Silver carp head baked in the oven. How to bake whole silver carp in the oven

Silver carp (or, as the Chinese called it, “water goat”) is found in the rivers of Russia and Ukraine; it is also grown artificially, but this does not diminish its beneficial properties. After all, eating this fish is an excellent prevention of many diseases, in particular heart diseases.

How to cook silver carp in the oven

There are many recipes, let’s focus on the most popular ones. Fish in foil:

To prepare this dish you need to use fillet, half a kilogram will be enough. Apply mayonnaise mixed with spices and salt to the fish, then make small cuts along the fillet and put a slice (or half) of lemon there, leave to marinate a little. If desired, lemon can be replaced with any aromatic herb, such as thyme, parsley or mint. Meanwhile, place pieces of foil on a baking sheet and grease them with oil. After marinating the fillet, it is wrapped in foil, which already contains onion cut into rings. The baking sheet is placed in a preheated oven and baked for 40-50 minutes. At the end of cooking, you can open the foil and let the delicacy brown a little under the grill. Silver carp in the oven turns out very juicy and aromatic.

Fish with cheese

Place pieces of fish (washed and dried, of course) into a mold that has been previously greased with oil. Place onion sliced into half rings on top and sprinkle with your favorite spices. Bake for 30 minutes in an oven preheated to 160-180 degrees. Silver carp baked in the oven is not ready yet, you need to take it out and sprinkle with grated cheese (100 grams will be enough), put it back in the oven and hold for a while until the cheese melts. Now the dish is ready.

Silver carp baked in the oven with sour cream

Cut the fish into pieces and roll in the seasoning, sprinkle with a little lemon juice. Leave to marinate (if the pieces have an unpleasant pond smell, leave to marinate longer, up to 12 hours). Next, the silver carp must be rolled in flour and fried in a hot frying pan with oil. Cut several large onions into rings or half rings, lightly fry in oil and place in a baking dish (do not forget to grease it with oil first). Place pieces of fish on the onion and sprinkle with herbs (ideally it should be dill, but parsley can also be used). Now fill the dish with 100 grams of sour cream and put it in the oven for 30-40 minutes. Take out the silver carp baked in the oven and sprinkle with cheese. Then he returns it to the heat again for five minutes. The resulting dish will decorate not only an ordinary family dinner, but also a festive table.

As a conclusion

It is worth considering that small fish are quite bony, so they need to be consumed carefully. If you use a larger carcass, you will get more meat and larger bones. Silver carp baked in the oven is very tasty, and it doesn’t matter what seasoning or how it’s made, the main thing is that the end result is a juicy and beautiful dish. As a side dish, you can use mashed potatoes or just a vegetable salad with olive oil or homemade mayonnaise.

Silver carp is a river fish from the carp family. It is distinguished from other river fish by the high fat content of its meat, which makes it somewhat similar to sea fish. Thanks to these features, silver carp can be stewed, fried, baked, smoked, cooked fish soup, cooked aspic, etc.

Selection of fish and its preparation

For baking in the oven, you should choose a medium carcass - from one and a half to two kilograms, since medium-sized carcasses have a lot of small bones and dry meat. However, the fish should not be too big - as a rule, old fish have an unpleasant smell of silt and algae and are noticeably inferior in taste to young ones. You should pay attention to the appearance of the silver carp - the fish should be elastic, easily return to its original shape when pressed, the gills should be pink, the eyes should not be cloudy or bulging.

You can bake silver carp either whole (if the oven size allows) or in portioned pieces.

Ingredients

So, to bake silver carp in the oven, you will need:

Silver carcass – 1.5-2 kg.
1-2 lemons.
3-4 tbsp. spoons of high fat sour cream.
1 tbsp. a spoonful of vegetable oil (for greasing the mold).
salt, spices.

An important nuance: do not use a ready-made spice mixture. Black and white pepper, nutmeg, marjoram, basil, thyme, garlic (fresh or granulated), rosemary and sage are ideal for silver carp. It is also acceptable to use ginger root and soy sauce.

Preparation

First, the fish must be scaled and cut. It should be remembered that gills greatly impair the taste of fish, so you need to get rid of them. To do this, lift the operculum and cut out the gills. Then you need to make an incision from the head along the abdominal wall and gut the insides. It is important to try not to damage them. Use a sharp knife or scissors to cut off the fins and tail.

Marinade

To make the fish tender and juicy, the prepared carcass should be marinated before putting it in the oven.

How to catch more fish?

I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective:

Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
More sensitive gear. Reviews and instructions for other types of gear can be found on the pages of my website.
Lures using pheromones.

You can get the rest of the secrets of successful fishing for free by reading our other articles on the site.

Squeeze lemon juice into a small bowl, mix salt, black and white pepper separately.

Make cuts along the ribs on the silver carp carcass with a sharp knife. This is done so that the marinade evenly saturates the meat. Rub the carcass inside and out with a mixture of salt and pepper, pour in lemon juice, and marinate in the refrigerator for 20-30 minutes.

Sauce

After the silver carp is marinated, it needs to be coated with sauce.

The sauce is prepared from sour cream, herbs (choose from the list above) and lemon zest, previously removed before squeezing the juice.

The sauce should cover the entire carcass. Thanks to it, when baked, an appetizing crispy crust forms on the fish.

Baking

The fish should be placed on a preheated and greased baking sheet (or baking dish). There is also a “dietary” option for preparing silver carp - on a hot baking sheet without oil. In this case, the surface of the fish will quickly form a crust and will not stick; later it can be easily transferred to a dish without damaging its appearance. The silver carp should be baked in the oven for 30-50 minutes, depending on the size of the carcass, at a temperature of 190-200 degrees. If the fish is already browned on top, but there is a suspicion that the inside is not yet ready, you should cover the pan with a sheet of foil and put it in the oven for another 10-15 minutes.

Place the finished fish on a dish, garnish with thin slices of lemon and herbs. Serve with side dish. Baked or boiled potatoes and stewed vegetables are perfect as a side dish.

I would like to recommend you a healthy dish - silver carp baked in the oven, recipes with photos step by step. The fish is inexpensive, freshwater and very, very useful for nursing mothers. Such silver carp, if baked in the oven in foil according to my recipe, comes out very juicy and low in calories.

How to prepare silver carp baked in the oven, recipes with photos

Almost all nursing mothers think about two questions:

What foods are most beneficial for nursing mothers?
What foods are healthy, tasty and not very high in calories, so as not to gain excess weight.

Silver carp fillet meets all these parameters and A nursing mother's menu should definitely include dishes made from this fish. Here are some facts confirming this:

German nutritionists have clinically proven that in problem patients, after 2 weeks of eating silver carp meat, their blood pressure noticeably decreased (it was 150/95, and now 135/85).
It is dietary because there are only 86 calories per 100 grams.
In terms of taste, this fish resembles a tender fillet of grass carp and is an excellent alternative to expensive varieties of fish.

Experts strongly recommend that pregnant and nursing mothers consume silver carp meat daily. The well-known Omega-3 includes docosahexaenoic acid; it is also a component of mother's milk. When the body maintains the right balance of amino acids, fatigue decreases, and at the same time cholesterol levels.

I don’t know about anyone, but I’m very limited in time and Silver carp baked in the OVEN this is a fast and convenient way.

When baked this way (in its own juice), all trace elements and vitamins remain in the fish, which is very important.
No need to bread each piece of fish separately
No need to be at the stove frying and turning
After cooking, you don’t wipe up grease splatters on the tiles.

RECIPE FOR SOLID CARP BAKED IN THE OVEN in foil in its own juice with spices

We will need:

The silver carp itself
Thick foil
1 large onion
Lemon
Mayonnaise (optional)
Salt,
Spices (white pepper and allspice)
Breadcrumbs

Gut the washed silver carp and be sure to dry it with a paper towel.

In terms of taste, this fish resembles a tender fillet of grass carp and is an excellent alternative to expensive varieties of fish.

Cut a medium onion into half rings (I have silver carp for the entire baking sheet, I take a large onion) and prepare the mixture in a mortar. I don’t bother much with fish, using only white pepper and allspice. I pour a tablespoon of sea salt into a mortar (it is saltier), 5 sweet peas (they are not very large for me) and white pepper at the end of a knife. I grind all this into a fine powder. I also add a little spice because I will be giving silver carp, which we will bake in the oven for my daughter.

I carefully coat the fish from the inside, and put more onions inside for juiciness. If this is an option for gatherings, then I also coat the fish with mayonnaise from the inside, then it will generally come out juicy.

I always try to take the foil thicker and wider so that it doesn’t tear at the most inopportune moment. Spread the foil and transfer our “stuffed” silver carp. Now coat the outside of the fish with salt and spices and sprinkle with lemon juice. I sprinkle juice on the inside too. Let it sit for a couple of minutes, and in the meantime turn on the oven at 180 degrees. We return to the silver carp and roll one side in breadcrumbs, then the other.

Following my recipe for cooking silver carp in the oven, according to the recipe with the photo (as promised!) All we have to do is wrap it and put it in the middle of the oven. Some housewives make transverse cuts in the fish, I found my own method of not doing this (just take large fish, they have fewer bones and more fillet). In small fish, picking out bones is a dubious pleasure, no matter how you cut them crosswise.

It is very important not to overcook so that the silver carp meat is not dry. I sent my “big guy” for 15 minutes, but this was not enough - there was no golden brown crust. The good thing about foil is that you can always peel back a piece and peek. I slightly unfolded the top, turned on the heat from the top heat, and after 5 minutes the golden brown crust was ready.

If you did everything correctly, you will get a very tender fish that your baby will be happy to try.

The author of the text is Natalya Chalaya.

Silver carp is a river fish of the Karpov family. The name comes from the striking structure of the head: the wide forehead seems to be even more voluminous due to the low-set eyes. The silver carp feeds exclusively on plant foods, for which it received the second name “water goat”. It grows up to one and a half meters in length and specimens weighing up to 50 kilograms have been encountered. Fishermen respectfully call large specimens silver carp.

Features of choosing fish

Silver carp meat is tender, tasty and nutritious, probably due to a plant-based diet. The meat of this fish is recommended for children's and dietary nutrition. Everyone loves him, from young to old.

To prepare a delicious fish dish, you need to choose the right fresh carcass. The scales should be silver, without yellow spots. The fish should not be slippery to the touch. The eyes should be clear and unclouded. The gills of fresh fish should be light pink, not dark red.

Silver carp is found in rivers. River fish always smells a little like mud, but this smell disappears during processing and does not affect the taste in any way.

Cooking recipes

Cooking silver carp will be a pleasure for you and your family. There are various recipes for preparing this fish. Let's take a closer look at them.

Whole or in portions

There are no special secrets for preparing this particular fish; the meat always turns out tender and juicy. In large specimens, stripes of fat can be found in the abdominal cavity. It is not recommended to remove them when baking; the meat will cook in its own juices. So, the stages of preparing the dish:

Can be served with boiled potatoes or as a separate dish.

Baking in foil

The fat of large fish can be used to prepare a side dish. In addition to meat, you can put coarsely chopped onions, half-rings of carrots, halves of peeled potatoes, and sliced zucchini into the foil. The preparation steps are as follows:

You can stuff it with different fillings. The most popular are: buckwheat, mushrooms, onions, cabbage . The dish turns out incredibly tasty and is very easy to prepare:

Other cooking recipes

The most common way to cook silver carp is in the oven, but there are other recipes. Tender, nutritious meat can not only be baked, it can also be used to prepare first courses and aspic. It is marinated, smoked, grilled, and made into barbecue.

To prepare balyk, take medium-sized fish. The carcass is cut along the ridge and the bones are removed. The washed fish is rubbed with salt and spices to taste. Place under pressure in a cool place for 5 days. Then the fish is washed with boiled water, soaked for 3-4 hours and dried in a well-ventilated place. If no liquid appears when pressed, then the balyk is ready to eat.

You can make cutlets. The meat of large fish is cleaned of bones and minced through a meat grinder. Add chopped onion, salt, pepper, and a little cream or milk to the minced meat. Mix everything thoroughly. Form cutlets and roll in breadcrumbs. Fry over high heat on both sides, then reduce the heat and simmer under the lid until fully cooked. The cutlets turn out juicy and very tasty.

For fish soup, they use what is left on the fish after preparing the main courses: head, spine, tail. Even this will be enough to prepare a fragrant, delicious fish soup. Remove the gills from the head and cut the spine. Place the fish pieces in cold salted water and cook for 20 minutes. When the liquid boils, collect the foam. Then add chopped potatoes, onions (wash, but do not remove the skins), peppercorns, and whole carrots. Cook until done, without covering. Sprinkle with fresh herbs. The soup is ready.

The proposed recipes will diversify your menu. Bon appetit!

Prepare the necessary ingredients.

Peel, cut into thin slices and place the carrots in a ceramic baking dish. There is no need to grease the mold, but if you want to get fish with a creamy taste, you can lay out thinly sliced slices of butter.

Salt and season each piece of silver carp with spices.

Wrap the pan with foil, it is better to use several layers so that steam does not escape anywhere and the liquid does not evaporate, so that the fish becomes juicy and absorbs all the flavors.

Place the form with the silver carp in a preheated oven and bake for 30 minutes at 200 degrees.

When the fish is ready, carefully remove the foil so as not to get burned by the steam.

Place aromatic, juicy, delicately flavored silver carp pieces along with the vegetables with which the fish was baked in the oven on a dish and serve immediately. In addition to vegetables, you can serve mashed potatoes or boiled rice with the fish.