White amur. Features of fishing, cooking fish, photos

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Prepared by: Yulia Malchenko

02/29/2016 Cooking time: 2 hours 0 minutes

Grass carp in the oven with vegetables is a tasty and healthy dish that can be prepared for dinner and even for a holiday table. This dish belongs to Mediterranean cuisine, but is very simple to prepare.

What kind of fish, where is it found, description

This grass carp feeds exclusively on plant foods. However, her appetite is truly limitless. In a day, a fish can eat so much algae that its volume will be greater than its own weight. For this reason, grass carp is sometimes called a “water cow” and is used to clean water bodies.

On a note! Cupid loves fresh cucumbers and young corn, and will not refuse beet or cabbage leaves. In search of food, it sometimes jumps out of the water to grab emergent plants. Experienced fishermen use this feature to lure fish to tasty bait.

Every year the fish gains ten centimeters in height. Of course, this also affects the weight of the fish. An adult can weigh more than forty kilograms.

The elongated body of this fish resembles a torpedo in appearance. Its body is slightly flattened on the sides. The belly is yellow or cream in color. Compared to the body, the grass carp's head is quite small.

Grass carp are mainly active during the day. Sometimes it can be found in shallow water. There the fish loves to bask in the sun's rays. And he spends the winter in pits made of silt and sand. Grass carp is very hardy and can thrive even in salt water.

By the age of ten, the fish reaches sexual maturity. The homeland of grass carp is China. The “water cow” received its name thanks to the Amur River, where it is most often found.

The fish is successfully bred in farms, and in natural conditions it lives in the backwaters of large rivers in Russia - the Yenisei, Volga and Don.

In foil

Clean large fish from scales, remove entrails and gills. To prepare this recipe from grass carp fish, you need to remove the spine and ribs so that the skin on the back remains intact. The resulting fillet is salted and peppered. Rub with spices: lemon juice, a collection of your favorite seasonings, or a ready-made spice mixture for fish purchased at the store. Many people add finely chopped herbs and garlic.

The prepared fish is wrapped in foil and sent to a preheated oven. Bake for 40-50 minutes.

The recipe for grass carp in foil is the most common in cooking. Baked fish always turns out very juicy and the meat is tender.

You will need:

• 1 grass carp;
• 1 onion;
• several cloves of garlic;
• 1 lemon;
• salt and pepper to taste.

Wash the fish thoroughly, peel and remove the skin. Cut the belly and remove all the entrails. Don't forget to trim off the fins and head, from which you can later cook the fish soup.

Rub the fish with salt and pepper.

Advice! You can use seasoning to cook fish for better taste.

Place the onion inside the fish, which you first peel and cut into rings. Make cuts on both sides of the carcass and insert lemon slices into them.

Prepare a baking tray. Pour a glass of water into it and then place the fish wrapped in 3 layers of foil.

Attention! Place the fish in a baking pan with the belly up so that the juice formed during baking does not spill out of it.

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Preheat the oven and bake the fish for 55 minutes. Serve with a side dish such as potatoes or rice.

For baking you need the following ingredients:

• Grass carp – 2-3 kg.
• Lemon – 1 pc.
• Garlic – 1 head.
• Onion – 1 head.
• Sunflower oil – 3 tbsp.
• Salt - to taste.
• Pepper - to taste.
• Bay leaf – 2 leaves.

1. First you need to prepare the fish carcass, gut it, peel it, remove the head and fins. Rinse well under running water, be sure to remove any remaining water with paper towels.
2. Next, make transverse cuts on the sides of the fish, add salt and pepper. You also need to chop the garlic, rub the whole carcass with it, on all sides, also inside the abdomen.
3. Peel the onion, cut into half rings of medium thickness, stuff them into the belly of the fish, along with bay leaves.
4. Next, cut the lemon into halves of circles and insert them into the slots on the sides of the carp carcass.
5. The stuffed fish should be placed on foil and wrapped tightly, preferably in several layers.
6. Place the wrapped fish on a baking sheet and place in a preheated oven to a temperature of 180 ºC. Bake for 40 minutes, after which you need to take out the baking sheet and carefully unfold the foil. We send the dish back for another 10 minutes to form a beautiful golden crust.

Cooking meat according to this recipe will acquire a piquant taste with garlic aroma and a slight sourness of lemon. The recipe is not complicated and does not require any special culinary skills. Meat baked in this way remains healthy and retains a large amount of amino acids and vitamins. The dish can be served with almost all the side dishes; decorated with fresh vegetables and herbs, it will suit the festive table.

Composition and calorie content

Grass carp eats only plant foods. And from this it follows that the overwhelming majority of its meat contains no harmful substances.

Protein is present in huge quantities in meat. This element is easily absorbed by the digestive system. Antioxidants successfully remove toxins from the body.

They also improve the general condition of the skin and hair, and promote rejuvenation of virtually the entire body. The product also contains retinol. It increases immune resistance. B vitamins effectively strengthen the human nervous system.

The product contains Vitamin C, Vitamin E, and mineral components. Omega fatty acids are of great value.

The energy value of 100 grams of meat is 130–135 units.

Grass carp stimulates tissue regeneration and accelerates wound healing

Benefit

1. The meat of grass carp is dense and fatty. It is characterized by a slight sweetish taste.

2. When eating dishes made from this fish, the level of “bad” cholesterol is reduced, which, in turn, reduces the risk of atherosclerosis.

3. The introduction of the product into the diet stimulates tissue regeneration and accelerates wound healing.

4. Cleanses the body of toxic products, improves blood composition.

5. The substances in the product also have a beneficial effect on the endocrine system.

6. At the same time, the elasticity of blood vessels increases. It is believed that eating fish meat has a positive effect on the brain.

For women

The vast majority of ladies want to be beautiful and attract the attention of the opposite sex for as long as possible. Grass-fed carp meat helps improve the condition of hair, skin, and teeth.

Substances contained in fish stop the aging process. In addition, consuming the product normalizes hormone levels.

For men

Men need to eat grass carp meat, as it restores energy after prolonged physical and psychological stress. This is especially important for athletes.

The product is also necessary when recovering from operations and illnesses. Grass-fed carp meat also improves potency.

Doctors recommend eating this product during complex treatment of infertility. Scientists have found that the meat of this fish should be eaten to prevent cancer.

Constant inclusion of this carp meat in the menu reduces the risk of heart attack and stroke. It is optimal to eat the product twice a week. This will allow you to quickly restore strength and improve memory.

During pregnancy

Grass carp meat will also benefit expectant mothers. The fetus will develop fully, and the woman will strengthen her body. The product contains iron, which means the expectant mother will not suffer from anemia.

She is also more likely to suffer from viral diseases less often.

For children

Grass carp is well absorbed by the child's body. This means that the product can be given to babies over 8 months old. Main. So that the child does not have an allergic reaction to seafood.

If a child regularly eats fish, his muscles, teeth, and bones are formed correctly. It improves the child's immunity and mental abilities. Doctors say that dishes made from such fish are the best prevention of rickets.

It is advisable to steam the product. Since this fish has a lot of bones , they are carefully selected. Next, the meat is rolled through a meat grinder twice and only then cutlets are made from it for the children.

On a note! Children can be given 30-50 grams of grass-fed carp meat. two times a week.

When losing weight

Herbal carp is one of the best foods for weight loss. Its meat ensures fast metabolism. The tissues receive adequate nutrition with minerals and vitamins. There are practically no calories in fish meat.

This affects the figure of those losing weight; a person quickly loses fat. If you also reduce your consumption of fatty foods, the result will exceed all expectations.

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The fish has small bones, and the meat is dense and fatty

How to choose and how to store

The product can be found both in a regular store and at the grocery market. But choosing a quality product is quite difficult. Usually the carcasses of adult, medium-sized fish are chosen. Then the meat will be better separated from the bones.

You need to smell it before buying. The carcass should not smell like mud. If the scales are dull, the product has probably been stored for a long time. The fins of grass carp must be elastic.

Grass carp must be stored correctly. Fish fillets cannot be stored for a long time. The semi-finished product can be left in the refrigerator, but for no more than two days. Once frozen, the product can be stored in the freezer for up to two months.

However, before cooking, it is completely defrosted. This way you can evaluate the appearance of the fish and its condition. If there is a suspicion that the meat is spoiled, it is better to dispose of it to avoid poisoning. Repeated freezing of grass carp is unacceptable.

Very tasty baked whole carp

How to cook grass carp

Grass carp meat is very tasty, fatty and juicy at the same time. Gourmets note the creamy shade of the meat, which is ideal for many salads and appetizers. The product goes well with vegetables, eggs, and cereals.

Spices go well with grass carp. Based on the processing method, the fish is called universal. It is salted, stewed, fried, baked, boiled, dried. Some fishermen prepare juicy barbecue from grass carp.

The fillet of this fish makes delicious minced meat. It can be used as a filling for baked goods. Most of the recipes can be mastered by any housewife. They say that carp meat is so tasty that even those who previously had no great love for fish in general eat it.

Step by step recipe

Grass carp has an elongated, muscular, cylindrical body covered with dense, round scales. The largest individuals raised in nurseries can weigh up to 40 kg with a length of 1 m 20 cm.

Fatty, tasty and very nutritious meat of this freshwater representative of cyprinids has high nutritional value. It is widely used in cooking. Many chefs who know how to cook grass carp make a wide variety of dishes from it. Fish is boiled, fried, baked, salted and smoked. It is prepared in a slow cooker and steamed.

All representatives of the carp family have one thing in common: they are highly susceptible to infection by parasites. This phenomenon does not pose a danger to humans, but only if the fish is thoroughly cooked during cooking. Grass carp baked in the oven, well-fried covered or steamed will not cause any harm and will not cause infection.

People suffering from symptoms of gastrointestinal diseases and liver diseases should limit their intake of river fish, including representatives of this species. Frequent consumption of fatty meat can provoke an exacerbation of ailments.

Fried carp is a very high-calorie product, so people following any fasting or therapeutic diets should use it with caution.

First of all, the fish must be cleaned of scales and washed thoroughly. Small bones can be removed with tweezers.

1. Remove all the entrails from the fish, cut out the gills and cut the head at the fin.
2. Carefully cut the fillet along the spine, running the knife from head to tail.
3. Using a sharp knife, remove the rib bones.
4. You can marinate the resulting fillet with salt, orange and lemon juice for 15 minutes.
5. While the cupid is marinating, start frying the potatoes in butter and garlic.
6. Rinse off the remaining salt from the fillet, fry in a frying pan until golden brown and leave in a warm place for a few minutes.

Serve the finished fillet with potatoes, garnished with herbs.

The fleshy carcass of some large individuals can be prepared either as a separate dish or as a stuffed product. The main ingredients here can be anything: cereals, vegetables, meat of other fish, lard, mushrooms, etc. There are many recipes for such dishes. Each housewife is looking for her own composition.

Here is one option for preparing stuffed grass carp in foil in the oven, which many will surely like. This recipe is supposed to use fish broth, so to prepare it you will need:

• Medium-sized onions – 1 pc.
• Butter – 15-20 g.
• Black pepper (peas) – 6 pcs.
• Bay leaf.
• Table white wine – 1/3 glass.

Main ingredients:

• White carp fish (other large carps will also do) – 1.5 kg.
• Medium sized onions – 4 pcs.
• White bread - 3 slices (we will use only the crusts).
• Milk – 1 glass.
• Butter – 150 g.
• Chicken egg – 2 pcs.
• Garlic – 1 clove.
• Dried apricots – 4-5 pcs.
• Spices - to taste.

This recipe for grass carp in the oven does not require any special culinary skills, so every housewife can prepare such a dish.

1. Preparing the carp. The fish must be cleaned of scales, entrails and gills. To remove the intestines, it is not necessary to rip open the abdomen; it is enough to make a small (about 1 cm) incision in the area of ​​the caudal fin. Cut off the head and, using your hands and scissors, carefully remove the skin so as not to damage it. To make the skin easier to remove, you need to beat the prepared carp on each side with a rolling pin. This will somewhat loosen the tissue connecting the meat and skin, which will allow the grass carp fish to be baked in the oven in ideal form. Turn the resulting stocking inside out and remove the remaining meat.
2. Prepare the broth. Lightly fry the bones, freed from meat, in a saucepan in a creamy vegetable mixture of oils. Add a little water, add onion and prepared spices and leave to simmer for 30-40 minutes.
3. Preparation of minced meat. Soak bread crusts in milk, brew dried apricots with boiling water. Pass the fish fillet through a meat grinder with a fine grid. Add pre-fried and already cooled onions, bread crusts soaked in milk, dried apricots and butter cut into pieces to the resulting minced meat. Mix everything and pass through the meat grinder again. Then add the egg yolk, salt and pepper. Beat the resulting minced meat well (this will make the filling of grass carp baked in the oven more dense).

The remaining protein must be beaten to stable peaks and carefully mixed into the prepared minced meat.

1. We stuff the fish. Grease a baking tray with vegetable oil. Cut the onion into half rings and place on a baking sheet. Place the stuffed stocking and head, pour 2/3 of the prepared bone broth through a sieve into a baking sheet. Grease a piece of foil corresponding to the size of the baking sheet generously with vegetable oil and cover the frying sheet tightly. This is done to prevent the foil from sticking to the grass carp in the oven. Bake in an oven preheated to 180˚C for 20 minutes, then remove the foil and bake the dish for about another 20 minutes until golden brown. Then the fish is taken out of the oven and allowed to cool.
2. Sauce. The remaining fish broth is filtered through a sieve, wine is added and evaporated by half. Add oil and spices. The delicious sauce is ready.

The taste of grass carp meat can be enhanced with an incredible lime and chili sauce. The dish is perfect not only for family everyday life, but also for the holiday table.

You will need:

• 3 grass carp fillets;
• 2 limes;
• olive oil;
• butter;
• 1 teaspoon paprika;
• 1 Teaspoon Dried Parsley;
• ½ teaspoon oregano;
• ½ teaspoon chili powder;
• ½ teaspoon Garlic powder;
• ¼ teaspoon of cumin;
• ¼ teaspoon salt;
• ¼ teaspoon ground black pepper.

In a small bowl, combine all the spices and then toss them with some olive oil.

Take the fish fillet, rinse it, and then rub it thoroughly with the mixture. Leave the fish to marinate in the refrigerator for 30 minutes.

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Prepare a sheet where you place a baking sheet in advance and foil on top. Place the fish fillet there and bake for 12 minutes at 220 degrees.

Melt the butter in a saucepan, add a little olive oil. Then stir the mixture with lime juice and chili pepper. Mix the sauce thoroughly.

Pour the resulting lime sauce over the fish and serve with a side dish.

Advice! You can use rice, broccoli or corn as a side dish.

Harm and contraindications

Almost everyone can eat grass carp meat without restrictions. But, of course, you need to eat fish dishes in moderation.

1. It is advisable not to include this product in the menu for those who have exacerbation of diseases of the digestive system. This is especially true for such ailments as pancreatitis, ulcers, cholecystitis.

2. Another contraindication is an allergy to fish. For those who are losing weight, it is better not to include fried carp in your diet.

3. It is much healthier to eat steamed herbal carp dishes. If you overeat fish meat, you may experience stomach discomfort and nausea.

4. Give carp to children with caution. You should not give grass carp dishes to babies who are not yet 8 months old.

Appearance and features

Photo: White carp fish
White carp is a fairly large fish, reaching a length of 1.2 m and a weight of up to 40 kg. The body has an elongated valval shape, with some flattening noted on the sides. The head is low, the mouth is set straight, the rear edge of the mouth does not extend beyond the front edge of the eyes in a vertical line. The forehead is very wide.

The teeth are special - pharyngeal, arranged in 2 rows, compressed in the lateral direction, the edge of the teeth is very sharp, can be compared to a saw, with an uneven serrated surface. The scales are large, dense, with a dark stripe located at the very edge of each scale. The scales on the abdomen are light, without a rim. The back and belly between the fins have a rounded shape.

Fins:

• the dorsal fin has a somewhat rounded shape, starts slightly in front of the ventral fins, the fin is high, but not long, has 7 branched rays and 3 unbranched ones;
• pelvic fins do not reach the anus;
• the anal fin has a slightly rounded shape, small size, has 8 branched and 3 unbranched rays;
• the caudal fin is large, its notch is medium.

All fins are light, except for the caudal and dorsal. The back of grass carp is green with a gray tint, the sides are light golden, with 40-47 scales located along the lateral line. Above the gills there is a gill cover, on which stripes diverge radially. Gills with sparse and short stamens. The eyes have a golden iris. Grass carp has 42-46 vertebrae and a dark, almost black peritoneum.

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