How to deliciously salt silver carp at home, the best recipes

Catching a silver carp in our time is not a problem, since it is bred artificially, in numerous paid reservoirs.

What is this fish?

The silver carp is a fairly large representative of the cyprinid fish species, which leads a schooling lifestyle and prefers freshwater reservoirs. It is also called the silver carp, and it got its name due to the fact that its forehead shape is somewhat wider than that of other carp representatives. Moreover, his eyes are somewhat lower, so it seems that his forehead is quite massive.

It can grow up to 1 meter in length, or even more, while gaining 50 kg in weight, despite the fact that the average weight of a silver carp is within 30 kg.

This species of cyprinids is distinguished by the presence of the so-called “sieve”, which is formed by merging the gill rakers with transverse bridges. Through this “sieve” the silver carp passes phytoplankton.

In our time, there are three subspecies of silver carp, which include:

• White. The appearance of this silver carp is characterized by a predominance of silver and sometimes white shades. His fins are greyish. They are distinguished by very tasty and moderately fatty meat.
• Motley. This subspecies has a larger head and darker coloration. The head of this species occupies 50% of the entire body. With age, the silver carp darkens, and dark spots appear in the color. The meat of the bighead carp is much more palatable than the meat of the white carp. This is due to the fact that it mainly feeds on phytoplankton.
• Hybrid. These are the best aspects of the quality of white and bighead carp. Its coloration is more reminiscent of a white carp, and the speed of its development is more suitable for a motley relative.

Useful properties of silver carp

The main advantages of silver carp include the presence of unsaturated omega-3 acids in its meat, as well as the presence of a significant proportion of protein. The following vitamins were found in the meat of this fish:

• BUT;
• IN;
• E;
• PP.

In addition, silver carp meat has minerals such as phosphorus, calcium, iron, zinc, sodium and sulfur. Such trace elements have a beneficial effect on the vital activity of the human body. By eating silver carp meat, you can ensure the prevention of the following diseases:

• atherosclerosis;
• problems of the central nervous system;
• hypertension;
• rheumatism.

Eating silver carp meat is desirable for such diseases:

• diabetes;
• gastritis with low acidity;
• vascular and heart disease.

Meat is able to motivate the production of hemoglobin, improve skin characteristics, promote hair and nail growth. It is not advisable to eat silver carp meat only for those people who have a personal intolerance to this product.

Recipes for delicious salting of silver carp

Silver carp meat has a characteristic smell. In addition, its meat may contain parasites that need to be eliminated. To do this, a special saline or acetic solution is pounded, where it is kept for some time. For 1 liter of water, 1 tablespoon of salt or vinegar is taken.

Specialist recommendations:

• the carcass must have a weight of 5 kg or more;
• only coarse salt is used for the salting process. It is not recommended to use sea salt, which can worsen the taste of the cooked product;
• Salt fish only in glass or enameled dishes. If this is not possible, then you can pickle in a plastic container;
• meat is stored in the refrigerator for about 2 or 3 months.

Salting in oil

This will require:

• carcass of silver carp, weighing about 1 kg;
• vinegar – 50 ml;
• vegetable oil – 300 ml;
• sugar, as well as 3-4 medium onions;
• salt;
• various seasonings.

Before salting, the fish is cut, with the removal of scales, head, tail and fins, as well as the entrails. After that, the fish carcasses are thoroughly washed in running water. Then the cut carcass is completely covered with salt and placed in the refrigerator for 2 hours.

While the fish is being salted, an acetic or saline solution is being prepared, at the rate of 1 tbsp. spoon for 1 liter of water. After 2 hours, the fish is taken out of the refrigerator and placed in the prepared solution for 0,5 hours. As soon as half an hour has passed, the fish is taken out of the brine and cut into pieces, after which they are folded in layers into a container for salting. Each layer is sprinkled with seasonings, onions, a small amount of sugar, and then all this is filled with vegetable oil. In conclusion, the fish is tightly covered, for example, with a bowl with a load and moved back to the refrigerator for 6 hours. After 6 hours, fish meat can be eaten.

Salting in the marinade

For this recipe, you need to prepare the following ingredients:

• 2 carcasses of silver carp, weighing 1 kg each;
• 5 pieces. bulbs of medium size;
• a glass of vegetable oil;
• 3 Art. spoons of vinegar;
• salt;
• seasonings – cumin, coriander, bay leaf.

First of all, the fish is cleaned in the most thorough way and placed in a salt or vinegar solution for half an hour. While the fish undergoes a special treatment, vegetable oil and vinegar are mixed, as well as chopped cumin, coriander and bay leaf. Bulbs are cut separately in half rings. Then the fish is removed from the composition and cut into small pieces. Each piece is placed in the marinade for a few seconds and placed in a container for salting. Each row is shifted with onion half rings. Finally, the layered fish is filled with the prepared marinade and placed in the refrigerator for a couple of hours.

Silver carp “under the herring”

Silver carp meat is suitable for cooking “for herring” without any problems, as its elasticity and fat capacity contribute to this.

To prepare an amazing dish, you need to prepare:

• 1,5 kg of silver carp (1 carcass);
• salt – 5 tbsp. spoons;
• vinegar – 3-4 tbsp. spoons;
• sugar – 1 tbsp. the spoon;
• vegetable oil – 3-4 tablespoons;
• water – 1 liter;
• bay leaf – 1 pcs .;
• peppercorns.

As a rule, the fish is cleaned and washed under running water. After that, the ridge and other fairly large bones are removed from the fish. The meat of the fish is cut into narrow strips, and the tail into rings. The marinade is prepared in a separate bowl, based on boiled water, where salt, sugar, vinegar are added, after which it is cooled to room temperature. Pieces of silver carp “under the herring” are placed in a dish for salting, where sunflower oil is also poured, bay leaf and pepper are added. After that, the spiced fish is filled with marinade. The completely cooled meat is covered with oppression and moved to the refrigerator for 24 hours.

How to pickle silver carp caviar

Silver carp caviar is a delicacy. It is not small, so it can be salted without problems. To salt it, you need to cook:

• silver carp caviar – 200-400 g;
• fine salt;
• 2 teaspoons of lemon juice;
• ground pepper.

Caviar is removed from the fish, washed and dried on a paper towel. After that, the caviar is sprinkled with salt and pepper, after which it is placed in a glass jar. Then the caviar is irrigated with lemon juice and tightly closed with a lid. So that the caviar can be eaten, it is placed in the refrigerator for a couple of days.

How is cooked fish stored?

As a rule, pickled silver carp is stored in glass containers. Basically, a glass jar is used for such purposes. Each layer of fish is shifted with onion rings and bay leaves. All this is completely filled with vegetable oil, closed with a lid and placed in a refrigerator, where the product is stored for no more than 3 months.

Other ways to cook silver carp

Silver carp meat is suitable not only for salting or pickling, it is also stewed, fried and steamed. If you cook it in the oven, you get a very tasty product, and even nutritious. For this you need:

• 1 kg of cleaned silver carp meat;
• 3 pcs. bulbs;
• half a lemon;
• 1 pcs. carrots;
• sour cream;
• pepper;
• salt.

First of all, fish meat is marinated with lemon juice, salt and pepper, after which the meat is infused for 30 minutes. At this time, the onion is cut into half rings, and the carrot is chopped on a coarse grater.

After half an hour, the baking sheet is greased with oil, and onions and carrots are laid out on it, and fish is placed on top and smeared with sour cream. The prepared dish is baked in the oven at a temperature of 180-200 ° C for 30-40 minutes.

Cooking silver carp in a slow cooker

To prepare it, you need to take:

• silver carp – 2 kg;
• carrots – 2 pcs.;
• bulbs – 2 pcs .;
• tomato paste – 1,5 tablespoons;
• bell pepper;
• Bay leaf;
• sugar – 1 tablespoon;
• salt.

The fish is carefully cut and cut into pieces, about 3 cm thick, a little vegetable oil is poured into the slow cooker, after which chopped onions with grated carrots are laid out. In conclusion, bay leaves and pepper are laid. All this, together with the fish, is poured with tomato-soy sauce, salt and add a little sugar. The “stewing” mode is selected and the dish is cooked for half an hour.

How safe is salted fish?

Salted fish cannot harm a person if consumed in moderation. If the fish is salted and not amenable to heat treatment, then its meat practically does not lose its unique properties. Salted fish is recommended for use by those categories of people who suffer from low stomach acidity, as well as low blood pressure.

The most important thing is that the fish, at the time of consumption, should not be too salty, because salt can be deposited in the joints. But if this product is low-salted, then, apart from being useful, nothing bad should be expected from it.

Silver carp is a versatile fish and will be delicious with any cooking technique. The most useful fish product, if it is baked in the oven and the least useful – when frying. Besides the fact that fried fish becomes “heavy” on the stomach, it also loses a lot of nutrients. From a silver carp, or rather from its head, tail and fins, you can cook a delicious fish soup. By the way, fish soup is a very healthy dish and very “light” on the stomach. In addition, silver carp meat cooked in this way retains most of the substances that are useful for the human body.

Of course, catching this fish, without experience, is quite difficult, as it bites on unconventional baits. In addition, if a specimen weighing 10-15 kg bites, then not every angler will cope with it. In addition, tackle for catching it requires special selection. But if you can’t catch it, then it’s better to buy it in the market or in a store.