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Simmered Carp in Red Clam Sauce Easy Recipe.
Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking - it can infuse the meat with a strong, musky flavor. It is low in fat, firm in texture, and mild-though it can be muddy in flavor. The skin is edible but not particularly tasty. The flesh of the Common carp is dark and rich, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh, with free-floating bones, slightly translucent, and white and mild-tasting when cooked. Female carp flesh stays light and is softer and more delicate than male, and is usually preferred.
Carp, cooked, dry heat fillet (6oz. / 170g.) provide Calories: 275, Protein: 38.9g, Carbohydrate: 0.0g, Total Fat: 12.2g, Fiber: 0.0g. It is an excellent source of: Potassium (726mg), Selenium (27.5mcg), Vitamin B12 (2.5mcg), and Vitamin E (15.3 IU), good source of: Magnesium (64.6mg). 100 grams of cooked (dry heat) carp provides 0.797 grams of Omega-3 fatty acids derived from Eicosapentaenoic Acid (0.305g), Docosahexaenoic Acid (0.146g), and Alpha Lipoic Acid (0.346g).
Simmered Carp Recipe - easy recipe how to simmer cooked carp with corn niblets, Red Clam Sauce and MSG. Delicious, simple, and easy recipe.
Ingredients:
- 1 pound cooked Carp cut into bite size pieces
- 1 cup corn niblets
- 1 can Red Clam Sauce
- 1 teaspoon MSG (Accent)
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Serves/Makes: 3
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How to cook Easy Simmered Carp in Red Clam Sauce:
- Put all ingredients in a pot.
- Simmer slowly for 15 minutes and serve.
Notes:
The Easy Simmered Carp in Red Clam Sauce is a very affordable dish. Delicious, simple, and easy recipe.
This recipe for Easy Simmered Carp in Red Clam Sauce serves/makes: 3
Main Ingredient: Carp
Preparation Method: Poached/Simmered
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Carp Recepies
Fish Recepies
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