Silver carp grows quickly due to the fact that it always has enough food in the form of plankton and algae. It is specially bred at paid rates or other reservoirs so that the silver carp clears the water area of algae. If, when growing carp, you need to feed it, then you don’t need to feed the silver carp, it will always find its own food: something, and there is always enough vegetation in the reservoirs.
general characteristics
Silver carp is a commercial schooling fish from the carp family. And although it looks like its carp relatives, there are certain differences between them. In particular, as is already clear from the name of the fish, it is recognized by its rather wide convex forehead, which hangs over the eyes of the fish. By the way, the eyes of this fish are shifted downwards, which makes the forehead look even more powerful and wider.
Silver carp are freshwater fish whose natural habitat is reservoirs in the Amur region and China. This fish appeared in the European part of Russia only in the middle of the last century - it was brought specifically for artificial breeding. As it turned out, the silver carp liked the local reservoirs and took root well in the new place. Although it must be said that this fish prefers warm waters without strong currents, and its appetite awakens only when the water warms up to 25 degrees. But in the fall, silver carp hardly eat.
Content:
- general characteristics
- Species of silver carp
- Nutritional characteristics
- Benefits for the human body
- Possible dangers and contraindications
- How to choose and store a carcass correctly
- How to cook properly
This amazing fish serves as a living filter for the reservoirs in which it lives. It feeds on phytoplankton and requires a lot of it. To understand how much, it is enough to say that to gain weight by 1 kg, a silver carp needs to pass through about three dozen kilograms of phytoplankton. The specifics of this fish’s “diet” also determine its lifestyle. All summer, silver carp live in river beds, and then move to floodplain lakes.
Another feature of the life cycle of silver carp is spawning migrations. As a rule, fish choose muddy waters near small sandy islands for spawning, where their eggs become almost invisible. Compared to other representatives of cyprinids, silver carp is not noted for high fertility. During the spawning period, the female produces no more than 500 eggs.
Cooking methods
Silver carp can not only be marinated, but also boiled, fried, baked, stewed, steamed and even smoked. Each cooking method has its own nuances and features that you need to know about before you start cooking the dish.
How to boil?
Before cooking, fish must be cleaned, gutted and washed. If an uncleaned product has been frozen, it must first be thawed, cleaned, and only then cooked. Silver carp that has been processed before freezing does not need to be defrosted before cooking.
You can cook fish either whole or in pieces. The water should only cover the fish, and not completely fill it.
If the product is cooked in pieces, the fish must be placed in a pan of boiling water. Also, along with the fish, you should add salt and spices to the liquid at your discretion. As soon as the water boils, turn the heat to medium. There is no need to cover the pan with a lid. Cooking silver carp in pieces will take about a quarter of an hour.
If the fish will be cooked whole, the carcass should be immersed in warm water. This is due to the fact that very hot water can cause the skin of the fish to crack. Salt and spices are added immediately. In its entirety, the product takes 30 minutes to prepare.
When cooking, you need to try not to overcook the silver carp, otherwise the meat will become dry and tasteless. You can serve vegetables as a side dish for boiled fish.
How to steam?
To steam silver carp, you need:
- Clean the fish, wash and cut into portions. One serving will require a couple of pieces.
- Pour soy sauce (3 tablespoons) over the chopped fish, sprinkle with chopped parsley sprigs, salt and ground pepper. In this form, the fish is marinated for 60 minutes.
- Place the pieces on the bottom of the steamer. Set the timer for 40 minutes.
Ready fish can be eaten hot or cold. However, silver carp tastes better when cooked hot.
How to fry in a frying pan?
Frying silver carp does not take much time and effort. To cook fish in a frying pan you will need:
- Season the cleaned and washed carcass with salt and pepper to taste and season with lemon juice (4 tbsp). The fish should marinate for 30 minutes.
- After this, roll the pieces in flour and place in a heated frying pan.
- Fry the product on both sides until golden brown.
- Finally, close the pan and simmer the fish for another 10 minutes.
Mashed potatoes or porridge are perfect as a side dish for fried silver carp.
How to put it out?
Before stewing, the silver carp must be fried in a frying pan as described above. At the end of frying, add chopped onions (a couple of pieces) to the fish.
When the vegetable becomes transparent, pour sour cream (5 tablespoons) and water into a container (should completely cover the ingredients). You also need to add a couple of bay leaves.
The fish should be simmered for a quarter of an hour over low heat, periodically turning the pieces so that they simmer evenly. At the end of cooking, the dish can be sprinkled with chopped herbs.
Stewed silver carp goes well with boiled rice.
How to bake the whole thing in the oven?
To bake whole fish in the oven, you need:
- Rub the carcass thoroughly with fish seasoning and sprinkle with the juice of one lemon.
- Place the fish on a baking sheet covered with foil.
- Place a couple of lemon slices and two sprigs of dill inside the silver carp.
- Coat the surface of the fish with salted sour cream (mix 50 grams of the product with a pinch of salt).
- Wrap the silver carp in foil and place in the oven for 40 minutes.
Due to the foil, the baked meat is cooked in its own juice (fat). As a result, the fish turns out soft and juicy.
How to cook in a slow cooker?
Cooking silver carp in a slow cooker is as follows:
- Cut 500 grams of tomatoes into rings. Place only half of the tomatoes on the bottom of the device.
- Place chopped onions (1 piece) on top and add salt to taste.
- Next, grated carrots (1 piece) are placed into the multicooker bowl.
- Place portioned pieces of fish in a bowl, add salt and sprinkle with spices (bay leaf and allspice) at your discretion.
- Then again add the onions and carrots (1 piece each) and the remaining tomatoes. Pour the ingredients into 150 ml of water.
- Select the “Extinguishing” program. Cooking time: 2 hours.
This dish can be included in the diet menu.
How to smoke?
There are two ways to smoke silver carp: hot and cold. However, before smoking, the fish must be salted. To do this, you can use dry or liquid marinade.
With the dry salting method, cleaned and gutted carcasses are thoroughly rubbed with a mixture of spices and salt (50 grams of salt are required for 1 kilogram of fish). The blanks are placed in a container and sent to the refrigerator compartment for two days.
If you want to pickle silver carp in a liquid marinade, then dissolve 40 grams of salt in a liter of water. Bring the liquid to a boil and then cool to room temperature. Dip the fish into the marinade and leave for 6 hours. The brine should completely cover the silver carp.
Hot method
The hot smoking option for fish is as follows:
- As soon as the fire burns well and the wood begins to produce heat, you need to place 3 handfuls of soaked wood chips on the bottom of the grill.
- You need to install grates above the tray on which the fish will be laid out. The distance between carcasses should be at least 2 cm.
- Place the tray on the grill and close it. If there is a water seal, then you need to add water there.
- As soon as white smoke begins to emerge from the holes, you need to time it for 30 minutes. After this period of time, the silver carp will be ready.
The temperature in the smokehouse should be +120 degrees. Gradually, the temperature must be reduced first to +100 degrees, and by the end of cooking to +80 degrees.
Cold way
Step-by-step description of how to cold smoke silver carp:
- Place wood chips in the smokehouse compartment where combustion takes place.
- Coat the grate on which the fish will be smoked with vegetable oil.
- Place the smokehouse on the fire, and place the marinated carcasses on the grill.
- Silver carp is smoked at a temperature of +28 degrees for 4 days.
- In this case, it is necessary to stop the smoking process every 8 hours to improve the taste of the fish.
After the silver carp is smoked, the carcasses need to be sent to fresh air for 12 hours for ventilation.
The fish should be wrapped in a piece of gauze to protect it from flies.
How to pickle?
To pickle silver carp at home, you need to:
- Clean the carcass, gut it, rinse and pour vinegar solution (3 tablespoons of vinegar per liter of water) for half an hour. After this, wipe the fish with paper napkins.
- In a container, mix granulated sugar (1 tbsp), peppercorns (8 pieces), cloves (3 buds) and bay leaves (4 pieces). Rub the silver carp with the prepared spice mixture.
- Cut the onion into half rings and place inside the carcass. Coat the top of the fish with vegetable oil.
- Wrap the silver carp in cling film and place in the refrigerator for 24 hours.
Salted fish should be stored in an airtight plastic container in the refrigerator. Shelf life: 2 months.
Species of silver carp
It was the Chinese, who bred silver carp and observed their behavior for more than two thousand years, who called the fish “water goat.” And all because this inhabitant of reservoirs, like grass carp by the way, feeds on colonies of the smallest algae, the very ones that create the effect of “blooming” of water. And thanks to such food preferences, silver carp are often specially released into reservoirs for filtration.
All silver carps are usually divided into 3 groups:
- silver carp, also known as common carp or silver carp;
- bighead carp, or asp;
- hybrid (a mixture of two species).
Silver carp are commonly found in rivers in East Asia, Thailand and the United States. Representatives of this species are recognized by their elongated light-colored body with silvery scales. By the way, it is precisely because of this color that in English-speaking countries the fish is called silver carp. Many people note the similarity between silver carp and grass carp. But experienced fishermen know how to distinguish between both fish: silver carp have a distinguishing feature on their bellies - a sharp keel bone.
This rather large fish can weigh up to 16 kg. By the way, observing this variety of inhabitants of fresh water bodies, you can see something very unusual. It is enough to break the silence in any way (even just knocking the oars on the water) for the silver carp to literally start jumping out of the reservoir. It is not uncommon for massive carcasses to jump straight into a boat at high speed, sometimes even injuring people. Interestingly, in such a jump, silver carp can rise more than 3 meters above the water. That is why in the USA it is customary to go fishing for silver carp not with a fishing rod, but with a crossbow.
Representatives of motley, or southern, silver carp are significantly larger in size than white ones. Some adult carcasses can reach one and a half meters in length and weigh about 40-50 kg. You can distinguish motley representatives from silver carp by their larger head sizes, which in some individuals can be almost half of the entire carcass, and wider-spaced eyes. And also, as the name suggests, bigheaded carp are “marked” with a darker spotted color (especially pronounced on the sides). Most often, bigheads (another name for bigheaded carp) are found in the rivers of the Far East that flow into the Pacific Ocean. But in the last century, bigheads were brought to Uzbekistan, and from there they spread to the basins of the Azov, Caspian, Aral and Black Seas.
Application
There are many ways and recipes for preparing silver carp. Fish can be fried, boiled, baked in the oven, stuffed, stewed, prepared aspic, fish soups, rolls. From fish heads you can prepare aromatic and rich fish soup. For cooking, it is best to choose larger specimens, since large fish contain fewer bones and are more tasty. In addition, fillets of large fish are more tender and juicy. Silver carp goes well with various types of side dishes, sauces, herbs and vegetable salads.
Market Analytics
- 2020 in the beauty industry – innovation without borders
- Black Lives Matter movement: reaction and consequences for the beauty industry
- COVID-19 is changing the rules of the game in the cosmetics market
Convenient search for beauty salons on our website
Beauty salons in Moscow Beauty salons in St. Petersburg Beauty salons in Ekaterinburg Beauty salons in Novosibirsk
Latest blog posts on our website
- Naturecream / Arnica - the magical plant of alchemists
- Naturecream / Tremella Extract - Snow Mushroom Detox for Skin
- Prostye-sovety / How to visually enlarge your lips with makeup
- Naturecream / Apricot kernel oil for face
- Naturecream / MATRIXYL3000 - the best skin elasticity stimulator
- Naturecream / SPF in Natural Oils
- Naturecream / Geranium (Pelargonium) oil for skin health and beauty
- Prostye-sovety / Save on a beauty salon: procedures that can be done at home
- Naturecream / Growth Factor - brings back youth?
- Oksana-Lezina / 3 effective abdominal exercises from a fitness instructor for beginners
Latest forum topics on our website
- Natalya / How to properly make a gelatin mask?
- Mrs._Smith / Badly sunburned! What to do?((
- Ice / Is it necessary to combine fitness classes with a diet?
- Antonova / What can be used for hair loss?
- Radio operatorKat / Who was on a protein diet?
Other articles in this section
| Scallop Scallop is a luxurious seafood delicacy that is little known to connoisseurs of healthy and wholesome food. It is a bivalve mollusk - a member of the Pectinacea family. Found in almost all seas. There are about 15 species in the Black Sea. Some of them serve as cultivated and commercial objects. This product is well known among consumers. |
| Whitefish Fish Whitefish belongs to the salmon family, but some scientists distinguish it with certain types of fish into a separate whitefish family. Externally, this fish has characteristic features: it is a compressed body with medium-sized scales, a small mouth, in which there are practically no teeth. If there are any, they are very poorly developed. Habitat: cold countries, preferably located in the northern hemisphere. |
| Boiled halibut Halibut is a delicious sea fish belonging to the flounder family. A peculiarity of the fish is the location of both eyes on one, right side of the head. |
| Tuna in its own juice Belonging to the mackerel family, tuna prefers to live in the warm waters of the Atlantic and Pacific oceans. The fish leads a schooling lifestyle and can travel quite long distances as part of a school. |
| Smoked capelin Capelin is a fish that lives in the open sea, in the upper layers of water. Capelin belongs to the smelt family. The fish is small in size. It is popular in all countries of the world. Capelin is found in the Atlantic, Pacific and Arctic oceans. The body of capelin has a length of up to 22 centimeters, the weight of the fish is less than 70 grams. |
| Haddock Haddock is a marine fish classified into a monotypic genus called Melanogrammus. An individual haddock is 90-110 cm in length. The average weight of haddock usually does not exceed 3 kg, but quite large specimens weighing up to 19 kg have also been encountered. Haddocks live for about 14-15 years. |
| Mackerel in oil Mackerel is a fish from the mackerel family, quite heat-loving and preferably lives in schools. It has an elongated body shape with small scales. The most common mackerel is in the Baltic, North, Mediterranean, Black and Marmara seas, and is also often found off the coast of North America. Most often, mackerel lying on store shelves is of Atlantic or Far Eastern origin. It can be found frozen, canned or smoked. |
| Canned crabs Crab meat is a desired product for culinary connoisseurs all over the world. On an industrial scale, crab fishing is carried out in the Pacific and Atlantic oceans. This is an unsafe activity, but the risk is justified by the fact that crab meat has a delicate taste and brings great benefits to human health. |
| Sea urchin caviar Sea urchins are very interesting animals belonging to the class of echinoderms. Most species have a round body shape. Their shell is studded with a huge number of spines, which not only help the hedgehog move, but also perform a protective function. Sea urchins live mainly in the waters of the Pacific Ocean. |
| Poached sturgeon Sturgeon is a valuable species of fish that belongs to the sturgeon family. They live in bodies of water located in the northern hemisphere of the Earth. Many species of sturgeon are common in both Eurasia and North America. Sturgeons have no scales, and characteristic bony plates are located on the skin of the body. Most often, sturgeon reach the following sizes: from 1.5 to 2 meters in length and weighing up to 85 kg. But there are individuals of completely unique sizes, about 4 meters long and weighing 200 kg. |
Nutritional characteristics
In dietetics, the silver carp carcass is primarily considered as a source of fish oil and valuable protein.
By the way, silver carp is the only representative of freshwater that contains fish oil. A young carcass consists of approximately 13 percent fat, but this figure increases with age. However, this should not be scary. Silver carp meat belongs to the category of dietary food. In 100 g of raw fillet there is no more than 90 kcal, and fat reserves do not reach 1 gram. Fish contains almost no carbohydrates, but there are more than 19 g of proteins per 100 g of product. By the way, the quality of the proteins contained in the meat of this fish even exceeds the value of milk protein. When talking about proteins, one cannot fail to mention amino acids, and there are also a lot of them in fish meat. For example, 100 g of fillet contains 9 g of lysine, which is beneficial for humans, more than 3 g of methionine and a little more than 1 g of tryptophan. This makes the product valuable in the diet of bodybuilders. Nutritional value per 100 g of product
| Calorie content | 86 kcal |
| Squirrels | 19.5 g |
| Carbohydrates | 0.2 g |
| Fats | 0.9 g |
| Vitamin A | 34 mcg |
| Vitamin E | 2.65 mg |
| Vitamin B1 | 0.04 mg |
| Vitamin B2 | 0.11 mg |
| Vitamin B3 (PP) | 2.8 mg |
| Sodium | 78 mg |
| Calcium | 29 mg |
| Phosphorus | 213 mg |
| Sulfur | 210 mg |
Calories and nutritional value
Silver carp meat contains a whole range of vitamins, which is typical of any seafood.
For example:
- Availability of vitamin A.
- Availability of vitamin PP.
- Availability of vitamin E.
- Availability of vitamin B.
100 grams of fish contains 87 kcal. Therefore, it is not for nothing that silver carp is classified as a dietary product. If you cook silver carp, its calorie content will decrease to 75.3 kcal.
Benefits for the human body
Many will probably be surprised, but there are special diets in which the main product is silver carp meat (you need to eat 1 kg of this fish meat every day for a week). And the reason for this is not even proteins, which are extremely abundant in the product, but fat. This substance, in its biochemical characteristics, resembles fish oil contained in sea fish. This means it helps lower blood pressure, strengthen blood vessels, and regulate cholesterol levels in the bloodstream.
Thanks to the polyunsaturated fatty acids (omega-3 and omega-6) contained in silver carp fillet, this fish is considered an excellent product for the prevention of cardiovascular diseases. Based on the results of the experiment, German researchers confirmed the effectiveness of the product in lowering blood pressure. Before the start of the 2-week experiment, the participants' blood pressure was usually kept within the range of 150/95. After 2 weeks of eating fish daily, the numbers dropped to 135/85.
Omega substances are also considered useful for preventing cell mutation and for normalizing the functioning of the nervous system (central and peripheral).
Silver carp is definitely useful for people with diabetes, gout or rheumatism. This dietary product is recommended to be included in the diet of people with digestive diseases and metabolic disorders. Despite the fact that silver carp is a rather fatty fish, it is easily digested by the human body. And for those suffering from gastritis with low acidity, this fillet can play the role of a natural medicine.
Another advantage of fish is the ability to activate the production of hemoglobin in the body. And the silver carp received these amazing properties thanks to its special mineral and vitamin composition.
Silver carp dishes should regularly appear on the table of everyone who cares about their appearance. The rich composition of this product promotes the regeneration of aging skin. And in the skin of silver carp, collagen was found - that same high-molecular protein substance, without which the skin begins to wrinkle and sag. Therefore, in some anti-wrinkle cosmetics you can see a more surprising component - collagen, extracted from the skin of silver carp. Such products are useful for smoothing wrinkles and moisturizing the skin against flaking.
Beneficial features
It makes sense to talk about the beneficial properties of silver carp in more detail. When eating silver carp meat:
- The likelihood of malignant neoplasms is reduced.
- Human irritability is minimized due to its beneficial effect on the activity of the central nervous system. In addition, dead cells are restored.
- Vessels are strengthened, which reduces the risk of strokes.
- Blood pressure is normalized, therefore, it is highly recommended for use by people with high blood pressure.
- The level of cholesterol in the blood decreases, which reduces the likelihood of blood clots.
- The amount of sugar in the blood decreases, so it is recommended for consumption by diabetics.
- The quality of nails and hair improves, and teeth become stronger.
- Immunity increases, which creates conditions for confrontation with various colds.
- The overall well-being of a person improves.
- Sleep is normalized: you can forget about sleepless nights.
Doctors recommend silver carp for consumption and here's why:
- Protein is completely absorbed within 2 hours.
- Silver carp meat is low in calories, so gaining excess weight is unrealistic.
- Presence of fish oil.
Apparently, the benefits of silver carp are obvious, therefore, it is advisable to eat it daily. This is an excellent product that promotes a unique preventive effect.
Useful properties of silver carp caviar
Silver carp caviar is quite transparent in appearance and contains both vitamins and microelements, as well as many other useful elements. The energy value of the product is 138 kcal per 100g of product. At the same time, caviar contains proteins - 8.9 g, fats - 7.2 g, carbohydrates - 13.1 g. In addition, caviar contains zinc, iron, phosphorus, sulfur and Omega-3 polysaturated fats.
The only contraindication to its use is the possibility of allergic reactions; in other cases, silver carp caviar has no contraindications. It is advisable to use it even for cancer patients, which helps normalize the activity of the nervous system and leads to a decrease in shortness of breath, etc.
Silver carp in cooking
It is used mainly when it weighs more than 2 kg. With such a weight, it has few bones and is not only pleasant to eat, but also pleasant to cook. It has a large head, which is suitable for preparing rich fish soup. The broth turns out fatty and transparent. Silver carp is best consumed either boiled or baked, since in this case it does not lose its beneficial properties.
Silver carp can be smoked, but it is often not advisable to eat it in this form, since it has little benefit, regardless of the smoking method: either hot or cold.
Despite this, silver carp is very useful because it replenishes the human body with useful substances, strengthening the immune system.
Possible dangers and contraindications
Undoubtedly, silver carp belongs to healthy products. But there are still some categories of people who should not get too carried away with this fish or who are better off avoiding fish dishes altogether. We are talking about people with fish allergies or protein intolerance. Persons with diseases of the digestive organs are not advised to consume silver carp smoked or in hot sauces. Such dishes can aggravate the disease.
Harm from silver carp
Silver carp is absolutely harmless to any category of people, including children, adults or the elderly. Moreover, this fish can be consumed in any quantity - it does not have a daily consumption dose. The only caution is smoked silver carp, which in excessive doses can cause harm to human health.
Contraindications
As mentioned above, there are practically no contraindications. But the main obstacle to its consumption may be personal intolerance to seafood and, in particular, to silver carp. This must always be taken into account and known so as not to put your body on the brink of danger.
How to choose and store a carcass correctly
If you did not catch silver carp as a trophy catch while fishing, it is important to know how to choose the right fresh fish in a store or market.
The best choice would be a carcass weighing 2-4 kg - it does not have many bones, moderate fat, and the meat is tender. If the choice fell on chilled fish, then you should definitely check its smell. In a fresh carcass, it should resemble the aroma of a river and algae. At the next stage of “inspection” you will have to pay attention to the eyes (should be shiny), gills (pure pink), tail (elastic in a recently caught carcass), scales (shiny, silver). And don’t be afraid to press your finger on the carcass: if it’s fresh, the dent will quickly recover.
Fresh chilled fish carcass cannot be stored in the refrigerator for longer than a day. Marinating will help prolong the freshness of the fish for another 2-3 days. Depending on the smoking method, silver carp will remain edible for 1 to 2 weeks. The most reliable way to store fish for a long time is freezing. A well-cleaned, washed and dried carcass with a paper towel can be stored in the freezer for up to 4 months. But after defrosting, it must be cooked and eaten immediately. Repeated freezing is strictly prohibited.
Properties of silver carp
According to many experts, silver carp is a very useful fish, containing a set of all the necessary elements that contribute to the normal functioning of the human body. These include various microelements, a set of vitamins, including unsaturated fatty acids.
In this regard, silver carp is a dietary fish that is easily absorbed by the body and is easily digested, without creating a feeling of heaviness in the stomach. Silver carp contains up to 20% unsaturated fatty acids, which reduce the likelihood of diseases such as atherosclerosis or cancer. In addition, silver carp is recommended for consumption by people suffering from poor functioning of the heart, blood vessels, stomach, etc.
Silver carp fillets weighing more than 2 kg are considered the most popular, as they are more tender and juicy. At the same time, silver carp is distinguished by the presence of a minimum number of bones.
How to cook properly
Silver carp fillets are prized by chefs all over the world. The meat of this fish has an extremely delicate texture and high taste characteristics. Like other representatives of cyprinids, the silver carp carcass contains a lot of small bones, which, it seems, can never be completely eliminated. Although in the culinary world you can often hear that only skilled Chinese chefs can completely clean the fillet. But there is a little secret: the smaller the fish, the more bones there are in its meat. Therefore, cooks prefer to work with carcasses no less than 2 kg.
Silver carp meat lends itself well to boiling, frying, and baking. It makes excellent fillings, delicious fish soup and many other dishes. Zucchini, eggplant, beets, carrots, celery (root), parsley and onions go well with silver carp. You can emphasize the taste of fish with coriander, fennel, black pepper, turmeric, garlic, paprika, mustard and lemon juice.
Ear
Best materials of the month
- Coronaviruses: SARS-CoV-2 (COVID-19)
- Antibiotics for the prevention and treatment of COVID-19: how effective are they?
- The most common "office" diseases
- Does vodka kill coronavirus?
- How to stay alive on our roads?
Ukha is the most popular silver carp dish. It is not difficult to prepare, and the taste of the dish is divine. In addition, this fish produces a very nutritious, rich broth.
Rinse the cleaned carcass of the silver carp, cut into portions and fill with cold water for an hour. Under no circumstances should you throw away the head and tail of a fish. But you need to carefully clean the gills from algae and mucus.
Meanwhile, place diced potatoes, carrot rings, a whole onion, parsley root and a few black peppercorns in a saucepan. Pour water over everything and bring to a boil. After 15 minutes of cooking, add fish, a couple of cloves of garlic, and bay leaf to the pan. After boiling, cook for another 15-20 minutes over very low heat. At the end add finely chopped greens.
Baked in the oven
Remove scales from the carcass (about 2 kilograms), gut it, and rinse in cold water. Cut the prepared fish into portioned steaks (2.5 cm wide) and rub with a mixture of salt, pepper and your favorite spices. In this form, marinate the steaks for 15-20 minutes. Meanwhile, cut potatoes, tomatoes, onions, carrots or any other vegetables onto a baking sheet greased with olive oil. Place the steaks between the vegetables and drizzle a few drops of oil on top. Bake for approximately 40 minutes. To make the dish more juicy, line the bottom of the pan with foil, the ends of which cover the fish and vegetable mixture. Towards the end of cooking, unfold the foil and allow the fish to brown. Vegetables with which the silver carp was baked are suitable as a side dish for this dish. Alternatively, separately cooked broccoli or cauliflower.
Fishermen adore this “thick-faced” freshwater inhabitant. Probably many people dream of breaking the world record and catching a silver carp weighing more than 51 kg. After all, it was precisely such a carcass that was caught in the Kakhovka Reservoir in 1996, and today it remains the largest silver carp caught. But only the most experienced fishermen dream of this, and beginners long to catch at least the smallest silver carp, since this fish is not as easy to catch as other freshwater fish.
More fresh and relevant information about health on our Telegram channel. Subscribe: https://t.me/foodandhealthru
We will be grateful if you use the buttons:
How to prepare silver carp
Silver carp is prepared depending on personal preferences. For example:
- It's easier to cook.
- You can make aspic from it.
- It's not difficult to fry.
- You can bake it without any problems.
- Make a balyk out of it.
- Cook delicious fish soup.
- Prepare minced meat.
The main task is to purchase a carcass weighing more than 2 kg, since it has practically no bones and is easier to cook, not to mention the taste.
Igor 09/05/2017
Composition of silver carp
The benefits and harms of silver carp fish become obvious at the first glance at the composition of this handsome river fish. Fish contains B vitamins, as well as vitamin A, E and PP.
There were also macroelements: chlorine, calcium, sodium, sulfur, phosphorus and magnesium. They are ready to contribute to the health of our body.
The large size of silver carp allows the fish to contain microelements such as iron, chromium, fluorine and nickel, which also has a beneficial effect on our well-being.
In addition, silver carp contains up to 20% saturated fat.
The benefits and harms of silver carp fish
Silver carp is well known in Russian regions. Its individuals prefer standing water and running water, avoiding areas with strong currents. This fish cannot live and reproduce in dirty water, so there are no habitats within large cities. Silver carp lives in all regions of the country except the Far North.
conclusions
From a review of the beneficial properties of silver carp meat, we can conclude that its constant presence on the menu is beneficial for a person of any age . It promotes stable functioning of the nervous system, heart, blood vessels, and brain. The composition of meat represents a source of unique substances responsible for the resistance of the human body to cancer.
Its harm depends only on the person’s oversight before preparing to cook the dishes. You should pay attention to the symptoms of individual intolerance and limit your consumption of smoked silver carp.
Still, having a low cost, fish has high nutritional value, since it is a concentrate of useful substances necessary for strengthening human health and the normal development of children.
Source: https://polzaivredno.ru/polza-i-vred-ryby-tolstolobika/
Silver carp fat
If we talk about the benefits and harms of silver carp fat, then we should not forget about the uniqueness of this fish.
Silver carp is the only type of river fish that contains a fatty layer similar to that of marine representatives of the underwater world.
Silver carp gained the ability to lower cholesterol levels in the body thanks to its fat layer. In addition to its medicinal properties, fatty tissue gives silver carp meat special tenderness.
