Common carp, like all seafood, is a delicious and healthy delicacy. Cooking juicy and tender meat is not difficult. Just choose a recipe, and feel free to start cooking it.

Taste quality of carp

Common carp is a freshwater fish that replenishes the cyprinid family. Such fish are adapted to different living conditions, so it can be found not only in the basins of the Black, Caspian and Azov Seas, but also in reservoirs of Asia, Siberia and even Kamchatka. At the same time, a fairly strong and beautiful river inhabitant with golden scales, an elongated carcass and pronounced chewing plates is carp. Unlike other types of fish, carp is very fast growing and by the end of the first year of life its length reaches 10 cm with a weight of 30 g. An adult can weigh up to 20 kg up to one meter long.

In many countries, cooks appreciate its high taste. Sazan meat has a rich sweet taste. And the larger the carp, the less bones there will be, which is also an undoubted plus. But, the taste of meat largely depends on what the common carp was eating.

Cooking is quite simple, it can be fried, boiled, baked in the oven, used in cooking other dishes. Regardless of the processing method, the meat is always juicy. The main thing for cooking is to buy fresh fish, not frozen, because when frozen, meat loses its taste.

It is also worth emphasizing that the carp is not fastidious in food, it can absorb everything indiscriminately, from worms to shellfish and larvae. Such an appetite has a good effect on its growth, which cannot be said about the quality of meat, where harmful compounds can accumulate.

Composition and useful properties

Carp is a low-calorie fish, so you can safely include it in the list of diet foods. Eating meat has a positive effect on the body, because it includes protein, fatty acids, B vitamins, as well as micro and macro elements. Such a rich composition will help strengthen immunity, improve well-being, vision and skin condition, as well as normalize the functioning of the heart and liver. Especially carp meat is recommended to include in the diet of baby food and the elderly, who especially need an increased amount of protein.

Oven stuffed with mushrooms in the oven

Tasty and meaty carp is a real find for the cook. Its delicate taste goes well with various ingredients. We offer a recipe for juicy fish with mushrooms in the oven.

Ingredients:

  • carp;
  • 200 g of fresh (dried) mushrooms;
  • two eggs;
  • ½ cup rice;
  • two onions;
  • two tablespoons of butter;
  • herbs, spices;
  • 100 ml of sour cream.

Cooking method:

  1. Rub the prepared carcass with salt, pepper and put in the refrigerator for 30 minutes.
  2. Grind onions, mushrooms and fry them in butter.
  3. Boil rice and eggs.
  4. In the mushrooms with onions add rice, chopped boiled eggs, salt and mix everything.
  5. We cover the baking sheet with foil, spread the fish, put the filling in the abdomen, coat with sour cream and put in the oven for an hour at a temperature of 180 ° C.

How to bake in foil

Baked carp in foil is an excellent dish for a festive table or everyday dinner. The finished fish turns out to be very tasty and tender, the main thing is to use a fresh carcass for cooking, since frozen will lose its taste and structure during baking. It is better to bake a large individual in the foil, as its meat is more juicy and dense. How to cook fish carp in foil, read on.

Ingredients:

  • carcass of carp;
  • 100 g butter;
  • three onions;
  • salt, a mixture of peppers, dill.

Cooking method:

  1. We carefully flush the carcass with spices and salt.
  2. Chopped onion mixed with chopped dill. We stuff the stuffed fish with a piece of butter.
  3. We spread the carp on the foil, sprinkle with onion and herbs on top, wrap it and put it in the oven for 45 minutes at a temperature of 190 ° C.

Cooking in Sour Cream Sauce

Sazan is ideal for preparing a delicate and fragrant fish dish. Like all freshwater inhabitants, it smells of mud. In order to get rid of it, use lemon, garlic or herbs. So the unpleasant smell will go away, and you can cook a fragrant dish.

Ingredients:

  • large carcass of carp;
  • two onions;
  • 300 ml sour cream;
  • lemon;
  • salt, spices.

Cooking method:

  1. Pepper carcass, salt and sprinkle with lemon juice, leave for 30 minutes in a cool place.
  2. Cut the onion into rings.
  3. On a baking sheet we make a substrate of onion, spread the fish on top, sprinkle it with onion rings and grease thickly with sour cream.
  4. Cover with foil and bake for 30 minutes.
  5. We remove the foil and cook another 15 minutes.

Fried carp in a pan

Not all foodies like oven-baked fish. But fried carp with your favorite side dish will appeal to many. It is good because it has a lot of fat, which means that you need a small amount of oil for cooking.

Cooking method:

  1. We cut the carcass into steaks, sprinkle with lemon juice to rid it of the smell of mud.
  2. We process steaks with spices, you can use ordinary salt and ground pepper, or purchase a ready-made set for fish.
  3. Bake pieces in flour and fry in a pan with a small amount of oil until golden brown.

Fish recipe

Korean cuisine has become famous throughout the world for its spicy appetizers and salads. One of them is heh. It is prepared from meat, vegetables and fish. We offer a recipe for sahe sahe.

Ingredients:

  • common carp weighing 2 kg;
  • three onions;
  • four tablespoons of vinegar;
  • 3 g of coriander;
  • three tablespoons of soy sauce;
  • a spoonful of vegetable oil;
  • two tablespoons of dried paprika;
  • 5 g of hot pepper;
  • a bunch of cilantro;
  • a spoonful of salt and a pinch of black pepper.

Cooking method:

  1. First of all, you need to separate the fillet from the bones and cut it into large pieces.
  2. We put the fish blanks in the bowl, add the vinegar to them, mix and leave them to soak for 2 hours.
  3. Cut the onion into thin half rings, finely chop the cilantro.
  4. We pour out the juice that is released from the fish, add onions, cilantro, a mixture of peppers, paprika and coriander. Mix thoroughly and taste the salt, if not enough, add. If you are a fan of very spicy dishes, then you can add chopped garlic with a pinch of sugar.
  5. We give a little time to the dish to brew and can be laid out in small salad bowls.

Sazan balyk at home

Sazan balyk is a tasty and healthy dish. Thanks to this cooking method, fish meat is tender and juicy. For a balyk, it is better to use a carcass weighing at least 5 kg, in which there is more meat and no smell of mud. The success of the dish largely depends on the proper cutting of the fish, so the pieces should not be more than 3 cm.

Ingredients:

  • carp;
  • 300 g of sea salt;
  • four tablespoons of sugar;
  • any spices to choose from.

Cooking method:

  1. The first thing to pickle the fish. To do this, separate the fillet from the bones, sprinkle it well with a mixture of salt and sugar, if desired, you can add other seasonings for fish. We put the salted fish in a container, press on top with oppression and put in the refrigerator for 3 days.
  2. After three days we take out the fish, rinse and try, if the carp is too salty, then soak it for several hours in cold water.
  3. The third step is freezing, however, many people skip such a stage, but in vain, because this is how you can save the meat from parasites and bacteria that are often found in freshwater fish. But, if you are sure of the quality of the catch, then it is not necessary to freeze the fish.
  4. We string fish slices on kapron thread and hang them in a cool place, for example, on a loggia, in a cellar or pantry. We dry the balyk for two days, then wrap it in parchment and set it in the refrigerator to ripen.

More than a dozen different dishes can be prepared from the carp, so everyone will find a recipe to taste. But besides the fish itself, there is another amazing thing - this is the carp roe. From it you can make a delicious paste, salted or just fry in a pan.

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