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“According to its popularity, carp is not inferior to pork at all. Lithuanians really like this fish, and the most important quality of carp is freshness,” Vaida Budrienė, communication manager of the retail chain Iki, mentions trends in a press release.
Food expert Vilma Juodkazienė recalls that after buying tents in the store, it is best to eat them as fresh as possible. Like most meat or fish products, they should be consumed within 2 to 5 days.
Making aromatic and juicy carp is easy, especially if you are cooking whole fish.
The food expert is complemented by Algimantas Gylys, director of the Šalčininkai fishing farm, who says that carp is a very easy fish to prepare. “You just need salt, flour and oil. The most delicious pieces of carp are sprinkled with salt, rolled in flour and fried in oil over high heat until the fish is golden on the outside and juicy on the inside,” says a fisherman.
Photo by Vida Press / Carpa Fresca
V. Juodkazienė warns that there are many traditional raw dishes, when the carp is prepared with various fillings or garnishes: “It is not difficult to make aromatic and juicy carp, especially if you cook whole fish. All you have to do is prepare a filling for which you can use a variety of vegetables: carrots, beets. Or choose peppers or tomatoes for a more interesting seasoning. It is also possible to use Asian spices and season fish, such as ginger, which will give a pleasant aftertaste. “
Food expert V. Juodkazienė offers a couple more interesting carp recipes.
Baked carp with vegetables
Ingredients:
- 1 tent;
- after a pinch of salt and pepper;
- lemons
- onion;
- oil slag;
- fresh coriander;
- Peppers.
Doing:
1. Clean, wash and dry the tent. Then sprinkle with lemon juice, rub with salt, pepper and let it rest.
2. Sauté the chopped onion in a frying pan. Cut the peppers into cubes and place with the fried onion inside the fish. Then cut the lemon into slices and place on the prepared carp.
3. Bake in a preheated 180 ° C oven for about 50 minutes.
4. Serve with fresh lemon wedges and cilantro.
Photo by Julius Kalinskas / 15min / Carp frita
Stewed carp
Ingredients:
- 1 tent;
- after a pinch of salt and pepper;
- oil slag;
- onion;
- chilli Peppers;
- several cloves of garlic;
- several tomatoes;
- keli lauro lapai;
- 2 sprigs of thyme;
- a slice of fresh ginger root;
- a few sprigs of fresh coriander.
Doing:
1. Gut the fish, wash it and cut it into slices. Pat the slices dry with a paper towel, salt, season with pepper.
2. Heat the oil in a large saucepan or deep frying pan and toast the fish slices on all sides. Delete, postpone. Then add the onion cut in half, finely chopped hot peppers, and garlic cloves to the pan. After a few minutes, add the finely chopped tomatoes, bay leaves, thyme, and ginger. Heat for about 5 minutes. If the tomatoes are very thick, add 100 ml of water.
3. Add thinly sliced bell peppers and fried fish slices. Cook everything over low heat for about 10 minutes. If the stew is very thick, add water or vegetable broth. Salt, season with pepper.
4. Serve the stew with fresh coriander leaves and your favorite garnish.
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