What technique helps manage the fine, intramuscular bones in carp fillets?

Answer

Scoring the fillet deeply and perpendicularly before cooking.

A persistent practical challenge for consumers preparing carp is managing the presence of numerous fine, intramuscular bones, which differ significantly from the larger, easily removed bones found in fish like salmon. To counteract this textural annoyance and make the fish more palatable for modern American diners, a specific preparation method is highly recommended. This involves scoring the fillet multiple times, cutting perpendicular to the spine, almost all the way down to the skin. By severing these small bones during the scoring process, they become soft enough during cooking that they are no longer noticeable or pose a hazard, transforming a tedious deboning task into a manageable culinary step.

What technique helps manage the fine, intramuscular bones in carp fillets?

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