Carp Meat for The Win

D_Weezy said:

Sorry, I'd like to know how to cook them myself. I just can't get over the red look of the meat. A friend said that carp is delicious when the meat is smoked. I don't know.

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Kinda’ off topic but years ago, my old German neighbors were real carp fishermen. They waited until the carp and buffalo were running up at Gavin’s Point on the Missouri. The carp get so crowded in there it looks like you could walk across the river on their backs. About 4-5 of these old Krauts would take a couple of old pickups and put 6’ long stock tanks half full of ice in the trucks. They would take those along with their heavy snagging rigs and fill those tanks with carp and buffalo before the sun was too hot.
The butchering and processing was an assembly line of elderly German housewives and farmers. The carp were soaked in brine and vinegar from a local orchard. They had built a smoke house out of corrugated steel from the steel mill and they used apple wood from the same orchard that supplied the vinegar.
The end product tasted like really sweet and smoky ham but it took effort to eat, having to pick out the bones and peel the meat off the hide . A big slab of their smoked carp, a little lemon juice and tartar sauce and a lot of beer made for a pleasant winter evening.