Fish are relocated from the Provo

[Curtisfish]

I've wondered about the flavor of Carp since I used to fillet them out at Utah Lake for catfish bait. That Y bone is almost identical to the Pike I've filleted. Takes some getting used to, but not impossible. Use a very soft knife so it flexes around the bones for the first few until you learn where they are, then you can pretty much slide the meat right off. I had also wondered about the dark stripe of meat much like that of a Striper. They taste much better after removing it. Thanks for the tips. I will have to try smoking a few from the river out here.
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