ron, where i grew up about 25% of the population ate carp, mostly they lived on the west side of town and one neighborhood nearest the big foundry. Everybody else turned their noses up at it.
I've canned fish in mason jars with a pressure cooker. Easy to do, just be really careful as it is not a acidic product and there can be some deadly toxins produced if you make a mistake. But it is good.
Mine tasted like salmon, too. 'Course, i started with great lakes salmon to begin with.
Now, i've caught lots of carp. Great fun. Big, strong fish and usually plentiful. Wish i had time to fish now.
Piper
