Silver carp hye in Korean

Silver carp belongs to the family of carp fish species. With all this, it is capable of growing to impressive sizes, and in a very short time, compared to other types of fish. Silver carp is found in the basins of the Volga River, Dnieper River, and Don River. It arose quite recently, when fish farm dams were destroyed in China. The fact is that silver carp in China were raised artificially. This was done because the silver carp gains weight quite quickly. The silver carp leads a largely gregarious lifestyle. It is distinguished by its silver color and rather large head. After 3 years of life, silver carp reaches a weight of 3 kilograms, and already adult individuals can weigh up to 16 kg.

Choosing silver carp for salting and pickling

Silver carp begins to be valued when it has gained at least 2 kg of weight. The smallest silver carp has the least amount of fat and a huge number of small bones, while the large silver carp has fatty meat and is suitable for making various dishes. In any case, you should choose the freshest silver carp or, in the latter case, fresh frozen.

Finding the freshest fish is not particularly difficult if you follow these tips:

The freshest silver carp has an elastic body.
The eyes should be light, but not cloudy.
The color of the scales is striking, and the scales themselves are smooth.
The tail is straight and flexible.
The gills must have a pink, fresh color.
The smell of fish is characterized as the smell of a river and aquatic plants.

Fish storage rules

The rules for storing silver carp are no different from the rules for storing other fish. It is better to store the freshest carcass frozen. You can store fresh fish in the refrigerator without freezing for no more than 1 day. If the fish is salted, dried or smoked, then the shelf life increases, and significantly.

Since the fish is not small, for storage it is better to cut it into pieces and use it evenly without defrosting it completely. If fish is often frozen and thawed, then its taste properties decrease very significantly.

Taste properties of pickled silver carp

Silver carp is considered a valuable commercial fish, although it is characterized by low weight of unsullied meat. The base of the fish is the head, tail, and bones. Typically, the ratio of unblemished silver carp meat to the rest of its body is approximately 1:4.

For making dishes, it is better to give preference to a large carcass, because its meat is much fattier. Carcasses with low weight have the driest meat and are unsuitable for making various dishes. Silver carp meat is healthy and tasty in all cooking options: frying, boiling or steaming. Silver carp makes very tasty canned food. But the most delicious is considered to be silver carp cooked in a marinade.

Recipes for making silver carp

To cook silver carp, there are a huge number of different recipes. You can easily fry it in flour in a frying pan, and from parts such as the head and tail you can cook the most delicious, rich fish soup. Since silver carp meat is quite fatty, the cooked meat always comes out juicy and the broths rich. Salted silver carp lasts the longest and is always needed on the festive table.

Usually, all recipes do not contain scarce ingredients and are available to housewives.

Heh from silver carp

Ingredients

Silver carp – 350 g

Onions – 1 pc.

Vegetable oil – 40 ml

Dark ground pepper – 2-3 pinches

Coriander seeds – 3 pinches

Garlic – 1 clove

Bay leaf – 2 pcs.

Greens - to taste

126 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

You won’t surprise anyone with silver carp in our region, but this was the first time I cooked Heh from silver carp. To be honest, I was expecting a worse result, but after spending the night in the refrigerator, the heh became so tasty that I didn’t have a piece left until lunch! It’s great that I managed to photograph it early in the morning!

What emerges is a true Korean dish: juicy, rich, spicy-sweet and sour with a precise garlic note. In general, a whole bouquet of flavors and marinated silver carp fillet. I recommend everyone to try it. If you like it, you can, like me, freeze several parts of a silver carp carcass in bags for later making this fragrant recipe.

Silver carp heh at home - 3 most delicious recipes

Hello, dear friends! I have spoken more than once about a fish called silver carp. It's satisfying and quite tasty, with the bones just falling off. I prepare it using various methods: bake it in the oven, cook rich fish soup. And not so long ago I tried silver carp heh. We liked it so much that it immediately took its rightful place on our menu. The main condition is to take the freshest fish, and then follow the recipe literally.

The Korean snack is made from raw fish with the addition of vegetables and spices. One of the main ingredients is vinegar essence (70%) or table vinegar. If you choose option 1, you can start eating within an hour. For those who find the meat raw, you can wait 6 hours, although it will be difficult. Heh has an indescribable smell and taste, so I want to try it immediately after making it :)

Usually various vegetables are added to the appetizer: carrots, onions, cucumber, bell pepper, etc. For spices, take garlic, dark or reddish pepper, coriander, soy sauce. You can find a ready-made chim-chim spice mixture for this dish on sale, or you can create it yourself. I like the dish because it leaves room for imagination. You can add other products and spices to it at your own discretion.

Traditional Korean recipe for silver carp hee with carrots, onions and vinegar

This is the most accurate recipe for the dish - this is exactly how it is prepared in Korea. The result is a special snack with a pleasant spicy taste. Calorie content per 100 g is 136 kcal. But I advise you not to get too carried away because of the presence of vinegar!

Required ingredients:

500 g silver carp fillet;
1 carrot;
1 onion;
1 bell pepper;
2-3 cloves of garlic;
1 tsp paprika;
3 peas of aromatic pepper;
0.5 tsp coriander seeds;
1/3 tsp. ground pepper consistency;
1 bay leaf;
15-20 g salt;
2 tbsp. soy sauce;
50 ml vegetable oil;
60 ml vinegar (9%).

How to cook:

1. Cut the fish fillet into strips 1.5-2 cm wide. Chop the onion into half rings and the bell pepper into narrow strips. Grate the carrots on a Korean grater.

2. Stir the ingredients well, add salt, soy sauce and vinegar. Stir again, cover and leave for 1 hour.

3. Grate the garlic. Grind the coriander seeds, then lightly fry it in a frying pan without oil.

4. Add garlic, coriander, bay and pepper to the dish. Stir.

Heat the oil in a frying pan, add paprika, heat it for 1-2 minutes. Pour hot oil over the fish and vegetables, stir, and place in the refrigerator for 5-7 hours.

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Silver carp xe at home without carrots

If you don't like carrots, you can make the appetizer without them. It will resemble the well-known spicy pickled herring, but I like it even more. It is better to take a huge fish, weighing at least 3 kg - it tastes better and contains fewer small bones.

Ingredients for the dish:

silver carp 3 kg;
1 glass of vinegar (9%);
2-3 large onions;
1 glass of water;
vegetable oil;
dark peppercorns, salt, bay leaf.

How to create:

1. Clean the fish, remove the tail and head, cut into portions. Wash and fill with water, changing it from time to time, so that all the blood is drained (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) .

2. Place 6-8 pieces on the bottom of a suitable container. peppercorns, 1 bay leaf and lightly chopped onion into rings. Place the pieces of fish on top in 1 layer and season well with salt.

3. Repeat layers until products are complete. Pour vinegar over everything so that the marinade comes out on top.

4. Cover with a lid, add weights and leave for 8 hours at room temperature. After 4 hours, the snack must be mixed and thrown again.

When the fish pieces turn white, drain the vinegar without rinsing the fish. Fill with 100% vegetable oil. Cover again and refrigerate overnight.

The most delicious recipe for making heh with vinegar essence from silver carp

A very simple recipe to make. It comes out spicy, with light notes of freshness. Instead of ordinary onions, we will use reddish (Yalta) onions, so the appetizer will not be very spicy!

List of goods:

1 kg of silver carp;
2 carrots;
2 burgundy onions;
4 cloves of garlic;
1 tsp Sahara;
2 tsp salt;
3 tbsp. vinegar essence;
100 g vegetable oil;
1 packet of Korean carrot seasoning;
1 bunch of green onions;
pepper to taste.

How to create:

1. Remove the bones from the fillet and cut it into manageable pieces. Salt, pepper, stir. Add vinegar essence and set aside.

2. Grate the carrots on a Korean grater, cut the onion into half rings, and chop the garlic. Mix all the vegetables. Add sugar, salt and ground pepper. Pour seasoning for Korean carrots.

If you purchased Korean carrot seasoning in dry form, dilute it as indicated on the package.

3. Heat sunflower oil in a frying pan and pour into the carrots, stir thoroughly.

Combine fish with vegetables, stir, add green onions and serve.

Silver carp heh is a good appetizer for a festive table. It will be especially appreciated by men who love to have a glass or two with a spicy dish. I cook a dish instead of the classic herring, and my friends constantly ask for the recipe 😉

If you like the manufacturing options, share them with your friends on social networks. And don’t forget to enter my blog – many culinary discoveries await you. Bon appetit, and see you soon!

Very tasty heh - from silver carp

If you like to cook fish dishes and use various spices, then silver carp heh will be a fascinating discovery for you. Your family will love this snack.

How to cook - Silver carp heh
Traditional manufacturing method
With soy sauce

How to cook - Silver carp heh

Fish fillet (silver carp) - 1 kg;
Onions - 4-5 heads;
Carrots - 1 pc.;
Garlic - 4-5 cloves;
Vegetable oil - 150 gr.;
Coriander (ground and whole) - 1 tsp each;
Dried chili pepper - 1 tsp;
Ground dark pepper - 1/2 tsp;
Salt - 1.5 tsp;
Bay leaf - 3 pcs.;
Seasoning for fish (optional) - 1-2 tbsp;
Vinegar 9% - 5-6 tbsp.

Traditional manufacturing method

Silver carp hye according to a traditional recipe will be appreciated by all adherents of true Korean cuisine. This option is very popular in the homeland of the dish. The dish is prepared very simply, but it looks indescribably appetizing and flies off the table in a matter of minutes.

silver carp (1.5−2 kg);
onions (300 g);
sweet carrots (350 g);
vinegar essence (45 ml);
vegetable oil (80 ml);
sugar (25 g);
garlic (2 large heads);
ground black pepper (3 g);
large salt (15 g);
coriander (5 g).

Wash and cut the fish. Cut the resulting fillet into small pieces (about 1 cm).
Place in a comfortable container, add salt, sugar and vinegar essence. Mix thoroughly and leave at room temperature for 3 hours. Every 30 minutes, the fillet must be thoroughly stirred, then the fish will be perfectly saturated with spices.
Peel the carrots, rinse and chop using a Korean grater. If you don’t have such a device, you can cut the vegetable into narrow, long strips.
Remove the skins from the onion, wash and chop into thin half rings.
Peel the garlic, wash and chop into small pieces of random shape.
Pour vegetable oil into a frying pan and heat well. Place all the cooked vegetables, coriander and ground pepper into the hot fat. Immediately remove the pan from the heat, mixing its contents.
Combine marinated fish with vegetable mixture. Mix thoroughly and place in the refrigerator for 10-12 hours.

The taste of the dish will be most striking and rich if you use fragrant vegetable oil.

With soy sauce

Almost everyone prefers to marinate fish with soy sauce, and there is such a recipe too. For this, for 1 kg of silver carp fillet you will need to take:

table vinegar - 5 tbsp. spoon;
soy sauce – 4 tbsp. spoons;
1 medium onion;
4 large cloves of garlic;
vegetable oil - half a glass;
salt and spices to taste.

The process of making heh with soy sauce is even simpler than the previous recipe. You just need to mix chopped vegetables and fish in a deep container with vinegar, spices, salt and vegetable oil. Place the resulting mass in the refrigerator for approximately 6 hours. During this period of time, you need to carefully stir the dish a couple of times.

Some more expert advice:

It is not always possible to cut the freshest fish perfectly into thin slices, so it is better to keep it in the freezer for some time at first, then the cutting is easy;
In order for the fish to marinate better, the dish must be stirred more often;
You should keep the ingredients in the marinade for as long as possible, but it is recommended to store the dish for no more than 10 days;
readiness can be monitored by changes in the color of the plates; the fish should become whitish, even seemingly slightly transparent.