Silver Carp Hoe in Vegetable Oil

Name: Silver Carp Hoe in Vegetable Oil
Prep time: 20 min
Cook time: 24 h
Total time: 25 h
Yield: 6 servings
Ingredients: Silver carp fillet – 600 g. Onion – 2 pcs. Large carrot – 1 pc. Vinegar 9% – 3 tbsp. Salt – 2 tsp. Allspice berries – 6 pcs. Bay leaf – 3 pcs. Garlic – 3 cloves. Vegetable oil – 150 ml. Herbs – to taste.

Published: 05.09.2026

Updated: 05.09.2026

🤤 Здорові рецепти щодня

Cooking time 25 hours Portions 6 servings

This is the mildest hoe of all: there are only three tablespoons of vinegar to one hundred and fifty milliliters of vegetable oil, and the acid works together with the fat rather than on its own. After a day, the fish comes out not sharp, as in a classic marinade, but dense and almost creamy in flavor.

Silver carp belongs to the carp family, and the rule is the same as for wild carp and carp: a week in the freezer at minus eighteen before cooking. A day in vegetable oil with vinegar evens out the flavor — it doesn't remove the risk.

Small bones are pulled from the fillet with tweezers. In silver carp they're long and thin, you can't get a knife under them, and in a raw dish each one stays exactly where it was — there's no heat treatment here that would make them brittle.

Oil softens the flavor where vinegar usually hits hard. For a sharper version, see Korean-style hoe from pike with onion and carrot, and with vegetables and bell pepper there's wild carp hoe with cucumbers and bell pepper.

Caloric content: 175kcal

Ingredients

Silver carp fillet – 600 g.
Onion – 2 pcs.
Large carrot – 1 pc.
Vinegar 9% – 3 tbsp.
Salt – 2 tsp.
Allspice berries – 6 pcs.
Bay leaf – 3 pcs.
Garlic – 3 cloves.
Vegetable oil – 150 ml.
Herbs – to taste.

Make the base of the dressing

Put salt, allspice berries, and bay leaf into a container, and pour in the vegetable oil.

Add the garlic

Peel and mince the garlic — grater, press, or knife, whichever is convenient.

Pour in the vinegar

Add the vinegar and stir the dressing.

Cut the vegetables

Peel the onion and carrot. Cut the onion into feathers, and grate the carrot on a Korean-carrot grater.

Combine the vegetables

Transfer the carrot to the onion.

Prepare the fish

Scale the silver carp, gut it through the slit belly, and remove the backbone.

Remove the fillets

Separate the flesh from the skin and large bones, and pull out the small ones with tweezers. Cut into slices.

Combine with the vegetables

Transfer the prepared fish to the vegetables.

Dress it

Pour the dressing over it and mix by hand wearing disposable gloves.

Let it sit for a day

Close the container and place it in the fridge for a day, shaking it from time to time.

Add the herbs

Rinse and chop the herbs, add them to the hoe, and mix.

Serve

Arrange the appetizer on a plate and serve it cold.

Notes

A week at minus eighteen. Silver carp is a carp-family fish, and raw curing without freezing is off the table for it.
Tweezers are a working tool, not a fuss. In a raw dish a bone stays a bone: there's no heating here that would make it brittle.
Grate the carrot on a Korean-carrot grater. Long strips hold their shape for a day; grated on a regular grater it turns to mush.
Shake the container, don't stir it. A day of stirring breaks up the slices; shaking distributes the dressing without disturbing the fish.
Add the herbs at the end. Added a day ahead, they darken and turn bitter.

Questions and Answers

How long should silver carp hoe marinate?

A day in the fridge, shaking the container occasionally.

Is silver carp hoe safe to eat?

Only after freezing for a week at −18 °C: it's a carp-family fish, and in Ukrainian waters they can carry the opisthorchiasis parasite.

How is this version different from the classic one?

There's half the acid here, and plenty of oil. The flavor comes out milder and richer, without the sharpness of vinegar.

How do you remove the small bones?

With tweezers, one at a time. There's no other way in a raw dish — there's no heating that would make them brittle.

Recipe and step-by-step photos — kolizhanka.net.ua.