When I was growing up in the 40's and 50's, if Dad or myself caught a carp ( not over 2-3 lbs ), that was supper. We scaled them, then cooked them. Just ate around the bones. If I remember correctly, the flesh was very white and firm, with a very pleasant taste. I also remember, that if there were eggs in the fish, Mom would also roll them in some kind of batter, and cook them also.
I also wrapped them in foil, and put them in the coals of a wood fire to cook them. Very tasty.