I think so.
That reminds me of my favorite carp recipe: how to cook roasted planked carp: “Scale and gut a carp. Nail it to a plank. Roast over an open fire until the meat flakes. Throw away the carp and eat the plank. Onions and bell pepper may be added. There is also a recipe for baked carp. Scale and gut the carp and split into two halves. Place a brick between the two halves, cover with bell pepper, onion and salt and wrap in tin foil Bake in an oven for three hours. Unwrap carefully, throw away the carp and eat the brick. It will be better than the carp. Also works with a shingle or, if camping, a river rock.”
Reminds me of the recipe for Delmonico Steak. Just place the Delmonico Steak between two Porterhouse Steaks, attach steaks together, grill until Porterhouse Steaks are burnt. Remove Delmonico Steak and serve.
I used to hunt them on Saginaw Bay in Michigan and with a bow and arrow. When they get into the shallows to spaun they are pretty muddy taisting. Mom and Dad did have the best flowers and garden in the park though.