I was watching Dineers, Drive-ins and Dives last night on the Food Network and they showed this place in Omaha, NE that cooks carp. They said that they go through about 3000 fish a week!! It showed that they fillet them out then score the fillet, bread it and then deep fry it. They also make a chowder out of them. Has anyone ever tried it? If so are their special handling techniques to prepare them? They were frying complete with bones. They said the bones will cook through. It looks interesting and everyone seemed to enjoy the fist. Some even more then catfish.