Silver Carp And Its Caviar - Cooking, Calories, Useful Properties

The ratio of BJU in the product

Source: depositphotos.com How to burn 86 kcal?

Adults, on average, reach a length of 1 meter, and their weight is about 40 kg. For the winter, fish hide in deep pits, where they sleep deeply.

The body of silver carp is covered with small silvery scales; it prefers phytoplankton as food, due to which it is considered an excellent meliorator of water bodies. The presence of a filtering mouth apparatus allows silver carp to filter blooming and turbid water, due to which it is often launched into reservoirs as an additional filtration system. Silver carp has a massive head, the eyes on which are located slightly below the midline of the mouth and body, which creates a repulsive impression at the first glance at it.

Culinary experts prefer large individuals, because small fish have a high content of sharp bones, which is typical for all species of the Carp family. Large specimens are characterized by the presence of a moderately fat, tender fillet, which is used in the preparation of first courses, frying, baking.

Cooking silver carp

Silver carp is an ideal option for those who want to keep their figure and health normal, but are not used to sacrificing the taste of dishes. Indeed, the juiciness, softness and tenderness of fish fillets are not reflected in the calorie content of silver carp. With all the obvious gastronomic advantages, the calorie content of fish is only 86 Kcal per 100 g. At the same time, most of the protein is a little more than 19 g, there are no carbohydrates, and the fat content tends to zero and is 0.2 g.

There are a great many ways to prepare silver carp. Fish is unpretentious to the method of heat treatment, which is why the range of dishes based on it is very wide.

So, silver carp solyanka is very famous for its taste. To prepare it you will need:

• 100 g silver carp;
• 100 g of onions;
• 1 tsp tomato paste;
• 250 g cucumbers;
• 50 g butter;
• 200 g pickled plums;
• 50 g celery root;
• half a lemon;
• salt, spices and herbs to taste.

Add celery root, sautéed onions, slices of stewed cucumbers, peeled and seeds, and tomato paste to the previously prepared boiling fish broth. Cook the future hodgepodge at low heat for 8-10 minutes. Serve with a slice of boiled silver carp, garnish with lemon, pickled plums and herbs.

Another way to cook silver carp is with eggplant. Often, adhering to a diet, you have to give up fried fish due to its calorie content. However, due to the low calorie content of silver carp, fish can be easily fried, and it will not be too oily. So, for silver carp with eggplant you will need:

• half a kilogram of eggplant;
• 600 g silver carp;
• 200 g tomato paste;
• 50 g of celery and parsley roots;
• water;
• 60 g onions;
• 150 g butter;
• some vegetable oil;
• salt, ground black pepper, citric acid and sugar to taste.

After pouring boiling water over the eggplants, cut into pieces, roll in flour and then fry in vegetable oil. Cut the peeled silver carp into portioned pieces, dip in flour and fry in vegetable oil. When both main ingredients are ready, it is necessary to put a layer of eggplant in a separate bowl, on top - a layer of fish, then pour red sauce over the structure and add herbs with crushed garlic.

Red sauce is prepared as follows: parsley roots, celery and onions should be sautéed with tomato paste, adding a little water. Cook the resulting mass over low heat for half an hour. After adding salt, sugar, citric acid and pepper to the sauce, strain through a sieve. Mashed vegetables and butter are also added to the sauce.

A very unusual and amazingly delicious snack is obtained from silver carp caviar. To prepare it you will need:

• 50 g of pre-salted silver carp roe;
• 1 small onion;
• 2 slices of loaf or white bread;
• 150 ml of water or milk;
• half a lemon;
• 150 ml of olive oil.

Grind the onion into gruel using a blender or grater. Separate the pulp of the bread from the crusts, add water or milk, squeeze lightly. Add both ingredients to the caviar. Using a blender, beat the resulting mass at high speed, gradually and slowly adding butter. As soon as the caviar acquires an airy consistency, add lemon juice without stopping the blender. The appetizer is ready!

YouTube video related to the article:

Found a mistake in the text? Select it and press Ctrl + Enter.