What preparation technique do European traditions use to manage carp intramuscular bones?
Answer
Deeply scoring the flesh before cooking, effectively chopping the bones.
In culinary traditions where carp is a staple, specific techniques have been developed to deal with the troublesome intramuscular bones. For common carp, especially when served whole or in steaks, a method involving deep scoring of the flesh prior to cooking is employed. This process physically chops the small bones into minuscule fragments. These tiny pieces then integrate into the flesh during the cooking process, becoming nearly unnoticeable by the time the dish is served, thus mitigating the primary textural challenge.
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