|
Turkey · Manisa · Demirci| Common Animals Fish Mushrooms Flora |
Carassius gibelio |
June: Juvenile fish begin to appear, and adults reduce activity.
Common in Eastern European and Asian cuisine Featured in traditional Russian and Ukrainian dishes
Inhabits lakes, ponds, and slow rivers with muddy bottoms Can reproduce via gynogenesis (females only)
Float fishing with bait (worm, dough, corn) Bottom fishing with groundbait Ice fishing with jigging lure
Most active during warm seasons, especially at dawn and dusk Prefers still or slow-moving waters with soft bottom
Average weight: 10 kg
Small scales easily removed with knife or scraper Remove gills and entrails thoroughly to avoid bitterness
Whole fish: Frying, baking, stewing
Fillet: Fish cakes, casseroles, patties
Fillet: Fish cakes, casseroles, patties
Crispy fried Prussian carp (Frying)
Traditional rustic preparation
Traditional rustic preparation
1. Clean and score the fish.
2. Dredge in flour and salt.
3. Fry in hot oil until golden and crispy.
2. Dredge in flour and salt.
3. Fry in hot oil until golden and crispy.
Baked Prussian carp in sour cream (Baking)
Tender meat with creamy flavor
Tender meat with creamy flavor
1. Place fish in baking dish, season.
2. Cover with sour cream and sliced onions.
3. Bake for 30–40 minutes at 180°C.
2. Cover with sour cream and sliced onions.
3. Bake for 30–40 minutes at 180°C.
Stewed Prussian carp in tomato sauce (Stewing)
Rich flavor, pairs well with sides
Rich flavor, pairs well with sides
1. Sauté fish with onions.
2. Add tomato paste, spices, and some water.
3. Simmer gently for 20 minutes.
2. Add tomato paste, spices, and some water.
3. Simmer gently for 20 minutes.
Prussian carp fish cakes (Pan-frying)
Great for small bony fish
Great for small bony fish
1. Grind fillet in meat grinder.
2. Add egg, onion, bread, and seasoning.
3. Form patties and pan-fry.
2. Add egg, onion, bread, and seasoning.
3. Form patties and pan-fry.