I smoked a carp a couple of years ago and it was okay. There is a "mud line" which is a DARK line of meat that runs laterally down the side. This dark meat MUST be removed, as it tastes like .. you guessed it, mud. Prior to filleting the carp I put it in fresh water and let it swim around for a day. That step was suggested by an online recipe I found. It is suppose to take the muddy flavor out of the meat. The finished product was very fine grained, and not oily. It tasted okay and had I not known it was carp, I'd have thought it was good. Try something new.