How To Cook How To Clean Carp Quickly And Easily - Recipe

On the eve of one of the most revered holidays in our country - St. Nicholas Day , which is traditionally celebrated with carp on the table, we have prepared some valuable tips related to cleaning the fish. Undoubtedly, this is a key moment in its processing, as it greatly affects the taste of the final result. So, if you have decided to cook carp , keep reading ...

Of course, this fish is preferred not only because of tradition, but also because it has a dense and tasty meat. There are also specifics in cleaning, so we will start with it.

The preparation

Despite the visibly thick scales and skin, these parts of the fish require careful treatment. In case the carp is their own catch, it is best to clean it immediately.

As for the process itself, first of all it is necessary to choose a suitable tool.

Carp scales are large and dense enough. In order not to waste a lot of time in their removal, it is best to arm yourself with a knife for peeling vegetables or with a device for cleaning (scraping) flakes (available on the market). As a last resort, you will be done with a fork, spoon or blunt side of a knife.

The preparation process also includes:

• Soak the fish in cold water, because removing dried scales is not an easy task;
• Pre-cut the fins with scissors (they are sharp and may injure you while cleaning the carp).
• If the scales visibly stick to the surface of the skin, scald the fish with boiling water or immerse it in hot water for 20-30 seconds. This procedure should be short.

Cleaning the scales

There are no special recommendations for removing scales, but the following tips will help you cope with the task faster and without soiling everything around you.

The easiest way to clean the fish is to immerse it in a container of water. Of course, you don't have to fill the tub, just use a large basin, for example, or another similar container (large scales can clog the drain).

If the carp is not large, you can prepare it for heat treatment by placing it in a plastic bag. Once you're done, you'll just need to discard its contents and rinse the fish.

The big fish needs to be nailed to a wooden base and the head pulled. Then start cleaning by moving from the tail to the head.

During the process, especially problem areas are scalded with boiling water. If the carp is slippery, rub with salt.

Cleaning the insides

Once you have removed the scales, it is time to remove the insides of the fish. To do this, first place the carp belly up and cut with a sharp knife, making a shallow incision from head to tail. Remove the internal organs, the thick brown part, cut the gills or cut off the whole head. All you have to do is wash the fish under cold running water and you can switch to the heat treatment.

The carp must be refrigerated or immersed in cold water at all times until cooked. Do not leave it at room temperature for even a few minutes, as this will adversely affect its aroma and taste. Store the product in the refrigerator only after it has been thoroughly washed and dried with a paper towel.