Large carp - fish with a tender and delicious fillet. Several dishes

Silverfish is a fish, quite popular in cooking. The most valuable are considered large specimens, since small specimens contain many seeds. The preparation of silver carp is based on the use of tender and meaty fillets as part of most dishes. And from a huge head they cook a wonderful ear.

Large silver carp - fish, ideal for making "meat" stuffing

Despite the fact that the head of the carver in relation to the whole body takes almost one quarter of its length, a juicy and at the same time a dense fillet in the fish is abundant. Separate the pulp from the ridge, ribs and remove the skin, after cleaning from the scales. From the resulting meat strips you can cook a variety of dishes.

Large carver: the fish is used to make cutlets

Products |

- fish fillets - 0.5 kg;

- one carrot;

- one apple;

- one onion;

- 100 g of pulp pulp;

- ground pepper;

- the egg;

- salt;

- a pinch of soda;

- parsley greens;

- vegetable oil for frying.

Operating procedure

Fille with a bow through a meat grinder. Carrot and apple chop on a medium grater. Baton, pre-soaked in water, squeeze well and add to all the ingredients. In the mass, beat the egg. Season with salt, soda, pepper and finely chopped greens, and then mince until smooth. Bake cutlets in a heated frying pan in vegetable oil, forming a small oblong flat cakes with wet hands. If desired, you can dip in breadcrumbs. Fish cutlets are delicious both hot and cold.

Silver carp: pickled fish

From fish fillet you get an excellent pickled snack with a piquant taste. Cut the pulp (500-700 g) into long thin strips and pour it abundantly with salt, place the product in the refrigerator for 12-16 hours. Then rinse the mass several times changing the water. After that, pour the fish pieces with 6% vinegar so that they are completely immersed in the liquid. After 2.5-3 hours of pickling, remove the carp from the solution. Fresh carrots (1 piece), grate on a large or special grater. Onions (2 pcs.) Cut into half rings, the third part of which fry in half a glass of vegetable oil. Pour the hot mass onto the fish. Then 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. If desired, you can add soy sauce. Mix the mixture and put it in a cold place for two hours for infusion.

Large-sized fish carp: how to cook an ear

After separating the flesh from the bones, you have a ridge and a huge head. Prepare from them a rich ear. Be sure to remove the gills to avoid the taste of bitterness. Boil the ridge with the vegetables (chopped potatoes, onions, carrots). Then remove the bones. Cut the head of the fish in half (a kitchen hatchet will be needed to separate especially large specimens). Place the pieces in boiling soup, having salted it and seasoned with spices (bay leaf, ground red and black pepper peas). After removing the foam, boil for ten minutes. Serve the dish hot, sprinkling with fresh herbs.