About 20 years or so ago we made a couple of trips each summer to Kenosha WI to fish for salmon on Lake Michigan. At the end of the day we would visit the local taverns across from the harbor and they did something I’ve never seen anywhere else. They would harvest carp from the lake, cut their tails off, gut them and hang them to bleed out. After a while they took the scales off, cut the heads off, then they used a band saw and cut them in half along the backbone. Then they seasoned them and smoked them. When you ordered a pitcher of beer they served a half slab with a pickle fork in it and you picked the meat out and put it on a cracker with cheese. In a word it was AWESOME! I’ve never tried to do it because I’ve not fished for carp but if I did this would be on my radar to try to duplicate.