You forgot Crawdads. Boiled with some old bay and then the tails dipped in drawn seasoned butter. Most people over complicate their seafood and then over cook it. I think it's fear of fishy smell and taste carried over from childhood. Everyone around here when I was a kid used to cook salmon by smothering it in onions and tomato sauce and wrapping in tin foil then baking for a few hours. I would not do that to a carp!.