White amur (grass carp) is a versatile, large freshwater fish prized for its tender, slightly sweet white meat. While it can be bony, proper preparation makes it the star of everything from rustic soups to elegant baked fillets. Preparation Tips

: The fish has large Y-shaped bones. For frying or baking, keeping the skin on helps hold the meat together, making it easier to separate the bones while eating.

: Like many river fish, white amur can sometimes have a faint earthy taste. Marinating it in lemon juice , white wine , or milk for 30 minutes before cooking effectively neutralizes this.

Simmer the head and tail in water with the onion, bay leaf, and peppercorns for 20 minutes. Skim any foam from the surface.

Finish with a handful of chopped dill and let it sit covered for 5 minutes before serving.

Fish trimmings (head, tail, spine) plus a few chunks of meat 3 potatoes, cubed 1 onion (whole) and 1 carrot (sliced) Bay leaf and whole peppercorns Fresh dill

Bake at for about 30–40 minutes (depending on thickness) until the meat is opaque and flakes easily. Golden Pan-Fried Amur Steaks