|Ujiie Carp Store JAPANü^English Website
|Check these out! We are showing pictures of carp cooking procedures on this page.
|First, clout the head of the carp until unconscious (to prevent the carp
from struggling while cooking.)
Cut the head off in order to remove the nigatama, or gallbladder.
|Put your fingers into the internal organs, and
locate the gallbladder. (Locating it requires a lot of experience.)
Remove it, but be careful not to crush it.
|Place the carp's dorsal section in front of you.
In our store, we cut a carp of 1.5 kg in weight into seven pieces.
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