I don't know if it made any difference, but circumstances kept me from cleaning the fish for a full day; it was in ice all that time.
I filleted it (her) and sliced out the mud line and other dark stuff, as the internet recommended.
We dredged it lightly in flour and cornmeal before frying, our usual treatment.
The flavor was good. The flesh stayed wetter than I like -I prefer my fish overcooked, so flaky, firm, and dry- but the wetness was not that of grease. The Y-bones refused to be pulled from the raw fillet, but on the plate they were obvious and easily removed.
I've heard that carp can taste 'different' depending on the water. The Humboldt isn't exactly a raging torrent by the time it reaches Rye Patch, especially this late in the warm season, but stagnation isn't an issue. The water was very silted, though, from recent rains along the river's course.
Based on a pattern of one, I'd recommend keeping and cooking.
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