Keith Bell reckons he’s eaten more carp than just about anyone else in Australia. A commercial carp legend, see how he prepares carp into a mouthwatering meal – no muddiness, no greasiness, and with steps you can follow on the side of the river! Top tips in a nutshell: 🐟 If you plan to take carp home to cook, place them on an ice slurry to ensure the best taste. 🐟 Pick the 3-4kg female carp, which are the best eating fish. 🐟 Use the meat from around the ribcage and the shoulder to avoid bones

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