✅ Marinated grass carp: how to marinate fish at home, recipe

What to cook from grass carp: the best recipes

Dishes made from grass carp are distinguished by their originality, but at the same time ease of preparation.
It belongs to the carp family and is very popular among chefs. The meat of this fish is superior in taste to most other river fish; it has an exquisite delicate taste, while it is low in calories and very nutritious. There are more than enough cupid recipes. Grass carp can be cooked using various methods - stewing, frying, baking and even smoking. With any cooking method, the fish turns out incredibly tasty and tender. At the same time, there are no difficulties with cutting or cleaning fish. And you can add any flavor to a dish using all kinds of seasonings and spices. Its meat is rich in proteins and fats, various minerals and vitamins. Cupid can be fried, stewed, baked in the oven, grilled, and each recipe reveals a completely new taste. You can also cook it whole or divided into pieces, or use only fillets.

But first, let’s answer the most frequently asked question: is grass carp bony or not?

It has very few bones, so it can be safely given even to children.

Fried grass carp with potatoes

First of all, the fish must be cleaned of scales and washed thoroughly. Small bones can be removed with tweezers.

Remove all the entrails from the fish, cut out the gills and cut the head at the fin.
Carefully cut the fillet along the spine, running the knife from head to tail.
Using a sharp knife, remove the rib bones.
You can marinate the resulting fillet with salt, orange and lemon juice for 15 minutes.
While the cupid is marinating, start frying the potatoes in butter and garlic.
Rinse off the remaining salt from the fillet, fry in a frying pan until golden brown and leave in a warm place for a few minutes.

Serve the finished fillet with potatoes, garnished with herbs.

In a frying pan

Frying grass carp will not be a problem for either beginners or experienced cooks. Everyone's favorite potato will make a classic pairing with fish. For those who try not to eat starchy vegetables, a win-win side dish would be rice: boiled, steamed or with vegetables.

How long does preparation take: 45 minutes

How long does it take to fry fish: 20 minutes

Suitable for four people

whole carcass of grass carp;
salt;
half an orange and a lemon;
oil for the frying pan.

Clean the Amur fish from scales, gut it, cut off the head, fins, tail, cut into steaks, remove the bones with tweezers.
Squeeze citrus juice into a bowl, add salt well, add pieces of fish, mix and leave for a quarter of an hour in a cool place.
Heat odorless oil in a frying pan.
Shake salt crystals off the marinated fish, blot with a paper towel and place in a frying pan. Fry over moderately high heat until golden brown on both sides.

Once removed from the frying pan, the fish should be allowed to rest in a warm place for 5-10 minutes, then served with your favorite side dish. A good addition to fried cupid would be finely chopped parsley, cilantro, basil or a mixture of them.

The KBJU of such a dish will please you: 100 gr. will be no more than 150 kcal (18.6 grams of protein and 5.3 grams of fat, 2 grams of carbohydrates).

Cupid baked with parmesan and garlic

A simple but magnificent dish where fish goes perfectly with Parmesan and garlic is baked cupid in the oven.

Clean the carcass from scales and entrails, cut out the fillet.
Season the fillet with salt, pepper and spices.
Turn on the oven at 220 degrees.
Place fish pieces in a heatproof container and bake for approximately 5 minutes.
In a separate container, combine Parmesan, mayonnaise, garlic and green onions. Apply the resulting mixture to the carcass after removing it from the oven.
Bake the fish for another 3-4 minutes until golden brown.

Fish is best eaten with rice and vegetables. This dish is perfect for a holiday menu.

Grass carp ear

Cupid fish soup has a pleasant aroma and a slight bitterness in the taste.

Fill a container with water and bring it to a boil. Prepare the fish for cooking by cleaning it. The head and fins are great for enhancing the flavor and adding richness.
Prepare the vegetables - peel the onions, potatoes and carrots, cut them into cubes. Throw vegetables into boiling water with fish and cook them over low heat until they become soft.
When the soup is cooked, it will be transparent; to add a golden hue, add a drop of vegetable oil. A few minutes before preparing the soup, add seasonings and salt. If you want the soup to have an unusual taste, add a drop of vodka and cook for another 10 minutes.

Grass carp is completely cooked, so the soup will be juicy. Before serving the soup, garnish the dish with herbs. You can also use sour cream - it harmonizes perfectly with fish soup.

Recipe for pickling grass carp

Place the prepared fish fillet in a bowl, salt with half the amount of salt, pour over soy sauce (1 tbsp.), marinate for half an hour at room temperature.
Cut the onion into half rings.
Wash, dry a liter jar and put a few grains of coriander, allspice and black pepper, as well as a bay leaf on the bottom.
Place pieces of fish and onion in a jar.
Pour vegetable oil on top, add sugar, add vinegar and the rest of the soy sauce.
Dilute the second half of the salt in a small amount of water (100–120 ml) and pour into the jar.
Close the container with a tight nylon lid, shake several times and refrigerate for 2 days. During the day, once or twice you can take out a jar of fish and shake it well. This will help the fish pieces marinate evenly.

Jellied Cupid

You can prepare grass carp according to this recipe for any holiday.

Gut the fish, remove the scales, clean the insides. Cut off the side loins, head and fins.
Boil the head, fins and bones in a saucepan with parsley root for about half an hour.
Strain the broth, mix the finished fish parts with finely chopped herbs, the resulting mixture will be used for the filling.
Place one of the fillets in a deep oval dish, and place the filling on the fillet.
Cover the resulting pie with the second fillet and pour in the broth.
Place the dish in the oven at 200 degrees for 20 minutes, then add gelatin dissolved in water.
Heat the dish, but do not boil it.

Let the fish cool and enjoy its great taste.

Hot smoked grass carp

It will take time to prepare hot smoked grass carp, but the result will compensate for the effort spent. This fish can be served as an individual dish or as a snack with beer or something stronger.

grass carp weighing 2 kg;
salt – 5 tbsp. l.;
ground black and red peppers - 1 tbsp. l.;
sugar – 1 tbsp. l.

First, you need to prepare the fish for smoking. Grass carp must be smoked without removing the scales. Otherwise, the carcass may spread during cooking. It is gutted, the gills are removed and washed well.

Mix salt, sugar and spices. The resulting mixture is rubbed well on the top and inside of the carcass. Then put in the refrigerator for 12 hours. After the salting time is over, the fish is hung on a hook to dry. Keep in this form for another 12 hours.

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The dried carcass is placed on the smokehouse grate. The temperature is maintained within 80 0C. Smoking time – 30 minutes. Then remove from the heat and leave to cool without removing the fish from the smokehouse.

Steamed cupid patties

This cupid recipe is perfect for people who are on a diet. Due to the fact that grass carp has almost boneless meat, it is perfect for this dish.

Separate the fillet from the fish and make minced meat from it.
Add white crackers softened in milk, a raw egg, salt to the minced meat and mix well.
Make balls from the mixture and place them in a double boiler or on the bottom of a pan.
If you wish, you can put a few champignons between the cue balls. Pour fish broth or water over the dish and leave to boil for 20 minutes.

Place the cooked meatballs on a plate with mushrooms.

Cupid in the oven with vegetables

This recipe is suitable for both everyday meals and menus for special holidays.

Select a medium carcass, clean it of scales and entrails, cut off the gills and tail.
Prepare the marinade - chop the garlic, add lemon juice, pepper, salt and sour cream and apply it to the carcass. Pickled grass carp will be juicy and will melt in your mouth.
Chop the carrots and onions. Line the pan with foil, leaving an edge to cover the fish. Place some of the chopped vegetables and fish into the pan.
Place the remaining vegetables in the cupid's belly.
Cut the lemon into small circles and place it on the carcass; the lemon will add an appetizing aroma to the dish.
Heat the oven to 180 degrees and leave the pan for 40 minutes. A few minutes before the end, open the foil so that the fish is covered with a golden brown crust.

To perfect this recipe, garnish it with vegetables, olives or herbs when serving.

Cupid stewed in tomato sauce

To stew carp, you can buy rolled tomatoes or use fresh vegetables, removing the skin from them.

Peel the sweet pepper and cut it into small pieces, chop the garlic.
Fry the peppers and garlic in sunflower oil, add chopped tomatoes, salt, sugar and pepper.
Cook the sauce over low heat for 10 minutes, until it thickens.
Cut the fillet into pieces, sprinkle lemon juice on the meat and add salt. Leave the fish to marinate for 20 minutes.
Place the fish in a frying pan with the prepared sauce, add half a glass of dry white wine and simmer.

When placing fish in tomato on the table, garnish it with chopped basil.

Grilled grass carp

You can complement the menu for a picnic or any holiday with grilled cupid. It is advisable to fry fresh fish, in which case it will turn out even tastier. The severed head can be placed in the ear. This recipe calls for a simple marinade of salt, pepper and lemon juice, but you can use a different marinade.

Wash the fish and remove the scales.
Remove the entrails, cut off the fins and cut the fillets from the carcass.
Take out the backbone with ribs. The top film from the fish does not need to be removed; it holds the meat and does not allow it to fall apart.
Vinegar is used as a marinade for almost all river fish, but carp does not need it, since carp does not have the smell of mud. Just sprinkle lemon juice on the fillet and rub with salt and pepper.
Leave the fish to marinate for half an hour.
Place the fillets on the grill and sear on both sides for 10 minutes.
Turn the grill every 1 to 2 minutes so that the fish is fried on all sides.

The dish is best served on the table with fresh vegetables and herbs. The aromas of the finished fish will not leave anyone indifferent, and the same goes for the taste of cupid.

Step by step cooking method

Step 1

Clean the fish, cut into pieces, cut each piece in half.

Step 2

Sprinkle the fish generously with salt, about 1 teaspoon (I use coarse sea salt) and pour over 2 tablespoons of soy sauce. Leave at room temperature for 2 hours. Thus, soy sauce neutralizes the specific smell of river fish.

Step 3

Peel and cut the onion into half rings.

Step 4

I took a 1.5 liter jar. Place cumin on the bottom. Black pepper. Fish and onions alternately. Add vegetable oil and sugar.

Step 5

Next, add 1 tablespoon of soy sauce and vinegar to the jar.

Step 6

Add 1 heaped teaspoon of salt to the water, stir, taste the water for salt, the water should be brackish, but not too salty. Just like we have already used salt. Pour into a jar. Close the jar with a plastic lid and shake well to mix all the ingredients. The fish will marinate for 2 days in the refrigerator, after which it is completely ready to eat. During marinating, it is advisable to shake it 2-3 times.

Since nature is not able to provide all people with fish, this is done in special fish farms. One of the common industrial fish species is grass carp. This fish is quite large, has tasty fatty meat and is practically boneless. Grass carp can be prepared in different ways, but if you want something special, I recommend salting it.

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Heh from cupid

Grass carp is ideal for making heh because it is easy to remove the bones. This is the main nuance that must be taken into account when preparing this dish, because the main ingredient for it is clean fillet.

Clean the fish, remove the entrails and remove the fillets.
Cut the fillet across the grain into long pieces; this cutting will allow the fish to marinate evenly. The skin on the fish can be preserved and is also very tasty.
Pour vinegar over the fillet, mix well and leave to marinate.
While the fish is marinating, cut the onion into rings, strip the pepper and grate the garlic.
Squeeze the fillet thoroughly, add onion, pepper, garlic, cloves, coriander or cilantro. Add salt and stir.
Heat the sunflower oil to maximum and pour the fillet with spices. Let cool, then place in the refrigerator for 24 hours.

When the dish is ready, decorate it with herbs. Cupid heh goes well with potatoes or cereals.

Pickling

We will salt the carp using dry, spicy salting. For it, based on one carcass weighing approximately 3 kilograms, you will need:

coarse salt - 1 kilogram,
coriander - 10 grams.

Number of servings: 5-6;
Preparation time: about 3 weeks.

To give dried carp a piquant taste, you can add spices to the pickling mixture. In our case, dried ground coriander will be enough. Mix it with coarse salt, dip pieces of steak and cupid's tail into the mixture, and roll medium-sized cupids whole. Pour a layer of salt into the bottom of a plastic food container, put pieces and carcasses of fish on top, and again cover with salt and coriander. Place the container in the refrigerator for 6 days. After this time, the cupid will be completely salted and ready for drying.

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White carp balyk

To make the balyk juicy, it is important to cut the fish carefully and also salt it properly.

Gut the carcass, cut it and remove the fillet.
Cut the fillet into pieces 2–5 cm thick. Place the fish in a pan that does not oxidize and prepare the brine.
Often, balyks are salted using the dry method, but for cupid, the “wet” method is better. To do this, boil water, dissolve salt, sugar in it and add bay leaf, pepper and coriander. Let the water boil for 5 minutes, then cool it.
Pour the cooled brine over the pieces of fish, place a weight on them and put them in the refrigerator.
Remove the salted fish after 3 days. Leave the cupid in a container of water for a couple of hours to remove excess salt. Then rinse again under running water.

Leave the balyk to dry. It’s not at all difficult to prepare at home, and the taste is divine.

Cutting cupids for withering

In order for salting and drying of fish to be successful without unexpected spoilage of the product, you need to carefully prepare the fish carcasses. In the case of cupids, you should first sort the carcasses by size, because small and large cupids need to be dried differently.

If there are small cupids in the catch, weighing up to a kilogram and a half, they can and should be dried entirely. Then it is enough to cut out the gills and remove the entrails. Then the carcasses need to be washed thoroughly. Before drying a large-sized carp, you need to additionally cut the fish. As with small specimens, the giblets must be removed. But whole carp larger than 2-3 kilograms will take a very long time to dry, and the risk of spoiling the fish will be great. Therefore, we cut off the head from the gutted carcass - we will not dry it. Then cut the fish into steaks, approximately 3-3.5 centimeters thick. We leave a solid piece at a distance of 20-30 centimeters from the tail. We simply cut it in the same step, but we will dry it whole. For ease of drying, cut the carp steaks in half. Now we wash all the prepared pieces of large cupid and small cupids and dry them with towels.

Cabbage pie with cupid caviar

Another culinary masterpiece is a pie with cabbage made from cupid caviar.

Fry fresh cabbage, add water and cook until half cooked.
A few minutes before completion, add tomato sauce, salt and pepper.
Add a few coriander seeds.
When the cabbage has cooled, add caviar to it, beat in a couple of eggs and mix thoroughly.
Place the resulting mixture on a sheet, first grease it with sunflower oil.
Preheat the oven to 180 degrees and bake the pie for 15 minutes.

You can replace cabbage with potatoes, in which case you will get potato caviar.

Grass carp is a unique fish that can be cooked in a variety of ways. If you come across a fish with caviar, then you are doubly lucky. The resulting caviar can be salted - quick dry salting or salting in brine. You can also fry the caviar, bake it in the oven or in a slow cooker.

You can cook grass carp as your heart desires. This fish is not picky and does not require special culinary knowledge and skills. You can experiment with spices and come up with your own recipes. Various sauces, which you can also come up with yourself, can highlight the taste of fish.

How long does cupid dry?

After dry salting, any fish must be soaked. This will allow you to remove excess salt and avoid excessive drying of the fish. Cupid in this regard is no exception. Soak it in cold water for 6 hours (the salting rule says: the number of days the fish has been salted, the number of hours it needs to be soaked). During these 6 hours, the water must be changed twice. We remove the fish from the water and proceed to the drying itself.

In order for the dried carp to dry evenly, it must be placed on small hooks made of stainless material. Hooks, in turn, can be hung either indoors or outdoors. The main thing is that there is a flow of air (optimally a light draft), and insects do not land on the pieces of fish. And if air circulation can be ensured using a fan or convector, then insects can be fought like this:

hang rows of fish to dry with gauze or tulle;
Spray carcasses and pieces with vinegar from a spray bottle during the first few days of drying;
fumigate the fish with the smoke of an anti-mosquito coil;
Lubricate the carcasses with oil (sunflower).

Depending on the size of the pieces or carcasses and the weather, the recipe for dried grass carp suggests drying the fish from a week to three. Determine readiness yourself by cutting a piece or carcass across the back. If the cut meat has a pleasant smell and an amber tint with a translucent structure, you can take a sample. Then it’s a matter of taste: some people like dried amur with a slightly moist center, others prefer drier fish.

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I found the recipe and method of pickling on the Internet, the author’s name is unknown. It turned out very tasty, especially with boiled potatoes. A jar of pickled fish will always help out when you urgently need to prepare dinner. The fish can be stored for 2 weeks.

Selection and preparation of ingredients

Before marinating grass carp weighing 2–3 kg or more, it must be cleaned and cut into separate pieces, which must be washed under running water. The medium onion needs to be peeled and cut into half rings.

Spices should be on hand so as not to slow down the cooking process. The use of seasonings is not mandatory - depending on taste preferences, you can vary the composition and quantity of various additives to the dish.

Features of storing marinated fish

Fish prepared in this way can be stored at temperatures from 0° to +2°C for two weeks. At a temperature in the refrigerator of about +6°C, such a product will be edible for only a few days. Pickled grass carp can be quickly prepared at home. It tastes like carp or large crucian carp. This fish, when cooked as described, has no bones except the spine and ribs. The remaining bones simply dissolve in the marinade, leaving only an elastic layer of meat.