Silver carp

Ordinary (or white) the silver carp represents the fish of the large sizes belonging to Karpov' family. The silver carp lives in the basin of Amur, is well acclimatized in Central Asia and the European part of our country. In the south fish is not found though attempts were made, it is connected with the fact that caviar of a silver carp pelagic.

Adult individuals on average reach length 1 meter, and weight makes them about 40 kg. For winter of fish hide in deep holes where deeply sleep.

The body of a silver carp is covered with small scales of silvery color, as food he gives preference to phytoplankton at the expense of what it is considered the great reclamation expert of reservoirs. Existence of the tsedilny oral device allows a silver carp to filter the blossomed and muddy water thanks to what it is quite often started in reservoirs as additional filtrational system. The silver carp has the massive head on which eyes are located slightly below than the average line of a mouth and a body that makes a repellent impression at the first view of it.

Culinary specialists give preference to jumbos since in small small fishes the maintenance of acute stones is high that is characteristic of all types of family of Karpov. Existence of moderately fat, gentle fillet which is used at preparation of first courses, frying, roasting is peculiar to large copies.

Preparation of a silver carp

The silver carp represents ideal option for those who wish to keep normal a figure and health, but at the same time did not get used to endow taste of dishes. Really, juiciness, softness and tenderness of fillet of fish do not find reflection in calorie content in a silver carp. At all obvious gastronomic pluses the caloric content of fish equals only 86 Kcal in 100 g. At the same time the most part is made by protein – a little more than 19 g, carbohydrates are absent, and the content of fat tends to zero and makes 0,2 g.

Ways of preparation of a silver carp there is great variety. Fish is unpretentious to a method of heat treatment, because a set of dishes on its basis is very broad.

So, very much solyanka from a silver carp is famous for the tastes. Will be necessary for its preparation:

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

To add a celery root, the browned onions, slices of the stewed cucumbers cleared of a peel and seeds and also tomato paste to in advance prepared boiling fish broth. To cook future solyanka at weak fire for 8-10 minutes. It is necessary to give with a piece of a boiled silver carp, to decorate with a lemon, marinated plums and greens.

One more way of preparation of a silver carp – with eggplants. Quite often, adhering to a diet, it is necessary to refuse fried fish in connection with its caloric content. However thanks to small calorie content in a silver carp fish it is easily possible to fry, and excessively fat she will not be. So, for a silver carp with eggplants will be required:

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

Eggplants, previously having drenched with boiled water, to cut pieces, to roll in in flour and after to roast on vegetable oil. The cleared silver carp also to cut on portion pieces, to dip into flour and to fry on vegetable oil. When both main ingredients are ready, it is necessary to place in separate ware a layer of eggplants, from above – a layer of fish then to fill in a design with red sauce and to add some greens with pounded garlic.

Red sauce prepares as follows: roots of parsley, a celery and onions should be spasserovat with tomato paste, having added a little water. To cook the turned-out weight on weak fire within half an hour. Having added salt, sugar, citric acid and pepper to sauce, to filter through a sieve. Also to add the wiped vegetables and butter to sauce.

Very unusual and fantastically tasty snack turns out from caviar of a silver carp. For its preparation it is required:

• 50 g of in advance salted caviar of a silver carp;
• 1 small bulb;
• 2 pieces of long loaf or white loaf;
• 150 ml of water or milk;
• lemon half;
• 150 ml of olive oil.

To pound a bulb in gruel by means of the blender or a grater. To separate pulp of bread from crusts, to fill in with water or milk, to wring out slightly. To add both ingredients to caviar. By means of the blender the turned-out weight should be shaken up at a high speed, gradually and slowly adding oil. As soon as caviar gets an air consistence, it is necessary to add lemon juice, without stopping operation of the blender. Snack is ready!