Cook crucian carp for 15 minutes after boiling.
How to cook crucian carp
You will need – crucian carp, water, salt, herbs and spices to taste
1. If the crucian is frozen, defrost it beforehand. Lay a film on the work surface so as not to stain the table.
2. To clean the carp of scales, make an incision with a sharp knife along the belly and remove the insides.
3. Make small notches along the back of the carcass with a knife, cutting small bones. Rinse the gutted crucian carp thoroughly.
4. Pour water into a saucepan to a height of 3 centimeters, lower the crucian carp there, add salt, allspice, a small amount of vegetable oil and cook on moderate heat under a closed lid.
5. Once the liquid has boiled, reduce heat to low and continue cooking for about 15 minutes. At the end of cooking, add a chopped bunch of herbs for flavor.
How to cook fish soup from crucian carp
Products
Crucian carp – 1 kilogram
Onions – 2 pieces
Potatoes – 4-5 pieces
Allspice (peas) and black pepper – 10 pieces
Bay leaf – 5 leaves
Greens, pepper, salt – to taste
How to cook fish soup
1. Clean and gut the fish, leave fins and tails.
2. Boil whole potatoes and onions until half cooked.
3. Add fish and cook without lid.
4. Once the onion is cooked, add pepper, bay leaves, salt. Cook the spices for 3 minutes and remove with the onions.
5. Take out the fish and pour the fish soup.
6. Add fresh chopped herbs directly to the plate.
Delicious facts
– On the ear need a medium-sized crucian carp. The fish soup is cooked over low heat, it should not boil too much so that the fish pieces do not fall apart.
– When gutting fish leave caviar and milk, which also go to the fish soup and add more broth to it.
– You can make a fish soup to file both hot and cold.
– The main disadvantage cooking fish soup is in the bony fish. The second minus is the smell of crucian carp, giving off mud. It is believed that if you freeze and then thaw the fish, the smell will disappear.
– Cost fresh crucian carp in the season from May to June – 80 rubles / 1 kilogram, in the off-season – 200 rubles. (data as of July 2019).
– Calorie value crucian carp – 86 kcal / 100 grams.
– Most peak season crucian carp – in May. In autumn and winter, fresh crucian carp is practically not found in the store.
– Allocate 2 view crucian carp – red or it is also called gold and silver (white). Also in the aquatic environment, you can find hybrid species of crucian carp.
– Catch a crucian carp – whole art for a fisherman, because he is fastidious in food. It can peck, for example, both on maggots, bloodworms, and on bread, and you will never guess which bait the crucian will take at the moment. Often, crucian carpenters use various aromatic additives: garlic, cheeses with a smell, valerian, corvalor, some even drip kerosene.
– Taste crucian carp will differ depending on where it lives. For example, if a crucian carp is caught in a small swampy lake, then the meat will taste with a slight odor of mud. It is best to catch crucian carp in large bodies of water, mostly with clean water. Fish dishes are juicy, tender, free of extraneous odors and the most useful. In addition, crucian carp in such reservoirs, as a rule, are quite large in size.
– Crucian – pretty healthy and low-calorie fish. Contains a lot of proteins (almost 18 grams in 100 grams of fish), which are very easily absorbed by the body. There is practically no fat. Due to the high content of niacin (vitamin PP), the use of crucian carp helps to normalize the digestion process, has a beneficial effect on the functioning of the stomach, pancreas and liver. Also, fish contains mineral elements such as phosphorus, calcium, chromium, which strengthen bone tissue, teeth, nails, and increase the body’s endurance.
– After cooking carp can be seasoned with herbs and darkened under the lid for another 5 minutes, so that the dish is infused and absorbed the aroma.