The fins and scales of the carp are not edible, so they need to be removed. Grab a sharp knife and chop the fins off. Removing the scales is the more unpleasant part. To do this, press down the fish with one hand onto the kitchen surface and with the other hand slide the knife in the opposite direction to the scales.
This is how the scales are removed. It's a good idea to hold the fish with a plain cotton towel, so it can slide while scraping off the hard scales. After scraping the scales off, it is time to remove the entrails.
Make a shallow incision along the entire length of the carp and remove all the entrails. Pay special attention to the gallbladder - a dark green ball that should not burst inside the fish because it gives it a very unpleasant taste.
Once you have cleaned the fish, wash it thoroughly. There are countless recipes for fried carp, breaded carp as well as for stuffed carp in cooking. How you will prepare it depends only on your imagination.
