You don’t have to remove the bones from the carp. Do this and they will “go away on their own”

There is less and less time until Christmas Eve, so many questions arise in your mind about . Perhaps, like others, you are wondering how to remove the bones from carp without getting tired and at the same time seeing real effects?

Unfortunately, there is no 100% effective way to make them go away on their own. It would be too beautiful, but you can cut it and pour it over so that they will soften and thus become practically imperceptible, which will give you the impression that they have simply disappeared.

If you want the carp to be as bony as possible, you can’t forget about filleting the fish, i.e. separating the meat from the spine and large bones, so that you have enough of it fish slices.

Once you have done this, place them skin side down and then start cutting, making dense, shallow cuts every 3-4 mm along the entire length of the meat.trying not to cut the skin.

This technique causes small bones to be cut, cracked or weakened. They stop being stiff and pricklyso after later marinating and frying, they will soften completely and you will have the impression that they have disappeared.

You can also soften carp bones using simple tricks. You can pour boiling water, vinegar or vinegar over the fish . Each of these methods has its advantages, and the goal is the same – to make the needles imperceptible or so fragile that they almost fall apart.

• pouring boiling water over the fish – after such scalding, the fish bones come off easier and are much more visible. However, you must take into account that the carp will not have its characteristic taste. This can be both a disadvantage and a significant advantage.

• soaking carp in vinegar brine – you can give the fish such a bath after frying it at least a few days before Christmas Eve. Place the carp pieces in a jar, cover with water and vinegar (1:4 ratio) and leave for 5-7 days. The bones will soften so much that they will be almost imperceptible.

• pouring lemon juice over the carp – pour plenty of lemon over the cut carp fillets so that the acid of its juice penetrates the cutsgetting to the bones. After 24 hours in the refrigerator, the small bones will soften and become barely noticeable, and the fish will have a pleasant aroma and will be better prepared for frying.