Carp

The carps (farmers or scale) has been taken by the monks from the foreign countries for the ponds around there convent years ago. A lot of them escaped and right now they are caught everywhere in West Europe, especially the heaviest fishes are living in the French lakes. Here the fish is hardly encountered on the menu card. Except in East Europe where it is, however, regularly eaten. Nowadays you hear a lot about carp by sport fishermen if they have beaten a considerable 'pig' to the hook.


What the carp to the outside doesn't presumption is that he has a narrow short back and a considerable abdomen partition where you really must have a little attention with filleting.

To fillet

1. To scale (with the backside of the knife).
2. Make a incision beside of the gills.
3. Put your knife into the incision straight to the tail and cut down the gills.
4. Cut down the fillet to the middle bone.
5. Cut with the front of the knife a little above the belly bones.
6. Cut down of the belly above the belly bones.
7. Now you fillet the fish out the head to the tail.
8. The other side is the same as the upper side.

1. Clean your beam with the back of your knife.
2. Make a small incision in the fillet TO the skin.
3. Push with your finger tops the skin firmly on the beam and makes at the same time short saw movements and cut the fillet down to the tail.