Silver carp shashlik on the grill - how to marinate and cook

Silver carp shashlik.

For those who are trying to eat healthy and healthy, silver carp kebab can be an excellent alternative to pork or lamb kebab.
It's absolutely finger licking delicious. Here is the prescription! Thus, if you have a barbecue, you can cook shish kebab from almost anything!

I won’t say that silver carp kebab is such an ordinary dish. In Kuban, where there are many ponds with silver carp, we often made it over coals. We quickly caught it, marinated it and the rest can begin! Silver carp kebab turns out very tasty, because the fish, especially the big ones, is very fatty. Good luck and bon appetit!

Ingredients:

* silver carp - 1.5 kilograms.

* spices for fish - to taste.

* salt - to taste.

* lemon - 1 piece.

Clean the fish and cut into portions. Marinate the fish with lemon, spices and salt and leave for 2 hours. Prepare the coals. Place the fish on the grill and fry on both sides for about 10 minutes. Serve with herbs and vegetables.

Silver carp kebab, how to marinate and cook. Silver carp shashlik

Shish kebab is a multinational and ancient dish. Ever since, in prehistoric times, primitive people realized that meat cooked over an open fire is much tastier than raw meat, and when placed on rods in small pieces it also cooks quickly, shish kebab has taken its place in the kitchens of all peoples of the world. And kebab is not necessarily a meat dish; for example, it turns out no less tasty from fish. Especially if this fish has such dense and tender meat as silver carp.

Silver carp skewers: recipe for grill and skewers

This method will tell you how to cook silver carp shish kebab, which can be baked on skewers or on a grill. It's no secret that fish kebab often falls apart right on the coals if it is not properly marinated or cut into awkward pieces. To prevent this from happening, follow our tips on how to marinate silver carp for barbecue. Let's take:

fresh silver carp - 2 kilogram carcass,
white onion - 1 large piece,
lemon - 1 piece,
coarse salt, spices for grilling and fish - to taste,
bay leaf - a couple of pieces,
vegetable oil - 2-3 tablespoons.

Number of servings: 5;
Cooking time: 1.5 hours.

We start with cutting the fish. We clean freshly caught silver carp from scales, cut off the excess, that is, the head and tail with fins - they will burn on the grill or barbecue. Carefully cut the belly from the gills to the anus and take out the insides. We wash the silver carp to remove blood clots, membranes, and remaining entrails. After this, cut the fish crosswise into not too thin “washers”. We cut the pieces that fall on the abdominal part in half along the ridge to make strips. The thickness of the shish kebab slices is approximately 2.5-3 centimeters. With such a thickness, the silver carp kebab will quickly marinate, easily fit onto skewers and cook evenly in a matter of minutes.

Place the pieces of fish in a deep container. Peel the onion and cut into rings 1 centimeter thick. You can take not only white salad onions, which add sweetness, but also try marinating silver carp for barbecue with red Yalta onions - it will also be delicious. Sprinkle the fish and onions generously with salt, add spices and bay leaves. Press lightly with your fingers to release the juice. Since silver carp is a fatty fish, it is quite tender, we will marinate it in a mixture of lemon juice, which is traditionally considered the best marinade for fish dishes, and vegetable oil, the purpose of which is to enclose pieces of fish in a shell and prevent them from burning on skewers or a grill . Mix squeezed lemon juice with oil in a bowl and pour it into the fish and onions. Mix thoroughly and let stand for literally one hour - after this, the silver carp can be safely sent to the coals. Just during this hour you will have time to light a fire, let the wood or coal burn well and provide the desired uniform heat. Moreover, you will still have time to look at the photo albums on “Fishing for Everyone!” and evaluate new photos of forum participants.

When the fish is marinated, take skewers or a grill grate, grease them with vegetable oil so that the fish can be easily removed from them after baking, and put on the silver carp pieces. Place on the grill and don’t forget to turn over from time to time and baste with the remaining marinade if the heat is too intense.

Marinades for fish

Classical

Ingredients:

Onions - 2 pcs;
Lemon 1 piece;
Garlic - 2-3 cloves;
Salt, pepper, herbs - to taste

Cut the onion into thin half rings and the lemon into slices. Place the ingredients in a bowl and lightly mash with your hands until the juice appears.
Squeeze a couple of cloves of garlic through a special press, add salt and pepper, fresh chopped herbs to taste, spices and seasonings.
Stir and rub the fish with this mixture. If the carcass is whole, pieces of lemon, onion and herbs can be inserted into the belly of the fish.
Marinate for up to 2-3 hours, no more, otherwise the fish will turn out sour, then cook on a wire rack.

Read How to smoke fish at home

Dry method with a spicy twist:

After baking, fish prepared according to this recipe comes out with a spicy “coat.” This marinade is suitable for red fish.

Ingredients:

Red sweet onion – 2 pcs.;
Bell pepper – 2 pcs.;
Chili pod – 1 pc.;
Garlic – 2 cloves;
Lemon – 1 pc.;
Some fresh herbs - cilantro and parsley;
Olive oil – 85 ml;
Coarse salt and freshly ground pepper.

Chop all vegetables and herbs very finely or grind through a meat grinder. Add spices and fresh herbs.
Rub dry and clean fish with the resulting mass and leave for several hours so that the fish is saturated with aroma.

“Liquid” method of marinating

This marinade for grilled fish can be used to soak any fish, especially if it has a distinct river smell. It’s very tasty to bake silver carp on the grill according to this recipe.

Lemon – 1 pc.;
Water – 250 ml.
Vegetable oil – 80 ml;
Mustard - a tablespoon;
Apple cider vinegar – 2 tbsp. spoons;
2 bay leaves;
A tablespoon of sugar;
A teaspoon of salt;
Freshly ground pepper;

Dissolve salt and sugar in warm water, add pepper and bay leaf.
Grate the lemon zest (only the colored part, the white part will be very bitter in the marinade), add to the water along with lemon juice..
Add vinegar, vegetable oil and mustard to the marinade. It is recommended to use mustard with grains to prepare the marinade; they will give a more pronounced and bright taste to the fish.
Soak the fish in the prepared marinade for several hours, after which it can be baked on a wire rack or in foil.

For freshly caught fish

Freshly caught fish can be marinated fairly quickly using simple ingredients and ready-made fish seasoning, which is extremely convenient in “camping” conditions.

Lemon – 1 pc.;
Onions – 2 pcs.;
Seasoning for fish - teaspoon;
A little salt.

Gut the fresh fish, first thoroughly cleaning it of scales. Cut off all unnecessary parts, from them and small roach you can cook fish soup over a fire.
Season the carcass with salt and prepared spices, thoroughly rubbing the mixture. Salt the inside of the fish and also add some spices.
Peel the onion and cut into thick rings, without disassembling them, place them inside the belly. Add slices of lemon or lime for some piquancy.
Place the fish in a bag, season with the remaining lemon, squeezing the juice into the bag, and put it in a cool place for a couple of hours if possible.
Place the marinated fish on a greased grill to prevent it from sticking. And bake over hot coals. Approximate baking time is 10-15 minutes on each side.

Mackerel on coals

This type of fish not only has quite fatty meat, but also has a rather specific smell. You can soften the unpleasant aroma using marinade.

Mackerel - 2 fish;
Garlic – 3 cloves;
Lime – 1 pc.;
Fresh tomatoes - 3 pcs.;
A little parsley;
Salt and seasonings;
Vegetable or olive oil.

Cooking fish on coals:

Cut off the head of the mackerel and clean the membranes inside.
Cut the fish lengthwise, making a cut along the ridge, and carefully cut out the bones. Unfold it book-side.
Grind the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these ingredients. Rub the fish with the resulting sauce.
Cut fresh tomatoes into rings, place on one side of the carcass, cover with the other part. The more tomato you use as a filling, the tastier and juicier the fish will be. For reliability, you can secure the belly with the filling with toothpicks.
Cook the fish on the grill, or bake it in foil over coals.

Marinades give fish not only sharpness and piquancy, but also unique flavor shades.

When preparing the marinade, it is important to consider:

Salt in the marinade will prevent pieces of fish from falling apart during cooking.
If the marinade contains onions, then chop them finely and add salt to release the juice.
It is better to replace vinegar with lemon juice so that the fish does not fall apart
The fresher the fish, the less time it takes to marinate

Silver carp kebab, how to marinate. Silver carp shashlik on the grill on the grill

Step-by-step recipe with photos

Silver carp is a very tasty and healthy fish, which, unlike other freshwater fish, contains healthy fatty acids such as omega-3.

It is best to choose large fish for preparing various dishes - more than two kilograms in weight, because the meat of such fish will have fewer sharp and small bones. Agree, eating boneless fish fillets is much more enjoyable. This fish is perfect for cooking on the grill, and if you have the opportunity, be sure to try cooking silver carp this way.

To prepare silver carp kebab on a grill on a grill, we will need the products from the list.

Before preparing silver carp kebab, it is better to marinate it, so let’s make a marinade. Mix vegetable oil, lemon juice, thyme, rosemary, pepper and salt.

Place the silver carp pieces in a bowl with the prepared marinade and mix thoroughly so that each piece is covered with the marinade.

The fish can be kept in the marinade while the fire is lit and the coals are prepared for cooking the fish. It is better not to string pieces of silver carp onto skewers, but to place them on a wire rack.

Place the grate with the silver carp kebabs on the grill and begin cooking, periodically turning the grate over. We make sure that there is no flame from the coals. If you don’t have a real barbecue, then you can build it out of bricks, the main thing is that you have the desire and ability to cook a dish outside.

We determine the readiness of the fish by its appearance - it will begin to brown and the meat inside will turn white. And yet, when the silver carp kebab is ready, the meat can open itself at the place where it is clamped by the grill. You can safely remove the grate from the grill.

Remove the pieces of fish from the grill, place them on a plate or board, and while they are hot and fragrant, serve.

Silver carp skewers, like other fish, go well with lemon, so sprinkle it with lemon juice. You can also serve vegetables, herbs with the fish, and potatoes baked in slices in the oven will be very tasty!

Enjoy your meal!

Silver carp on the grill

A traditional product for grilling is meat in various variations. However, fish has the same advantages: it turns out tasty, original and healthy. This also applies to the inhabitants of fresh water bodies.

Silver carp turns out very tasty on the grill, especially if you bake its fillet, adding aromatic spices and lightly salted or smoked lard, which will make the fish meat fattier, rich in taste, and satisfying. If you don’t have silver carp on hand, it doesn’t matter. Using this principle, you can cook any fish whole or just fillets. The main thing is that the river fish is fresh. Only then will it turn out delicious.

Silver carp shish kebab marinade recipe. Silver carp shashlik – 4 juicy recipes

Fish kebab is not inferior in taste to meat kebab. Silver carp kebab is a healthier alternative to fatty pork. The fish is nutritious and tender at the same time.

To prevent the fish from falling apart right over your grill, you need to properly marinate the silver carp kebab. Try to stick to the quantities of ingredients indicated in the recipes.

It is equally important to properly cut the fish - it must first be gutted. The silver carp is then cut along the ridge and cut into pieces. Their optimal thickness is 3 cm. This is enough for the meat to be thoroughly saturated with aromatic spices and at the same time perfectly fried over the fire.

You can string the silver carp onto skewers or place it on a barbecue grill. In any case, the dish will not disappoint you.

Silver carp fish kebab

Try making silver carp kebab using the simplest marinade. You will get an amazingly tasty dish by adding just three ingredients to the fish.

Ingredients:

silver carp;
1 lemon;
3 tbsp vegetable oil (preferably olive);
salt.

Preparation:

Prepare the fish, cut into pieces.
Squeeze the juice out of the lemon and add the oil. Add salt.
Rub the resulting mixture generously onto the fish. Press down with a weight and leave for a couple of hours so that the silver carp marinates properly.
Fry the fish over charcoal, threading it onto skewers or placing it on a grill.

Silver carp skewers with soy sauce

A slightly more complex recipe will allow you to enjoy fish with the unique aroma of a fire, and the selected spices will give a light trail of freshness.

Ingredients:

silver carp;
3 tbsp. vegetable oil;
4 tbsp. soy sauce;
½ lemon;
3 garlic cloves;
a bunch of dill;
½ tsp. black pepper.

Preparation:

Gut the fish and cut into pieces.
Finely chop the dill. Squeeze the garlic into it. Squeeze the juice from the lemon.
Add pepper and soy sauce. Mix everything.
Pour the marinade over the fish, leave for a couple of hours, pressing down with a weight.
Fry over coals.

Silver carp skewers with white wine

To make it easy to remove the fish from the skewers, grease them with vegetable oil. If you do not do this, then there is a high risk that the silver carp will fall apart into pieces right in your hands when removed.

Ingredients:

silver carp;
70 ml. dry white wine;
1 tsp nutmeg;
1 tsp pepper mixture;
salt to taste;
½ lemon.

Preparation:

Gut the fish. Cut into pieces.
Place the silver carp in a container and pour wine over it. Squeeze the juice from the lemon. Add nutmeg and pepper mixture. Add a little salt.
Mix the fish with the marinade. Press down on top with a weight and put it in the refrigerator for a couple of hours.
Fry the fish over coals, skewered or placed on a grill.

Silver carp skewers with rosemary

Try adding a little sour cream to the fish to make the meat more juicy and tender. Rosemary will add a unique aroma. Lemon juice, indispensable in all recipes, helps to release the flavor of the spices.

Ingredients:

silver carp;
3-4 sprigs of rosemary;
4 tbsp sour cream;
½ lemon;
a pinch of black pepper;
salt to taste.

Preparation:

Gut the silver carp and cut into pieces.
Place them in a container.
Add sour cream and broken rosemary sprigs. Squeeze the juice from the lemon. Pepper and salt. Stir. Press down with a weight and let sit for 2 hours.
Fry the fish over coals, skewered or placed on a grill.

You can stay slim even during the barbecue season - charcoal fish will not harm your figure. Anyone can prepare this delicacy.

Recipes

The easiest recipe to prepare

To do this you will need 1.5 kg of fish, 1 lemon, spices, and salt to taste. Clean the fish, divide into portions, marinate with salt, spices and lemon, leave for two hours.

The most convenient way to fry fish is on a barbecue grill. It will take about 10 minutes for each side to cook well. It is best served with vegetables or herbs, but baked potatoes, pickled vegetables or boiled rice are suitable as a side dish.

Another simple recipe

Wash the carcass of the silver carp, clean it, gut it, then fillet it. Next, cut into small pieces, salt and pepper them, sprinkle with oil and lemon juice.

Take a couple of onions, cut into rings, add to the silver carp, mix well. Place in a cool place to steep for at least one hour, and then fry.

Recipe with soy sauce for those who like a more piquant taste

After preliminary preparation of the fish, cut it into portions, put it in a container, and pour the marinade over it. For it, mix 50 ml of vegetable oil, 50 ml of soy sauce, juice of 1 lemon, 3-4 cloves of chopped garlic, salt, pepper, herbs to taste.

After a couple of hours, thread onto skewers or place on a grill and fry the silver carp on the grill.

For beginners, at first it will be difficult to correctly determine the degree of readiness, because overcooked fish will become tough, dry, and simply begin to fall apart into pieces, and undercooked fish will be rubbery and tasteless, even dangerous to health.

Bon appetit and relax!

Silver carp kebab is a budget-friendly and unusual dish. It will delight and surprise both outdoors and at home at the dinner table. It is not difficult to prepare. Silver carp is a tasty and dietary fish, dishes with which will please both those on a diet and those who like to eat well, as well as on fasting days.

Read: The best non-hooking hooks for pike and fishing techniques in grass and water lilies

Silver carp shish kebab on the grill. Types of marinade

The marinade can be prepared in two ways. The first method is suitable for cooking shish kebab on the grill, the second is ideal for an electric grill.

Marinade for cooking fish on the grill

Pour dry white wine into a glass container. Cut the lemon and squeeze the juice into the wine. Add fish seasoning and salt here. Place the fish pieces in the marinade for 2 hours.

Marinade for electric grill

In order to cook silver carp skewers on the grill, it would be more advisable to buy spices - ginger, marjoram and black pepper. The marinade will give the fish not only an extraordinary aroma and unique taste, but also saturates it with a large amount of vitamins. After all, these seasonings are known for their beneficial properties:

Ginger contains a number of useful substances - calcium, magnesium, potassium, manganese, iron, vitamin C, amino acids.
Marjoram contains essential oils, organic acids, ascorbic acid, and carotene. This plant is known for its beneficial properties in folk medicine, especially in the treatment of gastric diseases (normalizes digestion, increases appetite).
Black pepper is known for its antibacterial properties, high content of essential oils, vitamins (in particular, vitamin E, which is responsible for the elasticity and youth of the skin). Helps normalize the functioning of the gastrointestinal tract, and also contains a substance called piperine, which increases the production of endorphin (the hormone of happiness) in the human body.

Silver carp on the grill

Cooking fish over coals involves a wide variety of recipes - from baking portioned pieces to “simmering” in foil. It should be noted that “fish in foil” turns out to be especially tasty when it is fried and “sticks” a little to the foil itself, otherwise it looks too much like boiled fish. In my culinary practice, “baking fish in foil” gradually turned into “baking fish in grape leaves” and, in the end, we began to simply fry it on the grill without wrapping it in anything. This is exactly the kind of fish that my family liked, and every time there is a question about cooking silver carp on the grill, everyone “votes” for the “don’t wrap it in anything” option. So, silver carp on the grill, my recipe.

silver carp;
lemon;
salt;
black pepper;
dill;
sunflower oil.

Fresh silver carp shashlik. Ingredients:

silver carp fillet – 800 g
onion – 1 pc.
dill – 1 bunch
parsley – 1 bunch
garlic – 4-5 teeth.
spice for fish - 1 tbsp. l.
curry – 2 tsp.
salt – 1 tbsp.
mayonnaise + sour cream – 100 ml
vegetable oil – 50 ml
lemon – 1/2 pcs.
wooden skewers.

Preparation

From a large silver carp, you need to cut off a piece of fillet on the skin from the tail side, as in the photo.

Cut the fillet into portion cubes, do not make them small so that after baking they remain juicy.

Peel the onion and cut it into half rings, press the garlic onto the board with a knife, and then finely chop it.

Place the silver carp pieces in a bowl, add the garlic and onion there. Chop the dill and parsley and add to the fish.

Now add curry - this is an aromatic mixture of spices that is used in the kitchen for various dishes. A mixture of spices for fish and salt will not hurt.

Squeeze half a lemon and add mayonnaise with sour cream to the silver carp, stir. Pour in vegetable oil and stir the fish again. Leave the silver carp to marinate in the refrigerator, covered. 1 hour is enough.

Soak long wooden skewers in advance and string pieces of fish onto the bottom. Preheat the oven to 190 degrees and place the kebabs in it, placing them on foil.

This kebab is baked for 20-30 minutes until it has an appetizing crust.

Serve the silver carp pieces on a plate directly with the skewers. Add a few slices of lemon and fresh herbs to the plate. Use the sauce in this dish to taste.

Sea fish kebab. How to cook fish kebab on the grill on skewers and skewers

We all love and respect kebab made from various meats. But even such a wonderful dish sometimes becomes boring and boring.

There is an excellent alternative to traditional kebab, this is fish kebab. And it, in turn, even has advantages:

The dish is prepared quickly. Marinates on average from 5 minutes to 2 hours, frying will take approximately 4 to 7 minutes;
Rich in vitamins and valuable substances. Regarding meat, fish contains much more benefits for the human body;
Big variety. Almost any type of fish is suitable for barbecue, from the smallest river fish to the largest sturgeon or catfish;
Any side dish goes with fish. If a large company gathers, this is very convenient;
The healthiest kebab is made from red fish. People who eat it are less prone to depression, hypertension and cancer;
This kebab contains fewer calories than meat kebab.

Selection of fish for barbecue

If you caught the fish yourself, then without hesitation you can start cooking barbecue. After all, there is no doubt about the freshness or proper storage of the product.

And if you decide to buy it at the market or in a store, you need to approach this matter carefully. And first familiarize yourself with the basic rules for choosing fish for barbecue:

Your task is to buy fish that is safe for health and that when frying it does not fall apart on the skewer;
As mentioned earlier, any fish is suitable for barbecue. But more often they use species with large pieces of fillet, for example, salmon, sole, tuna, trout, pangasius, pike perch;
It is better to give preference to a gutted carcass, since its manufacturer must control the quality of cleaning from parasites, such as helminths;
It is better to take a whole carcass if the fish is medium-sized. Its gills should be bright (pink or red), its eyes should be clear, and its scales should be smooth. This indicates the freshness of the product;
If you buy fish in separate pieces, its fillets should under no circumstances separate from the bones or be loose. A should have a dense consistency and rich color;
An unpleasant odor indicates a low-quality or missing product;
A frozen carcass should not have yellow barrels, thawed areas, or frost; such signs indicate repeated freezing of the product. Ideally, the entire surface of the fish is covered with an even layer of glaze;
Pay attention to the storage conditions of the product in the store. According to the rules, chilled fish can be stored for no more than 2 days at a temperature range of 0 to -2°C (fillets only for one day). Frozen product is stored at a temperature not higher than - 18° C.

Yak marinate silver carp for barbecue. Silver carp shish kebab: how to marinate and cook

Are you going on a picnic and wondering what kind of meat to cook it from? Why don’t you marinate and cook silver carp kebab.

Silver carp (silver carp) is a widespread type of fish, especially in stores and on the market in winter.

Silver carp kebab cooked on the grill has an unusually delicious taste, an appetizing subtle aroma and tender meat, and most importantly, does not require special preparation or long marinating.

Silver carp meat is quite fatty, so it is best to marinate it in lemon juice. By the way, silver carp kebab will be very popular on the New Year’s menu, so take note of this recipe.

Ingredients:

silver carp - 1.5 kg
spices for fish - to taste
salt - to taste
lemon - 1 pc.,

How to cook silver carp shish kebab:

Clean fresh silver carp and cut into portions.

Sprinkle the fish with spices and salt, add sliced lemon. Place the fish to marinate for 2-3 hours in the refrigerator.

At this time, prepare the grill so that...

Place the pieces of silver carp skewers on the grill and grill on both sides for about 10-15 minutes.

Now you know how to marinate and cook silver carp kebab. Bon appetit!

Silver carp in spicy marinade on the grill

Slices of hot kebab will be especially aromatic, and the taste of the dish will be slightly inferior to baked salmon. Ingredients for barbecue:

1/2 cup pure oil;
80 ml concentrated soy marinade;
50 grams of a mixture of coriander, rosemary and basil (1:1);
1 regular size lime;
3 kg fatty silver carp.

How to marinate and cook:

Silver carp scales are easily cleaned with a wire mesh for washing pans. Unfortunately, after every big fish you have to throw away the device; it is almost impossible to wash it.
The washed carcass is ripped open from the head along the abdomen, carefully removed and the entrails are removed, and washed with running water. The head is separated by a transverse incision along the gill cover.
Using a second incision, the tail is swollen, the separated part is washed again and dried with paper towels. The carcass is cut into steaks 3 cm wide, it is convenient if the cut is exactly between the spinal bones.
Heat the oil in a saucepan with soy sauce, add spices to it, and squeeze out the juice from the lime. After letting it brew and cool, rub the silver carp slices with the marinade and gently knead them so that they absorb more of the spicy oil.
Despite the large amount of oil, the treat will not be too greasy. Fry it over moderate heat, the coals should be bright, but not too close to the skewers.

You can string juicy vegetables interspersed with slices of fish. To accompany this version of shish kebab, onion rings are sometimes fried until brightly browned in a regular frying pan.

Silver carp in the oven. Silver carp in the oven

Silver carp is a very tasty and cheap fish. It can be found on all shelves in all stores across the country. This distribution is due to the fact that silver carp is a numerous inhabitant of our waters. But it is also a very unpretentious fish, and that is why it can be bred in special nurseries without any problems. You can prepare a lot of different dishes from silver carp. But before that you need to choose it correctly.

How to choose fish?

First you need to understand that this species, like any other fish, has certain storage standards. That is why it is quite difficult for a beginner in cooking to choose this product right away.

If you have the opportunity to buy live fish, then it is better to take advantage of it. This will be the freshest product you can choose.
When purchasing, pay attention to the eyes. They should be completely transparent and watery. If you see fish with cloudy or dry, sunken eyes, then it is better not to buy this product.
Gills are the most accurate indicator of freshness and quality. In healthy silver carp they are bright pink or deep red. Black, gray and brown colors indicate that the fish has been lying on the shelf for a long time or has suffered some kind of viral disease during its lifetime.
Pay special attention to the scales. In silver carp it is tightly attached to the skin. Lightly stroke the scales. If it falls off, it means that the fish has spoiled due to being in the store for a long time. The color of these scales should also be light, even, and without spots.
You can also press lightly on the surface of the fish to check. On a fresh one, there will be no traces left in the place of pressure, but on a spoiled one there will be a dent.
Smell is probably the most reliable way to check fish for quality. The smell of fresh silver carp should not be disgusting and should not have a hint of ammonia.
If you choose fillet, then be guided by your eyesight and pay attention to color and saturation.

These were the simplest methods to determine the freshness of the product you are about to buy. Because half the success of a dish is fresh ingredients.

Silver carp in foil on the grill