Ujiie Carp Store JAPAN／English Website |
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| Kirimi／carp fillet | |
 Carp-kirimi |
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| Check these out! We are showing pictures of carp cooking procedures on this page. | |
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| 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. |
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| 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. |
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| 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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