Silver carp fillet

The flesh off the backbone of a large carp-family fish, white with a pinkish tint, fatty and tender, with a sweetish taste, for cutlets, meatballs, souffle, frying and smoking.

Silver carp fillet is the flesh taken off the backbone of a large freshwater carp-family fish, white with a pinkish tint, fairly fatty, tender, with a sweetish taste and a specific 'grassy' smell removed with lemon and spices; it has Y-shaped intramuscular bones. It is put through a mincer for cutlets, meatballs, souffle and sausages, and also fried, baked, braised in tomato and smoked.

Recipes with this ingredient

Silver carp fillet baked in the oven in soy sauce with onions and carrotsEuropean cuisine | Main courses

Fillet of bighead carp baked in the oven with soy sauce, onion, and carrot is a harmony of flavors and aromas. This recipe combines the tender texture of fish with the rich spiciness of soy sauce, the sweetness of carrots, and the softness of onions. European cuisine, known for its attention to detail, has gifted this cooking method to the world, allowing the fish's juiciness to be preserved while highlighting its natural taste. Baking in the oven makes the dish light and healthy, while marinating in spices reveals depth of flavor. It is perfect for cozy home dinners as well as festive tables. Served hot or chilled, herbs add freshness to each piece. Such a dish will adorn any feast, bringing delight to everyone who tries it.

Fried silver carp with onionsEuropean cuisine | Main courses

Fried grass carp with onions is a dish that combines simplicity in preparation and exquisite flavor. In European cuisine, such recipes are valued for their accessibility and rich aromas. The grass carp, with its tender meat, acquires a golden crust and juicy texture after frying. Onions, caramelizing in the pan, add sweet-spicy notes to the dish, harmoniously complementing the fish flavor. This combination makes the dish versatile: it can be served both on weekdays and at festive tables. It pairs especially well with light vegetable side dishes and fresh herbs. The spicy warmth of fried onions and the softness of the fish create a cozy gastronomic delight, evoking pleasant associations with home family dinners.

Steamed Silver Carp with RootsAuthor's cuisine | Main courses

The recipe is taken from the book "FOODBALL. Traditions. Recipes. Street Food. A Culinary Journey Through 11 Football Capitals of Russia. Look and Taste!" Oleg Kuchkov, founder, restaurant "Kuchkov's Pies": "Steamed silver carp is a river fish of the carp family. Cooked with roots, it turns out unusually tender, tasty and aromatic. Any fish has a specific smell. To soften this smell, when cooking fish in Russian cuisine, they have long used a large amount of roots, onions and spices, very often cucumber brine was added to the cooked fish (1/2 cup of brine per 1 liter of water).