I've eatem them on numerous occasions & have to say there is absolutely nothing wrong with them.....As long as they're a decent size. All the ones I've cooked have been ~ 24" long. Take a carp, scale it, gut, behead & de-tail it, then soak the cleaned carcas in salt water overnight. Rinse it & wrap it in foil with some butter, tomatoes, lemon slices, salt & pepper.(& onions if you like) Bake it in the oven, & when it's cooked, you should be able to pull the whole skeleton out with the backbone leaving nothing but juicy flesh. Anyone else tried them?