In the early 70's, after I got out of the service, I was working for NOAA chasing hail storms in NE Colorado.
We would take breaks at North Sterling Reservoir, rent a boat, and catch occasional Walleye and lot of carp.
The lady who ran the Marina told us to bring her the carp and she would show us how to cook them.
She would fillet the carp, run the fillet's through a coarse grinder and all the bones would pop up. We would pull them off and toss them.
She then made patties, like the codfish cakes I ate as a kid, and fried them with spice and oil.
They tasted great.
I never pursued the catching and cooking of carp, since trout and kokanee salmon were more my taste, but the carp could be prepared well.