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