Asp Fillet
Aspius aspius
Products (1)
| Product | Package | Origin |
|---|---|---|
| Chilled, fillet | 1 kg | Lithuania |
About asp fillet
The asp (Aspius aspius) is a large predatory freshwater fish of the carp family that inhabits fast-flowing rivers, their rapids and eddying stretches. Its body is spindle-shaped and up to 80 cm long, with a bluish-grey back and silvery flanks. The fillet is cut along the backbone, giving flat portions of even thickness without the backbone or large bones; a few small pin bones may remain. They are convenient both for cooking as a whole piece and for portioning.
Nutritional value
Asp meat is lean and high in protein, with a mild freshwater flavour. It contains complete protein, B vitamins and minerals — phosphorus, potassium and selenium. Filleting leaves only the most valuable muscle tissue, so the portion is easily digestible and suits a balanced diet.
Fishing seasonality
The asp is most active in the warm season — from spring to autumn. After spawning in April the fish feed intensively, so catches in summer and early autumn have denser, richer meat. Larger specimens yield thicker, more uniform fillets.
Culinary notes
Because the fillet is thin and even, it cooks quickly and evenly in a pan, in the oven or on the grill. The lean meat readily absorbs marinades with lemon, dill, garlic or white wine. The fillet is suitable both for smoking and for braising in stock — a portion without large bones is easy to serve.
