You can place chopsticks on both sides of the filled when you're scoring. This will prevent you from slicing all the way through. Bleeding the fish at time of catch can be done by severing the chin strip between the two gills. Meat will be whiter when fileting. The mud vein can be pulled out like a thread. It's located in the middle of the red meat that runs down sides of fish.

Hey, thanks for uploading the video! Very detailed! On my last vacation to Sweden 🇸🇪 I purchased a reprint of a 17th century cookbook from some sort of Duke who was really into food. The fish, carp is given as an example, is cured in a brine of raw onions and vinegar. This totally gets rid of the "muddy" taste many people do not like about carp. It totally makes sense to me as an analytical chemist, acid does indeed break down geosmin, the muddy tasting molecule. If you are interested I can send you a scan of the recipe.

The fillet technique is superb!!!! Thank you for sharing!!

I just got into carp fishing and caught my first two this weekend! I’m “hooked” 😂

Excellent video with simple but effective instructions 👏

I really enjoyed your video. It was very clear, concise and easy to understand and follow.

Nice action on cooking and cleaning the carp I live here in California and most people think I'm from another planet when I tell them I catch and eat carp I tell them that's all right you're saving them for me.

I had no idea. We were always told that they were too boney to eat We always took the carp we caught to the local Asian restaurant. We always heard they made fish stock and soup out of them. Thanks for a great informative video.

What a great video thank you!

I'll have to try that. I grind the fillets in a food processor and make fish cakes, this gets rid of the y bones as well. Also carp are one of those fish that benefit greatly by bleeding well, i bleed all my fish

Just need some hot sauce ,bread and a cold soda . Nice vid👍🏾

Hey Phil! Thanks for the very nice tutorial. Instead of the "breading mix" I recommend trying flour + smoked sweet red paprika powder mixed together. That is a Christmas dish around here!

Amazing

🤔 I'm gonna give it a shot

My grand mother would can carp and make like salmon paddies they taste almost the same but not quite as strong .also good smoked

When you have caught the fish , whack it behind the head and put into an ice slurry straight away as this inhibits the histamine from tainting the fish flesh. Fillet , then skin and prepare as you would any fish , dust with seasoned flour and fry or make a batter and deep fry , inhibiting the histamine is key , that's how do it in OZ

when you say cook out the bone does that mean you can eat them after cooked i am a beginner at fishing and still learning how to cut certin fish

👍👍..

Yo, Phil, happy Jesus weekend coming up and my son the fisherman says that trying to eat a carp is like eating a hair brush. He catches and releases. I never have carped but yours looks good. Hope all is well so stay in the river! Been watching a lot about crawfish but never crawed either. Too old to start. GBWYall and happy spring/summer!

Nice fish, how did you catch it? Just a simple piece of corn on a hook? Or the complex Carp angler shit that people like myself and Luke from C&C use?

The gold/silver carp are evasive here and considered junk and not something to eat. Having said that, a few years ago i took a small one home 13inches or so.... It was all white meat and the only downside was the pin bone. Smaller ones seem to be really good eating if your river is clean. This is a great technique here...Im hungrier :)

Try pairing it with sweet and sour sauce. The kind you see from Panda Express. Fried carp pairs well with sweet and sour sauce.

Good idea to bleed the fish after you dispatch it. Helps with flavour

Is Carp meat always that pink? Or is it just really bloody?????? I like to bleed my fish out, I hit them on the head and pull out their gills, just makes the meat taste better.

So this actually cooks those pin bones out of The fish? That's the only reason why I haven't really tried eating this fish even though they're super easy to catch where I'm at.

Completely underutilized fish. Takes a little more effort to prepare but it's tasty and they are endlessly renewable. Anther option is to filet and run through a grinder twice, removes the bones. Make fish cakes. Delicious.

I tried this but the bones didn’t cook out. Is it unsafe to eat the bones?

I'd have to be really really hungry and a bad fisherman 🤣👌

You tossed out the best part.

You really don't get any bones?!?!? That's crazy... I'll have to try this technique

Interesting that you left the belly fillet. I have seen people take ONLY the belly fillet, as it doesn't have bones, and simply toss the main fillet on account of the bones.

Even though you may fillet a carp, this species is not as suitable for filleting as a walley would be for example. The carp has the advantage that the scales are easy to take out(unlike the perch,walley & comp) You may be better off removing the scales and the belly content then fry it as it is. You just need to pay attention to the bones when you eat it.

Why couldn't you remove the organs first before filleting the fish? Would it not be easier?

the bone comes out easy when cooked. Open fish out pull backbone out tail end first. be gentle.

What do you mean "the Bones will be Cooked Out"?

Never took that mud vein out

We don't eat carp here in England never seen that

Fish name tell me

so does this mean the bones are edible???????

Place cleaned carp on a cedar shingle. Coat with olive oil, spread some maple syrup and bake at 350 for 25 minutes. Throw away the carp and eat the shingle!

This is too much work for a guy that eats trout, bluegill, abd crappie.

Looks good, but you threw away half of the fish.

I think you are losing a lot of meat in this way of fileting! There is a lot of meat on the stomach...

You may want to fry the skin which you might find tasty.

why is that fish alive?

And throw the pan away.....good for garden fertilizer is about it. Far better eating fish out there.

Also you can descale the fish,open it from the spine side,season it with sunflower oil,red paprika and salt with a hint of chilli and spread the fish against the open fire an cook it for an our and a half.The head can be removed or not,your choice.You can see how it looks over the fire in one of my videos.That way you get smoky flavour of the meat,like on the BBQ.

Taste much better boiled