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It really is much simpler that it sounds. In a nutshell, carp have an extra line of bones sticking out sideways along the midline, so you just make an 'upper', and 'lower' fillet on each side, above...

We used to call that 'brine'. And it really does work. It will remove the 'fishy-taste' from any fish. It works by leaching out the oil in the flesh, which is where the 'fishy' taste come from. I do...

We eat carp all the time. I don't hold much with the 'scoring' procedure, but that's because I know how to de-bone a carp, and get boneless fillets.

Also, if the carp came from questionalble...