Cooking Carp with Luke Pearce, DPI Fisheries

where's your blanket and so I'm not a huge fish but you know this would have been a reasonable size fish yeah let's about what size these other ones if it were so I've actually got at these I wouldn't normally get them it's just that I've had them sitting with restoring and sitting in the fridge for a day or so so I didn't mind it sitting in there the guts in it time so I said before how I kill them I just put a nick in I put a neck put the knife in behind the behind the head in between the gill cub I feel like your vents and then just pull the head back and sort of crack its neck and then it feels it quickly and humanely but also bleeds it out as well so that necessarily have you don't necessarily have to bleed them but yeah I find you get a better product at the end of the ban you don't have the blood lines as much in the fish as you do so pretty much the same as committing any fish pretty similar so all I do is start behind that ketchup in there and the other thing about them is these big chunky scales are a bit tough to get through seen either Pete please solid knife and make a an incision like that Tommy Nobel women and so I don't use the filling knife actually use a pretty solid no I notice it so then I start here at the dorsal fin just hand it along there then just run down the run down the backbone as you would any fish okay put them on your fight watch at much what yeah and then you get to about here set your knife right through honey down along the tail him out like that and sort of just hold them fill it up under the long enough so you like to change knives when I get here to the rib cage this is a little knife it's a little bit more dexterous and then you'll keep run again you'll hear that that's the rib cage hit the rib cage just keep running a knife up along the bones along the rib cage you've got a bit shallow there it's a bit harder with no guts in it because they would normally hold that got cavity had a bit for you so there's one Phillip I'll show you how to skin them in a minute so this been along that along the okay along the along the ribs here is the bit you want that's got no bones in and I've got a pretty poor job of doing that one but it's a bit hard normally would have the guts full and hold it to hold that out so electing so same thing on the other side we just cut in behind that it's all sorting ads behind the tech cup in there like that coming to the stem Backman scales this came from a stream in the upper motor that's the other thing I would say that you want to make sure that you they're coming out a pretty good water quality so I would yeah I'd beat quite happily eat so many other yes over here that would be fine I think but you know I wouldn't eat one out of a stinky old wetland that's got pretty poor water quality second so I've got closer to the ribcage on this one they look better it's better job on that one but a lot more meat off it boneless meat above it yeah so then to skin you'll need a bit bigger knife and you need a pretty solid knife to skin them something to music so just start at the tail put a little decision down to you hit the skin and they've got quite a thick skin so that for the edge of the skin and grab the skin and just run your knife along the skin as you would skin any other fish sometimes you can sort of jiggle a little bit move the knife you're understand oh and I've done a really bad job so I left it behind that there you go well good don't use and so then just change boards so if you have a smell of that the skin part stinks that's the mucus on the outside excuse it's like not you can see then we got to do it so the [ __ ] you can eat now that don't have bones in them so this little bit here let's cut the belly flap goes out over the over the rib cage run your knife down along there go back there so that's what it was no one bit with no bones in it same as those bits in the thing here the problem with carp is is that they have quite a few bones in them so those [ __ ] you can fill it out that don't have bones in them undo this with and then to utilize the other parts of the feel that I do other things with tube so you can you can actually get the flesh off so you can actually you know sort of run your knife round if you if you've got good knife skills and a good sharp knife you can get a lot of the flesh off off the bones and then you can actually scrape down the bones and actually scrape a lot of the flesh off as well and then I usually meats that up into a fish cake or the whole Philip that has the bones in it actually smoked them and then you can pull all the flesh away from the bones and make it into like a car pate or some sort of smoked fish dip or the other thing you can do with them is actually mount up these actually poach them in some milk so put the fill it with the bones into milk lightly poach it and that it all just breaks away and you can pull the bones out and then put it in the chowder or into a into a mornay or something like that or even into it so I carry with some coconut milk or something like that so it's really versatile you can cook it a number of ways and I'm just going to turn these onesies and it's really tasty so there's just a little fire fish picture now that's perfect that's it's amazing like it's such a firm flesh and it's you couldn't talk we're not eating like I've tried fish baked in a restaurant

Channel: Australian River Restoration Centre

Views: 206,140

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Id: 97lfKEerfK0

Length: 6min 25sec (385 seconds)

Published: Mon Mar 07 2016