How To Clean And Fillet Asian Carp

Step 1: Gut fish, split from vent to gills and remove entrails.

Step 2: At the last rib os, cutting from belly to backbone. Interruption tail off fish and discard.

Step 3: At the kickoff rib bone, cutting from belly to courage. Break center rib section off head and identify on cutting board. Discard head.

Step 4: At bottom of ribs, cut abdomen meat off both sides.

Stride five: Oben rib section and take a small hand held saw (the one pictured uses sawsall blades). Cut where ribs meet courage at about 1-one 1/2 inches deep and parallel to spine.

Step 6: Lay rib section flat. Cutting rib section away from backbone 1/ii to 5/8 of an inch above the rib os. Cutting through meat cleanly. Any higher cut upwardly the dorsum will yield small Y-bone pieces in your fish. You lot will feel them through the pocketknife if you cut besides high. Repeat other side.

Step vii: Removed rib sections wait like this.

Stride viii: Lay rib section scale side down on cut board. With a very sharp fillet pocketknife, cut skin/scales away from rib meat.

Pace 9: Turn rib section over to remove cerise "mud vein" strap of meat, carefully leaving every bit much white meat as possible on ribs.

Step 10: Mud vein removed, rib department should look similar this.

Pace 11: Lay rib section rib side up on cut board, cut between each individual rib, yielding a fish "pork chop" with one large rib os and no small-scale basic. Use favorite fish batter and deep fry at 325 degrees until golden chocolate-brown. Enjoy!