Quoting: wildrover
You can guess who got the blame for all this......
Hahaha yeah but now you have a great story to entertain people with.
The problem with a carp if I understand it right is that there is nothing but bones in it - so there is no way you can actually eat it. I did find a recipe on a different cooking forum for an Asian carp soup, using a pressure cooker - so the bones actually turn soft from cooking and you can eat them. I don't have a pressure cooker yet, but that would be a good reason to buy one. The recipe calls for a whole carp, but I probably wouldn't use the head or the fins :)
Quoting: some other stupid forum
This has always been one of my favorite winter recipies....carp soup. First, you must get a whole carp (not a portion of a carp, but rather, the whole thing). You can usually find one at an oriental food store, because they like carp. Next you bring it home. Remember to regrigerate it. When you are ready to cook it, get out your stainless steel pressure cooker, add 8 cups of water (8 because this is a good feng shui number, and also is enough to do the job). Bring pressure up, then let simmer for one and one half hours. Then, turn heat off, and let pressure down slowly. The carp will be edible. Even the bones, which should be soft after this. Some people prefer to put pieces of burdock in with the carp, prior to pressure cooking, but I prefer the carp alone. Of course, there should be enough liquid to make a nice soup....you can add a dark miso (mugi is best), and this will be a very invigorating dish which will give you much vitality. Preferred grain with this meal: Millit. Preferred drink: bancha.
... Or I could simply get a salmon instead :)