I don't know about grass carp, or Asian carp for that matter, but I find that common carp make delicious fishcakes/patties.
A lot of bowfishers will tell you that Asian carp, bighead especially, are very good table fare. There's actually a chef attempting to make it a common platter under the name 'Silverfish' (I think).
I grew up like most thinking carp was a trash fish unfit for eating.My dads carp recipe was to bake it on a cedar plank till done,toss the carp and eat the cedar plank.That was till I tried it in Bulgaria.My wife and I where invited to dinner at a friends village and they knew that we enjoyed fish.My friends grandmother made a baked fish dish that was out of this world but the type of fish was lost in translation till after dinner.That was when my wife conveniently remembered it was a type of carp.Now I would have ate it if I had known it was carp just to be polite,but to be honest I doubt I would have devoured it like I did if I had known before digging in
Most people keep them in a barrel with a aerator and clean water for a few days to let them flush themselves out so to speak.Also most carp are sold live from tanks for this reason.I've been told that it really makes a difference in the cleanliness of the flavor.
