Bighead and Silver carp are deeply embedded in Asian culinary traditions, particularly in their native country of China, where they have been cultivated extensively in aquaculture for over a millennium. In China, these species are regarded as staple food fish and are included among the "Four Great Domestic Fish" (四大家鱼). Their reputation as a high-quality food source stems from the desirable properties of their meat: the flesh is pearly white, firm, and mild-tasting. Chefs and experts note that the meat is "extremely beautiful" and smells "very clean," often lacking the unpleasant "fishy smell" associated with other fish. Because bighead and silver carp are filter-feeders, they accumulate less mercury, compared to most other desirable game fish. Despite these many positive aspects, there are still a few downsides.

Dealing with Y-shaped Bones

Many traditional carp dishes involve cooking the fish with the bones in and removing them at the table. The large bones of larger fish make them relatively easy to locate and remove after cooking. If picking through bones doesn't sound like a great meal to you, don't worry, there are many other options to try. 

Specialized Filleting

Large Bighead and Silver carp can yield large, clean, boneless fillets with a little care and knife-work. Here are a few resources that can help you turn a problem fish into a delicious dinner. 

Grinding

Large bones can be removed, and small bones can be made edible by grinding. 

To make silver carp patties and sausages, grind the fish using a meat grinder with a small-hole plate, which traps large bones in the auger and leaves a smooth, boneless product. For best results, cut the fillets into strips, grind the fish twice, and then mix with binders like breadcrumbs or eggs and your choice of seasonings before forming into patties or sausages. Unlike some seafood patties, many non-secret recipes are available. Here are a few resources that can help you turn a problem fish into a delicious dinner.