I have personally canned and eaten a fair bit of carp. Fillet, get the red off, cut into one inch or so chunks, one bay leaf and a tablespoon of ketchup in every pint packed as tight as you can get it, then pressure can. Good stuff Maynerd.
10-4 on the cottonseed cake. There are a lot of carp in Pomme. That's where a lot of it came from.