Hi, and welcome. I smoke carp alot. I usually make a pate with it which is a big hit every time. I found some carp steaks in the freezer from last fall and I will be making some soon. Maybe this week. I will posting it as I make it wiyh pics.
What I usually do if filet them, remove the skin, cut out as much mud veign as possible, cut into steaks. Simple brine of salt and water ovrrnight. Some say enough salt to float an egg, but I just put enough to disolve in cold water. A generous amount.
Many people just gut them, remove the head and smoke whole, pick the meat out when done. Brine em in a 5 gal. pail. This is good for a long all day smoke, but I like to brine overnight in the fridge to help disolve the bones. Also the steaks cook much quicker.
If you plan on freezing any, brine overnight first, then the texture doedn't get destroyed.