There's an excellent Asian method. These directions are for a good size carp.
Buy 1 short 3/4 inch thick coco lumber, 3 inch wide board. Some places have it in a scrap box. Shape it like a flat hair brush. Drill 6 holes in it offset. Put 6 wood screws in holes, 1 1/4 to 1 1/2 inch long. This is to scale them.
Run a sharp pointed knife along top of spine inside fish. Leave the head on. Gut the fish. Remove the blood and rinse in tepid water. If you have hogs, they will eat the guts. If you have chickens, they'll eat the scales.
Grill on coconut hull charcoal (which does not burn as hot as American charcoal), until it's light brown on the outside. Flip it over and grill the other side. You may add a wipe of soy sauce, fish sauce, lime or lemon to the cooked side at this time.
To make a complete dish, cook some sticky rice and put it in a ring mold, upside down on a plate on the table. (Remove the ring mold before eating.) Have some sauces made for everyone on the table. Soy sauce with 1/10th to 4 crushed volcano peppers in it is good. The volcano pepper is very spicy, so Americans may wish to go with 1/10th volcano pepper. The Phillipine style uses 3-4 crushed peppers. Have 2 liters of red horse beer ready & a pitcher with ice in it on the table. Tiger beer is good also.
The best way to eat it is with your fingers. A pinch of fish, a little sauce, a pinch of rice, a sip of cold beer.
Have friends over. Relax together and talk, or maybe play some cards. It doesn't get much better than this.