it is a fish without which it is difficult to imagine the traditional Polish Christmas Eve. Even though it has many bones, when properly prepared it can be easy to peel. In addition, it is healthy and has a unique taste that cannot be matched by any other species.
However, to be tasty, the carp must be fresh. Otherwise, it won’t be a successful dinner. This is why It’s worth knowing how to recognize the perfect fish when shoppingthat will certainly not disappoint your taste buds.
Carp is a popular fish, although not as much as in the Polish People’s Republic. At that time it was a real hit due to the fact that it is both tasty and cheap to grow. However, this does not mean that it is not a valuable meal.
Fresh fish can be beneficial to the body due to: high content of easily digestible protein (about 18 g in 100 g), contains phosphorus, vitamins: A, B1, B2, B3, B6, B12, K and D (which you need to supply especially in winter, when there are no sunny days). Carp is also a source of valuable omega-3 acids. Thanks to all this, it can support, among others: the condition of joints, bones, metabolism and heart.
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Don’t know how to recognize fresh carp? Chef Kamil Klekowski explained what details to pay attention to when shopping to choose the best fish. In his opinion, it should come from a local farm.
The expert also advises to pay attention to the selection of the appropriate variety, because, for example, king carp has fewer scales, which makes preparation easier. However, the smell and appearance of the fish are much more important eyes, which must be glassy, not cloudy.
Athe flavor cannot be intoxicating, it should be natural, and the fish itself cannot be covered with mucusbecause it may be a sign that the transport was long or it was improperly secured.
The fish’s gills should be intensely red and the meat should be firm. To check this, gently press the fish with your finger. You will notice whether it will be springy or whether it will immediately deform. In the second case, skip shopping.
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Unfortunately, every year carp is chosen less and less in favor of other fish due to its characteristic smell. It also has a muddy taste, but both disadvantages can be minimized by properly preparing the “meat”.
To get rid of the typical carp aroma and taste, just soak the fish. You can do it in just water, but a better result will be obtained by soaking the carp in buttermilk or milk with grated lemon peel and cinnamon overnight.
