Grass Carp (Cao Yu)
中国で最も食べられている魚！「水煮魚」の主役になる巨大淡水魚
Description
The leading member of China's 'Four Domesticated Fish'. Named 'Grass Carp' as it feeds on aquatic plants. Grows fast and huge (1m+), making it very cheap and the most commonly consumed fish in Chinese homes/diners. Mild white flesh used in spicy dishes or soups as thick fillets.
Classification: Everyone, Ingredient, Freshwater Fish, Grass Carp, Four Great Freshwater Fish, Shui Zhu Yu, Affordable, Popular Fish
Shops selling Grass Carp (Cao Yu)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Grass Carp(Fresh)
Instructions
- [Typical Uses]
- [Shui Zhu Yu (Sichuan Spicy Fish)]: Sliced Grass Carp poached in a boiling oil-broth with massive chilies and Sichuan pepper.
- [Suan Cai Yu]: Braised with fermented mustard greens (Suan Cai).
- Hong Shao (Soy-braised).
Learn more Substitutes, pairings, tips
Key spices
Plain white flesh、but fatty with gelatinous skin and strong umami
Substitutes at Japanese supermarkets
(Substitute with other whitefish like Tilapia or Cod)
Pairing
Chili / Sichuan Pepper / Ginger / Suan Cai
Trivia
The sturdiest flesh among the 'Four Domesticated Fish', making it the versatile MVP of home cooking.
Eating tips & etiquette
The giant fish in restaurant tanks are usually Grass Carp. Despite its muddy image, pairing with spice-heavy Sichuan cuisine turns that flaw into supreme umami.
Allergen
Seafood