Richard wrote:

Someone once told me that the best way to cook common carp (Cyprinus
carpio L.) is by a technique known as planking. This works best with
carp in the 2- to 10-pound range. The carp is attached to a plank,
basted with olive oil and cooked over a slow-burning fire for about 50
minutes. After applying the seasoning of your choice, throw away the
carp and eat the plank.

That was funny 5 years ago.