Redfin can be cooked either as fillets or whole, but are more manageable as fillets as the scales can be difficult to remove. The firm to medium texture and low oiliness of this finfish make it suitable for steaming, poaching and frying. Alternatively, try deep frying redfin fillets and accompany with strong flavours such as a curry or sweet and sour sauce. Redfin is best filleted and skinned before cooking. Its flesh is sweet and dry.European carp is often used for making fish balls, such as in the popular Jewish dish, gefilte fish. The fish is ground, mixed with eggs, matzo meal and seasonings, then shaped into balls and cooked in a vegetable or fish stock. Redfin has a strong flavour but is relatively inexpensive to buy when it can be found for sale.