03-26-2005, 01:33 AM
Yea, I know, just can't leave it alone
] This is an excerpt frm th Mar. 05 Outdoor Life Mag.
Q - I'm looking for a way to remove all the Y-bones from carp I take while bowfishing so I can produce boneless fillets. I can't seem to find any sure way on the internet and was hoping you could supply a method.
A - The problem with the bones in carp-as you've noticed-are the free-floaters that are not connected to the rest of the skeleton. Above the lateral line there are 26 free-floaters to the side, 20 of them Y-bones and 6 straight. Below the lateral line there are 17 more-free floaters, only 4 of them Y-bones.
One way to remove the free-floating bones is to cut an additional fillet from the maing fillet, as is done with large northern pike. You do lose some eating fish, however, as the bones in question are embeded about a third of the way down in the flesh.
Another method is to score the fillet, cutting thru the these bones, as is done with pickerel and pike. Lay the fillet whit the skined side facing up. Beginning at the head end, make cuts across the fillet only deep enough to cut thru the bones. You want to keep the fillet in tact. Make the cuts about 1/4-1/2 inch apart and work down to the tail end. This technique breaks the bones into small bones to the point where you won't be bothered eating them.
Don't forget to scrape the redish meat away from the lighter-colored flesh to eliminate it's strong taste. -Jerry Gibbs, Fishing Editor
I still like steaming a large fillet and removing the bones as an alternative.
Hope some folks can use this info.[
]
Leaky[crazy]
] This is an excerpt frm th Mar. 05 Outdoor Life Mag. Q - I'm looking for a way to remove all the Y-bones from carp I take while bowfishing so I can produce boneless fillets. I can't seem to find any sure way on the internet and was hoping you could supply a method.
A - The problem with the bones in carp-as you've noticed-are the free-floaters that are not connected to the rest of the skeleton. Above the lateral line there are 26 free-floaters to the side, 20 of them Y-bones and 6 straight. Below the lateral line there are 17 more-free floaters, only 4 of them Y-bones.
One way to remove the free-floating bones is to cut an additional fillet from the maing fillet, as is done with large northern pike. You do lose some eating fish, however, as the bones in question are embeded about a third of the way down in the flesh.
Another method is to score the fillet, cutting thru the these bones, as is done with pickerel and pike. Lay the fillet whit the skined side facing up. Beginning at the head end, make cuts across the fillet only deep enough to cut thru the bones. You want to keep the fillet in tact. Make the cuts about 1/4-1/2 inch apart and work down to the tail end. This technique breaks the bones into small bones to the point where you won't be bothered eating them.
Don't forget to scrape the redish meat away from the lighter-colored flesh to eliminate it's strong taste. -Jerry Gibbs, Fishing Editor
I still like steaming a large fillet and removing the bones as an alternative.
Hope some folks can use this info.[
] Leaky[crazy]
] Just pullin' your chain leaky![