Sazan bony or not? How to cut carp? How to cook carp deliciously

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

Carp is one of the most popular types of fish in modern cooking. Many dishes are prepared from it, which, by the way, turn out to be quite tasty.

As practice shows, many housewives very often think about whether a carp is bony or not, and also talk about how to cut it. Let's talk about all this further in more detail, and also consider several recipes for cooking dishes from this type of fish.

About the benefits of carp

Before you begin to understand in detail how to cook carp, you should list some of the useful properties of this type of fish.

Carp is a freshwater fish that is quite common in the catches of many Russian fishermen. It contains a huge amount of useful trace elements and vitamins, because of which this type of fish is often recommended for people suffering fromcardiovascular diseases, having problems with the liver or suffering from anemia. It has also been proven that regular consumption of carp fillet helps to strengthen the human immune system, as well as significantly improve its well-being.

Sazan is often valued for its low calorie content: 100 g of the product contains only 97 kcal. Moreover, the product is absorbed quite quickly, due to which it is often advised to use it for children and the elderly.

Carp and carp: what's the difference?

During the season on the fish counters you can find a real abundance of different types of sea and river products. It is worth noting that the most popular among them are carp and carp. Moreover, practice shows that many housewives can easily confuse carp with carp. What is the difference between these types of fish?

First of all, the difference between them is made by the scales: the carp does not have it, and the carp is completely covered with medium-sized scales. In addition, in the process of choosing a fish, you should pay attention to the structure of the carcass: in a carp, it will be much wider than in a carp.

When choosing between carp and carp, chefs strongly recommend giving preference to the first option. This is connected, first of all, with the habitat of individuals: unlike carps, they choose cleaner water bodies. Undoubtedly, this affects the taste of cooked dishes.

How to choose a good fish

To prepare a delicious carp dish, you need to use only high-quality fish caught in a clean pond.

There is a specific listrecommendations that should be followed in the process of choosing a carcass of carp. So, it is worth noting that fresh fish will always have clean and transparent eyes, as well as shiny scales without the presence of dark spots on the surface.

When choosing a carp, you should definitely smell its gills - they should not have an unpleasant smell, and also have a clean look.

How to cook carp

Cookers really like to cook carp dishes, as the process of their creation is always simple. Practice shows that even an inexperienced hostess can create an excellent dish from this type of fish.

The loin of the carcass of carp has a pleasant sweetish aftertaste, and also has a high level of juiciness. Cooks recommend cooking it in different ways: baking, heat, boiling, stewing, s alting, and even by drying. In fact, carp makes very tasty and rich soups, as well as juicy meatballs.

How to clean carp

When looking at the carcass of fresh fish, one question immediately arises: how to butcher a carp? It is worth noting that this procedure is extremely simple and does not require much effort. It is important to consider that it is best to work with the fish with rubber gloves, close to the sink.

How to clean carp? First of all, you need to cut the fins from the carcass. Next, the fish must be pressed with the left hand in the head area, after which, using a scraper, remove the scales from it, directing the movement of the tool diagonally, in the direction from the tail to the head. This process followsimplement dynamically.

After all the scales are removed, you should rip open the belly of the fish and pull out the intestines, removing the black film along with them. In the process of gutting, it is important not to touch the gallbladder, because, otherwise, the taste of the product will be spoiled. In the event that the bubble nevertheless bursts, you need to generously rub the inside of the carcass with s alt and, after holding it for several minutes, rinse it under running water.

The last thing you need to do is cut off the head of the fish or, in extreme cases, remove the gills with eyes from it (if suddenly cooking will be carried out directly with the head).

Carcass cutting

Bony carp or not? It is worth noting that this type of fish is distinguished by an impressive level of bonyness, which is why its cutting can be done with some difficulties. In some cases, even small bones have to be crushed.

To cut the carcass of carp, use a large and well-sharpened fillet knife. First you need to make an incision from the gills to the spine. Further up, towards the head, it is necessary to resolve the upper part of the carcass, located above its spine. Now, having cut off the tail, it is necessary to lift the loin of the carcass and carefully separate it from the ribs. The same must be done with the second half.

The prepared halves of the carcass should be laid out on the board with the skin down, and then carefully remove the skin from them.

Cooking experts strongly do not recommend leaving "waste" after butchering carp - they make excellent and very rich soups.

How to cookclassic carp cutlets

Questions about whether a bony carp or not should not worry those who plan to make cutlets from this type of fish. Practice shows that they are very tasty and juicy. Cooking this dish is very simple, even an unprepared housewife can cope with the task.

To prepare the most tender cutlets, you need to take 500-600 g of pre-prepared carp fillet and pass it through a meat grinder. After that, several pieces of a long loaf, previously soaked in milk (150 ml), as well as a separately fried onion, should be attached to the fish mass. All combined ingredients should be mixed until a homogeneous mass is obtained.

At the final stage, add a little s alt and ground pepper, as well as finely chopped dill (to taste) and a chicken egg to the minced meat. After thoroughly mixing the mass, it is necessary to form cutlets of the same size from it and roll each of them in breadcrumbs, fry in vegetable or butter on both sides, until a golden crust forms.

Ready-made cutlets are perfect with mashed potatoes and side dishes of rice, as well as boiled pasta.

Oven baked fish with potatoes

To cook carp in the oven with potatoes, you need to use only large carcasses of fish, weighing about 1.5-2 kg.

The fish should be prepared for further baking by cutting it according to the technology described above, without disassembling it into fillets. onIf desired, you can even leave the head, after removing the gills from it and gouging out the eyes.

Next, on the bottom of the form chosen for baking, put the onion, cut into large rings (1-2 heads). On top of it, you need to lay out potatoes, cut into slices 1-1.5 cm thick, as well as prepared fish, greased on both sides with a small amount of vegetable oil - only in this way, at the end of the baking process, a very appetizing golden crust forms on its surface. Now the baking sheet with the fish should be sent to the oven for 50 minutes (bake should be at a temperature of 200 degrees). After the first 30 minutes, the fish must be taken out in order to sprinkle with a little fresh lemon juice, and then sent back.

When the carp is ready, take it out of the oven and let it cool down a bit. It should be served at the table along with baked vegetables and, if desired, with fresh herbs.

Carp baked whole

This recipe for baked carp in the oven is quite simple, because the process of cooking fish according to it is feasible for any housewife.

For cooking fish in this way, it is best to use a large carcass. It must be cleaned of scales and entrails, and then thoroughly washed and grated with a mixture created from ground pepper and s alt, taken to taste. To eliminate the river smell, lightly sprinkle the carcass with lemon juice, after making several cuts on the skin.

How to bake carp? After all the preparationsyou need to put the fish on a baking sheet with foil, greased with a small amount of oil and send it to the oven, heated to the maximum temperature. After 25-30 minutes, the carcass of the fish will begin to crust, it is necessary to remove it and, having smeared it with a layer of mayonnaise, cover it with foil, and then send it back to the oven to finish the cooking process. The dish will be ready in 20-25 minutes.

Carp baked in sour cream

How to cook whole carp in the oven? To do this, you can use the recipe, which involves marinating it in sour cream sauce.

To create this spicy and incredibly tasty dish, you should take a large carcass weighing about 2-2.5 kg and cut it according to standard technology, removing scales and entrails. After that, transverse cuts about 1-1.5 cm thick should be made on the back of the carcass, and then generously rub it with a mixture made of pepper and s alt, and sprinkle with lemon juice, which will help eliminate the unpleasant river smell of the product.

Put the carcass on the prepared baking sheet covered with oiled foil. Inside the fish, put a few sprigs of parsley, then evenly coat it with a glass of sour cream and send it to the oven, preheated to 180 degrees. After 40-50 minutes, the baked carp with a fragrant crust will be ready - it must be removed from the oven and put on a serving dish, sent to the table.

Carp stuffed with mushrooms

How delicious to cook carp in the oven? Another amazing recipe for creating an incredibly tasty dish involves baking it instuffed.

To create an appetizing and very tasty dish, you need to clean the carcass from scales, fins and gut it. After that, rub it with s alt mixed with pepper and put it in the refrigerator for half an hour.

While the carcass is marinating, it is necessary to prepare the filling for it. To do this, in a plentiful amount of butter, you need to fry a couple of finely chopped onion heads. As soon as the vegetable acquires a golden color, you need to add 200 g of chopped mushrooms to the pan and, bringing the mass to half-cooked, combine it with half a glass of boiled rice, as well as a couple of hard-boiled eggs.

Marinated fish must survive on a baking sheet covered with foil, and stuff it well with a cooked mass of mushrooms, onions, rice and eggs. Now the fish should be evenly coated with sour cream (100-150 g) and sent for baking in the oven, heated to 180 degrees. In an hour, the savory dish will be ready.

Fried carp

Knowing how to cook whole carp in the oven, you can experiment with this type of fish by frying it in a pan.

To cook carp in this way, you need to take a large carcass weighing about 1.5 kg and cut it as recommended above, without disassembling it into fillets. After that, the gutted carcass should be cut into portioned pieces about 2 cm thick.

Next, sprinkle each piece with a mixture made of pepper and s alt, and then roll in plenty of flour.

Prepared pieces of fish should be fried onfrying pan with vegetable oil heated in it (about 5 tablespoons). How to fry carp in a pan so that the fillet remains soft and juicy? To do this, it is necessary to carry out the heat treatment process on both sides evenly, for 7 minutes each.

The finished pieces of fried carp should be put on a serving dish, sprinkled with finely chopped parsley and dill, and, if desired, sprinkle with a little fresh lemon juice.

Having figured out how to give a carp in a pan, it is worth saying a few words about its serving. So, this type of fish is ideally combined with vegetables and mashed potatoes. As for drinks, white wine is perfect for it.

Some housewives ask this question: how to fry carp in a pan so that the taste of the product only intensifies? Experienced chefs strongly recommend using butter instead of vegetable oil, which gives the finished fish a more delicate taste.

Carp on the grill

Don't know how to cook carp deliciously? Try to douse it with heat on the grill - the result will certainly exceed all expectations!

How to cook carp on the grill? To prepare a delicious dish, you need to take the carcass of the fish and cut it, removing the scales, entrails and head with fins. After that, you need to wash the fish and dry it with a paper towel.

Separately, you should prepare a delicious sauce for carp. To do this, mix in one bowl the juice squeezed out of the onion, 50 ml of soysauce, a little ground pepper, chopped parsley and dill, as well as juice squeezed from a lemon. Pour the created marinade over the fish and leave it to marinate for 15 minutes, placing it in the refrigerator.

At the end of the allotted 15 minutes, you need to get the fish, put the onion head, pre-cut into rings, and then, after smearing it on all sides with oil, send it to the grill.

It is worth noting that a fish prepared according to this recipe will win the hearts of all gourmets invited to the table, because it turns out to be very juicy, fragrant and unrealistically tasty.

Heh

It is worth paying attention to the fact that carp hehe is a very tasty and dietary dish. To prepare it, you need to take a large fish (about 2 kg), clean it, gut it and, after separating the fillet, cut it into portions.

Prepared pieces should be poured with vinegar essence (4 tablespoons) and, after mixing, send for a couple of hours in the refrigerator for pickling. Don't worry about large amounts of vinegar - at the end of the whole cooking process, only a slight sourness will remain.

While the fillet is marinating, it is necessary to prepare the rest of the ingredients. To do this, cut 4 onion heads into half rings, grind 3 g of coriander seeds in a coffee grinder, and coarsely chop a bunch of greens (cilantro, dill, parsley).

After a couple of hours, greens, onion and chopped coriander should be added to the pickled fish, as well as a little s alt, 2 tablespoons of sunflower oil and 3 tablespoons of soy sauce. Sprinkle some red ground pepperthe components must be thoroughly mixed until smooth, and then add a pinch of sugar and a crushed clove of garlic to them - this will give the finished dish a special piquancy.

Heh from carp is ready. If you want to get a delicacy with a more pronounced taste, you can let the mass brew in the refrigerator for about two hours.

Ear

It is known that a very tasty, tender and rich fish soup is obtained from carp. To prepare such a soup, you need to take a couple of small fish, cut them up and, cutting them into small pieces, put them in a saucepan. It is worth noting that heads (without eyes and gills), as well as fins and tail can also be used to cook fish soup.

Having put the fish soup on medium heat, you need to start preparing vegetables. To do this, peel the onion and carrot. The components must be coarsely chopped and lowered into a common pan. After 20-30 minutes, boiled pieces of fish should be removed from the broth, and the liquid should be filtered. Next, put a couple of diced potato tubers into the strained broth and continue the cooking process.

Meanwhile, in a hot frying pan with a little vegetable oil, fry a spoonful of tomato paste diluted with a little broth.

Separately, it is necessary to cut the fish into portions. Bony carp or not? Yes, in the carcass of this fish there are a large number of both large and small bones, which should be removed as far as possible in the process of slicing the fillet.

When the potatoes are cooked, pieces of fish should be sent to the soup, as well as tomato fry. Before serving, the dish can be decorated with finely chopped herbs, adding it to each plate separately.

If desired, you can cook a very rich fish soup from the head of a carp and its backbone. The principle of creating a dish is the same as in the described recipe. It is also important to understand that the ear from the head of a carp turns out to be incredibly tasty and rich only if a fresh product is taken for its preparation. Moreover, it must be without gills and eyes.

How to pickle carp caviar at home

Few people realize that carp caviar can not be thrown away, but s alted. It is fashionable to do this both dry and by marinating the product in brine.

How to s alt carp caviar at home in a dry way? To do this, you need to take the main product and lower it for several seconds in boiling water. As soon as the skin begins to easily lag behind, it should be removed.

Separated eggs should be placed on the bottom of a flat dish, sprinkled with coarse s alt, sprinkled with the same amount of s alt on top. Having covered with a lid, the container with caviar should be sent to the refrigerator for 3-4 days - it is through this time that the appetizer will be ready. Now the caviar must be removed from the resulting brine and rinsed twice with warm water.

It is important to understand that the taste of the finished snack will directly depend on how accurately the amount of s alt was determined. In total, for the preparation of s alt snacks, you need to take a total of 12-15% of the weight of the total mass of caviar.

Fried caviar

Worth itnote that fried carp caviar is very tasty.

To prepare it, you need to take 500 g of the product, wash thoroughly under running water, and then cut into small pieces. After that, the product must be s alted and peppered, adding spices to taste, mix, and then put in the refrigerator for pickling.

After a couple of hours, you should take the caviar out of the refrigerator, roll each piece in flour and send it to a frying pan in hot butter. As soon as a crispy crust forms on the pieces of caviar, it will be ready.

Fried carp caviar goes perfectly with mashed potatoes and milk sauces.