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  1. Just got my new member welcome packet, and thanks! I've been reading the article "Cyprinus Carpio" by Bob Williamson. Very informative and enlightening. On page 6, Williamson comments on carp physiology, mentioning Y bones, "Commercial processors and anglers who want to fry the filets usually make a series of perpendicular cuts across the filet. When done properly, the bones are dissolved by the hot grease allowing the fish to be eaten bones and all." He also mentions red muscle mass, saying it can have a stronger taste due to the higher fat content in this tissue. Now I've seen lots of different YouTube videos about cleaning and cooking carp. Some of them seem to result in very little meat because all the Y bones and red meat are cut away. Some even avoid the rib cage entirely, saying there's not enough meat there to bother with. So I have a couple of questions. First, what experiences to people have with red meat and Y bones? Do you get rid of them, eat them, or some other alternative? Secondly, can anyone recommend a video, or at least a photo showing the perpendicular cuts mentioned by Williamson? I'm not sure what kind of frying he is talking about, or whether other cooking methods (smoking, grilling, etc.) would produce similar results. Thanks in advance for any help you can give. Michael
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