Pickled silver carp
Calories, kcal: 146 Proteins, g: 9.9 Fats, g: 10.3 Carbohydrates, g: 3.3
Silver carp is a gregarious, pelagic, large fish belonging to the Carp order, the Ray-finned class. Silver carp has a moderately long, medium-sized body covered with light silvery scales, yellow fins, a broad head with a high forehead, a large mouth and small eyes below the level of the mouth. Silver carp is a large fish; in its natural environment, its weight can reach 20 kg, and its length is over 1 meter.
The fish lives mainly in the basins of the Amur River, in lakes and rivers of China and thanks to acclimatization in the Russian Federation, namely in the European part.
The fish is not predatory. The silver carp feeds on algae and phytoplankton, and also eats large amounts of blue-green algae (brilliant green). People have learned to use fish eating habits for their own purposes (calorizator). To maintain water in artificial reservoirs and clean them of "greenery", experts suggest keeping silver carp, since in the course of its life it carries out cleaning work.
Calorie content of pickled silver carp
The calorie content of pickled silver carp is 146 kcal per 100 grams of product.
Composition of pickled silver carp
Silver carp meat contains vitamins A, B1, B2, microelements: potassium, sodium, sulfur, phosphorus.
Silver carp marinated in cooking
Silver carp is a popular fish in cooking, it is baked and fried, and first courses are made from it. When preparing dishes, use whole fish or fillets. Silver carp caviar is also very popular.
It should be noted separately the following type of fish products, like pickled silver carp, which stands out for its high consumer and taste qualities. Pickled silver carp can be purchased at any supermarket, but fish connoisseurs know that the best taste comes from cooking this dish on your own.
Before preparing the dish, the fish is cleaned, gutted, thoroughly washed, cut into pieces. When preparing pickled silver carp, you can use both fillets and whole fish. Small pieces of fish are salted and left alone for 5 hours. Then the pieces are washed and pickled using water and vinegar 9%, vegetable oil, peppercorns, cloves and bay leaves. The fish should be marinated for about 2 hours (calorizer). To emphasize the taste of marinated fish, it is served on the table with green and onions, as well as dill and parsley.
