Carp Fillets

Carp fillets are boneless cuts of common carp, prepared either skinless or skin-on depending on the recipe. Compared to whole carp, they offer more convenient preparation as there is no need to remove bones while eating. The fillets are most often pan-fried in breadcrumbs or cooked in a pan with butter and herbs. They also work well in fish soups, baked dishes or roasted in the oven with vegetables. The flesh is white, relatively fatty and has a characteristically rich fish flavour. When buying fresh fillets, look for a naturally fresh scent without any sour odour. Frozen fillets should be thawed slowly in the refrigerator overnight to preserve the quality of the meat.