Carp is a dish that appears on Christmas tables every year, but its preparation still raises concerns among some people. They mainly concern the removal of bones, which can effectively spoil the pleasure of eating, especially for children and the elderly. Well-filleted fish is definitely easier and safer to eat.
While filleting itself may seem difficult, it actually requires just a bit of patience, a sharp knife and an understanding of how carp are built. It is worth mastering this skill before the holidays to avoid unnecessary stress later. How to remove bones from carp and what does filleting look like step by step? Learn some practical tips that will make these activities easier for you.
How to fillet carp step by step? This process should start with proper preparation of the fish, i.e. washing, gutting and drying it. Then place it on a stable cutting board and make a deep cut just behind the head, guiding the knife towards the spine so that the blade is flush with the bone. The next move is to drag it along the spine to the tail. Turn the fish over and repeat the same operation to obtain the second fillet.
After removing the thicker parts, you can separate the skin, starting from the tail – insert the knife blade between the meat and the skin and move it flat, in short movements. The last stage is to carefully examine the fillet and remove the bones – it is best to remove them using special tweezers. Carefully filleted fish should have an even structure – this will make it suitable for breading, frying and baking.
Before you start filleting, it is worth finding out where the carp has the most bones. Well, their large clusters are located along the ridge line. These are intermuscular bones that have the form of tiny needles, which makes them particularly difficult to eat. They are arranged in two rows on both sides of the spine and run towards the sides of the fish.
When filleting carp, you should also pay attention to the abdominal part. The good news is that the bones are a bit thicker here, so removing them is less difficult. However, the Y-shaped ones, which are located in the muscles on both sides of the spine, may prove problematic. Remember that even if you manage to remove most of the bones, you cannot be sure that you have removed all of them.
How to remove bones from carp? First, place it skin side down and carefully examine it along the back line. You will find there mainly intermuscular bones, which are arranged in characteristic rows – and these are the ones that require precise removal.
It’s best to start by finding the bones with your fingers. Run your hand slowly over the fish – the sharp ends should be clearly felt. Grab each bone with kitchen tweezers or small tongs and remove it in the direction in which it naturally grows, i.e. slightly upwards. Try to remove the bones one at a time so as not to tear the meat. However, if you find Y-shaped ones, you can gently cut the meat along their length.
A good solution is also to make dense, transverse cuts – this will allow you to cut the smallest bones and prevent them from getting in the way while eating. This method is often used for fried carp. Regardless of which method you use and how many bones you manage to remove, be very careful when eating.
Source: Smaker.pl, tapenda.pl
