>>2208915>>2208922>>2209001The real problem with carp, as an eating fish, is the bones. They are bony as shit, there's not a usable filet anywhere on their body. So they're best used to make fish cakes, chowders, or for pickling. If you cut all the red flesh off of them and you bled them good when you killed them, the actual flavor of plain unseasoned carp flesh is inoffensive, bordering on good, unless they came from really gross water.
But all three of those preparations let you season anything into edible food no matter your personal tastes.
