Master the art of deboning a carp for a hiccup-free Christmas Eve dinner

On December 24th, as the first star appears in the sky, we will all sit down to the Christmas Eve dinner. We can surely agree that nothing crowns this grand feast better than the traditional 12 meatless dishes, and within these, the carp is a must-have.

But, are you aware of how to prepare it to avoid any hiccups during this traditional feast? You'll find all you need to know below.

One can't deny the fact that carp makes for a delightful treat during festive occasions. Not only does it taste wonderful, it can be served in various forms.

The slight problem, however, lies elsewhere. The plentiful bones within the carp can make savoring this delicious meal somewhat challenging. The fear of swallowing a bone and ending up at the hospital can dampen the whole experience. Therefore, I have decided to tackle this problem head-on. I studied further on this subject, and today I will share with you a handy trick for efficiently removing bones from a carp.

Before we get started with the carp, you need to prepare thoroughly. You will require a long and sharply honed knife for filleting the cleaned fish. Also, set a cutting board on your counter. To prevent any shift in position, place a damp kitchen towel or cloth underneath the board.

Now, lay the carp on the cutting board with its back facing towards you. Commence the cutting process around the gill arch, directing the knife towards the tail. By doing so, you'll easily and quickly separate the fish meat from the spine. Repeat the same process with the other half of the fish.

But wait, this isn't it. The acquired fillets need to be cleaned thoroughly. Then, lay them skin side down on the board. Make additional vertical incisions in the fish fillets, which you should then douse and rub in with lemon juice. After that, place the prepared carp in the refrigerator overnight. The lemon juice, given time, will soften the bones that couldn't be manually removed; an extra measure that's worthwhile when dealing with carp.

Besides that, the lemon juice not only enhances the flavor of the fish, but also makes for a terrific marinade base. As we know, a little additive makes the fish taste even better!

Before we wrap up, I'm eager to know how you prefer your carp on your Christmas Eve table. Is it stewed, boiled, fried, or perhaps baked?