For most people, carp isn't just garbage fish, it's an invasive species. I'm an advocate for alternative proteins, and I believe we can eat many. I spent an evening hunting on the water with the Land of Lakes Bowfishing Association. We set out on a perfect Minnesota summer night, loaded with bows and arrows. Not exactly like shooting fish in a barrel; it's a helluva tricky skill to master. Typically, carp is oily, fatty and all-around horrific to chow down on. But I got turned on to a new way of preparing this fish: brining the fillets for 12 hours, then smoking them over oak, skin up, while the oil and fat sweat out of the meat. The end result tastes and looks a lot like ham. It's awesome.