White carp fish. Photo, description, bony or not, recipes for cooking in the oven in foil, sleeve, on the grill, on the grill

Publication in the group: Fish and seafood dishes

Grass carp is the carp of love, as experienced fishermen often call it. The special taste and large size of the fish attracted USSR scientists, who brought it to the country for breeding from East Asian ponds, hoping for easy acclimatization. Because of its gluttony, residents of coastal areas had to throw cut grass into reservoirs, thereby feeding new inhabitants.

The photo shows her fleshy body, and there is a description that in nurseries the weight of one individual could reach 30 kg. Despite the fact that grass carp is from the carp family, there are not many bones in it, and the meat is quite fatty and nutritious. This has helped it become popular among chefs who boil, fry, bake, salt and smoke it. And the liver of this individual can be considered a delicacy, which gives many useful substances and an original taste.

The meat of this fish, due to its ability to stimulate metabolism and break down fats, is often used for dietary nutrition. An amazing fact is that, despite its high nutritional value, fillet contains practically no fat.

Ear

White carp fish (photo and description of this variety are given above) is perfect for a popular first course, which people like to cook both outdoors and at home. A classic recipe is described, which the housewife can modify at her own request.

Composition of ingredients

Product set:

heads, fins of grass carp – 500 g;
fish carcass – 800 g;
large carrots – 1 pc.;
onion – 1 large head;
bay leaf – 2 pcs.;
black peppercorns – 6 pcs.;
potatoes - 2 tubers;
lemon – 1\2 pcs.;
salt - to taste;
greenery.

What can be added and changed in the composition

The soup will be more satisfying if you add cereals (millet, rice, pearl barley or semolina), but in this case the broth will turn out cloudy. Spices you can use are ginger and paprika. You should not use milk for the dish, which will make the soup taste bitter.

Step-by-step cooking process

Step-by-step preparation:

It is necessary to start the process by processing the fish, which is cleaned of scales and entrails. Now you need to separate the fins from the head (cut out the eyes and gills from it) and fins, and then wash them in a large amount of liquid.
Next, you need to wrap the prepared product in a piece of gauze, add enough water and set it on fire.
You need to immediately add bay leaf with black pepper, bring the mixture to a boil and cook for 45 minutes, removing all the foam from the surface.
At this time, the fish carcass should be rinsed, making sure to remove the black film inside during this process, and divided into portions, and also peel the vegetables.
The finished broth must be strained, remove all the meat from the neck and cheeks of the head, put it back into the pan, and return the fish soup to the fire.
You need to add pieces of grass carp, large potato cubes, carrot slices to the composition, and after 5 minutes. boil chopped onion.
All that remains is to bring the soup until all the ingredients are ready, which will take about another 15 minutes.

Decoration and serving rules

For serving, the fish soup should be poured into portioned plates, sprinkled with fresh chopped herbs and a slice of lemon placed on the edge.

Methods of catching grass carp

The best way to catch grass carp is in spring and autumn, when the water temperature reaches 14 degrees or more. If the pond is too overgrown with algae, then catching carp will not be easy. It is better to start fishing when most of the plants have not yet grown or are already beginning to wither.

In rainy times, the fish begin to actively feed and appear more often in the place where the wind blows. In hot, sunny weather it is better to start fishing in the morning or evening, but young fish can be active all day.

The main thing is not to forget that grass carp is a very cautious fish and reacts to loud noises by immediately moving deeper into its habitat. Because of this, it is best fished in silence and in calm weather.

Experienced fishermen know that when fishing for grass carp you should always use feeding. This can be boiled or canned corn grains, or specialized food from a fishing store.

Almost any fishing rod is suitable for fishing, but you should remember that cupid can be quite massive and lively, which is why you should stock up on stronger gear. Hooks can be used starting from number six, but higher is better. The fishing line should be chosen thicker, starting from 0.6mm.

When placing the bait, make sure that the hook does not peek out from behind it, otherwise the fish may get pricked and stop approaching the bait. Also, the grass carp bait should not be on the bottom, as the carp does not feed from it. It is optimal if the hook is at least 10 cm from the bottom.

To make catching grass carp more successful, you can use some tricks. The bait should be cast a little further from the fish’s habitat and gradually pulled towards it. The bite of grass carp is quite powerful, as the fish are of massive size. As soon as the float goes under the water, you need to immediately start hooking. But this must be done slowly, since sudden movements may cause the line to burst or the rod to break. When pulled to the shore, the fish begins to show active resistance and pull toward the reeds. This situation should be avoided, otherwise the line may become tangled and the fish may escape the hook. In this case, it is better to use a net when the fish approaches the shore.

Cutlets in a frying pan

The fatty fillet of grass carp makes it possible to prepare juicy cutlets from it, which cooks fry in a frying pan and bake in the oven.

Grass carp fish, recipe for cooking cutlets in a frying pan.

But recipes for a couple are less common.

Composition of ingredients

Compound:

fish fillet – 900 g;
breadcrumbs – 150 g;
chicken egg – 1 pc.;
yesterday's loaf - 1 piece;
milk – 60 ml;
onion – 1 head;
vegetable oil – 100 ml;
salt, black pepper - to taste.

What can be added and changed in the composition

You can add spices to the ingredients described, but it is better to be careful with them so as not to interrupt the taste and aroma of the fish.

The recipe is described for cooking in a frying pan, and if the housewife decides to bake the cutlets in the oven, it is better to pour sour cream on them at the end of cooking.

Step-by-step cooking process

Step-by-step instruction:

First of all, you need to soak the loaf by breaking a piece into a bowl and pouring milk, and after 15 minutes. squeeze out excess liquid and mash with a fork.
The fillet of grass carp must be washed with running water, checked for remaining bones, cut into pieces, which are crushed in a meat grinder or use a blender to obtain a homogeneous composition.
Now the minced meat should be combined with the prepared bread crumb, egg and salt and pepper everything. The mass must be mixed well to achieve homogeneity.
Next, you need to wet your hands in cold water and form round or oval cutlets, which you place on a cutting board.
Over medium heat, you need to heat a frying pan by pouring vegetable oil into it, and then lay out the semi-finished fish products, rolling them in breadcrumbs.
Fry until golden brown on one side for 3 minutes, and then carefully turn over and cook under the lid.

Decoration and serving rules

You can serve the cutlets with a side dish of boiled cereals, mashed potatoes or fresh vegetable salad. Many people like to eat the dish with creamy or tomato sauce.

Grass carp on a frying pan

Grass carp is prepared in a variety of ways. But it turns out especially tasty when fried in a frying pan.

You will need:

700 grams – grass carp
5 grams – ready mustard
40 grams – lemon
5 grams – garlic
2.5 grams – paprika
2 grams – ground coriander
5 grams – white pepper
2.5 grams – ground black pepper
Ginger powder, salt, nutmeg - to taste
200 milliliters – vegetable oil

How to cook:

1. You need to prepare the fish and rinse it under running water. Now the carcass is cleaned of scales and the head is cut off. The abdomen is cut open and the entrails are removed. The tail and fins are cut off.

2. Next, you need to rinse the carcass again. Dry it on a paper towel. Cupid is cut into pieces. Squeeze the juice out of the lemon and pour it over the fish.

3. Place mustard in a bowl. Peel the garlic and pass it through a press. The garlic mass is spread over the mustard. Paprika, coriander, nutmeg, and ground ginger are also added here. Mix everything thoroughly and then add black and white pepper.

4. First, rub each piece with salt, and then with the prepared mixture. The fish is left to marinate for 2 hours. If desired, do this for a longer period of time.

5. Then the pieces are fried in vegetable oil on both sides over medium heat. A golden brown crust should form. The dish is served with tomato or any other sauce.

Calorie content per 100 g. – 145 kcal

Bon appetit!

Whole in the oven

In the oven

White carp fish (photo, recipe description given in detail) is suitable for baking in its entirety for a festive table, if the weight of the carcass does not exceed 2 kg, as well as in portioned pieces for the everyday menu. To prevent the dish from turning out too dry, you must strictly follow the instructions for preparing the fish.

Composition of ingredients

Product set:

grass carp carcass – up to 1.2 kg:
onions – 3 pcs.;
lemon – 1 pc.;
dill, parsley, green onions - 1/3 bunch each;
olive oil – 2 tbsp. l.;
bay leaf – 2 pcs.;
salt and pepper - to taste.

What can be added and changed in the composition

Additionally, you can use cilantro and your favorite seasonings in small quantities.

Step-by-step cooking process

Detailed Guide:

You should start cooking by preparing the carcass, from which you first need to remove the scales and remove all the insides from it, along with the black film in the abdomen. The head with gills can be left or removed for boiling on the ear.
Grass carp should be rinsed well with tap water and then dried with kitchen napkins on all sides.
Next, in a bowl you need to mix salt with ground black pepper and coat the carcass with the resulting mixture inside and out.
Covering the fish with cling film, leave it in a cool place for 20 minutes, and then remove the remaining spices with napkins.
The husks should be removed from the bulbs, rinsed and chopped into thick half rings, chopped greens and mixed everything.
Grass carp should be greased with olive oil, placed in a baking dish and stuffed with onions and herbs.
Make several cuts along the ridge of the fish at equal distances, insert a slice of lemon into each and put a few inside along with a bay leaf.
Place the mold in the oven, preheated to 180°C and bake for 30 minutes, making sure that the surface does not burn. If it is very dark, it is better to put a piece of foil or parchment on top.

Decoration and serving rules

You need to transfer the finished carcass, allowing it to cool slightly, onto a large dish. Serve, first dividing into neat portions.

Gefilte fish

The fleshy carcass of some large individuals can be prepared either as a separate dish or as a stuffed product. The main ingredients here can be anything: cereals, vegetables, meat of other fish, lard, mushrooms, etc. There are many recipes for such dishes. Each housewife is looking for her own composition.

Here is one option for preparing stuffed grass carp in foil in the oven, which many will surely like. This recipe is supposed to use fish broth, so to prepare it you will need:

Medium-sized onions – 1 pc.
Butter – 15-20 g.
Black pepper (peas) – 6 pcs.
Bay leaf.
Table white wine – 1/3 glass.

White carp fish (other large carps will also do) – 1.5 kg.
Medium sized onions – 4 pcs.
White bread - 3 slices (we will use only the crusts).
Milk – 1 glass.
Butter – 150 g.
Chicken egg – 2 pcs.
Garlic – 1 clove.
Dried apricots – 4-5 pcs.
Spices - to taste.

This recipe for grass carp in the oven does not require any special culinary skills, so every housewife can prepare such a dish.

Preparing the carp. The fish must be cleaned of scales, entrails and gills. To remove the intestines, it is not necessary to rip open the abdomen; it is enough to make a small (about 1 cm) incision in the area of the caudal fin. Cut off the head and, using your hands and scissors, carefully remove the skin so as not to damage it. To make the skin easier to remove, you need to beat the prepared carp on each side with a rolling pin. This will somewhat loosen the tissue connecting the meat and skin, which will allow the grass carp fish to be baked in the oven in ideal form. Turn the resulting stocking inside out and remove the remaining meat.
Prepare the broth. Lightly fry the bones, freed from meat, in a saucepan in a creamy vegetable mixture of oils. Add a little water, add onion and prepared spices and leave to simmer for 30-40 minutes.
Preparation of minced meat. Soak bread crusts in milk, brew dried apricots with boiling water. Pass the fish fillet through a meat grinder with a fine grid. Add pre-fried and already cooled onions, bread crusts soaked in milk, dried apricots and butter cut into pieces to the resulting minced meat. Mix everything and pass through the meat grinder again. Then add the egg yolk, salt and pepper. Beat the resulting minced meat well (this will make the filling of grass carp baked in the oven more dense).

The remaining protein must be beaten to stable peaks and carefully mixed into the prepared minced meat.

We stuff the fish. Grease a baking tray with vegetable oil. Cut the onion into half rings and place on a baking sheet. Place the stuffed stocking and head, pour 2/3 of the prepared bone broth through a sieve into a baking sheet. Grease a piece of foil corresponding to the size of the baking sheet generously with vegetable oil and cover the frying sheet tightly. This is done to prevent the foil from sticking to the grass carp in the oven. Bake in an oven preheated to 180˚C for 20 minutes, then remove the foil and bake the dish for about another 20 minutes until golden brown. Then the fish is taken out of the oven and allowed to cool.
Sauce. The remaining fish broth is filtered through a sieve, wine is added and evaporated by half. Add oil and spices. The delicious sauce is ready.

In foil

Larger specimens of grass carp should be baked in foil to avoid drying out. To make the carcass more juicy, a vegetable bed will be used.

Composition of ingredients

Ingredients:

fish carcass – about 2 kg;
carrots – 2 pcs.;
onions – 3 pcs.;
vegetable oil – 3 tbsp. l.;
rosemary – 1 pinch;
salt - to taste;
black pepper - to taste.

What can be added and changed in the composition

If desired, you can add potatoes to the vegetable pillow, and replace vegetable oil with any analogue.

Step-by-step cooking process

All stages of preparation:

You first need to clean the fish from scales, remove the insides by making a cut in the abdomen, and then rinse thoroughly with running water and immediately dry with a kitchen towel.
Now you should coat the grass carp on all sides with a mixture of salt, rosemary, black pepper, cover with cling film and place on the bottom shelf of the refrigerator for 30 minutes.
Next, you need to peel the vegetables, rinse and chop them: carrots need to be cut into thick circles, and onions into large rings.
You need to lay out a large piece of foil on the sheet, distribute the vegetables in the middle, and place the fish on top, from which excess salt has previously been removed.
You should make several cuts on the ridge, sprinkle the surface with vegetable oil and fold the foil on top.
All that remains is to preheat the oven to 180°C, place the sheet in it and leave for 25 minutes. After the allotted time, you need to open the fish and continue cooking until a golden brown crust forms on the surface.

Decoration and serving rules

Before serving, sprinkle the finished dish with lemon juice and place it on a beautiful large plate along with vegetables.

Grass carp with potatoes in the oven

This recipe is very popular; very simple preparation allows you to make a delicious and complete dinner for the whole family, using a small list of available products.

For preparation you will need the following ingredients:

Grass carp – 1.5-2 kg.
Potatoes – 0.7 kg.
Carrots – 0.3 kg.
Greens – 1 bunch.
Salt - to taste.
Pepper - to taste.
Favorite seasonings - to taste.
Vegetable oil – 2-3 tbsp.

How to cook grass carp with potatoes

The fish must first be cleaned and gutted, the head removed, rinsed under running water, and cut into portions.
Peel the vegetables, cut them into slices, and cut the carrots into slices.
Line the baking sheet with a piece of foil so that the edges of the foil extend beyond the edges of the baking sheet. Next, grease the foil with oil and lay out the fish pieces.
You need to fill all the remaining space with chopped vegetables, add salt, pepper, your favorite seasonings, and chopped herbs to the dish.
Next, you need to cover the dish with another piece of foil, as if sealing it around the edges.
Preheat the oven to 180 ºC and bake for 40 - 45 minutes, until fully cooked. The foil should be unfolded very carefully so as not to get burned by the hot steam emanating from the dish.

Fish meat prepared according to this recipe remains very tender and juicy; large bones are easily removed and do not cause inconvenience during the meal.

Bon appetit!

In a sleeve with potatoes

In this version, the fish must first be divided into portions in order to quickly distribute it to guests and family on plates. This is another recipe with photos that describes how to bake grass carp steaks along with potatoes for a family dinner in the sleeve.

Composition of ingredients

Product set:

grass carp – 2000 g carcass;
potatoes – 700 g;
fresh herbs – 1 bunch;
vegetable oil – 50 ml;
carrots – 1 pc.;
pepper, seasonings, salt - to taste.

What can be added and changed in the composition

It is possible to add onions or green onions, as well as sour cream, which will make the dish more juicy.

Step-by-step cooking process

Detailed Guide:

As in other recipes, you should first cut the fish, remove all the scales, remove the entrails, head, gills and divide into pieces of the same size.
The prepared product must be thoroughly rinsed in cold water, placed in a colander and allowed to drain all liquid.
Next, you need to put the fish in a deep bowl, add salt and pepper, mix well and let it brew in a cool place for at least 30 minutes.
At this time, you need to peel the vegetables, rinse and cut into large pieces. Now you should mix it with grass carp steaks, chopped herbs and vegetable oil.
The resulting composition must be placed in a baking sleeve, its edges tied, and several punctures made on the surface to allow excess steam to escape.
Having placed the bag on a sheet, you need to place it in the oven, preheated to 180°C, and bake the fish for 40 minutes.
If you want to get an appetizing crust, you can do it in 15 minutes. Before the end of cooking, cut the top of the sleeve.

Decoration and serving rules

To serve the dish, place the steaks with vegetables on plates, offering guests additional creamy sauce.

Grilled

When going outdoors, instead of the usual barbecue, you can fry grass carp steaks over coals.

The recipe can also be used at home by cooking it on an electric grill or in a special frying pan.

Composition of ingredients

Ingredients:

grass carp steaks – 6 pcs.;
red pepper – 1 tsp;
lemon juice – 2 tbsp. l.;
soy sauce – 2 tbsp. l.;
olive oil – 5 tbsp. l.;
cilantro – 1/2 bunch;
salt - to taste.

What can be added and changed in the composition

You can sprinkle the fish with a small amount of spices that your family prefers.

Step-by-step cooking process

Step-by-step preparation:

If there are no already prepared steaks, then it is necessary to clean the grass carp from scales, remove the entrails, gills and head.
Next, you need to divide the pieces, rinse well with tap water and place them in a colander.
While the excess liquid is draining, you should rinse the cilantro, tear off the wilted parts and chop finely with a sharp knife.
Place the greens in a large cup, pour in soy sauce and olive oil, add salt, red pepper and mix with fish steaks.
Now you need to cover the dishes with cling film and place them at the bottom of the refrigerator so that the pieces marinate well.
All that remains is to light the coals, heat the grate a little, and place the grass carp on it. It is necessary to turn the steaks every minute to ensure even heating of the fish.
You need to fry for about 20 minutes, making sure that the dish does not burn.

Decoration and serving rules

It is better to serve immediately hot, sprinkled with fresh herbs. Grilled vegetables will be a great addition to the table.

Processing cleaned and gutted fish at home

1. Once you bring the fish home, place the fish pieces in a large pot or bowl filled with water, 2 teaspoons of turmeric powder and 2 teaspoons of salt. Let it sit for a few minutes.

2. Gently rub the fish with your hands in the solution. If you want, you can wear gloves. Once you have rubbed the fish in the turmeric and salt water, remove the fish and discard the water.

On the grill

White carp fish (photo, description given for the fillet) for cooking on the grill is often kept in a marinade. At their discretion, many cooks use soy sauce and lemon juice for this.

This option suggests greasing the fish with sour cream, which, in addition to softening, will give the dish a unique taste and aroma.

Composition of ingredients

Compound:

grass carp fillet – 1000 g;
sour cream – 200 g;
black, red pepper – 1/3 tsp each;
salt - to taste.

What can be added and changed in the composition

Seasonings and spices in this case will also be useful, but the hostess chooses them at her own discretion.

Step-by-step cooking process

Detailed Guide:

The fillet of the fish must be washed in running water, checked for remaining bones and divided into equal pieces. To ensure even frying, make shallow cuts in thick areas.
In a convenient bowl, combine sour cream with red, black pepper, salt and mix well.
The resulting mixture should be greased all over the fish, covered with a piece of cling film and allowed to stand in a cool place for at least 2 hours.
Now you need to place the fillet on a special grill and thread it onto skewers.

All that remains is to fry the grass carp on hot coals, constantly turning to avoid burning.

Decoration and serving rules

Place the finished dish on a large plate and sprinkle with chopped herbs. Additionally, you can put a sauce made from a mixture of sour cream and garlic or just ketchup nearby.

Heh from grass carp

Grass carp xe is something between a Korean salad and a simple cold appetizer.

This fish is perfect for this recipe, since all its bones can be easily removed, and pre-freezing the carcass and soaking it in a salt and vinegar solution can completely rid it of parasites.

Composition of ingredients

Compound:

grass carp loin – 900 g;
garlic – 3 cloves;
onions - 2 medium heads;
bell pepper – 1 large fruit;
refined oil – 50 ml;
cloves – 2 buds;
ground red pepper – 1\3 tsp;
coriander – 1\2 tsp;
vinegar essence - 2 tbsp. l.;
salt - to taste.

What can be added and changed in the composition

The composition of the dish can be changed by replacing onions with carrots, or using only them together with fish. Sesame, parika and other spices will not be amiss among the ingredients.

Step-by-step cooking process

Detailed description of all steps:

Decoration and serving rules

Before serving, you need to mix again, place in a beautiful plate and sprinkle with chopped herbs and fried sesame seeds.

How to cook grass carp

For 4 servings you will need:

white cupid – 1.5 kg;
lemon – 1 medium-sized;
orange – 0.5 medium fruit;
garlic – 2 cloves;
small potatoes – 400 g;
butter – 40 g;
vegetable oil – for frying fish;
seasonings and spices - to taste;
a bunch of different greens: dill, tarragon, basil, something to your taste.

How to cook: grass carp fried in a frying pan

1. Wash the carp and, after removing scales, gut it. This fish is a carp, so it should be cut like regular carp. Don’t forget to remove the gills and then rinse the carcass well.

2. Next, make an incision at the head with a sharp knife and carefully cut off the fillet with skin, moving from head to tail along the spinal bone. Turn over and do the same manipulation on the other side of the fish. Remove rib bones.

3. Salt the fillet well on the skin, using coarse salt, sea salt would be a good idea. Immediately pour lemon juice over the fish meat and sprinkle with seasonings. Marinate for 15 minutes and start frying.

4. First boil small potatoes, and then peel and fry in a mixture of vegetable and butter, into which crush a couple of cloves of garlic. Place potatoes on a plate.

5. In new oil, well heated, fry one and then another carp fillet. Until a beautiful golden crust. 3-4 minutes on each side. Do not keep it longer, otherwise the tender meat will be overcooked, which will affect its juiciness and taste.

6. Serve carp fried in a frying pan with potatoes and fresh washed herbs or according to your taste.

Bon appetit!

Stewed cupid in tomato sauce

White carp fish (photo, description can be found at the beginning of the article) is suitable for dietary nutrition.

The recipe described below will completely satisfy people who care about their figure and health.

Composition of ingredients

Compound:

grass carp steaks – 6 pcs.;
sweet pepper – 1 pc.;
tomatoes – 3 pcs.;
garlic – 2 cloves;
onion – 1 head;
lemon juice – 1 tbsp. l.;
sugar – 1\4 tsp;
olive oil – 1 tbsp. l.;
water – 1\2 tbsp.;
salt - to taste.

What can be added and changed in the composition

You can add fresh herbs and spices to the ingredients described. Instead of tomatoes, you can use tomato paste, but then you should exclude sugar from the composition. For a festive table, instead of water at the end, it is better to pour the same amount of dry white wine.

Step-by-step cooking process

Preparation step by step:

After washing, fish steaks must be dried, sprinkled with lemon juice and allowed to stand for 15 minutes. in a cool place.
At this time, you should peel the vegetables, cut the pepper into strips, onion into half rings and saute them over low heat with the addition of olive oil under the lid.
When they soften a little, add grated tomatoes, salt, sugar, pressed garlic and let simmer over low heat until thickened.
Now you need to pour in hot water, bring to a boil and add the fish, which simmer under the lid for 25-30 minutes.

Decoration and serving rules

You can serve it with a side dish or as a separate dish, garnished with chopped basil.

Grass carp stuffed with mushrooms

Cooking this dish is a pleasure. And its taste is simply incomparable. The meal looks festive and unusual.

You will need:

2.5 kilograms – grass carp
300 grams – porcini mushrooms or champignons
4 heads – onions,
1 carrot
50 grams - any greens
1 chicken egg
2 tablespoons – sour cream
Salt and pepper - to taste
1 tablespoon – olive oil
1 lemon

How to cook:

1. The fish is cleaned, gutted and washed. The gills must be removed. Remove the skin using the “stocking” method. At the same time, push the skin away from the meat with your hands. The spinal bone is cut off near the tail. The meat is separated from the bones and chopped with a knife.

2. Now you can start preparing the filling. Finely chop the mushrooms. Chop two onions. Mushrooms and onions are fried in a frying pan. Salt and pepper are required to suit your taste.

3. Greens are added to the minced fish. Fried mushrooms with onions and an egg are sprinkled with lemon juice. The ingredients are mixed.

4. The fish skin is filled with minced meat. The abdomen is secured with toothpicks. Grease a baking dish with olive oil.

5. Place the remaining onion, cut into rings, and carrots into the container. Carefully place the fish into the mold. It is sprinkled with lemon juice and coated with sour cream.

6. Bake the dish for 40-50 minutes at a temperature of 180 degrees.

Bon appetit!

Juicy cutlets with a crispy crust

Useful tips

A few tips to help avoid mistakes:

You should buy fish that has been frozen once with a small layer of ice on the surface.
It is necessary to defrost the carcass only at room temperature, never by pouring hot water on it.
If you need a small amount of fish for lunch, then you need to buy sawn pieces of fish.
It is better not to deviate from the description of recipes with photos for preparing grass carp.

Calorie content 100 g	Fats	Squirrels	Carbohydrates
134 kcal	5.3 g	18.6 g	0 g