Polissya carp from Arkina's grandmother (multicooker Redmond RMC M4502)

[Svetlana]

Svetlana, if you made one carp in the oven, then it could dry out. Although ... from what has been written, we can conclude that you wrapped it in foil. So?
If the bottom is burnt, then the level needs to be changed, or after an hour of cooking, switch only to the upper heating element.
I make a whole baking sheet of carps in the oven and they don't let each other dry out. I do it with convection without foil and carps do not burn to the baking sheet. But my oven works well, I don't complain about it.

Rib bones and ridges do not disappear anywhere, they simply soften to such an extent that you can chew (remember any canned food). But personally, I separate them, I am much more concerned about the back Y bones in carp. That's exactly what they used to stab my throat and - hello, ENT! And with this cooking method, they soften perfectly and are not felt.

[Arka]

Arka, Nata, and I also do it in the oven, but in foil on convection .... I didn't even think about it, if you do it in the oven, then the foil is not needed.

[Arka]

Arka, I have a gas oven with a bottom burner. In the next. I will put it on the upper level once, so that the bottom does not burn. I cook a lot in the oven, you will need to find the right temperature for the carp.

You can probably also cover with a silicone mat

I went to say thank you for the recipe. It turned out very tasty.

To your health! I am very glad

[Natlittle streeta]

I also want to say thank you for the recipe of our Natlittle streeta Arka.
Today I cooked a fish in Panasa according to the recipe of Arkina's grandmother.
It turned out luxuriously.
Moreover, the fish was anyhow, small bony river. I didn’t even expect that practically out of the substandard such deliciousness could turn out, and without much trouble. Thank you so much for such a wonderful recipe.

The bottom of the fish was baked onto the foil. Do you also or not?

it is necessary to grease the foil with rust. oil and this will not happen

[Song*]

Song*, it's great that the result exceeded expectations! I really love this version of the fish
Tumanchik

[Nata]

Yesterday my husband went fishing and brought five carps. I pulled the recipe out of the bookmarks.
It turned out carp, super long cooking: 3.5 hours on baking, then 14 hours on heating. Awesome tasty, my husband said - flies like butter, and without flinching, ate a whole carp, along with a ridge))
Nata, the recipe is now in your favorites, thanks a lot!

Carp look great! Even though you go for carp at night!
Tatiana, I am very glad that I liked the recipe!
I have my favorite carps, although in general I like fried fish more.
Well, you have an impossibly beautiful color! I can not get enough of how from the oven

And my cartoon is broken, I'm waiting for it to be repaired. And then I read that in the oven you can ... here they are stereotypes !! I only did it in the cartoon. All next week will be carps!

In my oven, 5 carps fit on a baking sheet. Only not a word to anyone, otherwise the carp will be scattered
I gave the algorithm in the oven somewhere on the first pages. It is ideal to do it from evening to tomorrow, so as not to open the oven, and let them cool down there (well, this is on a working day - from the evening, and on a weekend - purple)
I duplicate it with a special one for you:

Yesterday I made a whole baking sheet in the oven with convection for 3.5 hours
At first, it baked at 175 degrees, after an hour it reduced to 150 degrees, after another hour - to 120 degrees
It turned out great!

[Arka]

Arka,
I just came across a recipe, and where were my eyes before? So many fish were overfished during the summer ... I spattered the whole clava with saliva. I'm waiting for the autumn fair - there are carps, cupids, and crucians. And I just LOVE fish in any form.I take the recipe to me.

FSE, the ball came true - yesterday we bought a 2 kg carpusha. Halve it, in foil and cartoon. СStart 1.5 hours for 160g, another 1.5 hours for 120g and 3 hours for 90g on a multi-cook. I put it in the night, so it was too lazy to run every hour to turn on the oven. The fish turned out to be excellent - even the ridge became soft, and I'm not talking about small bones. The only thing but ... no matter how I twisted it, the fat still leaked out and burned. I had to take it out 2 times and remove the burnt fat. But this did not affect the taste of the fish. This dish will definitely be included in our diet. So thanks to Arka and a deep bow to grandma!

[Tatianochka]

Tatianochka, I am very glad that I liked the recipe! Of course I will tell Granny, she is so surprised every time and is glad that her recipe went to the people.))
And fish oil .... I suggest, if the fish is large and fat, to cut off the fatty part of the abdomen, so-called. amuse.

I suggest, if the fish is large and oily, cut off the fatty part of the abdomen, so-called. amuse.

Nata, what are you doing, this is the most delicious)))) It's easier to close the bottom with foil, or put a saucer)

Yes, I also suck all the fatty places myself: The fin on the back, the abdomen ... Eeeh! Now I would like to have a snack before bed!
What did I suggest? If someone doesn’t like fat, but he doesn’t know where it’s stationed. But I’ve eaten so many carps that I can dissect them with my eyes closed

Yes, I myself suck all the fatty places myself: The fin on the back, the abdomen ... Eeeh! Now I would like to have a snack before bed!

I almost spit out ...

You are still in fat go down, i.e. in no i didn't like it
There, in general, everyone is overeating and sleeping happy.
And you and I are so hungry and drown

The fin on the back, abdomen ...

and I amuse the salmon periodically buy)) well, we love this business.

I even drank fish oil as a child))))

Sister!

[Arka]

Arka,
Yes, Nata, you got a very fat carp. But the abdomen is fat and the head are two things for which my husband and I are deranged: nyam: Joking, we divide everything equally. Today I bought heads of trout, but that's another story ...

... with her husband dermsi

I wouldn't give it up Brain you can't share

Thank you for a million!
I use this recipe very often.

[Natasha]

Natasha, namesake, health! I am glad that I liked the recipe

[Arka]

Arka, tell me, but carp can also be baked. Or will it not be to your taste?

Yes, crucian carp is generally the 7th heaven !!! They are like baked, still delicious, although for my taste the carp is best fried, uh ...

[Arka]

Arka, yesterday I came across your (can you?) recipe. I adore fried carps))) and I will not exchange for any other preparation. So I thought until yesterday evening)). Fired up to cook. Today I bought carp. Please tell me if you can cook only on a multi-cooker. I have too expensive electricity during the day and all long-playing recipes have to be cooked at night (((It is clear that it cannot be better than the original and I will definitely cook it over time.

[Olik]

Olik, of course, cook as you like. I had an old model, there a multi-cook was exposed for only an hour. Therefore, such dances with tambourines. The main thing is to grind well so that the meat becomes creamy and the bones soften. If you have the possibility of step-by-step programming, it's generally super!

I cooked steba dd2 in a multicooker. It turned out very tasty. I decided to share the regime for those who will repeat in it. First, extinguishing 150 1.5 hours, then 120 1.5 hours and 3 hours 90 degrees. I cooked at night, I also turned on the heating for 4 hours. In the morning I could not resist and ate breakfast. I used dill sticks instead of seeds. Thanks for the recipe very tasty. The bones fell apart into the trash.

Oh yeah!
How do I understand you (on "you"?)!
Stewed carps are very tasty and come out without bones!

I did the same in Štebik the other day. There was only one carp, for 2kg. By the way, do we cut off the head or not?
I cut off and welded an ear on it. I cut the carp into 2 pieces. I put it on 150 * C for 3 hours, then on languor for the whole night at 85 * C. They ate cold.
What can I say? A masterpiece, he is a masterpiece, as my husband said. I don't eat fish especially because of the bones, mainly mackerel or herring. And in this carp, even the large rib bones were soft! And there is nothing to say about the fish itself! So tender, stewed ...
In short, the recipe has already been solemnly entered into a separate cookbook with selected tried and tested recipes and has been strongly recommended by my husband for repeated repetition!
Only carp turned out to be a bit fat for me. Maybe you need to take a smaller fish? ...
And I also plan to do it with lemon next time, has anyone tried that?

[lana light]

lana light, nice to hear that the recipe stuck! I cut off my head - that's right. Large carps, they are also carp, are too fat, yes, it is better to smoke them with cold smoke after salting or wither.
You can simmer fish of any size and almost any fish. But each fish asks for its spice. So you can indulge in different tastes, you can try with lemon, especially some kind of white fish.
Personally, I like carps the way my grandmother did, but this is understandable, I’m so used to it since childhood. And lemon, especially zest, I like more with sea fish, and just a fatty salmon type generously pour lemon, but already ready, on a plate.

[Arka]

Arka, wrapped the buffalo carcasses yesterday, only did not put onions and sent them to the slow cooker overnight on Medium mode
And a little black pepper together with salt

Iiii? Where is my share ?!

look

Oooooo! I recognize this color!
How carp wanted right up to fainting!

Well, the carp season is in full swing ... My miner has again brought 4 fish ...
I set two to bake .... We wait .. ..

Come on like this: 2 fish for you, and 2 (those that are baked) for me

[Arka]

Arka, hey, take everyone away I can't see them anymore, we just don't cook kanpot from them

So weld! You will call the ear.
And I haven't eaten carp for so long for over a year
Maybe you can bring it?

I will bring

we just don't cook canpot from them

Kanpot? Hachu!

I recently cooked sea bass kanpot. Oh, and it turned out delicious! So Manka doesn't cook in vain

Good morning! Thanks for the recipe! There were men fishing, they brought carps and crucians. The freezer is full, it was necessary to cook. Delicious and fast. And no fuss! Thank you!

[Olya]

Olya, to your health! Glad that the freezer, fish and eaters are happy!

[Arka]

Arka, again in the night put the carps to cook. Thanks again! My men (and women) have never eaten such fish that tastes good.

I fully support! Grannies, they are like that - they know a lot about goodies

Hello everyone!!
I refresh my favorite recipe and again say thanks to the author!