Should I buy big or small carp?
Currently, besides natural carp, there is also hybrid carp or so-called farmed carp on the market. The growth rate of this carp species is three times faster than that of regular natural carp and it cannot reproduce naturally. However, this carp species has strong disease resistance, can withstand low oxygen conditions and low temperatures.
Especially, hybrid carp can reach a very large size, with some individuals being three times larger than regular natural carp. Therefore, when choosing carp, we should not choose carp that are too big. Because small carp are usually wild carp, which have a natural fragrant and sweet taste.
Natural carp is very expensive, while farmed carp is much cheaper. Therefore, when buying carp, you need to choose carefully to avoid buying the wrong type, as they have similar characteristics. However, you should pay attention to the scales on the sides of the fish. Natural carp will have 28 scales, while hybrid carp will have 32 scales on the sides.
Furthermore, to differentiate between hybrid carp and wild carp, you just need to look inside their stomach for fish eggs. First of all, stand aside and observe other people buying carp. When you see someone gutting the carp, if there are fish eggs in the stomach, it means it is wild carp. If there are no eggs and there are 32 scales on the sides, then it is the hybrid farmed carp.
How to cook braised carp with tamarind
Ingredients for 4 servings:
- Fresh carp: 1 kg
- Tamarind: 3 fruits
- Purple onion: 1 bulb
- Fresh turmeric: 1 bulb
- Seasonings: seasoning powder, ground pepper, sugar, salt, fish sauce
Step 1: Prepare the ingredients
– Clean the carp, remove the guts, rub with salt to eliminate the fishy smell; then rinse with clean water and drain.
– Wash the tamarind, remove the head and edges, slice horizontally.
– Peel the purple onion, mince it.
– Peel the fresh turmeric, wash and grind it into a paste.
Step 2: Cook the dish
– Heat a pan, then add cooking oil and purple onion to stir-fry until fragrant, then add turmeric and fish, stir well.
– Add salt, seasoning powder, fish sauce, sugar, and monosodium glutamate to marinate the fish, finally add the tamarind.
– Pour enough water to cover the fish, then cover and simmer for another 15 minutes or until the water is reduced. Adjust the seasoning to taste and turn off the heat.
Finally, you just need to arrange the fish on a plate and add some fresh herbs on the surface of the fish to have a delicious dish for this summer.
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