How to marinate silver carp for grilling

Silver carp shashlik

4 minutes Author: Yulia Litvinenko 0
Freshwater fish of the carp family has valuable nutritional qualities. The delicate taste of meat and low calorie content allows it to be used in a diet menu. High fat content is similar to marine representatives; omega-3 polyunsaturated acids are useful for increasing immunity and improving brain activity. Silver carp kebab is an excellent option for a festive table; even connoisseurs of haute cuisine will enjoy the amazing taste of dietary meat.

Classic kebab

silver carp;
lemon;
150 ml Borjomi;
salt, pepper, bay leaf - to taste.

To prepare silver carp kebab, you will need fresh large fish weighing at least 3 kg. Clean and cut the carcass into portions.
Squeeze lemon juice, dilute with carbonated Borjomi, add spices and salt.
Pour the prepared marinade over the silver carp pieces. Leave for 2-3 hours.
During this time, prepare the coals; you can use ready-made ones or wait until the cherry or plum logs burn out.
Place the fish on the grill and fry over smoldering coals for 7-10 minutes on each side.
Serve hot with cilantro and dill.

Spicy kebab recipe

silver carp;
100 ml olive oil;
lime;
70 ml soy sauce;
50 gr. dry mixture of coriander, parsley, rosemary, basil;
salt, pepper - to taste.

For the silver carp shashlik recipe, choose only a large carcass; small fish have a large number of bones.
Heat olive oil in a water bath to 50-60°, remove from heat, add citrus juice, spices and salt. Mix well and leave for 10 minutes.
Clean the fish from scales and entrails and divide into large pieces. Rinse again under running water.
Pour the marinade into a deep bowl, place the fish, massage lightly so that the meat absorbs the spicy mixture. Wait about an hour.
You can cook silver carp on the grill by threading large pieces onto a skewer, alternating with tomatoes and eggplants. Cooking time up to 10 minutes. The top layer will be crispy and smoky, and underneath there will be tender meat with hints of spice.
Serve with baked vegetables, garnish with finely chopped herbs. Simple recipes do not require the skills of an experienced cook, and even sophisticated gourmets will appreciate the results.

How to cook baked silver carp fillet on the grill

Cut off the head and tail of the fish, first peel it and remove the intestines. Cut the silver carp in half lengthwise - you will get two pieces. Cut out large bones and spine if desired. Place fish on foil. Sprinkle it with coarse salt on both sides. River fish often has a slightly muddy odor; dry mixtures of herbs can remove it. It is good to sprinkle the silver carp with Provençal or Mediterranean herbs. If you don’t have such spices, dry rosemary and thyme will do.

Make slanting cuts along the skin of the fish and insert small pieces of smoked or lightly salted lard, sprigs of dill and fennel into them. Sprinkle the silver carp with vegetable oil so that the foil does not stick too much when baking. You should also put some herbs and young garlic under the fillet.

Barbecue on a picnic

silver carp;
300 ml white wine;
3 cloves of garlic;
salt, pepper - to taste.

For cooking, you can take fish of any size, but the meat of a large carcass will be more juicy.
Cut up the silver carp, remove the entrails, head, carefully peel the scales so as not to damage the skin.
For barbecue, it is better to prepare a wine marinade, add salt, pepper, and garlic crushed through a press to the drink.
Pour the prepared mixture over the fish, put it in a cool place, wait an hour, during this time do not forget to turn it over once.
Prepare the coals; only heat is needed to cook the shish kebab.
Place the marinated silver carp on the grill; it will take 10-12 minutes on each side to fry.
Serve with baked potatoes, which can be cooked in the coals, and fresh vegetables.

How to properly clean silver carp:

The first step is to remove scales. Small round particles cover the carcass; they are difficult to remove with a knife. Therefore, it is better to use a special toothed scraper that preserves the integrity of the skin.
You don't need a head for barbecue, but you can use it to make fish soup. Be sure to cut out the gill plates.
To separate the head you will need a hatchet; with a precise movement you need to get between the vertebrae.
Make a neat shallow cut on the inside and remove the insides. It is important not to damage the gallbladder, otherwise the meat will acquire a bitter specific taste.
If bile does get on the fish, you should immediately rinse it thoroughly under running cold water. Before marinating, you can soak it in milk for 20 minutes.
Large fins must be cut off at the base, then the carcass must be divided into portions for barbecue.

Cooking tips:

to prepare silver carp kebab, it is better to choose fresh, live fish;
when purchasing in a store or market, you need to pay attention to the transparency of the eye sclera, the scales should be even, smooth, the gills should be red;
Whole small carcasses can be baked over a fire; large fish can be divided into portions at least 5 cm wide;
to maintain the integrity of the consistency, after cutting, the silver carp should be immediately sent to the marinade or treated with salt;
to give a delicate taste, you can soak the carcass in milk or marinate in lemon or white wine;
checking readiness is very simple: you need to slightly move the meat in the bone area, transparent meat requires further heat treatment, fried meat will acquire a matte, white color.

Cook silver carp with various herbs and spices, rosemary, parsley, fennel. For a tasty and juicy kebab, lemon, salt and pepper will be enough. The fish cooks very quickly, and its delicate taste will give you a real holiday feeling.

Source

How to cook baked silver carp fillet on the grill

Carefully wrap the fish in foil and place in the refrigerator for 10-15 minutes.

Cook the fish on the grill, pressed on both sides. The heat in the coals should not be strong, otherwise the fish inside will not cook and the outside will burn. Turn over the net with silver carp several times. Bake it for about 20 minutes, the exact baking time will depend on the size of the fish.

Recipes

The easiest recipe to prepare

To do this you will need 1.5 kg of fish, 1 lemon, spices, and salt to taste. Clean the fish, divide into portions, marinate with salt, spices and lemon, leave for two hours.

The most convenient way to fry fish is on a barbecue grill. It will take about 10 minutes for each side to cook well. It is best served with vegetables or herbs, but baked potatoes, pickled vegetables or boiled rice are suitable as a side dish.

Another simple recipe

Wash the carcass of the silver carp, clean it, gut it, then fillet it. Next, cut into small pieces, salt and pepper them, sprinkle with oil and lemon juice.

Take a couple of onions, cut into rings, add to the silver carp, mix well. Place in a cool place to steep for at least one hour, and then fry.

Recipe with soy sauce for those who like a more piquant taste

After preliminary preparation of the fish, cut it into portions, put it in a container, and pour the marinade over it. For it, mix 50 ml of vegetable oil, 50 ml of soy sauce, juice of 1 lemon, 3-4 cloves of chopped garlic, salt, pepper, herbs to taste.

After a couple of hours, thread onto skewers or place on a grill and fry the silver carp on the grill.

For beginners, at first it will be difficult to correctly determine the degree of readiness, because overcooked fish will become tough, dry, and simply begin to fall apart into pieces, and undercooked fish will be rubbery and tasteless, even dangerous to health.

Tip: to determine readiness, you just need to push the fibers of the fish apart with a fork - if the meat is transparent, it will take a couple more minutes to cook, as soon as it turns white and matte - that’s it, the kebab is ready.

Bon appetit and relax!

Source

Silver carp skewers with white wine

To make it easy to remove the fish from the skewers, grease them with vegetable oil. If you do not do this, then there is a high risk that the silver carp will fall apart into pieces right in your hands when removed.

Ingredients:

silver carp;
70 ml. dry white wine;
1 tsp nutmeg;
1 tsp pepper mixture;
salt to taste;
½ lemon.

Preparation:

Gut the fish. Cut into pieces.
Place the silver carp in a container and pour wine over it. Squeeze the juice from the lemon. Add nutmeg and pepper mixture. Add a little salt.
Mix the fish with the marinade. Press down on top with a weight and put it in the refrigerator for a couple of hours.
Fry the fish over coals, skewered or placed on a grill.

How to deliciously cook silver carp shish kebab

The warm month of May is just around the corner, which means the season of going outdoors with friends and family will begin. A grill is a great way to cook not only meat, poultry, but also fish. You can diversify the usual pork and lamb kebab with a delicious fish kebab made from silver carp. Today we will talk about how to marinate and cook silver carp kebab.

Silver carp is a fatty fish, large, but at the same time very tender. By marinating and frying this fish on the grill, we get a delicious dish that everyone will enjoy. This is an ideal alternative to the usual meat kebab. The marinade for silver carp is very simple - salt, spices and regular lemon.

Fish kebab will be appreciated by absolutely all your guests, because the dish is truly tasty, juicy and tender. For barbecue, choose large fish, this is the only way the dish will turn out perfectly tasty.

Ingredients:

silver carp – 1500 g;
spices for fish;
table salt;
lemon – 1 pc.

Silver carp shashlik – 4 juicy recipes

The content of the article

Fish kebab is not inferior in taste to meat kebab. Silver carp kebab is a healthier alternative to fatty pork. The fish is nutritious and tender at the same time.

To prevent the fish from falling apart right over your grill, you need to properly marinate the silver carp kebab. Try to stick to the quantities of ingredients indicated in the recipes.

It is equally important to properly cut the fish - it must first be gutted. The silver carp is then cut along the ridge and cut into pieces. Their optimal thickness is 3 cm. This is enough for the meat to be thoroughly saturated with aromatic spices and at the same time perfectly fried over the fire.

You can string the silver carp onto skewers or place it on a barbecue grill. In any case, the dish will not disappoint you.

How to cook silver carp shish kebab

Wash the silver carp, gut it and rinse again to remove any remaining entrails and blood clots.

We cut off the head and all fins from the carcass. Cut the fish itself into large pieces.

Place the chopped silver carp in a suitable container. Add table salt here to taste and add spices that go well with the fish.

Such spices for every taste are sold in stores. Squeeze the juice from the lemon into the marinade; we can chop the lemon itself and also add it to the vessel.

Place the silver carp in the refrigerator for two hours so that the fish is thoroughly marinated. We prepare the grill.

Place the marinated fish slices on the grill.

Cook the shish kebab on both sides for about 10 minutes.

Juicy silver carp kebab is prepared quickly and easily. This is an ideal alternative not only for people who prefer fish, but also for everyone else.

After all, fish kebab is a good way to diversify your picnic in nature.

Source

Silver carp kebab, how to marinate and cook. Silver carp shashlik

Shish kebab is a multinational and ancient dish. Ever since, in prehistoric times, primitive people realized that meat cooked over an open fire is much tastier than raw meat, and when placed on rods in small pieces it also cooks quickly, shish kebab has taken its place in the kitchens of all peoples of the world. And kebab is not necessarily a meat dish; for example, it turns out no less tasty from fish. Especially if this fish has such dense and tender meat as silver carp.

Silver carp skewers: recipe for grill and skewers

This method will tell you how to cook silver carp shish kebab, which can be baked on skewers or on a grill. It's no secret that fish kebab often falls apart right on the coals if it is not properly marinated or cut into awkward pieces. To prevent this from happening, follow our tips on how to marinate silver carp for barbecue. Let's take:

fresh silver carp - 2 kilogram carcass,
white onion - 1 large piece,
lemon - 1 piece,
coarse salt, spices for grilling and fish - to taste,
bay leaf - a couple of pieces,
vegetable oil - 2-3 tablespoons.

Number of servings: 5;
Cooking time: 1.5 hours.

We start with cutting the fish. We clean freshly caught silver carp from scales, cut off the excess, that is, the head and tail with fins - they will burn on the grill or barbecue. Carefully cut the belly from the gills to the anus and take out the insides. We wash the silver carp to remove blood clots, membranes, and remaining entrails. After this, cut the fish crosswise into not too thin “washers”. We cut the pieces that fall on the abdominal part in half along the ridge to make strips. The thickness of the shish kebab slices is approximately 2.5-3 centimeters. With such a thickness, the silver carp kebab will quickly marinate, easily fit onto skewers and cook evenly in a matter of minutes.

Classic version of shish kebab

For marinating and further frying, choose large fish; in small carcasses, the bones are small, and it is difficult to select them from the fried slices.

Ingredients of the marinade:

silver carp, weighing up to 3 kg;
large lemon – 1 pc.;
an incomplete glass of highly carbonated mineral water;
salt, bay leaf and pepper.

How to prepare and use:

The selected fish is carefully gutted; spilling of bile is strictly unacceptable. Having removed the entrails and gills, the head and tail of the carcass are separated with a knife; only large steaks with belly bones are used for barbecue.
The part remaining for marinating, as a rule, weighs about 1 kilogram; if the weight differs significantly, the amount of all components of the marinade is proportionally changed.
The juice is squeezed from the lemon pulp, after removing 1/2 of the bright zest from its peel. Mix spices with chopped lemon peel, add 1 tbsp. l. salt, lemon juice, water.
The marinade is mixed and the mixture is poured over the steaks. The fish is kept for about 2 hours, after which it is lightly blotted with a clean cloth, threaded on skewers or placed on a folding rack.
The treat is cooked over hot coals, each side takes from 7 to 10 minutes if the temperature is moderate. High heat is also acceptable, but in this case they are guided more by the type of slices. In addition to vegetables and bread, chilled grape wine is often offered with hot fish kebab. It is customary to accompany fish with white dry drinks.

Silver carp skewers with rosemary

Try adding a little sour cream to the fish to make the meat more juicy and tender. Rosemary will add a unique aroma. Lemon juice, indispensable in all recipes, helps to release the flavor of the spices.

Ingredients:

silver carp;
3-4 sprigs of rosemary;
4 tbsp sour cream;
½ lemon;
a pinch of black pepper;
salt to taste.

Preparation:

Gut the silver carp and cut into pieces.
Place them in a container.
Add sour cream and broken rosemary sprigs. Squeeze the juice from the lemon. Pepper and salt. Stir. Press down with a weight and let sit for 2 hours.
Fry the fish over coals, skewered or placed on a grill.

You can stay slim even during the barbecue season - charcoal fish will not harm your figure. Anyone can prepare this delicacy.

Silver carp shashlik.

For those who are trying to eat healthy and healthy, silver carp kebab can be an excellent alternative to pork or lamb kebab. It's absolutely finger licking delicious. Here is the prescription! Thus, if you have a barbecue, you can cook shish kebab from almost anything!

I won’t say that silver carp kebab is such an ordinary dish. In Kuban, where there are many ponds with silver carp, we often made it over coals. We quickly caught it, marinated it and the rest can begin! Silver carp kebab turns out very tasty, because the fish, especially the big ones, is very fatty. Good luck and bon appetit! Ingredients: * silver carp - 1.5 kilograms. * spices for fish - to taste. * salt - to taste.

Clean the fish and cut into portions. Marinate the fish with lemon, spices and salt and leave for 2 hours. Prepare the coals. Place the fish on the grill and fry on both sides for about 10 minutes. Serve with herbs and vegetables.

Silver carp fish kebab

Try making silver carp shish kebab using the simplest marinade. You will get an amazingly tasty dish by adding just three ingredients to the fish.

Ingredients:

silver carp;
1 lemon;
3 tbsp vegetable oil (preferably olive);
salt.

Preparation:

Prepare the fish, cut into pieces.
Squeeze the juice out of the lemon, pour in the oil. Add salt.
Rub the fish generously with the resulting mixture. Press down with a weight and leave for a couple of hours so that the silver carp marinates properly.
Fry the fish over coals, stringing skewers or placing on a grill.

This is interesting: Taimen shish kebab

Silver carp in spicy marinade on the grill

Slices of hot kebab will be especially aromatic, and the taste of the dish will be slightly inferior to baked salmon. Ingredients for barbecue:

1/2 cup pure oil;
80 ml concentrated soy marinade;
50 grams of a mixture of coriander, rosemary and basil (1:1);
1 regular size lime;
3 kg fatty silver carp.

How to marinate and cook:

Silver carp scales are easily cleaned with a wire mesh for washing pans. Unfortunately, after every big fish you have to throw away the device; it is almost impossible to wash it.
The washed carcass is ripped open from the head along the abdomen, carefully removed and the entrails are removed, and washed with running water. The head is separated by a transverse incision along the gill cover.
Using a second incision, the tail is swollen, the separated part is washed again and dried with paper towels. The carcass is cut into steaks 3 cm wide, it is convenient if the cut is exactly between the spinal bones.
Heat the oil in a saucepan with soy sauce, add spices to it, and squeeze out the juice from the lime. After letting it brew and cool, rub the silver carp slices with the marinade and gently knead them so that they absorb more of the spicy oil.
Despite the large amount of oil, the treat will not be too greasy. Fry it over moderate heat, the coals should be bright, but not too close to the skewers.

You can string juicy vegetables interspersed with slices of fish. To accompany this version of shish kebab, onion rings are sometimes fried until brightly browned in a regular frying pan.

Some points that are definitely worth considering

The most important thing is that you need to choose fresh fish for barbecue, ideally live fish. This way the taste will be as delicate and refined as possible. If this is not possible, you have to make do with the frozen option; approach the defrosting process very seriously so as not to spoil the product. The rules for defrosting are not so complicated: the temperature should not be higher than +5; rapid defrosting at a higher room temperature, not to mention a microwave oven, cannot even be discussed unless you ultimately want to lose almost all the taste of the fish. Such kebab, regardless of the cooking recipe, will be hard and dry.
When choosing a fresh carcass, smell and inspect it carefully. High-quality fresh fish has a pleasant smell, without foreign impurities and aromas, the eyes should be transparent and clean, the gills should be bright red, and the scales should be even and smooth. Any deviation from the norm is a signal that there is no need to buy fish, since at best the kebab will simply be tasteless. There are nuances when choosing frozen fish: the glaze should be transparent, thin, without frost or snow; carcasses and pieces cannot be stuck together or have any stains. Any discrepancy in appearance with the above requirements indicates that the fish was stored incorrectly, was defrosted, re-frozen, or may generally be expired.

Silver carp kebab on the grill on the grill: recipe with photos step by step

For those who are trying to eat healthy and healthy, silver carp kebab can be an excellent alternative to pork or lamb kebab. It's absolutely finger licking delicious. Here is the prescription!

Silver carp kebab - tasty, fast and healthy

We were planning a picnic and the question of choice arose - what kind of meat to make a delicious kebab from? It’s a great idea to use silver carp for this, especially since finding a recipe won’t be a problem.

One of the advantages of this particular kebab is that silver carp can be easily purchased in almost every supermarket at any time of the year, because a picnic in the fresh frosty air in winter is a great idea for a weekend. And for barbecue fans who want to eat healthy, but at the same time tasty, silver carp kebab will be an ideal option.

Fish cooked on the grill has a very delicate taste, a delightful aroma, and even novice cooks will have no problems with cooking - you don’t need to bother with marinating for a long time, no special professional training is required.

Silver carp skewers with soy sauce

A slightly more complex recipe will allow you to enjoy fish with the unique aroma of a fire, and the selected spices will give a light trail of freshness.

Ingredients:

silver carp;
3 tbsp. vegetable oil;
4 tbsp. soy sauce;
½ lemon;
3 garlic cloves;
a bunch of dill;
½ tsp. black pepper.

Preparation:

Gut the fish and cut into pieces.
Finely chop the dill. Squeeze the garlic into it. Squeeze the juice from the lemon.
Add pepper and soy sauce. Mix everything.
Pour the marinade over the fish, leave for a couple of hours, pressing down with a weight.
Fry over coals.

Ingredients:

silver carp;
70 ml. dry white wine;
1 tsp nutmeg;
1 tsp pepper mixture;
salt to taste;
½ lemon.

Preparation:

Gut the fish. Cut into pieces.
Place the silver carp in a container and pour wine over it. Squeeze the juice from the lemon. Add nutmeg and pepper mixture. Add a little salt.
Mix the fish with the marinade. Press down on top with a weight and put it in the refrigerator for a couple of hours.
Fry the fish over coals, skewered or placed on a grill.

Ingredients:

silver carp;
3-4 sprigs of rosemary;
4 tbsp sour cream;
½ lemon;
a pinch of black pepper;
salt to taste.

Preparation:

Gut the silver carp and cut into pieces.
Place them in a container.
Add sour cream and broken rosemary sprigs. Squeeze the juice from the lemon. Pepper and salt. Stir. Press down with a weight and let sit for 2 hours.
Fry the fish over coals, skewered or placed on a grill.

You can stay slim even during the barbecue season - charcoal fish will not harm your figure. Anyone can prepare this delicacy.

Some points that are definitely worth considering

The most important thing is that you need to choose fresh fish for barbecue, ideally live fish. This way the taste will be as delicate and refined as possible. If this is not possible, you have to make do with the frozen option; approach the defrosting process very seriously so as not to spoil the product. The rules for defrosting are not so complicated: the temperature should not be higher than +5; rapid defrosting at a higher room temperature, not to mention a microwave oven, cannot even be discussed unless you ultimately want to lose almost all the taste of the fish. Such kebab, regardless of the cooking recipe, will be hard and dry.
When choosing a fresh carcass, smell and inspect it carefully. High-quality fresh fish has a pleasant smell, without foreign impurities and aromas, the eyes should be transparent and clean, the gills should be bright red, and the scales should be even and smooth. Any deviation from the norm is a signal that there is no need to buy fish, since at best the kebab will simply be tasteless. There are nuances when choosing frozen fish: the glaze should be transparent, thin, without frost or snow; carcasses and pieces cannot be stuck together or have any stains. Any discrepancy in appearance with the above requirements indicates that the fish was stored incorrectly, was defrosted, re-frozen, or may generally be expired.

Camping marinade option for a picnic

The speed of marinating is important if silver carp is cut outdoors. A wonderful aromatic shish kebab will come out thanks to a wine marinade; it uses only a drink made from white grape varieties.

Ingredients of the marinade:

1.5 glasses of wine;
3 garlic cloves;
salt, a pinch of pepper;
carcass of silver carp, weighing up to 1 kilogram.

How to marinate and cook:

The fish is carefully scraped of scales, gutted, and the gills are removed. The whole carcass is prepared so that the head is completely baked, it is cut from the bottom to the upper bones, unwrapped, and heavily salted.
Peel the garlic, finely chop it into the wine, add salt and pepper, and stir thoroughly. The carcass is placed in a shallow narrow container (vessel) of sufficient length and filled with marinade.
The holding time is approximately 60 minutes; the silver carp must be turned over at least once. They bake the kebab, strictly monitoring the absence of flames, and extinguish them in time with a splash of water.
The remaining marinade is used to moisturize the skin if it dries out quickly. Each side should be browned for up to 10 minutes. or longer if the silver carp is larger.

The composition of the wine marinade is simple, but experimenting with it is not prohibited. The type of wine is not a dogma; it is permissible to replace it with semi-dry wines or mix drinks in any proportions. Marinating in sparkling wine is interesting; it penetrates the pulp more easily and is recommended for large, fatty fish.

Recipe Suggestions

Silver carp is covered with small scales, but if you follow just a couple of recommendations, it is not difficult to get rid of them. The carcass should be fresh and still wet; it is worth wrapping the silver carp in a moistened rag, not allowing it to dry out until the required time. On the other hand, if this is not done on time, it cannot be specially wetted.

Scrape the fish with short movements of a knife with a wavy or serrated edge, removing the scales after 2-3 attempts. You can rub the wet carcass with coarse salt even before cleaning, also moving towards the head - the process will be easier, but the fish will not become saltier. The head is rarely used in shish kebab. The fins, including the large tail fin, are also removed. Immediately when cutting, you should remove the gills from the head, wash it thoroughly, and do the same with the fins; these parts are good for fish soup. If only the pulp is sent to the grill, the backbone is also set aside for soups.

A gall bladder accidentally crushed during gutting can ruin the entire dish. Immediately wipe off brownish traces of bile with a rag, moistening it with water. To avoid spoilage of the entire treat, it is better to remove the spoiled parts, or at least cut off the darkened layer of pulp.

Types of marinade

The marinade can be prepared in two ways. The first method is suitable for cooking shish kebab on the grill, the second is ideal for an electric grill.

Marinade for cooking fish on the grill

Pour dry white wine into a glass container. Cut the lemon and squeeze the juice into the wine. Add fish seasoning and salt here. Place the fish pieces in the marinade for 2 hours.

Marinade for electric grill

In order to cook silver carp skewers on the grill, it would be more advisable to buy spices

- ginger, marjoram and black pepper. The marinade will give the fish not only an extraordinary aroma and unique taste, but also saturates it with a large amount of vitamins. After all, these seasonings are known for their beneficial properties:

Ginger contains a number of useful substances - calcium, magnesium, potassium, manganese, iron, vitamin C, amino acids.
Marjoram contains essential oils, organic acids, ascorbic acid, and carotene. This plant is known for its beneficial properties in folk medicine, especially in the treatment of gastric diseases (normalizes digestion, increases appetite).
Black pepper is known for its antibacterial properties, high content of essential oils, vitamins (in particular, vitamin E, which is responsible for the elasticity and youth of the skin). Helps normalize the functioning of the gastrointestinal tract, and also contains a substance called piperine, which increases the production of endorphin (the hormone of happiness) in the human body.