Description (in market): Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking. It is low in fat, firm in texture, and mild--though it can be muddy, especially the farm-raised variety--in flavor. The skin is edible but not particularly tasty. The mossy, earthy flavor sometimes evident in carp tends to be stronger in the warmer months; carp harvested from November to April will have less of a river-bottom taste. Best cooking: It's a good idea to remove the midlateral strip of darker flesh before cooking--it can infuse the meat with a strong, musky flavor. Carp bakes, fries, and poaches nicely. It is also the main ingredient in the Jewish dish "gefilte fish," and is popular in Chinese cuisine. http://www.gortonsfreshseafood.com/cookbook/gl_ca_cr.php Side note: While tasty when grown in good water, carp can be riddled with small bones in unpredictable locations. Most carp have a fishy taste and are not considered to be good for eating in North America, although they are popular in restaurants in Japan and Taiwan where the fish are also considered to be signs of good fortune. Carp is a traditional Christmas Eve dish in the Czech Republic, Germany and Poland. Despite having food and angling value that is celebrated in most parts of the world, in North America, Carp are viewed unfavorably. In Australia Carp are despised. http://en.wikipedia.org/wiki/Carp

man dont eat that crap they will eat cigarette butts!!!

I kept thinking that the question asks "What does crap taste like?" heh...

They are bottom feeders and taste like catfish.

I've had carp sashimi. The ones that I had are raised especially for consumption. There's not much fat on carp and the texture is a little "sandy". It was served with sweet vinegar miso sauce instead of soy sauce and wasabi.