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 meaty fillets in most dishes. And from a huge head a wonderful ear is brewed.
Large silver carp - fish, ideal for cooking "meat" minced meat
Despite the fact that the head of 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 fish. Separate the pulp from the ridge, ribs and remove the skin, previously cleansed of scales. Many meat strips can be prepared from the resulting meat strips.
Silver carp: fish used to make cutlets
Products
- fish fillet - 0.5 kg;
- one carrot;
- one apple;
- one onion;
- 100 g of pulp of a loaf;
- ground pepper;
- an egg;
- salt;
- a pinch of soda;
- parsley;
- vegetable oil for frying.
Operating procedure
Fillet with onions through a meat grinder. Grind carrots and apples on a medium grater. Squeeze the loaf previously soaked in water and add to all the ingredients. Drive the egg into the mass. Season with salt, 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 flat cakes with wet hands. Optionally dipped in breadcrumbs. Fish cakes are delicious both hot and cold.
Silver carp: pickled fish
The fish fillet makes an excellent pickled appetizer with a spicy taste. Cut the pulp (500-700 g) into long thin strips and pour plenty of salt, place the product in the refrigerator for 12-16 hours. Then wash the mass, 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 silver carp strips from the solution. Grate fresh carrots (1 pc.) On a coarse or special grater. Onions (2 pcs.) Cut into half rings, the third part of which is fried in half a glass of vegetable oil. Pour the hot mass onto the fish. There, add the remaining raw onions, carrots, a tablespoon of ground black and red pepper, a special seasoning for making Korean salads. The volume of spices depends on individual preferences. Soy sauce can be added if desired. Mix the mass and place in a cold place for two hours to insist.
"Big-headed" silver carp fish: how to cook ear
After separating the flesh from the bones, you have a ridge and a huge head. Prepare a rich ear from them. Be sure to remove the gills to avoid a taste of bitterness. Boil the ridge with vegetables (chopped potatoes, onions, carrots). Then remove the bones. Cut the fish head in half (to separate especially large specimens you will need a kitchen hatchet). Place the pieces in a boiling soup, salting it and seasoning with spices (bay leaf, ground red and black pepper peas). After removing the foam, cook for ten minutes. Serve the dish hot, sprinkled with fresh herbs.