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Carp Preparation For Cooking
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need to remove this portion. because most of the stronger. or . meat with a series of 1/8 to. 1/4 inch cuts that start at. the top of the filet and stop .
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Content Summary :
Start the filet by slitting thearea behind the gills. Takecare not to puncture theinternal organs of the fish.
Run the knife down thebackbone of the fish. You’llfeel the ribs with the tip ofthe knife.
Once you are past the ribbones, insert the knifethrough the fish and con-tinue the filet processtoward the tail. Keep theknife along the backboneof the fish.
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