Old Salt wrote on Apr 10^th, 2014 at 11:18pm:

Not to sidetrack this great discussion of culinary art (which should probably be in the cooking forum), I'll share my favorite recipe for cooking carp. After proper cleaning, throwing out the unusable and undesirable parts, take what's left (if any) and bake it on a cedar  plank. When thoroughly cooked, remove the carp, and serve the plank. ;)

I could really go for a few spring bullheads right now. When people say fish and mention a delicate flavor, that's what comes to mind for me. Lightly floured. Mom probably cooked 'em in lard. Can you still buy lard?