How To Clean & Cook Asian Carp

By Hunting NetworkJune 25th, 2020

If you happen to find yourself with a boat full of these jumping fish here’s a step by step guide on preparing some of the best fish you have ever tasted!

Best Bowfishing Gear For 2020

With the abundance of invasive Asian carp in the US today they’ve become a popular target for bowfisherme.. 

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

Step 2: At the last rib bone, cut from belly to backbone. Break tail off fish and discard.

Step 3: At the first rib bone, cut from belly to backbone. Break center rib section off head and place on cutting board. Discard head.

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

Step 5: Oben rib section and take a small hand held saw (the one pictured uses sawsall blades). Cut where ribs meet backbone at about 1-1 1/2 inches deep and parallel to spine.

Step 6: Lay rib section flat. Cut rib section away from backbone 1/2 to 5/8 of an inch above the rib bone. Cut through meat cleanly. Any higher cut up the back will yield small Y-bone pieces in your fish. You will feel them through the knife if you cut too high. Repeat other side.

Step 7: Removed rib sections look like this.

Step 8: Lay rib section scale side down on cutting board. With a very sharp fillet knife, cut skin/scales away from rib meat.

Step 9: Turn rib section over to remove red “mud vein” strap of meat, carefully leaving as much white meat as possible on ribs.

Step 10: Mud vein removed, rib section should look like this.

Step 11: Lay rib section rib side up on cutting board, cut between each individual rib, yielding a fish “pork chop” with one big rib bone and no small bones. Use favorite fish batter and deep fry at 325 degrees until golden brown. Enjoy!

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