Now cut the carp on one side, marking the portion pieces. Don't cut through! Cut the upper half and slightly incise the vertebral bone.
I spied this technique from a friend of the cook. Carp fish is fatty and soft, and it is unlikely that you will be able to cut it into portions. And if you cut it into pieces right away, it can dry out, and the whole fish baked on the table looks more festive and solid. I really liked this cooking method. Despite the fact that carp is a bit bony, I often cook it on holidays.