Carp is cleaned from inside and scales. Cut along the length of the abdomen to the back, not the end, together with the head and dissolved, so that it becomes like an open book (or resemble in shape a turbot). Garlic with salt in a mortar crushed to a smooth puree. Carp brushed well on both sides with garlic paste and placed in a BBQ sandwich. Bake on charcoal, paying several times until ready. * This, as incredible as it sounds, is the most delicious fish I have ever eaten.