Silver carp is a delicious fish, which, however, requires the necessary attention. Before cooking, silver carp must be cleaned.
How do you clean silver carp?
Remove the flakes, cut the fins and tail, cut the head of the fish, cut its stomach open and remove the entrails. If there is any caviar - it is separated and can be salted for tarama.
Silver carp does not spawn in inland waters, the caviar matures and is then absorbed by the fish.
Wash it for a more thorough look and then start the real part of cleaning the silver carp. You must peel its skin, because it has a smell of rotten seaweed and can be extremely unpleasant.
Peeling a silver carp is difficult, however, with a sharp knife the skin on the back is cut, lengthwise on both sides and tightly along the dorsal fin and from there slowly peel it down to the abdomen.
Wash it again and cut the fish with a sharp knife lengthwise, along the backbone. If it is larger, it is split once more to separate the dorsal bone.
The width of the two fillets (with the ribs) are cut into 10-12 cm pieces, the spine with the meat on it as well. Season them with salt and lightly grease them with oil (preferably with olive oil), so that they do not stick to the grill.
If you also like to eat silver carp, we recommend that you consider and try some of these suggestions:
- silver carp soup;
- delicious grilled silver carp;
- or oven-baked silver carp;
