>>1787267I can't necessarily speak for rooland, but in the states most people who fish are taught the same preparation method for all fish: cut behind the pectoral fin, down the spine, carve along the ribs and take your filet. It's fast, easy, works for almost every fish, but as a result people who don't know any better try it on a fish like a carp and it tastes like absolute ass and they decide this is a trash fish that has no value.
Carp requires just a touch more preparation, it being very important to bleed the carp as soon as you decide you're going to keep and it eat. The times I've done it to prove carp is edible, I didn't even whack it with a stick like I normally would have, killed it by exsanguination. Carp blood is like concentrated fish stank so bleeding it is super important. Then after you've made filets you have to debone them because carp have lots of Y bones. Some recipes use the meat in stew where the meat eventually falls apart and the bones rest at the bottom, or the carp is cooked in a pressure-cooker where the bones practically melt, or you can spend some time carving the bones out with your knife, mince the meat and make balls/patties out of it.
Also over here sometimes people claim carp is an invasive species and harm natural fish species, but carp has been recognized as a naturalized species for some time now meaning it has developed a niche in the ecosystem and is not considered to be particularly harmful.
Overall I find the hatred of carp here to be primarily out of ignorance, people think it's an annoying inedible fish because they don't know how to cook it and mistakenly believe it is still considered invasing so they prefer to kill the ones they catch instead of just releasing them.
