The Carp-O-Rama Handbook

Access digital copies of guides and regulations publications from the Nebraska Game and Parks Commission.

Issue link: http://digital.outdoornebraska.gov/i/605487

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Page 7 of 11

Skinning & Scoring Carp Gather tools to clean a carp: pliers, filet knife, kitchen shears With carp positioned on its belly, cut a small piece of skin from right behind the head. Insert knife into cut and slide along midline just beneath skin from head to tail on both sides. Using pliers, pull the dorsal fin off of the fish from tail forward. With carp on its back, position the knife directly behind the pectoral fins and make a shallow cut. Slide the knife toward the vent, removing the belly skin and pelvic fins. 2 1 3 4 5 6

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