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Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

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This is a fish with many bones, but with a fine, sweet taste. When it is small, from 2 to 3 pounds, it is exceptionally bony and is not recommended. Buy it by the piece. Have your fishmonger cut a thick slice from the center of the body of a carp that weighs at least 8 to 10 pounds. The bones will be bigger and easier to remove. Carp is oily but extremely tasty.

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