2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Silver carp is a fish quite popular in cooking. Large individuals are considered the most valuable, since small specimens contain many bones. The preparation of silver carp fish is based on the use of tender and fleshy fillets in most dishes. And a wonderful fish soup is cooked from a huge head.
Big silver carp is a fish ideal for making minced meat
Despite the fact that the head of the silver carp in relation to the whole body occupies almost one fourth of its length, there is plenty of juicy and at the same time dense fillet in the fish. Separate the pulp from the ridge, ribs and remove the skin, having previously cleared the scales. The resulting meat strips can be used to prepare many dishes.
Silver carp: fish used to make cutlets
Products
- fish fillet - 0.5 kg;
- one carrot;
- one apple;
- one bulb;
- 100g loaf pulp;
- ground pepper;
- egg;
- s alt;
- pinch of soda;
- parsley;
- vegetable oil for frying.
Working order
Fillet with onion mince. Chop the carrot and apple on a medium grater. A loaf previously soaked in water, squeeze well and add to all the ingredients. Whisk an egg into the mass. Season with s alt, soda, pepper and finely chopped herbs, and then mix the minced meat until smooth. Bake cutlets in a hot frying pan in vegetable oil, forming small oblong cakes with wet hands. You can dip it in breadcrumbs if you like. Fish cakes are delicious both hot and cold.
Silver carp: marinated fish
Fish fillet makes an excellent marinated appetizer with a savory taste. Cut the pulp (500-700 g) into long thin strips and sprinkle generously with s alt, place the product in the refrigerator for 12-16 hours. Then rinse the mass by changing the water several times. After that, fill the fish pieces with 6% vinegar so that they are completely immersed in the liquid. After 2.5-3 hours of pickling, remove the strips of silver carp from the solution. Grate fresh carrots (1 pc.) on a large or special grater. Onion (2 pcs.) Cut into half rings, a third of which fry in half a glass of vegetable oil. Pour the hot mass over the fish. There also add the remaining raw onions, carrots, a tablespoon of ground black and red pepper, a special seasoning for cooking Koreansalads. The amount of spices depends on individual preferences. Soy sauce can be added if desired. Mix the mass and put in a cold place for two hours to infuse.
"Heady" silver carp fish: how to cook fish soup
After separating the pulp from the bones, you are left with a backbone and a huge head. Prepare a rich ear from them. Be sure to remove the gills to avoid bitterness. Boil the ridge along with vegetables (chopped potatoes, onions, carrots). Then take out the bones. Cut the head of the fish in half (you will need a kitchen hatchet to separate especially large specimens). Place the pieces in the boiling soup, s alting it and seasoning with spices (bay leaves, ground red and black peppercorns). After removing the foam, cook for ten minutes. Serve hot, sprinkled with fresh herbs.
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