When catching and cleaning carp, what is the best way to get rid of the "y" bones? i have heard of a way to cook it out. is this

[holgreg]

When catching and cleaning carp, what is the best way to get rid of the "y" bones? i have heard of a way to cook it out. is this possible?

[4everAutumn]

My dad enjoyed fried carp and would always “score” it first. He would put a fillet skin side down and make vertical cuts through the bones about every quarter inch or so. The bones would basically be gone and the skin would hold the fish together when it was fried.

[huntfishtrap]

We bowfish a lot every summer, and shoot tons of carp, buffalo, etc. We have tried scoring, but we've never been able to get it to work - we just ended up with little chips that made the fish inedible. Maybe it would work better with small (1-2 pound) fish, but I don't know.
There are two things that you can do however. One is to can it in a pressure canner, this makes all the bones soft and chewable, though you still might want to sort out the the bigger ones, unless you like the sensation of chewing up bones! Or you can grind it with a standard kitchen meat grinder, you wouldn't think that it would get the bones fine enough, but it does, and you never notice any shards.

[JM]

Both times I remember eating carp we just picked out the bones as we ate it.

[charlie elk]

Recycle carp into fresh vegetables.
The vegetables have no bones.
Mrs elk likes the carp as fertilizer for her garden.
later,
charlie

[huntfishtrap]

LOL...You said it Charlie! We don't actually eat the carp (too "muddy" tasting), but I thought I would comment anyway since we eat do some buffalo, and quillbacks, which are a kind of sucker, and they're all kind of the same bone-wise.

[Huntn4Bigft]

Pressure cook them just like they do canned salmon. Its the best most natural way I can think of to get your USRDA of calcium. (I personally dont eat carp)