ok, one more time. Carp is very edible with just a little more work. Common carp have more flavor than the other carp species, and has a yellowish meat. Make dam sure you get all the red meat off or it will taste like river mud. If you can cut the tail off and let it bleed out, even better. I prefer common filleted boneless, but if big enough, I'll use Carptracker's bone-in method.

Grass, silver, and bighead are excellent. Very mild flavor with a firm, white meat. Again, cut of all red meat. 15 pounds or bigger I use the bone-in method. Smaller than that I do it boneless. Why not do it all boneless? Because I get 10X the meat with the bones in, and with as many requests as I get to do fish fries each year, I need all the meat I can get. Once people try the carp, they want more. Just did one last night with black carp, and nobody knew it was carp except those who knew me.