Hardly anyone can imagine Christmas Eve without it traditional carp on the table. This fish has both a wide range of fans and opponents. The latter complain mainly about the distinctiveness the “silty” taste that often accompanies eating carp. Where does it actually come from?
They have a huge impact on the taste of the fish the conditions in which he lives. This includes the size of the farm, the type of food provided and even the method of transport. These factors may be stressful for carp – their bodies then produce more lactic acid, which is responsible for the characteristic, muddy taste. Therefore, it is worth buying fish from proven farms that care about their well-being. In their case, the “silty” taste should be much lighter.
If we want to be sure that from our carp won’t feel mulethen it is worth using overnight marinade. If the fish is soaked in it overnight, it should lose its disliked muddy taste.
To prepare the mentioned one pickles will be needed buttermilk. This product will neutralize the taste of mud and will also have a positive effect on the consistency of the meat. The carp will be juicy and less susceptible to drying out during thermal processing.
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How to prepare overnight marinade for carp? The recipe is very simple and requires only one ingredient – good quality buttermilk. Optionally, we can also use herbs, although this is not necessary. Here’s how to prepare step by step:
- Place the previously sliced carp in a wide bowl and pour generously with buttermilk so that it covers the entire meat.
- At this stage, we can also add herbs that will give the fish a unique aroma. We are mainly talking about thyme or dill.
- Cover the bowl with the carp in buttermilk and place it in the refrigerator overnight. After this time, the fish will be ready for further processing.
Bonus tip: before placing carp in buttermilk we can cut it slightly so that the bones soften more during subsequent frying.
There are also other effective ways to marinate carp. To get rid of the muddy taste we can use milkinstead of buttermilk. We can optionally add to this marinade onion and herbs – these ingredients will have a positive effect on the aroma of the fish.
If we don’t want to use milk or buttermilk, we can use it water with salt and lemon juice (1-2 tablespoons of salt and juice of one lemon per liter of water). It is worth mentioning that an alternative to marinating is to cover the carp with fresh vegetables, such as braces Whether carrot. They will also work well in this method onion slices.
Sources: Terazgotuje.pl, rybzsercanatury.pl
