The CARP, it’s a freshwater fish. There is a pond and a river, it is much better than Rio. It’s originally from Asia. In the Czech Republic, Slovakia, Poland, Croatia, carp is a traditional dish of “Christmas Eve” day. Common carp can measure 1.20 m. and weigh up to 9 kg.
Their meat has many nutrients although it is heavy for the organism.
It is observed in its firm texture, fresh smell, not ammonia. The scales on your skin form like a mesh.
If you buy the fish either frozen or not, you have to be careful not to lose the “cold chain”, which is why you must buy at the last moment before leaving the supermarket and if possible place it in a thermal bag for transport. When you get to your destination put it in the freezer.
Immediately put in the refrigerator, if you are going to refrigerate to consume maximum the other day. Marinate or season.
Cooking can be done on the grill, in sauces, poached (cooking in water).
CARP FISH STORAGE:
Refrigerate seasoned if ready to be prepared (24-36 hours). Pack portioning and freeze immediately, if it is to be consumed later.
It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.
To defrost, pass the freezer to the refrigerator the night before brewing, or place in water at room temperature in the refrigerator for 10 minutes. Do not defrost at room temperature.
Two months. 1-3 days approx.
If you want the fillets to retain their shape, do not remove the skin when cooking.
The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.
Handle fish with clean hands and utensils (tables, knives, bags and containers).