De-Boning Asian Carp (and other carp/suckers)

Simple video of the basics of removing the "y-bones" from fillet of Silver Carp. I do not recommend using a fillet knife, but rather a rigid blade as shown. Note only top half of fillet is demonstrated; repeat on bottom half which is nearly identical. Removal of fillet from body is not shown as it is identical to any other freshwater fish. The key is locating the short leg of the "y" and gently slicing alongside it, then using a gentle sawing motion to scrape the meat from the long leg of the "y." If you accidentally cut through a bone, simply stop and pull/cut it out before moving on. Yes, it takes a little time, but remember this is slowed down for demonstration with pauses for clarity (and possible future added commentary), to check camera angle on notebook, etc. and demonstrates the way to get the maximum amount of meat with minimal waste. Technique will be the same for all members of carp family or sucker family. Silvers and Bigheads are easiest while Grass Carp, Buffalo, etc. will be slightly more difficult for beginners due to the more rounded body and greater curvature of the "y-bones." Is it worth the extra effort? Yes, for frying, but for grilling or baking leaving the bones in helps hold the meat together and they are not difficult to remove, whereas with frying the bones tend to get stuck to the brown crust formed while cooking. Fish shot below Barkley Dam, and is the highest quality fish meat in the lakes/rivers. Be sure to trim most of the brown fat or else it will taste like nasty lake catfish. If you like the strong, fishy lake catfish taste, leave the fat on. However, keep in mind the fat is where any toxins will accumulate over time.

Also a test of new Gopro Session camera at lowest setting (720p, 30fps). 5/24/2016

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