The muddy flavour comes from algea in water. Smoked carp tastes pretty good. You need medium size or bigger for that (they are also easier to hit <img src="/images/graemlins/wink.gif" alt="" />). Small carp can be simmered in water with onions, laurel, vinegar, pepper grains and grains of mustard seed. When you are careful not to damage the slime on the skin it turns blueish.
Around here there?s also a recipe for a fish with 3 to 4 pounds. You clean it, season it and stuff it with potatoes. Then you bake it in an oven for about 30 min. in an upright position. When the fish is done the potatoes are ready too. When you don?t want the potatoes with it you can use a cup.