The Secret Of Delicious Carp

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

We usually connect carp with the table for St. Nicholas Day. But this fish does not have to be prepared only for the feast of the saint. It can be a delicious main course or appetizer for any other day of the year.

Unfortunately, many people avoid it because they do not know how to cook it or consider carp to be too capricious or greasy fish. This is true, but it is not. There are some features that can help the preparation of a wonderful carp in various variations.

Preparation of carp

Preparation before the real thing cooking carp sometimes it is more important. And in this case it is so. To have delicious carp on the table, you need to get the freshest fish possible from a clean pond. It is best to have your own catch or fish bought from a producer but just taken out of the water. The fresher it is the carp, the more he will not smell, and his meat will be more tender and fresh.

Be sure to clean the fish very well. An interesting detail that you need to consider when cleaning is the removal of the so-called. mother of pearl button. This is a small knuckle located between the carp's head and its body from the back. If you do not remove it while cleaning, it releases unpleasant bitterness and can make your dish taste terrible, even if you have followed all the other culinary tips for cooking fish.

You may not know, but some carp species are without scales or with very few scales on his body. If you come across one, you will save on removing the scales and you will have fragile and tasty skin.

How to cook carp?

This is one of the fish that can be cooked in most different ways, and all options are equally delicious. You can choose between fried carp, stuffed carp in the oven, roasted carp, grilled carp, fish soup, carp plakia, carp in batter, home-made canned fish and what not. We will focus on the more traditional options.

No matter how you choose to prepare your carp, we advise you to choose a larger size. It can be cut into juicy pieces for frying, as well as hold more stuffing if you are going to fill it. In addition, larger carp make it easier to see and remove bones while eating, so you can enjoy the taste and flesh, rather than just focusing on cleaning the bones.

Choosing the right carp spices

Stuffed carp in the oven, which we most often eat on St. Nicholas Day, is an absolute classic. For to become as appetizing and delicious as possible this fish dish, there are some spices that are highly recommended. These are devisil, thyme, parsley, dill, black pepper, of course - salt.

It is not necessary to add all the listed aromatic spices. You can choose one or several - to your liking. However, these fish spices give a very pleasant and fresh "green" taste to the fish and stuffing. Stuffing is one of the most important things for the delicious stuffed carp. We advise you not to limit yourself to onions, rice and spices in its preparation.

Add walnuts to the traditional rice with mushrooms as well - they are incredibly delicious in this combination. If you like more extravagant flavors, you can also put raisins or finely chopped pitted dates. When roasting the fish, be sure to add water if necessary so that it does not dry out excessively. You can replace the water with beer or wine - this way you will have an even more saturated and appetizing aroma.

In case you choose to grill carp, be sure to marinate it in advance. Lemon juice, soy sauce, plenty of spices, including those already listed, pure olive oil - these are the ingredients of a traditional and delicious marinade. If you decide to fry, flour the carp pieces in advance - preferably in corn flour.

At the end - be sure to add lemon slices to yours cooked carp.

Bon Appetit!