This instructable will show you how to cook the carp in such a way that there isn't a muddy taste, and the small bones will disolve, making for much easier eating.
So lets get going.
Step 1: Get Your Carp
Once you catch a carp, give it a blow on the back of the head to kill it, and then keep it cold until you are ready to clean it.
I clean my carp by filleting as you would any other fish. This isn't a real filet, as there are still bones in it. When you remove the skin, you will see a line of dark red meat, running along the lateral line. YOU WANT TO REMOVE ALL RED MEAT!!! This is where most of the muddy flavor comes from, and is also where contaminants will be concentrated if there are any.
So now we have the light meat from the carp with small bones in it, time to start canning
Step 2: Get Your Canning Supplies
You will need
1 glass canning jar with lid
1 tablespoon white vinegar
1 tablespoon ketchup (this is mostly for color, but does add some flavor)
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon mustard seeds (optional)
1/2 teaspoon ground chili flakes (optional)
2 bay leaves (optional)
Cut your carp into cubes, about 1 inch square. Don't worry if they are a little bit bigger or smaller as long as it fits in the jar. Pack the carp into the jar, leaving about an inch of headspace. You need the space so that nothing forces itself out under the lid and prevents a proper seal.
Add the rest of the ingredients and shake well. Don't worry if it isn't completely evenly mixed, the cooking process with mix things up a bit.
You can halve the recipe in order to make pint jars of carp, which I think are a little easier to use, especially if, like me, you are the only one in your house who likes fish.
Step 3: Pressure Can
Be careful. I nearly went dry when I was canning, so be very careful, if you stop hearing the wobbler, you may have a problem on your hands. You could have run out of water, or the release could be clogged, either way, remove from heat and consult your manual as to what to do next. Remember you are working with a pressure vessel, which may blow up if not used properly.
So be careful, it isn't worth blowing up your kitchen for a batch of canned carp.
Step 4: Enjoy Your Carp
So go ahead and use your canned carp in place of tuna fish, and see if you can really taste the difference. Perhaps you too will become a fan of this underutilized and underrated fish.
If you are interested in fishing for, or finding recipes for carp and similar fish, I cannot suggest anything better than the book Fishing for Buffalo. It has information on all sorts of "rough fish", and you can find my review of it here.