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.
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