Driftless
Donor
I live in an American community that eats carp from the Mississippi River. There is the issue of Asian "flying carp" that jumps out of the water and creates hazards. Now, if Americans could develop a taste for eating them the way the Chinese do...... Problem: the meat does not freeze well.
Smoked carp is good & it keeps reasonably well.
In the northern states or Canada, I would think you could salt & dry it as the Norwegians do for Cod, but you would need to do the drying in the cooler & dryer months. If you tried to dry them in the hot humid summers, you might create some spectacular catfish bait (the more foul smelling, rancid, goopy the better....)