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 water, I always keep them in a #10 washtub (or the bathtub)in cold water for 3 or 4 days, and let them clean themselves out. I feed them corn (do not let the kids 'name' them).

But I agree whole-heartedly that carp are a much under-used resource. In Europe, they are raised commercially for food. Sure, they are a little more trouble to prepare, but they are free for the taking, with no seasons or limits (at least not here in Tn.).

And if you've never had smoked carp, you are really missing out. That's my favorite way to fix them. I'd rather have smoked carp than smoked salmon.

Gotta go grab a snack. I've made myself hungry.