Silver carp jellied fish recipes

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To make fish soup tasty, you don’t always need different types of fish, a large quantity of it, or specific manipulations with products. Sometimes, everything ingenious is simple, and an absolutely gorgeous dish is obtained from seemingly unedible ingredients. This is what happened, for example, with silver carp fish soup: it can outshine in its taste a variety of fish soups, even those prepared from valuable commercial fish species.

How to choose the right silver carp

Not in all cities you will be lucky enough to catch silver carp on your own, which means you will have to buy it in a store or at the market. In order to definitely buy tasty and fresh fish, you need to remember a few selection rules. It is most often sold chilled or frozen, but the latter option is not so good. The fact is that ice gives additional weight (this is not profitable when purchasing), and after defrosting, silver carp loses some of its beneficial properties.

Preference should be given to large carcasses - they have much less bones, and the meat is fattier and juicier. What to pay special attention to:

• eyes - they are transparent, slightly wet and bulging;
• gills - moist, pinkish or red in color;
• smell - natural river aroma, sometimes algae is felt;
• scales - moderately shiny (covered with a thin layer of mucus), strong, tightly attached to the skin;
• appearance - there are no spots, bruises, or dents on the fish;
• the tail is straight and wet.

It is imperative to check the silver carp for elasticity. If the carcass is dense and does not leave fingerprints when pressed, you can safely make a purchase. It is best to purchase fish in stores that have aquariums with live fish.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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It is not advisable to freeze silver carp - it not only loses its beneficial properties, but also becomes less tasty. Such fish becomes excessively soft, breaking down into fibers after cooking.

Silver carp jellied recipe

When we want to cook something lighter than usual or the time of fasting has come, fish dishes will always come to the rescue. Today we will tell you how to prepare silver carp aspic with and without gelatin, with traditional taste or unusual spices and seasonings. Having mastered a few simple basic recipes for this snack, you can further supplement them with various ingredients as you wish.

There are countless fish dishes for every taste, but aspic remains one of the most popular. Why? The fact is that, despite the apparent complexity of preparation, it is simple to make, and thanks to all kinds of decor it can become a real table decoration.

In addition, silver carp aspic is very healthy: the protein in this fish is slightly less than in a good steak, but the calories are three times less. In addition, it contains Omega-3 essential fatty acids. Therefore, aspic is suitable for both those who watch their diet and those who simply decided to diversify the table.

How long to cook fish soup

All recipes for preparing silver carp fish soup require an average of up to 40 minutes. Most of the time is spent on cutting the fish (cleaning, gutting) and cooking the broth. However, if the recipe is not quite ordinary (for example, soup with chicken broth), it may take several hours to create a flavorful dish.

The cooking time for silver carp is no different from other species. The broth from the head will be ready after 20-25 minutes of simmering, and portioned pieces will be ready after 10-15. If you overcook the pulp, it will become tasteless and lose its beneficial properties.

Silver carp cutting

Let's start with the heads: we separate the head from the whole carcass and, together with the second one, send them to the wash. Wash thoroughly, cut out gills and eyes. It is due to these “lobose” heads that silver carp aspic is prepared without gelatin. We clean the carcass from scales and remove the entrails. Rinse thoroughly. For convenience, we arm ourselves with a hatchet and chop the heads into pieces. After this, there are two options: the whole carcass can be immediately cut into steaks, which will look beautiful in the finished aspic, or you can send the whole fish to boil and then disassemble it in boiled form. The decision depends only on your desire.

Place all the fish in a pan and fill with cold water. We also send peeled carrots and onions there. We add bay leaf and pepper, but we will add salt to the silver carp aspic later. Place the pan on low heat and wait for it to boil. This process is not fast, so you can quite easily, while the aspic begins to bubble, look at the latest photos in the photo albums of the “Fishing Everyone!” website.

When foam appears on the surface of the broth, it must be removed with a spoon or slotted spoon. The foam has disappeared - it’s time to cover the aspic with a lid and leave to simmer over low heat for an hour and a half. Add salt little by little, adjusting the taste of the broth as you like.

Fragrant soup on the fire

Beyond any competition, silver carp fish soup cooked over a fire. It has such a rich and aromatic broth that absolutely everyone gathers at the table: both children and adults. There are almost no secrets, the main thing is to use only fresh ingredients. And yes, you always need to keep an eye on the boil, because bubbling will turn the transparent abalone into a cloudy fish soup.

With cereal

You should start with a tasty, and most importantly nutritious fish soup with cereals from the head of silver carp and vegetables. Millet is best suited, but it can be replaced with rice, pearl barley and even buckwheat. As a rule, when fishing, they choose those recipes that do not require long cooking and attention. One of the recipes for three liters of liquid:

• silver carp head - 1 kg;
• cereals (for example, millet) - 1 cup;
• onions - 2 heads;
• one large carrot;
• tomato - 1 fruit;
• a bunch of dill and parsley;
• butter - 20 g;
• salt and pepper - to taste.

1. Boil the cut fish in water for 15-20 minutes. You need to regularly skim off the foam with a spoon, but do not stir the broth! With a slow simmer, nothing burns.
2. Pour the cereal into the purified broth and add salt. Let it simmer for a couple of minutes while you prepare the vegetables.
3. Cut the onion and carrot into pieces. The larger the vegetables are cut, the juicier. However, there is no need to chop too coarsely - increase the cooking time for the first dish. Throw the vegetables into the pot and continue cooking the fish soup for another 10-15 minutes.
4. After cooking, cut the silver carp into fillets, removing the bones. Return the appetizing pieces to the yushka and season with spices to your taste.
5. Add finely chopped herbs to the stew for flavor. Drop a piece of butter for fat content. As soon as the vegetables become soft, you can remove the yushka from the fire.
6. Cut the tomato into 6-8 slices and place a couple of slices on each plate when serving.

With pearl barley

Fish soup with pearl barley is a classic of any fishing. It's quite tasty (especially if everyone is hungry) and simple, but not exactly quick. Pearl barley can be cooked for up to one hour, but there is a way to speed up the cooking. What may be required:

• silver carp soup set - 1 kg;
• pearl barley - 70 g;
• potatoes - 2 tubers;
• white onion - 2 heads;
• bay leaf - 1 pc.;
• allspice - 5 peas;
• ground pepper;
• salt.

It is recommended to soak the pearl barley for at least 2-3 hours before preparing the fish soup. The grains will swell and cook several times faster, becoming tender and crumbly.

1. Rinse the silver carp head thoroughly and remove the gills. Place in a cauldron with water and place over the fire, bring to a boil. After removing the foam, boil the river fish for a quarter of an hour.
2. Carefully remove the head and tail of the silver carp so that the bones do not fall into the broth. If they are already there, you should try to catch them with a slotted spoon.
3. Salt the yushka, and then add soaked and washed pearl barley to it. It will cook until half cooked for 20 minutes.
4. Now you can add the potatoes cut into cubes and the onions chopped into cubes.
5. After 10 minutes, add bay leaf, pepper and a little more salt to taste, if required. Cook over medium heat until vegetables and grains are soft.
6. Before serving, return the silver carp slices to the fish soup. When pouring the dish into plates, it is advisable to sprinkle it with fresh herbs.

With vegetables

Vegetables give the fish broth a beautiful color as well as juiciness. Often, cooks limit themselves to onions and carrots - these are the ingredients that all outdoor enthusiasts take with them on fishing trips. Still, it’s also worth putting a few potatoes, a tomato and a bell pepper in the bag. A truly summer soup will definitely bring everyone together at the table.

Ingredients used:

• head and tail from a large silver carp;
• carrots - 1 pc.;
• onions - 1-2 heads;
• five small potatoes;
• canned (or frozen) peas;
• tomato - 2 fruits;
• dill - 1 bunch;
• green onions - a couple of sprigs;
• laurel leaf - 1 pc.;
• salt and pepper - to taste.

1. Place the prepared pieces of fish into the pot, fill with water (about 2.5-3 liters are required). After boiling, constantly remove the foam without stirring the fish soup. The broth will be ready in 20 minutes - it should be strained or cleaned with a small metal sieve.
2. Cut the potatoes into large cubes and add them to the soup. Next add the onions and carrots chopped into large slices. Let it simmer for 7 minutes.
3. You should first remove the skin from the tomato, after which you can cut it into cubes. Place the remaining vegetables in the fish broth.
4. Add canned peas. If you use frozen, you need to take into account its cooking time - this can take up to 20-30 minutes.
5. During the cooking process, throw in a bay leaf and allspice peas. Add salt to the soup and continue cooking for another 10-15 minutes until soft.
6. Next, the silver carp pulp, extracted from the head and tail bones, is sent into the pot.
7. Season everything with chopped herbs and remove from the fire.

With bell pepper

Red, yellow and green bell peppers can also give an ordinary fish soup a festive look. A seasonal vegetable will give the first dish a noble taste and freshness. In some cases, onions, carrots and peppers are baked over a fire, which gives the broth a golden hue. Step-by-step recipe and ingredients for 2 liters of liquid:

• silver carp head - 0.5 kg;
• potatoes - 4 tubers;
• large onion;
• carrot - 1 pc.;
• bell pepper (red and yellow) - 2 pcs.;
• bay leaf - 1 pc.;
• allspice - a couple of peas;
• salt and ground pepper.

1. Remove the gills from the silver carp head and rinse thoroughly with water. Place in a cauldron or kettle and place over the fire, pour clean water into the container. On low heat, boil the fish for no more than 20 minutes to ensure the flesh retains its flavor and texture.
2. Strain the fish broth and then add the diced potatoes into it. Add a little salt and selected spices.
3. After a couple of minutes, add the diced onions and carrots. Chop the sweet pepper in the same way, first remove the seeds.
4. From the moment you add all the vegetables, cook the fish soup in the silver carp head broth for 10-15 minutes.
5. Before serving, add the pulp extracted from the fish head to the soup. Check for salt, and if desired, you can also fill the silver carp fish with chopped herbs.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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Fish soup on a fire will taste better if you put out a smoldering log in it before removing it from the fire.

With canned food

Fishing went without a catch, but do you need something for lunch? Canned silver carp will come to the rescue, which you can always throw in your backpack and bring with you on vacation. In addition, preparing this soup takes much less time. You will need:

• can of canned fish - approximately 0.3 kg;
• potatoes - 3 tubers;
• millet - 3 tbsp. l.;
• onion - 1 head;
• one medium sized carrot;
• salt and pepper - to taste.

1. Place washed millet into boiling water. Add a little salt and let it boil, and then add the potatoes, chopped into thick strips.
2. After a few more minutes, you can put the diced onions and carrots into the water. Cook at medium heat for 10-15 minutes - all ingredients should be almost ready.
3. Mash the canned fish with a fork, and pour the oil or juice from it into the fish soup - this will make it fattier and tastier. Place the slices in a bowl and let simmer for a minute.
4. Check for salt and pepper and season to taste if necessary. From the moment of boiling, cook for no more than 2-3 minutes, because the canned food is already ready. After removing from the fire, you can immediately pour the hearty dish into plates!

Spicy silver carp jellied

Ingredients

• Silver carp - 1 pc. + —
• Onions - 2 pcs. + —
• Carrots - 1 pc. + —
• Bay leaf - 2-3 pcs. + —
• Salt - to taste + -
• Black pepper - to taste + -
• Gelatin – 15 g + –
• Celery root – 10 g + –
• Cloves – 2 buds + –
• Cumin - 1/2 tsp. + —
• Nutmeg - to taste + -
• Parsley - for decoration + -
• Cilantro - for decoration + -

How to prepare silver carp aspic

In this recipe we will use gelatin. It is suitable if you only have fish fillets on hand - it cannot be boiled for a long time, and there are no gelling components in it, or there is simply no time for long-term heat treatment of the head and fins. Gelatin is also irreplaceable if you need to make 1-2 times more aspic so that it is less concentrated the broth has “set.” But if desired, gelatin can be omitted. Cooking the bony parts of the fish for a long time in a small amount of water will make the broth rich enough to set.

1. We cut the fish, cutting off the head and fins. If we plan to leave the head for cooking, we cut out the gills from it to get rid of bitterness.
2. Carefully separate the fillet so that no bones get into the meat, and divide it into portions.
3. Pour 2.5 liters of water into a saucepan, put the head and fins in it, add salt and bring to a boil, skimming off the foam as it appears.
4. Meanwhile, we clean the vegetables and, as soon as the fish boils, put them whole in the broth. Cook for another 20 minutes, and then add all the spices and fillet pieces.
5. Keep it on low heat for another 20 minutes after boiling, and then remove the meat. If you have time, finish cooking the head with vegetables; if not, remove the meat and strain the broth.
6. Dissolve the gelatin in ½ cup of warm broth and, while it swells, arrange the pieces of meat into portioned plates.

Decorate the aspic with greens, carrot stars or circles, hard-boiled eggs and cut into slices lengthwise or crosswise.

Cherry tomatoes and quail eggs, cut into halves, are also good for decoration.

If desired, also add meat from the head of the fish to the dish. When everything is ready, combine the strained broth with the swollen gelatin, heat without bringing to a boil, and pour in the fillet and decorations.

We put it in the refrigerator, and in a couple of hours the original and delicious snack will be ready!

Ear from a silver carp head in a slow cooker

In a slow cooker, many dishes only turn out tastier (the same porridge or chicken broth), but what about fish soup? And the smart assistant copes with it with a bang! Yushka comes out richer, has a bright aroma and perfect transparency. And all this is due to the fact that the stew simmers at a certain temperature for a long time. A multicooker greatly simplifies the cooking process, so it’s worth making friends with it. The recipe requires:

• head from a large silver carp;
• onion - 2 heads;
• one large carrot;
• millet - 4 tbsp. l.;
• potatoes - 2-3 tubers;
• butter - 2 tbsp. l.;
• a bunch of dill;
• bay leaf;
• peppercorns - 7 pcs.;
• salt and ground pepper.

1. Place the washed silver carp head (without gills!) into the multicooker bowl and add water. Add the onion in the peel (it will make the broth more beautiful) and 1/3 of the carrots. It is also permissible to omit the dill stems tied with thread.
2. Select the “Soup” or “Stew” mode and close the lid. Leave the fish broth to simmer for 1 hour. There is no point in stirring the dish or skimming off the foam - nothing will burn.
3. In your free time, cut carrots, potatoes into large strips, and onions into cubes.
4. Remove the boiled fish from the broth and cool slightly, and then you can remove the pulp from the bones. It is advisable to strain the silver carp fish.
5. Then vegetables, millet and spices are sent. Using the “Soup” mode, continue cooking the first dish for another 20-25 minutes.
6. Check for salt before serving. Chop the chopped herbs and, after letting them rest a little under the lid, serve. To prevent the soup from cooling down, leave it in the multicooker with the “Warming” mode turned on.

Making a jellied silver carp

After an hour and a half, remove the aspic from the heat, open the lid slightly and let the broth cool. Then take a colander and line it with gauze in two layers. Strain the finished broth through a colander. We take out the remaining parts of the fish and vegetables in it. We take the head apart and take out the meat. We put it in a container for aspic on the bottom. You can either place the meat from the carcass into containers as steaks, or remove it from the bones and also distribute it equally. Hard boil a couple of eggs and cut into slices. The easiest way to decorate the aspic is to alternate pieces of fish with slices of eggs.

You can add pieces of carrots, cut into strips, pucks or shapes. Another decorative detail is fresh parsley leaves. We put everything in containers and fill with clean, strained broth. Due to the large amount of adhesive substances, silver carp aspic without gelatin will harden in a matter of hours in the refrigerator.

And if you catch other representatives of the fish kingdom in addition to silver carp, try our recipes for pike aspic or tench aspic.

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Useful properties of silver carp fish soup

Silver carp, like any other fish, is a source of microelements, vitamins and unsaturated fatty acids. In addition, it is considered a dietary fish, which is acceptable even for those people who want to lose excess weight. The soup saturates for a long time, without causing heaviness in the stomach. It must be said that the protein of river fish is completely absorbed in 2 hours.

This dish should be consumed at least once a week, which will reduce the risk of developing diseases of the heart and blood vessels, brain, stomach, and bones. Silver carp meat is capable of:

• prevent the appearance of malignant tumors;
• strengthen the walls of blood vessels, thereby reducing the risk of stroke and pressure surges;
• normalize mood and sleep;
• reduce the level of bad cholesterol in the blood, as well as sugar.

Silver carp caviar is a real delicacy that many people underestimate. 100 grams of product contains no more than 140 kcal (proteins - 8.9 g, fats - 7.2 g, carbohydrates - 13.1 g). Caviar is rich in zinc, iron and Omega-3 fats.

Calorie content per 100 g. (BJU)

The calorie content of silver carp is 86 kcal per 100 grams of product. The KBJU of different types of fish soup from this fish is indicated in the table.

Cooking tricks

Everyone loves to brag about their dishes, but only a few people like to share their cooking secrets. When cooking fish soup, you should not only adhere to technology, but also use little tricks.

Basic rules for an ideal dish:

1. Fish. It should only be fresh - frozen is not suitable. If the carcasses have a specific river aroma (not to be confused with the smell of spoilage!), it is better to soak them in a salt or vinegar solution. Spices, such as lemongrass and cloves, are excellent at masking odors.
2. Preparation. A tasty and transparent fish soup cannot be cooked from improperly prepared fish. The gills must be removed from the heads - they are the ones that add bitterness and turbidity to the broth. No unnecessary parts should get into it at all, so the scales, entrails, and gills are removed immediately.
3. Spices. You should be careful with them - it is very easy to overpower the subtle aroma of silver carp. In the yushka you need to put black pepper (you can have peas), bay leaf, and a couple of cloves. Turmeric will give a beautiful shade, but one pinch is enough. All other seasonings are added directly to the plate if desired.
4. Bouillon. It is usually cooked from the head and tail - the bones give a very rich taste. It is advisable to maintain a 1:1 proportion (water and fish), since the more silver carp, the tastier the first dish. Avid fishermen advise cooking fish soup in double or even triple broth, using several varieties of fish.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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An important point is not to add water during the cooking process, otherwise the fish will become cloudy. It is advisable to take filtered or spring liquid. As practice shows, fish soup made with tap water changes the taste for the worse.

Silver carp aspic

People call it fish aspic, simply jellied meat. It consists of pieces of fish and frozen fish broth. The fish should preferably be without bones. It’s not at all difficult to prepare, it’s a lot of fun, tasty and healthy.

Fish aspic can be prepared from different types of fish. When using fish alone, you must add gelatin to the broth so that the jelly hardens well. But there are types of fish where the use of this product is absolutely not necessary. One of them is the silver carp. It is from this that we will prepare a delicious cold appetizer today.

In addition, if you bought large-sized silver carp, you can cook it economically. For example, fry the body into steaks in a frying pan, and prepare aspic from the head and tails. After all, these parts of fish also have useful values. And in general, this river fish has proven itself very well in cooking, thanks not only to its tender and tasty meat, but also to its most valuable composition. One of the most important beneficial substances that our body needs is omega 3.

You can cook aspic not only on weekdays. And since almost all holiday celebrations are not complete without jellied meat, fish aspic can become a worthy competitor. This appetizer will also be a tasty find during Lent.

• Calorie content per 100 g - 23 kcal.
• Number of servings - 4 plates
• Cooking time: 30 minutes for cooking the broth, 4-6 hours for the aspic to harden

Ingredients:

• Silver carp - 1 medium-sized carcass
• Onions - 1 pc.
• Garlic - 1 clove
• Bay leaf - 3 pcs.
• Allspice peas - 4 pcs.
• Seasoning for fish - 0.5 tsp.
• Salt - 1 tsp. or to taste
• Ground black pepper - 0.5 tsp. or to taste
• Lemon - for decoration
• Egg - for decoration
• Carrots - for decoration