White grass carp has been living in Polish ponds and lakes for yearsbut only recently have its culinary possibilities begun to be appreciated. It is a fish that combines the delicacy of carp, the convenience of eating trout and the nutritional value of lean freshwater species. Its meat is light, compact and exceptionally mild, making it… They can be prepared in many ways – fried, baked, grilled and even stewed. Grass carp is most often found on Christmas Eve tables, where it perfectly replaces the classic carp. However, it is worth eating it all year round, not only on special occasions.
White grass carp (Ctenopharyngodon idella) is a species of freshwater and herbivorous fish originating from Asiamainly from the Amur and Yangtze basins, from where it was brought to Europe for breeding purposes. – lakes, ponds and slowly flowing rivers. According to the website encyclopedia.interia.pl: “in Poland, grass carp has been bred on pond farms since the mid-1960s and is valued for its tasty meat.” It belongs to the Cyprinidae family, that’s why it resembles carp in appearance and has a delicate, slightly sweet taste. However, it is different from him the structure of the meat – it is more compact and devoid of intense aromawhich sometimes bothers some people.
It is a large fish – it grows up to 1.5 meters in length and 45 kilograms in weightalthough pieces weighing from 1 to 3 kilograms are usually sold (such individuals also taste the best). Its body is oblong, round, covered with large, golden-greenish scales. Grass carp meat remains light, tender and exceptionally juicy, which is appreciated by professional and home cooks.
Although the fish has bones, they are quite large and stiff, with a characteristic Y-shaped arrangement, making them easy to notice and remove while eating. This is an important argument for people who avoid cyprinids for fear of bones. The taste of grass carp can be described as delicate, slightly buttery, without a muddy aroma. Thanks to this, it goes well with classic breading, herbs, lemon, butter, vegetables and marinades. It is a universal fish, perfect for everyday use and for holidays.
White grass carp is a skinny fish, low-calorie and rich in high-quality protein. Therefore, it is perfect for the diet of people who care about their figure or want to eat lighter meals. 100 grams of this fish contains approximately 110-120 kcal, which makes it much less fatty than carp (160 kcal) or salmon (200 kcal). The protein content ranges from 18 to 20 g per 100 g of meat, which makes grass carp in this respect can successfully replace poultry meat (20-25 g of protein) or pork (20-22 g) in the daily menu.
Although lean grass carp has less fat (it contains approximately 4-6% fat compared to 8-10% in carp), it is still provides valuable fatty acids (omega-3 i omega-6)that support the functioning of the heart and nervous system. It is also a source of vitamin D and B vitamins (especially B3 and B12) and minerals such as phosphorus, selenium, potassium and magnesium. Thanks to this supports immunity, improves concentration and strengthens bones.
It is possible to include grass carp in your diet beneficial for people with high cholesterol, hypertension and heart problems. This is also a good choice for athletes and physically active people. The protein from this fish is quickly absorbed and promotes regeneration. Contraindications are minor – they mainly concern people allergic to fish and those who need to limit phosphorus, e.g. in case of certain kidney diseases.
Although carp dominates the Christmas Eve table, more and more people are looking for an alternative that will be more delicate in taste, lighter and easier to prepare. White grass carp has a similar meat structure, but without the characteristic smell, which not everyone likes. Large bones are easy to remove, making eating convenient even for children and seniors. Grass carp can be fried, baked, or even prepared as Christmas Eve fillets in golden breadcrumbs. Nothing stops you from serving grass carp in jelly. This is a fish that will successfully replace carp.
Fried grass carp fillet – recipe
Ingredients:
- grass carp fillets,
- salt and pepper
- lemon juice,
- 2 onions.
Breading:
- 2 eggs,
- breadcrumbs,
- flour.
Additionally:
- clarified butter for frying,
- 100 g butter.
How to do it:
1. Rinse the grass carp fillets and dry them with a paper towel. Sprinkle with lemon juice and season both sides with salt and pepper.
2. Peel the onion and cut into slices. Place it on the fish, cover it with foil and put it in the fridge overnight.
3. The next day, heat the clarified butter in a pan and remove the onion from the carp.
4. Prepare the breading. Beat the eggs in a bowl, pour the flour and breadcrumbs onto separate plates. Coat the grass carp fillets first in flour, then egg, and finally breadcrumbs.
5. Fry in heated clarified butter over low heat until golden brown (on both sides). While frying, put a tablespoon of ordinary butter on each piece of fish (so that it is absorbed into the meat).
6. Before serving, sprinkle with lemon juice.
Grass carp bells baked in a sleeve
Ingredients:
- 4-5 pieces of grass carp bells,
Marinade:
- 2 cloves of garlic,
- 2 tablespoons of lemon juice,
- a spoon of soy sauce,
- a spoon of oyster sauce,
- a spoon of maple syrup,
- 1/2 teaspoon of ground ginger,
- salt and pepper.
How to do it:
1. Peel the garlic, cut the cloves into slices. Mix thoroughly in a bowl with the remaining marinade ingredients.
2. Rinse the grass carp bells and dry them with a paper towel. Transfer to an ovenproof container or dish.
3. Pour marinade (at least for an hour) and put in the fridge.
4. After this time, transfer the fish and the marinade to a baking bag. Prick the sleeve gently (from the top) before baking.
5. Place the bag with the contents in an oven preheated to 180 degrees Celsius for approx. 20-25 minutes.
6. Serve with rice and salad. It is worth pouring the fish marinade over the rice.
Grass carp is a fish that is worth eating more often than just on special occasions. It provides valuable protein, little fat and has a mild, pleasant taste. Large bones make it convenient to eat. It can replace carp on Christmas Eve, but it will also work great in everyday cooking. It is one of the healthiest and at the same time most underestimated fish available in Polish stores. In some places, e.g. directly from breeders, you can find grass carp at a lower price (e.g. PLN 20-30/kg), while carp prices may be higher in retail trade.
Source: Terazgotuje.pl, kontakter.pl, multicook.zgora.pl
