Fish

Belly

Carp fillet is a side of flesh lifted from the frame—the most convenient cooking form. It shows firm freshwater flesh with mild to earthy by water quality; many fine bones. The belly strip is richer and thinner than the loin. Skin may be left on for crisping or removed for delicate poaching. Pan-fry, grill, bake, or steam until just opaque; overcooking dries lean fish quickly. Season simply with salt, citrus, herbs, or butter sauce. Check for remaining pin bones before service.