Fillet like a chef: Tips and tricks to debone Christmas carp
If you want to fry carp, first of all, you need to remove the skin. If you got it from a fishmonger with the scales, you still need to clean the fish, of course. It is common practice to slice the carp straight through into "horseshoes", but according to the chef, this is not the best choice.
"Horseshoes are one of the least suitable ways to prepare carp. It is not the best way to cut through the bones in the meat," explains František Skopec. Moreover, the horseshoes are very thin on the belly and frying would burn through the meat more quickly than on the back.
Tools of the trade
Continue to skinning. For this you will need a very sharp knife and a pair of pliers (just boil the ones you have in the garage to sterilise). Start by using the tip of the knife to cut the skin behind the head and along the back. "Then loosen the piece of skin, take it in the pliers and pull. This is how we work from the head to the tail," says Francis.
TIP: Don't cut off the head at this point, as the skin is harder to pull off.
You probably won't be able to remove the skin from half of the carp on the first try, it's not an easy job and requires patience. The key is to make jerking movements to ensure that the meat stays where it should.
"I was taught the technique with pliers by Chef Martin Štangl. Before, I used to cut the skin off with a classic knife. Since I learnt this fantastic trick, I don't do it any other way," František praises his cooperation with Martin, who now works as a chef at Štangl restaurant in Karlin.
Don't be afraid to push
Once you've managed to skin both sides of the carp, it's filleting time. At this point, you can separate the head from the body of the fish.
The carp has a strong backbone and bones, so you'll need to be vigorous when carving. Again, time is your best friend. And, of course, practice.
Start cutting from the anal fin towards the backbone. Stop there and then work your way down the back. "I try to feel the bones under the knife all the time to leave as little meat on the carcass as possible. Work your way down to the tail and "then in one stroke, cut off the fillet. Repeat the same on the other side, only this time start from the back," says the chef, describing the optimal procedure.
SAFETY TIP: Place a dishcloth under your fish, to prevent slipping.
Cut thinly, but do not cut through!
Change to a longer knife to cut through the fillets. In the back, where the flesh is highest, the carp has small cubes. These are Y-shaped and go against each other. "It is possible to cut them out, but at the cost of losing a relatively large amount of meat. I therefore recommend cutting through the cubes," advises František. How to do it? Do the fillet right after each other small and thin cuts. But it is essential not to cut through the carp, so be careful.
Finally, slice the fish according to the size of the pieces you want to serve on the plate. And you can start frying or other preparation.
How to use the rest of the carp
You can use the bones and skin to make soup. Chop everything up into smaller pieces (even the head - you'll need to remove the gills) and boil the bones in water to remove the muddy flavours that some fish naturally have. A lot depends on the fish's stock and what it has been fed. The best carp are those that live in clean ponds with sandy bottoms. Then it's on to the fish soup, perhaps the one from Café Savoy!
