Rosa Cooking

CARP (how to peel a wild carp in 2 minutes)

For all those who like carp but do not like the shells to end up on all sides. In this way, grass carp, pike, larger bauška, bream, etc. can also be peeled.

Preparation steps

  • with a sharp knife go from the tail left to right and remove the skin with the scales so that the skin remains intact and smooth
  • what one side looks like when peeled
  • and a few pieces


carp fish

You might also like...

Breaded catfish or carp

Modern fish farms are reminiscent of ponds that centuries ago the economists of Zagorje feudal lords dug next to castles. Perch, sturgeon, catfish were favorite foods, and a wooden boat and net were part of the landscape.

Fried squid on salad

With traditional fried squid, grilled squid and risotto, this combination of fried and salad will be a real competition. A refreshing combination of vegetables, with a striking taste of anchovy fillets and dressing, brings a touch of the Mediterranean to your table.

Seafood salad

We usually associate light food with summer, relaxed days full of activities that make us happy and - a slim line, which arises as a result of such a life. Light, tasty and simple - so is this salad with shrimp.

Shark cartoccio

At the mention of cartoccia, lovers of Italian food are already licking themselves. Shark cartoccio in short means that shark steaks along with vegetables, anchovy fillets and a rich Mediterranean marinade are wrapped in baking paper and baked in the oven in its own juice.

Shrimp croquettes

Shrimp croquettes

What Portugal was like as a naval power is generally only hinted at by the monuments to its famous sailors. But on the Portuguese table, the sea still plays an important role, from sardines and cod to salmon, gilthead sea bream and crabs.

Smoked salmon rolls with spinach

Gentle scrambled eggs in the embrace of more aromatic smoked salmon with pliable spinach in sweet cream are the sensual actors of this little culinary story. Why not "tell" her to the better half? Enjoy together!

Thick fish soup

Helene D’Arica named her restaurant “Le Bistrot des Artistes” (Bistro of Artists) in Nice, from which this recipe originates, in honor of famous artists who spent their summers there and dined in charming Provencal inns.

Toothpick with potatoes

Fresh fish with the addition of vegetables and spices is good at any time of the year. The toothpick prepared in this way best reveals its and the most carefully preserved features.