Can you eat carp without removing the tendons?

Carp tendons can generally be eaten even if not removed. The tendon itself contains no toxins and will not harm health when consumed. Not removing the carp tendon mainly affects the eating experience, as it may impart a strong fishy odor to the meat and result in a tougher texture, but it does not compromise food safety.

Carp tendons are tendon tissues within the fish's body, primarily composed of protein similar in nature to the protein found in fish meat. They can be normally digested and absorbed by the human body without producing harmful substances. Therefore, even if not removed, they are safe to eat and pose no health concerns.

However, from the standpoint of taste and flavor, carp tendons tend to absorb fishy compounds from the fish. If left in, they can make the cooked fish noticeably fishier—especially evident in light cooking methods such as steaming or boiling. Additionally, due to their tough and chewy texture, unremoved tendons can make the fish less tender and diminish the overall dining experience.

When preparing carp, make a small incision on each side of the fish and gently pull out the white tendons. If the tendons were not removed, you can add ginger slices, cooking wine, and scallion sections during cooking to reduce the fishiness. Extending the stewing or simmering time can also help soften the tendons and further minimize their impact on flavor and texture.