meat.

1. Starting the fish. Grease a baking sheet with vegetable oil. Cut the onion into half rings and put on a baking sheet. Put the stuffed stocking and head, pour 2/3 of the prepared bone broth through a sieve into a baking sheet. Lightly brush a piece of foil the size of the baking sheet with vegetable oil and cover tightly with the frying pan. This is to prevent the foil from sticking to the carp in the oven. Bake in a preheated oven at 180˚C for 20 minutes, then remove the foil and bake the dish for about 20 more minutes until golden brown. Thenthe fish is removed from the oven and allowed to cool.
2. Sauce. The remaining fish broth is filtered through a sieve, wine is added and evaporated by half. Add oil and spices. Delicious sauce is ready.

In closing

Amur fish is a universal culinary product from which you can cook a variety of dishes. Its tender and juicy meat has beneficial qualities for the body. Many nutritionists recommend including it in your diet regularly. The main thing is to carry out the correct heat treatment.

Try cooking this fish at home, and your loved ones will appreciate this amazing dish!