Unlock the secret to a fuss-free fish supper. Quick and easy tricks to scale and debone your carp

Preparing a fish is an activity that many people find joyful and even relaxing. For others, however, it's a daunting and unpleasant task that often results in a messy kitchen and some frustration. I can relate to this latter group. Cleaning up scales scattered around the room and feeling remorseful for a carp mangled by a knife are not my preferred chores.

Today, I've come to realize that we should strive to make life easier rather than more complicated. Some time ago, Karol Okrasa, a recognized chef, demonstrated a clever method to debone a carp. Now, I've also learned a nifty trick to tackle stubborn scale removal. Using a knife for this isn't the best idea because it can damage both the fish and your fingers. A more effective solution is using a spoon.

Firstly, thoroughly rinse and dry the carp. Place the fish on a cutting board, grab a spoon, and get started. Drag the flatware from the carp's tail to its head using a definitive motion. Remember two key points: adjust the spoon's angle to ensure the scales come off quickly that the spoon doesn't scrape the meat, and don't forget to clean both the belly and back of the fish. These areas are often overlooked due to the need for maneuvering.

If the carp's scales still resist coming off despite using this smart trick, you can try another strategy. Boil some water and pour it over the fish's skin. Immediately after, cool down the fish in ice water to halt the cooking process. The heat from the boiling water should help the scales detach more easily, minimizing your struggle. Be cautious not to scald yourself in the process. Best of luck and bon appétit! How will you cook this delectable fish this time?