Yeah. I've done them in the pressure cooker, too. Great eats. Here is another tip...carp are great smoked. That's my favorite way of fixing them. I have a Brinkman Smoker that does them perfect in about 10 hours, especially with pecan or applewood chips.

I never tell anyone what they are eating until they are through (and most people that know me have learned not to ask too many questions about what's in the cooking pot). I'd hate to spoil their enjoyment of the food.

Most of the carp I take on my fly rod at the lake are about 2'-3' long. Behind the tailraces, I regularly catch 4 footers, along with some buffalo around the same size. It doesn't take many of these to fill up a deep freeze.