My Dad, whenever he caught a catfish or carp would just bury them in the garden whole. We ate a whole lot of lake perch growing up. Fried whole. I can still see him cleaning them in the backyard on an old picnic table, all the perch still alive in a wading pool. Full.
Oh, gee, deep fried catfish, if the catfish are out of good water, are EXCELLENT table fare. I marinate the cut up fish for a day in club soda. If you like a little sweeter taste, 7-Up works well. That will take out the fishy taste, and if out of good water, there will be no muddy taste either.
Common carp - yeah, I’d bury those with the catfish heads in the garden, OR, boil ‘em and give them to the chickens.
Asian Carp (Silver and Bighead) can taste great, but the small bones are a problem. (I still should try pressure cooking the bones out, sometime.)
Everything (except small bones) is a matter of taste, though, I suppose. Heck, even all my fishing experience may not mean much / fall short at a waterbody new to me. A “new place” may be great, or it may humble me!