: 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.
: Amur is often quite large. If you have a whole fish, use the head and tail for broth and the mid-section for steaks or fillets. Classic Baked White Amur with Lemon and Herbs
Bake at for about 30–40 minutes (depending on thickness) until the meat is opaque and flakes easily. Golden Pan-Fried Amur Steaks
Rub the fish inside and out with salt, pepper, lemon juice, and olive oil.
