Carp when caught in the smaller size less than 10 pounds are great the way my grandfather prepared them. He would fillet them and remove a dark lateral vein and any darker meat. Soak them in fresh water in the fridge, until water was clear. he then would boil it until white and flaky. Strain all water out and then make them into crab cakes, most people couldn't tell what they were. The Asian carps back straps are very good and are becoming a dish in the mid-west, Snake Heads from here in the Chesapeake Bay area are awesome, I have had several that were caught in southern Maryland, very white non-fish tasting meat.