Asp: bony fish or not, cooking recipes, delicious asp balyk

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This page shows the asp. The cooking recipes are described briefly for general acquaintance. The list of recipes will help you think about what is best to cook from asp if you are hooked on this coveted predator or it is bought in a store.

Some fishermen with culinary skills find it much more interesting to catch asp than to cook something for them. This reluctance can easily be explained by the excessive bonyness of the fish, although its moderately fatty meat has a delicate and pleasant taste.

Asp in the oven in foil

All your family will be happy to eat delicious baked fish for lunch or dinner, especially if they caught it themselves. Asp in the oven, in foil, turns out very juicy and tender in taste, ruddy.

Preparing a fish dish will not take you much time. You can easily go about your business while the oven does everything for you. Baked asp in foil is a great dish for a light lunch or dinner that won’t add extra centimeters to your waist.

Ingredients:

Asp - 500 grams;
Potatoes - 1 piece;
Onion - 1 piece;
Vegetable oil - 1 tbsp. spoon;
Salt - 3-4 pinches;
Ground black pepper - 2 Pinches.

How to cook:

Clean the fish from scales, remove the entrails, and wash the carcasses inside and out. Cut off heads, fins and tails. Peel the vegetables and rinse.

Cut the potatoes into slices. Place foil in the pan and grease it with vegetable oil. Place potato slices on the foil - the vegetables are needed so that the skin of the carcasses does not stick to the foil. They need to be laid out on top and bottom. Salt and pepper the potato slices. Lay out the asp carcasses, salting them and peppering them inside and out. Preheat the oven to 200 degrees. Cut the onion into half rings and place on top. Wrap the foil and place the pan in the oven for 30 minutes. After the specified time, unfold the foil and let the fish brown for another 5 minutes. Then carefully remove the pan from the oven and let the dish cool slightly. Place the finished fish from the mold onto a plate, decorate to taste and serve.

Recommendations for cleaning fish

To obtain delicious fish dishes, it is necessary to properly cut the carcass. Asp is distinguished by a tender fillet with high fat content, from which it is necessary to first remove the thin bones. The easiest way is to scald the pulp with boiling water.

Fish caught in winter is considered dietary and is ideal for frying or smoking, and asp caught in autumn is suitable for drying balyk, since during this period the individual reaches its greatest weight. Clean the caught fish from bile and rinse it several times. Cut off the tail fin and head along with the gills from the carcass. Make a cut along the back of the carcass and rinse. If necessary, cut the asp along the ridge, remove the spine and scald the flesh with boiling water to make it easier to remove the seeds with tweezers.

Asp

Ingredients:

Asp - 1 piece;
Salt, pepper - To taste;
Onion - 3-4 pieces;
Vegetable oil - To taste;
Bay leaf - 2 pieces.

How to cook “Zherekh”

1. Wash the fish, cut the belly and remove all the entrails. Cut off the head and tail and wash the inside thoroughly. 2. Do not remove bones or skin from fish. Cut the fish into small pieces. Place it in a bowl and cover with salt; if it doesn’t work in one layer, but several, then salt each layer thoroughly. Leave at room temperature for 3-4 hours. 3. After the required time, rinse each piece under running water. Cut the onion into half rings or rings. Place in a sterilized jar in layers: fish, peppers, onions, fish, bay leaf and so on until the end of the fish, fill with vegetable oil to the very top. Place the jar in the refrigerator overnight. Enjoy!

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Are there many bones in fish?

As mentioned above, this species of carp is quite bony. The fillet contains quite a lot of small sharp bones. Therefore, you should prepare and consume asp dishes carefully so as not to cause harm to your health. That is why it is most often dried, smoked or canned.

Important! Sheresper is distinguished not only by tasty meat, but also by caviar, which is known for its high nutritional value and appetizing. Especially when it comes to freshly salted eggs.

Boiled fish with white sauce

The most delicate dish of hearty fish is prepared from the following ingredients: asp fillet – 600 g, a pinch of crushed black pepper, leek – 100 g, celery root – 1 tbsp. l., lemon juice – 1 tsp, dry white wine – 50 ml, fish broth – 50 ml, bechamel sauce – 100 ml, butter – 50 g.

Recipe: cut off the white part of the leek and divide the celery into strips. Place vegetables in a saucepan. Divide the fillet into medium-sized pieces and add to the vegetables. Pour the broth with wine over the preparation and cook until the fillet is ready. Remove the fish, strain the broth and reduce by half. Pour in bechamel, add oil and lemon juice.

Pour the prepared sauce over the asp and serve.

Lemon juice will help add juiciness and special sourness to boiled fish.

Closely related species and subspecies of asp

The common asp belongs to the genus Asp, family Cyprinidae, order Cypriniformes. The genus asp includes two species:

Common or European asp
, the Latin name of the species Aspius Aspius, lives in Europe and the European part of Russia.
Central Asian asp
, Latin name Aspius vorax. The Central Asian asp lives in the basin of the Tigris and Euphrates rivers, in Iran, Iraq, Syria and Turkey. The weight of the Central Asian asp is 1.5-1.6 kg, with a body length of 50-55 cm.

The common or European asp has three subspecies:

The common asp
is the main subspecies of asp and lives in Europe and the European part of Russia.
Red-lipped asp -
lives in the rivers of the Middle and Southern Caspian Sea.
Aral asp
- lives in the Aral Sea and in the rivers flowing into it: Amu Darya, Syr Darya, Sarysu and Chu. The Aral asp lives up to 9 years, reaching a length of up to 70 cm and a weight of 6 kg.

Whole asp baked in the oven

Compound:

asp – 0.7-0.8 kg;
salt – 20 g;
ground black pepper – 5 g;
sour cream – 0.2 l;
lemon – 1 pc.;
onions – 150 g.

Cooking method:

Clean and wash the asp. Gut it, remove the head and tail, wash the carcass again, and dry it with a towel.

Mix salt and pepper and rub the asp with this mixture.

Pour the juice squeezed from the lemon over the asp.

Coat the fish thickly with sour cream inside and out and place on a sheet of foil folded in half.

Peel the onion and cut into half rings. Place a few pieces of onion in the belly of the fish, and place the rest on top.

Wrap the asp in foil and place on a baking sheet.

Preheat the oven to 180-200 degrees, place a baking sheet with fish into it.

After 40-50 minutes, remove the package from the oven and let it cool slightly.

All that remains is to unwrap the fish, transfer it to a dish and serve. You can complement the snack with baked potatoes, boiled rice, and vegetable salad.

Step-by-step recipe with photos

Since we are a fishing region, thanks to the Danube River and lakes, I almost always have fresh fish in stock. This time my brother brought a huge, handsome asp weighing 2 kg, so it was decided to bake it.

Asp is cooked in the oven without a lot of spices and herbs. The smell of mud, for which river fish is famous, can be easily removed with lemon or lemon juice. In the absence of lemon, use regular mustard.

To minimize the baking time, remove the head of the fish and the tail - the latter is often baked into the pan, and the baked fish is difficult to remove from it, it loses its appetizing appearance and breaks into pieces.

So, prepare the necessary ingredients and let's start cooking!

Thoroughly clean the asp from scales, gut it, removing the insides, and rinse in water. Cut off the head, tail and fins - they can be used to make excellent fish soup!

Cut a quarter of the lemon into slices and remove the seeds. Mix salt and ground black pepper and rub the fish inside and out. Make 3-5 cuts on the carcass and insert lemon slices into them. They will not only remove the smell, but will also prevent the foil from sticking to the skin, so that later it will not be removed along with the foil! Place the remaining lemons in the asp's belly.

Grease the mold with vegetable oil and place the fish carcass in it.

Heat the oven to 220 degrees. Cover the pan with foil and place the asp in the oven for 40 minutes.

Then remove the foil and brown the dish for another 5 minutes.

Place the finished fish on a dish, decorate to your liking and serve.

Asp with vegetables in pots in the oven

Compound:

asp fillet – 0.5 kg;
carrots – 100 g;
onions – 100 g;
green beans – 0.2 kg;
bell pepper – 0.2 kg;
tomato – 150 g;
salt, pepper - to taste;
refined vegetable oil - how much will be needed;
fresh herbs (optional) - to taste;
vegetable broth or water – 0.2 l.

Cooking method:

Scrub the carrots, wash, dry with a napkin and grate coarsely.

Remove the peel and cut the onion into small cubes.

Heat the oil in a frying pan, fry the onions and carrots in it until soft, arrange the vegetables in the pots.

Cut the asp fillet into small pieces and place on a vegetable frying pan.

Wash the beans and cut into 2 cm pieces.

Remove the seeds from the pepper, cut into strips, and mix with the beans.

Add the tomato cut into medium cubes.

Place vegetables on fish.

Pour broth or water into the pots. Salt and season the food. You can also sprinkle chopped parsley on top.

Place the pots in the oven, turn it on and heat to 180 degrees. Cook for half an hour after reaching the specified temperature.

The dish is served directly in the pots in which it was prepared. It does not require a side dish.

Fish cutlets

It is permissible to use asp to make fish cutlets. Minced meat created from this fish will give semi-finished products good juiciness and tenderness. In this case, the treat can not only be fried in a saucepan, but also baked in the oven.

Fish cutlets can be made if you have the following components:

white bread – 150 g;
onion head – 75 g;
asp – 2 pcs.;
oil – 30 ml;
salt, pepper - as needed;
eggs – 110 g.

The process of creating fish cutlets is possible by following the following steps:

The fish should be cleaned, the insides and black film removed and rinsed thoroughly, separating the fillets from the bones.
Then you will need to mince the onions together with fish fillets and bread soaked in milk.
Next, you need to add eggs and butter, thoroughly stirring all the ingredients.
From the resulting minced meat you need to form cutlets, and then place them on a baking sheet.
Bake the treat in the oven for 30 minutes. Afterwards you need to take it out and serve the dish along with mashed potatoes and sour cream to the table.

Extinguishing

A clay pot is best for making fish stew as it maintains a consistent temperature and retains moisture. In such dishes, the asp turns out to be especially tasty and aromatic.

To prepare the dish you will need:

500 grams of asp fillet;
1 large carrot;
1 large onion;
bell pepper – 1 pc.;
chicken broth - 1 glass;
4 cherry tomatoes;
asparagus – 1 bunch.
First, wash all the vegetables well and chop them coarsely. Carrots are laid out in a clay pot, then onions, peppers, cherry tomatoes, and the last layer is fish. Everything is salted, broth is poured.

The pot is placed in the oven, preheated to 180 degrees. Cooking time 30 minutes.

Before serving, you can optionally add coarsely chopped greens.

With pickled cucumbers

You can quickly and tasty prepare a fish delicacy using the following ingredients: asp fillet – 500 g, stewed cabbage – 500 g, purified vegetable oil – 50 ml, pickled (or pickled) cucumbers – 120 g, crackers – 15 g, onions, olives – 60 g, spicy but not spicy tomato sauce - 250 ml, a bunch of green dill and onions.

Recipe:

Place the fillet cut into pieces into a container. Add pickled cucumbers divided into cubes. Pour the mixture with broth and add chopped onions, fried in oil. Simmer for 10 minutes at low temperature. Add tomato sauce and olives.
In a heatproof dish, place a layer of stewed cabbage, fish with seasonings, and again stewed cabbage. Cover the surface with breadcrumbs and bake the dish at 180 degrees for 30 minutes.

Asp shashlik in white wine marinade

asp – 1 kg;
purified oil – 100 ml;
white wine (needs drier) – 250 g;
big lemon;
a couple of cloves of garlic;
a pinch of pepper;
coriander grains and coarse salt;
2–3 bay leaves;
2 clove buds;
3 pcs. bulbs;
a bunch of green onions.

Cooking process:

Pour the onion, chopped into half rings, with wine and oil, stir. Squeeze lemon juice, add salt and pepper and add the garlic, passed through a press, to the onion.

Place broken bay leaves, cloves, crushed in a mortar, coriander and fish fillet cut into medium pieces into a bowl. Refrigerate the mixture for 3-4 hours.

Thread the asp slices onto skewers and fry over smoldering coals, holding the kebab as high as possible.

Serve on a skewer, sprinkling the kebab with chopped green onions and lemon slices. As a side dish, it is customary to serve fried or grilled eggplants, sprinkled with chopped garlic and basil.

It is important not to dry out the kebab, so you need to monitor the process and raise the skewers higher above the fire.

Interesting! As a complement to the kebab, you can serve sour cream or tomato sauce, as well as spring tartare with cucumber.

Reproduction

The asp reaches sexual maturity at the age of 3 years in the northern regions and at the age of 4 years in the southern regions. By this time, the asp is 30-40 cm long and weighs about 1.5 kilograms.

The beginning of asp spawning depends on the climatic conditions and water temperature of its habitat. The optimal temperature for asp spawning is 9-11 degrees. In the southern part of the country, asp spawning begins in mid-April; in the regions of central Russia, spawning occurs in the first half of May; in the most northern regions, asp spawning begins in the second half of May. Depending on the weather, spawning usually lasts 2-3 days, but in unfavorable weather conditions it can last up to two weeks.

In search of spawning grounds, asps move up the river, but at the same time they prefer not to enter small tributaries, but remain in the bed of the main river. The asp chooses shallow, fast-flowing, sandy-clayey or rocky rifts and pebble shallows as its spawning grounds.

Up to ten pairs of asps can be present and spawn at the same time on the spawning ground, which may give the erroneous impression of group spawning.

During spawning, a pair of asps, with the female always larger than the male, move along the shallows, making movements similar to a game or dance. During the asp spawning there is no noisy splashing or fuss.

A medium-sized female asp lays 60-100 thousand eggs, which, due to their stickiness, stick to last year's underwater vegetation that died off over the winter. Asp caviar is quite large, up to 2 mm in diameter, and bright yellow in color.

Having spawned the eggs, the asps leave the spawning ground. Within 7-10 days, the asp regains its strength after spawning, at this time it looks lethargic, it does not have enough strength to hunt small fish, so it feeds on worms, larvae and insects that have fallen into the water. Having rested and regained strength, the asp returns to his usual way of life. After two to three weeks, depending on the water temperature, an asp larva emerges from the egg, which after some time becomes a fry. By autumn, asp fingerlings reach a length of 5 to 15 cm, depending on habitat conditions.

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How to pickle deliciously

Salted asp is not only a tasty dish, but also very healthy. The meat retains all the necessary microelements, and it dissolves in the mouth. It takes no more than 10 minutes to prepare.

Compound:

asp weighing up to 2 kg;
2 tbsp. table salt;
tbsp granulated sugar;
spices, dry herbs as desired;
bay leaf – 3-4 pcs.;
black pepper, peas – 3-4 pcs.

How to cook:

It is better to salt the fish using the “wet” method, then the meat is evenly salted. Take half a glass of boiled water, dissolve salt and sugar in it and add the rest of the ingredients.

Clean the fish from scales, cut off the head and remove the entrails. Rinse the carcass from blood clots and wipe dry with a towel. Transfer the asp to a large deep saucepan and fill with freshly prepared brine. If you want, you can salt it in pieces; to do this, cut the fish into large slices and remove the bones. The time spent on salting takes 8-12 hours.

When the time is up, drain the brine, rinse the fish under water, and place in a colander to drain off any remaining moisture. Cut into portions and place them on a plate. For beauty, drizzle with olive oil and garnish with sliced lemon slices and fresh herbs.

Brief description and cooking features

Asp is found in rivers flowing into the Caspian and Black Seas. Its meat is white, and the carcass itself is covered with a thin layer of silvery scales; on the back the color changes to gray. The maximum weight of an adult specimen can reach 10 kg, but usually individuals weighing up to 2-3 kg are put up for sale. The length does not exceed 80 cm. The fish is sold in markets, in seafood departments or in large supermarkets. The price is from 100 rubles per kg. Sometimes asp is sold in bulk, during the season, so you can look at wholesale stores, then the cost will be from 80 rubles per kg.

The meat turns out very juicy because it contains a lot of healthy fats. There are few bones, so cooking asp is not difficult. It is suitable for any purpose: the carcass can be fried, baked in foil or under a cheese crust, or dried. Due to its juiciness, the meat goes well with any side dishes: rice, vegetables, potatoes. To make the asp tasty, remember a few tricks when preparing it:

Always remove the gills, they give a bitter taste when cooked. The scales are easy to clean off with a knife;
take fresh fish, it tastes better than frozen;
The maximum cooking time should not exceed half an hour. If you overcook the fat, the meat will not be as juicy;
use spices and seasonings.

On a note!

Despite the large amount of fat in the meat, asp is considered a dietary species. Calorie content per 100 g does not exceed 98 kcal.

How to cook awesome balyk from asp

True fish connoisseurs consider asp balyk a truly delicacy. You don’t have to bother much with it, since the recipe is simple, and the result will pleasantly surprise any gourmet. The tastiest balyk comes from a carcass weighing 1.5-2 kg, no less. Small individuals may be a bit dry.

Compound:

asp 1.5-2 kg;
100 g table salt;
3 tbsp. granulated sugar;
spices (ground paprika, coriander, black pepper).

How to cook:

Clean off the scales, rip open the belly of the fish, take out the insides and thoroughly rinse off any remaining blood and remove the mucus. Cut off the head or remove the gills, cut the tail down to the very base. Take sharp scissors and cut the meat from the carcass: run the blade from the bottom of the abdomen to the ribs. This meat is considered more tender, so it is better to salt it separately from the whole carcass. Make a small incision on the spine.

In a separate bowl, mix spices with salt and sugar, sprinkle the mixture inside and outside the asp. Wrap it in gauze, you can take canvas or fabric. Tie the fish tightly with a strong thread, place it on a tray and put it in a cool place for 10 days. As salting proceeds, juice will accumulate in the pan; drain it periodically.

When all the time has passed, unwrap the fish, rinse with cold water and wipe dry. Before serving, brush with a little oil to give it a glossy, appetizing shine. You can store balyk for a very long time in the refrigerator, just put it in a container with a tight-fitting lid, otherwise all other products in the neighborhood will become saturated with the fishy smell.

Attention!

For salting, use regular salt; iodized and sea salt are not suitable; the meat will taste bitter and will not last long.

Lifestyle

During the first year of life, young asps stay in flocks, which allows them to maintain their numbers as much as possible and increases their chances of survival. As they grow older, the flocks break up and the asp begins to lead a solitary lifestyle, gathering in small groups during wintering and during the spawning period.

A feature of the asp's behavior is its continuous movement. In search of prey, the asp swims along the coastal strip, at a depth of about half a meter, at a distance of 40-50 meters from the shore in shallow waters and at a distance of 1-2 meters in deep places. An asp can move in one direction for several hundred meters; when it encounters some obstacle on the way, it either goes around it or turns back.

Noticing a flock of bleaks, the asp moves towards them with feigned indifference. When 4-5 meters remain before the school of bleaks, the asp sharply accelerates and wedges itself into the school. Having burst into a school of bleaks, the asp uses its tail to abruptly change the direction of movement. It is when the asp turns sharply that we hear the asp’s blow. When attacking, the asp chooses a specific victim and pursues it, not paying attention to other fish. Only after losing its prey can the asp switch to another fish, but more often it pauses the attack and continues its movement along the river.

Many of the asp's attacks end in vain for him. The bleak, already grabbed by the asp, turns out and runs away. These wounded bleaks look rumpled and lack scales in places. Most often they end up in the mouth of another predatory fish.

During some strikes, the asp completely flies out of the water, turns over 180 degrees in the air, shakes its tail and, having splashed down, again rushes in pursuit of its prey. In calm weather, the blow of an asp can be heard 100 meters or more away, and circles and waves on the surface of the water can be seen from an even greater distance.

It happens that a large number of asps accumulate in a certain section of the river, hunting for small fish. Fleeing from one asp, the fish provokes another asp to attack, so it seems to an outside observer that the asps are hunting collectively.

The asp is a very cautious and timid fish; upon noticing a fisherman or even his shadow on the shore, the asp immediately disappears from sight.

With mushrooms and potatoes

A hearty asp with baked potatoes is a complete meal and does not require an additional side dish.

Required:

fish – 1 kg;
a pinch of coarse salt;
a pair of onions;
potato tubers – 700 g;
Mayonnaise sauce – 6 tbsp. l.;
mushrooms – 500 g;
clarified butter – 3 tbsp. l.;
1 carrot;
a bunch of fresh herbs.

Baked fish with mushrooms is baked according to the steps:

Cut 1 onion into thin half rings and place them on the surface of the prepared fish carcass, salt, sprinkle with pepper and grease with mayonnaise. Place the workpiece in a cool place for 2–3 hours.

Peel the carrots and potato tubers and divide into thin circles. Also finely chop the onion and champignons. Fry the mushrooms in refined oil until golden and stuff them into the belly of the asp.

Place the fish on a piece of thick foil. Potatoes and carrot circles are distributed around it. Bake the dish in an oven preheated to 190 degrees for 40 minutes. The treat is served to the table with chopped herbs.

Method with honey

Cut the fillet of 1 asp into large pieces, add salt to taste and sprinkle with the juice of half a lemon. Place the workpiece in the cold for 30 minutes to marinate. Chop the onion into thin rings and cut the carrots into strips. Steam vegetables for 2 tbsp. l. vegetable oil, pouring a chopped bunch of dill with onions into the frying pan.

Place the prepared vegetables in a baking dish, place the fish on them and cover it with slices of half a lemon. Sprinkle the workpiece with a pinch of crushed black pepper. Mix a glass of dry white wine with 1 tbsp. l. natural honey, and fill the mold with this mixture. Bake the dish in the oven in foil at 180 degrees for 40 minutes. This rich delicacy can be served as a separate dish or with a side dish of potatoes.

Gefilte fish

Before stuffing the asp, you need to clean it from scales, gut it, cut off the fins and pull out the gills:

Boil the balsamic vinegar on the stove until it becomes viscous and let cool.
Coat the asp carcass with it and leave it to soak.
Cut the potatoes and carrots into medium cubes and cook.
Cut 200 grams of champignons in half and fry with finely chopped onion.
Stuff the fish with prepared potatoes, carrots, mushrooms and onions.
Wrap the stuffed carcass in foil.
Place in the oven at 180°C for 30 minutes.
Open the foil and bake for another 10 minutes.

Stuffed asp is ready to serve.

How to choose fish for smoking

Unfortunately, we do not always have the opportunity to cook freshly caught fish. The store usually offers us frozen options. Deep freezing is good because at low temperatures many bacteria die, but, on the other hand, asp meat is deprived of some beneficial substances.

If the conditions for storing and transporting fish have been violated, then it is subject to repeated freezing. In this case, not only the benefits, but also the taste are called into question. To avoid becoming a victim of unscrupulous suppliers, there are some practical tips for choosing fish for smoking.

The color of the gills is the first indicator of the freshness of the fish; it should have a pink tint. Brown gills or blood spots indicate that it is better to refrain from purchasing.
The gills should not be dried out, but mucus on them is not a good thing.
The eyes of fresh fish are always transparent. If they have a dull cloudiness, then the storage conditions were clearly violated.
The scales are supported by a dense shell on the skin, and the latter should fit the meat and hardly come off.
After short-term exposure to soft tissue, the deformation quickly disappears.
The fish must be selected without damage, otherwise, if you try to smoke it, you may end up with a breeding ground for bacteria.

Asp recipe in monastery style

In order to prepare asp, you will need:

1 PC. any size asp, but it’s better to take a larger one;
1 PC. onions; vegetable oil in which you will fry;
flour; 4-3 pcs. potatoes; 3-2 pcs. eggs;
300 gr. sour cream of any fat content;
greens (dill, parsley);
salt to taste.

How to cook asp:

To begin with, to prepare asp according to this recipe, you need to clean the fish from scales and take out all the insides. In order to thoroughly clean an asp, you must start from the head and gradually work your way to the tail. Then cut off the head, tail and side fins. Then separate the fillet and cut into small pieces.
Dip the asp fillet in flour and salt and fry in vegetable oil. The asp should turn golden, then you will know that it is ready. Place everything in one plate and set aside.
Now take care of the potatoes to prepare the asp.
Peel and cut into slices and also fry in butter, but not until fully cooked. Place it on a napkin and let the oil drain. Peel and cut the onion into rings, and then sauté in a frying pan until transparent.
While you had time to cook everything, your eggs should have cooked and cooled. Now you need to cut them into circles.
Once all the previous preparations are done, you can safely move on to combining them. But for this you will need ceramic pots or a deep frying pan; sometimes a baking sheet is used. First, place the potatoes in a bowl, place the fish on top, then there is a layer of eggs on which you place the onions. After that, all you have to do is pour sour cream over everything and cook the asp in the oven for 90 minutes at a temperature of 220-240 degrees.

When the monastery-style asp is ready, sprinkle each portion with herbs.

Selection and preparation of ingredients

There is a whole range of tasty and simple dishes, the preparation of which is based on asp and fish of the carp family. They all start with proper preparation of ingredients.

Important! There is a gall bladder in the head of the asp, and if you crush it, all the meat will taste bitter.

When buying a fresh carcass, you need to be guided by the following rules, which are typical for the “correct” asp:

red gills;
clear eyes, they should not be cloudy or sunken;
scales tightly adjacent to the body;
The carcass is clean, without signs of blood or damage.

Fresh fish meat is springy. If you press on it and then release your finger, it will straighten out without a trace. You should also pay attention to the aroma. This is a fish of running water, so it cannot have the smell of mud or swamp. Cloudy and dull eyes are signs of decomposition . Toxins that have already been released by this point are not eliminated by cooking and can lead to poisoning, so never buy such specimens. Wash the asp from mucus.

Its scales and skin are very tough . To clean, pry up the scales near the tail with a sharp knife and follow it along the spine to the head to release the skin . Then make an incision along the abdomen and try to remove the skin completely. Use a knife or pliers for this. It's more difficult than peeling scales with a knife, but the end result is worth the effort. Now separate the head. Then make cuts along the ribs to obtain the fillets. Use a thin knife - it is much more convenient to operate.

Spicy appetizer made from asp

Korean-style hye from fatty asp turns out to be as juicy as possible.

Necessary:

fresh asp carcass – 1 kg;
3 large onions;
carrot root vegetables – 2 pcs.;
vinegar 9% – 50 ml;
coriander seeds ground in a mortar - a pinch;
purified oil – 150 ml;
salt – 1 tsp;
crushed black pepper - optional.

Method for preparing spicy heh:

Pour vinegar over the asp, cut into thin strips, stir and leave for 20 minutes to marinate. To speed up the marinating process, you can mash the fish with vinegar by hand.

Chop the onion into rings and divide the carrots into thin strips.

Drain the remaining vinegar from the asp, squeeze the juice out of the pulp with your hands and add salt.

Place onions and carrots in the preparation, add coriander and spices, add black pepper and, if desired, red chili.

Heat the oil until lightly smoking. Pour oil over the fish, stirring the appetizer thoroughly.

Leave to stand in the cold for 5-6 hours and serve, stirring first.

Appetizing balyk

Home-cured balyk from fatty asp is prepared from the following ingredients: fish - 2.5 kg, sugar - 150 g, salt of large granules - 250 g. The recipe for preparing an appetizing balyk consists of several steps:

Divide the fillet into square slices. Rub each piece all over with a mixture of salt and sugar and place in a glass container. Additionally, sprinkle the fish with the remaining salt-sugar mixture and press under pressure for 7 days.
Wash the asp slices and soak in water for 5 hours. Dry the pulp in the air, away from direct sunlight for 5-6 days, after wrapping it in gauze. The finished balyk turns out translucent and simply glows in the sun.

During the drying process, the asp must be wrapped in gauze to prevent flies from accessing the meat.

Asp soup

Fish soup is the most common dish prepared while fishing. Thanks to its ease of preparation, this fish soup is a hearty alternative for lunch or dinner when fishing.

Cut potatoes and carrots into round pieces.
Place a pan of water on the fire.
After the water boils, add potatoes, carrots, 2-3 small onions in their skins.
Cook for 10-15 minutes, and add the carcass, cut into pieces with the addition of unground black pepper and bay leaf.
Boil for 10 minutes.
To lighten the broth, you can add a little vodka.
After the fish and potatoes are fully cooked, remove the onions and bay leaves.

The fish soup is ready; when serving, you can sprinkle with herbs.