Recipes for preparing silver carp dishes with photos: how to deliciously cook silver carp fish

Silver carp is a fish from which you can quickly prepare many tasty and healthy dishes.
Just one fish will make a hearty dinner for the whole family. To cook fish, you need to choose it correctly. The larger the carcass, the greater its fat content and the fewer bones it contains. The article presents several simple recipes for silver carp dishes. How do you cook fish?

I fry 36%, 1145 votes
1145 votes 36%
1145 votes - 36% of all votes
I bake 26%, 820 votes
820 votes 26%
820 votes - 26% of all votes
Salt 15%, 481 votes
481 votes 15%
Read also: Canned roach: recipes at home
481 votes - 15% of all votes
I cook soups 9%, 299 votes
299 votes 9%
299 votes - 9% of all votes
I make cutlets 7%, 211 votes
211 votes 7%
211 votes - 7% of all votes
Kopchu 4%, 113 votes
113 votes 4%
113 votes - 4% of all votes
I bake pies 3%, 90 votes
90 votes 3%
90 votes - 3% of all votes

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17.09.2020

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How to remove scales

Before cooking silver carp, you need to remove its scales. If you do everything correctly, this procedure will not take much time. You need to clean fish at home by immersing it in water. To prevent a large carcass from slipping out of your hands, it must be secured by the tail. You can easily and quickly get rid of scales by using a toothed scraper. Thanks to this device, the skin of the silver carp will not be damaged. Cleaning should be done in the direction against the growth of scales.

Then rinse the fish and run your hand over it, checking for scales. If necessary, go over it again with a scraper.

The cleaned carcass can be filleted and cooked.

Silver carp fish soup - a delicious recipe

The fish carcass is often stewed, baked or fried. It is better to use the head and tail to prepare the fish soup. It turns out nourishing, rich and amazingly tasty. You may not know, but the head of a silver carp contains much more healthy white meat than the middle part of the carcass.

Required:

Fish head – 0.7 kg + tail.
Potatoes – 4-5 tubers.
Large carrot.
Bulb.
Dill, parsley, salt, pepper.

How to cook:

Rinse the silver carp head thoroughly to remove mucus. If the fish has just been caught, fill it with water and hold for 20 minutes until the blood comes out.
Drain the water and fill with a new portion. Let the soup cook, throwing in the onion. Over high heat, wait until it boils, reduce power, and cook for 40-60 minutes with a quiet gurgling sound. Remove the onion from the broth; it will no longer be needed.
Remove the head and separate the meat from the bones.
At the same time, peel the vegetables. Cut the carrots into rings, potatoes into large cubes. When you remove the head, add vegetables to the pan instead. Cook until soft.
Add fish pieces to the soup, pepper and salt. Boil for 5 minutes, then turn off the burner. Let stand for another 5-10 minutes. When serving, sprinkle with chopped herbs.

Fried in tomato in a frying pan

Silver carp is also good fried. Thanks to the tomato, the taste of the dish becomes more refined. You will need:

700 grams of silver carp fillet;
A couple of onions;
500 milliliters of tomato sauce;
6 tbsp. spoons of sunflower oil;
A teaspoon of lemon juice;
A couple of bay leaves;
A couple of st. spoons of salt;
A pinch of black pepper;
Sugar as needed.

Details about the cooking process:

Wash the fish fillet, season with salt and pepper, sprinkle with lemon juice. Leave the fish for half an hour.
In a frying pan with heated oil, fry the fish fillet on both sides.
Cut the onion into cubes.
Separately, fry in a frying pan with vegetable oil until the onion becomes transparent.
Add tomato sauce, bay leaves to the pan with the onions and salt everything. Add enough sugar so that the sauce tastes sweet.
Boil the gravy for a few minutes, then pour it over the fillets. Leave for a while so that the fish is soaked in the sauce.

This fish is good not only hot, but also cold.

100 grams of silver carp fried in tomato contains:

9.8 g protein;
5.7 g fat;
11.6 g carbohydrates.

The calorie content of the dish is 136.3 Kcal.

Silver carp steak - recipe in foil in honey marinade

Recently, many people have fallen in love with cooking meat and fish in honey sauce. Here is one of these recipes. Thanks to the addition of honey and mustard, the steaks acquire an incredible taste.

We take:

Steaks – 0.8 kg.
Honey – 2 large spoons.
French grain mustard - the same amount.
Lemon – 2 pcs.
Sunflower oil – 40 ml.
Salt, seasonings.

How to cook:

In an autoclave

You can make delicious homemade preserves from silver carp. To do this, it is not necessary to use a purchased autoclave; you can make it yourself. To prepare canned fish according to the classic recipe for one half-liter jar you will need:

400 g silver carp;
Onion;
Carrot;
3 black peppercorns;
A couple of tablespoons of vegetable oil;
Bay leaf;
5-6 grams of salt.

Step-by-step cooking recipe:

Rinse the cleaned carcass and cut into steaks weighing approximately 50 grams. Season them with salt.
Peel the onion and cut into half rings.
Peel the carrots and cut into strips or grate on a Korean carrot grater.
Then you need to put all the ingredients in a jar. First add bay leaves and peppercorns. Then fill the jar halfway with pieces of fish, trying to place them closer to each other. This is followed by a layer of vegetables and again a layer of fish. If there is free space left, you can fill it with onions and carrots, leaving an air gap of a couple of centimeters. Pour the entire contents with vegetable oil.
Follow the same pattern to fill all the jars. Place them in cassettes that will be installed in the autoclave.
Fill the autoclave with water to the very top, without adding a couple of centimeters to the top edge. Close the lid and tighten the nuts tightly.
Heat the autoclave to a temperature of 110 degrees, cook the canned food for half an hour. After the specified time, the canned food is ready. You need to let the autoclave cool and then remove the jars from there.

During sterilization, do not allow the temperature in the autoclave to rise, otherwise the entire fish will burn.

100 grams of canned silver carp contains:

12.4 g protein;
7.9 g fat;
2.6 g carbohydrates.

The energy value is 131.1 calories.

Pie

All baking lovers will certainly enjoy a pie filled with silver carp. Fish goes well with yeast dough.

The dough will require the following ingredients:

Half a kilo of flour;
A couple of chicken eggs;
A glass of milk;
70 grams of butter;
50 grams of sunflower oil;
2.5 teaspoons of dry yeast;
Half a teaspoon of salt.

For the filling you need the following products:

Half a kilo of silver carp;
3 onions;
Sunflower oil;
Salt as needed.

First you need to do the test:

Dissolve the yeast in 3 tablespoons of warm boiled water and place in a warm place for 5 minutes.
Melt the butter, heat the milk. Add to the yeast dissolved in water. Beat the eggs in there too. Knead the mixture thoroughly, gradually adding sifted flour.
Grease your hands with sunflower oil and knead the dough until it stops sticking to your palms. Cover the dough with a clean towel and place in a warm place for an hour.
Let the dough rise, punch it down and wait for it to rise again.

While the dough is rising, you can prepare the filling.

Clean the silver carp, gut it and rinse.
Cut the fish into fillets, removing the spinal bone and all small bones.
Cut the fillet into pieces of the desired size. Raw fish, fried fish, and boiled fish for 5 minutes are suitable for the filling. Those who like a richer filling can cut the fish into small pieces, season with salt and pepper, add a couple of crushed bay leaves, pour in a third of a glass of sunflower oil and put in the refrigerator for 2 hours. The fish needs to be stirred periodically.

Now you can start shaping the pie.

Divide the dough into 2 parts. One of the parts should be slightly larger than the second. First you should roll it out and spread it on a greased baking sheet. The dough should hang slightly on all sides, as shown in the photo.
First, place half of the onion cut into rings onto the dough. Add a little salt and pepper. The more onions, the better. It gives the cake a more pronounced taste and aroma.
Then lay out the fish in an even layer. Season again with salt and pepper. Distribute the remaining onion on top, add salt and pepper.
To make it tastier, you can place butter between the pieces of silver carp, cutting it into small pieces.
Roll out the other half of the dough and place it on top of the filling. Pinch the edges well, cover with a towel and leave for half an hour.
Then make several punctures in the surface of the pie and brush with egg yolk. Place in an oven preheated to 180˚C and bake for 40 minutes.

After the specified time, cover the cake with a towel for a quarter of an hour. Then grease it with butter and you can treat your household with delicious pastries. Pie stuffed with silver carp is good both hot and already cooled.

100 grams of pie contains:

9.8 g protein;
9.4 g fat;
23.8 g carbohydrates.

Calorie content is 219.0 Kcal.

How to marinate silver carp?

To prepare pickled silver carp, you must adhere to the following recommendations:

Clean a couple of fish, gut them, cut off the head and fins, and then wash the carcass thoroughly.
Cut the fish into pieces, salt to taste and place in the refrigerator for 8 hours.
Lightly rinse the salted fish and add a vinegar solution (a glass of water and vinegar each). The marinade should completely cover the silver carp.
Cover the pieces with a plate and place a small weight on top. The fish should marinate at room temperature for 8 hours. After 4 hours, the pieces must be mixed. Once the meat is completely white, the marinade can be drained.
Next, put sliced onions (4 pieces), marinated fish, bay leaves (to taste), peppercorns (at your discretion) into the bottle in layers and fill it all with vegetable oil. Close the container and put it in the refrigerator for 24 hours.

Ready pickled silver carp will be very tasty and moderately salty. The dish can be used as an appetizer and served at the holiday table.

In the oven with potatoes

Silver carp baked in the oven with potatoes is very good for dinner and for the holiday table. For it you will need:

Silver carcass;
0.5 kg. potatoes;
A couple of onion heads;
Carrot;
Half a lemon;
150 grams of sour cream;
A little fresh dill;
Bay leaf;
15 grams of sunflower oil;
5 grams of potato seasoning;
Salt and pepper to taste.

Cooking steps:

Remove the insides of the cleaned fish, rinse and dry with napkins.
Rub the carcass with a mixture of salt and pepper, sprinkle with lemon juice.
Cut the onion into half rings, carrots into strips.
Peel the potatoes and boil until half cooked. Let it cool, then cut into thick slices.
Grease a baking tray with oil and place the fish on it. Inside you need to put some onions and carrots and a couple of slices of lemon.
Place potato wedges around the fish and season with potato seasoning. Distribute the remaining onions and carrots over the potatoes.
Finely chop fresh dill and mix with sour cream and salt. Cover the fish with the resulting sauce.
Bake in an oven preheated to 190˚C for 50 minutes.

Serve the finished fish on the table along with baked potatoes.

100 grams of the finished dish contains:

13.3 g protein;
4.8 g fat;
4.4 g carbohydrates.

The energy value is 114.0 Kcal.

Silver carp cutlets - the best recipe

They are fried in a frying pan or baked in the oven, but the minced meat recipe is suitable for all types of cooking. But if you decide to cook in the oven, add a spoonful of starch or breadcrumbs.

Take:

Fish – 1.5 kg.
Slices of white bread – 100 gr.
Eggs - a couple.
Milk – 100 ml.
Bulb.
Salt pepper.

How to cook:

Cut the crusts off the bread, divide into cubes, and pour in milk. Leave to soak for 10 minutes, then crumble.
Scroll the fish fillet through a meat grinder or use a blender. Peel the onion, chop with a blender or finely chop into cubes.
Beat eggs into a bowl with minced meat, add soaked bread. Salt the mixture and season with pepper.
Mix the minced meat thoroughly. Fry the cutlets in well-heated oil in a frying pan on both sides until crispy.

Balyk

Appetizing and tender balyk can not only be bought in the store, but also prepared at home. Balyk is the salted and dried back part of fish, including silver carp. The cooking process is quite labor-intensive and complex. But, if you strictly follow the technology, you can prepare a delicious fish delicacy.

You will need to prepare the following products:

Silver carp carcass weighing 2 kg;
15th century spoons of coarse salt;
3 tbsp. spoons of sugar;
A couple of bay leaves;
5 peas each of allspice and black pepper;
1 tbsp. spoon of coriander;
A couple of st. spoons of turmeric (you can do without it, but the color of the fish will be lighter).

Step by step description:

Clean the carcass, decapitate and gut it. Remove the ridge by cutting the fish lengthwise along the back. Remove all seeds.
In a suitable bowl, combine all the spices, rub the fish with them and “drown” it in the spices.
Press the fish down with a weight on top. This could be a jar filled with water. Place the fish in a cool place for 5 days.
After the specified time, clean the fish from spices. Then soak in cold water for 5 hours to remove excess salt.
Wrap the silver carp in gauze and hang to dry.
After 2 days you can enjoy delicious dried fish.

You can serve silver carp balyk with boiled potatoes. You can use it to make salads and sandwiches, or serve it as a snack with a glass of foamy drink.

100 grams of balyk contains:

16.9 g protein;
4.4 g fat;
2.2 g carbohydrates.

The energy value is 116.4 Kcal.

Useful properties of silver carp

Availability of nutrients

The main value of silver carp, of course, is considered to be polyunsaturated omega-3 acids and high protein content. This fish contains quite a variety of vitamins - A, B, E, PP, and contains phosphorus, calcium, iron, zinc, sulfur and sodium.

Useful and healing properties

Including silver carp in the menu, given the presence of useful microelements and vitamins in it, can have a tangible positive effect on the prevention of atherosclerosis and normalization of the functioning of both the peripheral and central nervous systems. Its meat is indicated for gout, hypertension and rheumatism.

Diabetics will be able to fully appreciate the usefulness of this fish (it helps reduce sugar levels). When consuming silver carp, its basic chemical elements will also have a positive effect on the human body - they will improve carbohydrate metabolism, help hemoglobin synthesis, enhance the antioxidant effect, and have a positive effect on the renewal of skin cells, hair and nail growth.

For people suffering from gastritis, especially associated with low acidity, silver carp dishes are especially recommended. This fish is also useful for cardiovascular diseases - scientists have proven a decrease in blood pressure when eating silver carp meat for two weeks.

Use in cosmetology

Since silver carp contains high-molecular collagen, it is actively used in cosmetology in the production of creams and gels, the action of which is aimed at combating age-related wrinkles and skin aging.

Dangerous properties of silver carp

The use of silver carp is contraindicated for people who have severe intolerance to fish and fish products, as well as for those who have allergic reactions to dishes made from silver carp.

Particular care should be taken in the case of smoked fish; it must be remembered that hot smoking produces carcinogenic compounds that are dangerous to the body. Therefore, smoked fish (especially hot) is acceptable as an occasional delicacy, but not a permanent product on the menu.

It’s every fisherman’s dream – a “flying” silver carp jumps into the boat on its own!

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Silver carp soup 4.6 6

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Odessa style stuffed fish 2.9 1

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Silver carp shashlik 4.2 1

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Fish in the oven with sour cream 4.8 1

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Jellied silver carp heads 3.5

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In terms of taste, the tender and juicy white meat of the fish is very similar to bream, somewhat inferior to white carp. Large individuals are less bony. It should be borne in mind that frozen fillet loses its taste after defrosting, so it is recommended to immediately consume the fresh product without long-term storage. Thanks to the composition, silver carp dishes are incredibly healthy: they improve metabolism, the performance of the immune and cardiovascular systems, digestion, have a rejuvenating effect, and are also beneficial for the growth and density of hair, nails and bones, and prevent the appearance of malignant tumors and skin diseases. Preparing the product does not take much time, and its cost is low. Recipes for silver carp include various options for frying and baking the fish; it can be boiled in water and steamed. The fillets are also stewed (with vegetables, gravies, sauces), salted and added to cutlets, meatballs, dumplings, soups, and salads. The large head and tail are ideal for preparing delicious fish soup. The whole carcasses are smoked and grilled over coals. Silver carp looks festive in the jellied recipe, as well as in ruddy pies. The product is combined with herbs, any type of cheese, sour cream and butter, various spices and tomato sauce. Fish acquires amazing flavors when marinated in lemon juice, soy sauce, spices or vinegar. The dish should be served with white semi-dry or dry wine. And in cooking, bighead caviar is in high demand, which is used to prepare pancakes, a delicacy in batter, and fish appetizers. Meat is recommended for the diet because it has a low calorie content (86 kcal per 100 g), is easily digestible and takes a long time to digest, leaving a long-lasting feeling of satiety.

Silver carp belongs to the carp family. It is distinguished by a thick forehead, which is why the fish is called that. Sometimes it is called big-headed, thick-headed, big-headed, thick-headed carp. Some individuals reach a length of 70 cm and weigh 2-3 dozen kilograms.

The fish is of commercial importance; three species are grown artificially: common silver carp, spotted carp, and hybrid carp. It is profitable to breed them - they double the productivity of fisheries. Fish is supplied for sale in fresh, chilled, frozen, dried, canned and other forms. In the form of balyk, dried straw, smoked meats.

Heh

Today, you can buy silver carp heh in almost every grocery store. You can spend a little time and prepare it at home. To do this you need to prepare the following products:

Fish fillet weighing 2 kg;
3 pieces each of onions and carrots;
50 milliliters of 9% vinegar;
A third of a glass of vegetable oil;
A couple of st. spoons of sugar;
A couple of heads of garlic;
A pinch of ground coriander and ground black pepper;
1 tbsp. spoon of coarse sea salt.

Cooking steps:

Cut the fish fillet into thin pieces, the thickness of which should not exceed 1 cm.
Place the prepared pieces in a bowl.
Add sugar, salt, vinegar and mix everything well. Let the fish marinate for 3 hours at room temperature, stirring every half hour.
Grind the peeled and washed carrots on a Korean carrot grater.
Cut the onion into half rings, finely chop the garlic.
Fry the vegetables in heated vegetable oil for 5 minutes, pepper and add coriander.
Combine the vegetable mixture with the pickled fish and leave in a cool place for 12 hours.

Silver carp heh goes well with fried potatoes.

For 100 grams of such fish there is:

14.1 g protein;
5.8 g fat;
3.4 g carbohydrates.

The energy value is 121.6 Kcal.

Silver carp heh - homemade recipe

A very popular dish among silver carp lovers, keep the recipe if you don’t yet know how to cook it.

Required:

Silver carp fillet – 1 kg.
Essence 70% - 1.5 large spoons.
Soy sauce – 2 large spoons.
Onion – 4 heads.
Garlic – 4 cloves.
Sunflower oil – 120 ml.
Pepper - a small spoon.
Coriander - the same amount.
Red hot pepper – ½ small spoon.
Bay leaves - a couple.
Salt - a tablespoon.

How to cook:

Cut the fish fillet into strips and place in a bowl.
Cut the onions into half rings and send to the fish.
Pour in the essence and soy sauce. Add all the dry seasonings listed in the recipe. Mix the contents thoroughly, distributing the seasonings among the pieces.
Heat the vegetable oil, pour into a bowl, mix the contents again. Place on the refrigerator shelf. Leave it for a day, then take it out and take a sample.

Shashlik

It is rare to meet a person who refuses to eat a piece of kebab. The aroma of a fire immediately increases your appetite. You can make shish kebab not only from meat or chicken, but also from fish, including silver carp.

For it you will need:

800 grams of silver carp;
Half a lemon;
A couple of st. spoons of vegetable oil;
Half a teaspoon each of salt, dried rosemary and thyme;
A little ground black pepper.

Details on how to cook silver carp kebab:

First, the fish must be marinated. To do this, mix sunflower oil with lemon juice, salt, dried rosemary and thyme.
Clean the fish from scales, gut it and cut into portions. Place them in a deep bowl and pour the marinade over them so that the steaks are completely covered.
Let the fish marinate, and in the meantime you can start lighting the fire and preparing the coals. When preparing silver carp kebabs, it is better not to use skewers, but to place pieces of fish on the grill.
Place the grill with the fish on the grill and fry, remembering to turn it over periodically.
You can tell whether a fish is ready or not by its appearance. The pieces should be covered with a golden brown crust, and the meat should turn white and open in places where it is pressed by the grill.
Now you can place the finished pieces of silver carp on a dish. Serve the fish immediately while it is still hot and fragrant.

Before serving, sprinkle the fish with lemon juice. Silver carp kebab goes well with potatoes, vegetables and herbs.

100 grams of ready-made kebab contains:

17.1 g protein;
9.0 g fat;
0.2 g carbohydrates.

The energy value is 150.2 calories.

Silver carp baked in pieces with sour cream and cheese

The recipe is reminiscent of French style cooking. It looks very advantageous on the holiday table and is suitable for a family dinner.

Take:

Fish – 0.8-1 kg.
Onion – 2 heads.
Cheese – 100-120 gr.
Sour cream – 300 ml.
Salt, fish seasonings, pepper.

Step-by-step preparation:

Prepare the silver carp: cut the carcass, divide into pieces.

Season with salt, seasonings and pepper. Mix with your hands and leave to marinate on the counter for 20 minutes.

Cut the onion into half rings and place as a pillow in an oiled heat-resistant dish.

Place the marinated fish on top.

Place the fish pieces tightly on the onion “cushion”.

Grate the cheese with large shavings and add them to the sour cream. Stir. Pour the cheese and sour cream sauce over the dish and level it, covering the fish.

Cook at 180 o C, setting the timer to 40-45 minutes.

In a slow cooker

A tasty and healthy dish of silver carp is obtained by cooking it in a slow cooker. It is especially helpful when time is limited, since it is prepared together with a side dish of vegetables. You will need:

0.5 kg. silver carp;
750 grams of potatoes;
150 grams of green peas;
Bulb;
Carrot;
200 milliliters of water;
3 tbsp. spoons of sunflower oil;
Salt and seasoning for fish dishes to taste.

Detailed recipe:

First you need to clean the carcass from scales, decapitate it, cut off the fins and free it from the entrails. Cut the prepared fish into portioned steaks.
Peel the potato tubers and cut into fairly large pieces. Place the potatoes in a multicooker bowl, season with salt and pour over sunflower oil. Then mix everything.
Chop the peeled onion not very finely.
Peel and chop the carrots.
Send the prepared onion, carrots and green peas to the potatoes.
Pour water into the multicooker bowl with the vegetables and add a little salt.
Mix salt with fish seasonings and sprinkle this mixture over the silver carp steaks.
Place the fish on top of the vegetables and cook for 1 hour in the “Stew” mode.

Serve the finished fish hot along with vegetables.

100 grams of the finished dish contains:

6.5 g proteins;
4.1 g fat;
10.0 g carbohydrates.

The energy value is 102.9 Kcal.

Silver carp marinated with onion and butter

An excellent cold appetizer, either with potatoes or with a glass. It’s very simple to make, the main thing is to take fillets from a large fish, its middle part.

Ingredients:

Silver carp fillet – 1 kg.
Table vinegar – 100 ml.
Carrots – 200 gr.
Onion – 200 gr.
Salt – 50 gr.
Oil – 150 ml.

How to cook:

Wash the fillet, dry it with a paper towel, remove any bones if there are any left. Cut into small slices.
Place in a bowl, sprinkle with salt. Cover with a plate, press down with pressure, hold for about 3 hours.
After the specified time, pour in the vinegar and stir the slices. Set the pressure again for 3 hours.
At the same time, prepare the vegetables: grate the carrots on a Korean grater, chop the onion into half rings.
When the slices are marinated, rinse the pieces and squeeze them out.
Place in a bowl with vegetables. Pour in sunflower oil and mix thoroughly.
Place on the middle shelf of the refrigerator for further preparation. There is no need to install oppression. After 3-6 hours, take a sample.