Silver carp has a flat side, thick meat, extremely large head, big mouth, small eyes and no whiskers. The upper part of the body is gray-black, the abdomen is gray-white, and there are many irregular spots of light yellow and black on both sides.

Silver carp is flat on its side and looks like a hammer, which is not as thick as silver carp meat. Its back is bluish gray, and its sides and abdomen are white. The head is much smaller than that of silver carp, and the eye position is lower.

Difference 2: The price is different.

The price of silver carp has always been around 3-4 yuan per catty, while silver carp is half as expensive as silver carp. The reason is that the head of silver carp is valuable. The essence of silver carp lies in the head, which is rich in phospholipids and pituitrin. Eating it often has many benefits, so in the market, silver carp is usually sold as a whole, while silver carp is sold in different grades. If you only buy the head of silver carp, the unit price is about 10~ 12 yuan.

Difference 3: Different eating methods

As friends all know, silver carp generally moves in the upper waters, and often eats phytoplankton such as green algae, and its meat quality is relatively firewood, and there are many small thorns. In addition, silver carp is easy to die when it comes out of the water, and it is not easy to keep fresh, and it is extremely corrupt, and its fishy smell is relatively large (the umami taste of fish mainly comes from trimethylamine oxide in the body, and trimethylamine oxide will be continuously reduced to trimethylamine with fishy smell after the fish dies, thus making the fish have a fishy smell, and The common practice of silver carp in our side is to make crispy fish, and add balsamic vinegar, sugar and other seasonings to make it crispy for 4-5 hours. When eating, you can eat it with thorns.

There are many dishes made by silver carp after grading, such as the classic dishes of Jiangsu and Zhejiang cuisine, such as "Braised Fish Head" and "Tianmu Lake Fish Head Pot", and the classic dishes of Hunan cuisine, such as "Chopped Pepper Fish Head". Fish body is relatively cheap, generally cut into fish pieces for frying, frying, baking and hanging fish soup, or making fish balls and dumplings.

Techniques for removing fishy smell from silver carp and silver carp No matter whether silver carp or silver carp are used to make dishes, removing fishy smell is definitely in the first place. Many friends often add salt and cooking wine to marinate fish when processing them. In fact, I don't think this effect is obvious. I recommend two deodorization techniques for you.

1, white vinegar to remove fishy smell: When marinating fish, add a little white vinegar to marinate for more than ten minutes, and the fishy smell can be removed. Generally, about 1 kg of fish needs to add 50 grams of white vinegar.

2. Use pepper water to remove fishy smell: add water to the pot, add pepper granules, onion and ginger slices, etc., boil and let cool. Then put the fish into it and soak it for about half an hour to achieve the purpose of removing fishy smell.

At the end, the difference between silver carp and silver carp is still very big, especially from the size of the head and the color of the body surface. Interested friends can also go to the market to buy two fish for comparison.