It takes more work, skill and preparation to process a whole fish than a fillet, but the end result is incomparable. So it's worth working with whole fish for Christmas lunch.
The first point cleaning
It should be made clear from the start that whole carp are best bought by those who are planning to serve fish soup at the festive table. After all, it's really the heads, fins and bones that are the „problem”. Therefore, for those who want a fried carp horseshoe, a fish shank or a pre-sliced carp horseshoe is the right choice.
My first point cleaning involved more preparation than the operation itself. The fish was slimy, slippery, and came straight from the fisherman, so the scales and guts needed to be in place immediately. I emptied the kitchen, sent the family members away, sanitised the table with the sink tray, and made thick, sturdy bags for the waste. I had an array of sharp small and large knives, fillet knives, and a set of gloves. All this preparation was not because I was wary of fish, but because one thing I was really afraid of was that I wouldn't want the fish by the time it was on the table in the form of chowder.
Fortunately, that was not the case, because the process was not difficult for me as a beginner. I boiled it down in hot water, peeled off the scaly skin, and gutted the whole thing at once, leaving the eggs and milk aside. Using a large knife, I sliced and divided the fish in two. The smaller pieces went into the chowder and the large horseshoes waited to be breaded. I highly recommend that all beginners go through this process once, as no fillet can replace the freshness you will experience on your plate.
Cooking in winter
Our former neighbours chose a very romantic form of Christmas cooking every year. The men would go outside to clean the fish, the beautiful horseshoes were given to the women, and the leftover fish heads and bony parts were used to cook the fish soup outside. A fire was built under the pot even in the snow and, accompanied by a little mulled wine, the fish soup simmered all morning. No wonder everyone at the table in the evening looked forward to this dish the most every year. So the whole carp can even inspire or inspire a tradition in the family, a tradition that can be handed down through the generations.
The restaurant kitchen passing trick
We don't like splinters and we can't munch on fish, but if you've been eating fish since you were a kid, you'll have no problem with a hearty lunch. However, excessive amounts of fibre can be unpalatable and dangerous, so it's worth seeking advice from commercial kitchens. Because, where large quantities are produced, there are old methods and tricks for removing the fibre from 2-3000 portions of fish soup at a time.
Years ago, the old Matróz restaurant master in Győr told us that the base of the boiled chowder is pureed with a stick blender. The big strands and bones are removed with a strainer, and half of the remaining juice is blended with the vegetables for a long time. The tiny splinters disappear completely, giving the chowder a proper consistency. Then seasoning is added if necessary and the carp shrimps are cooked in.
All carp, if not at other times of the year, it's well worth buying for the biggest holiday of the year.
