Apparently its the histamines released when you skull drag the fish up the bank and let it flop around that are responsible for the muddy taste. The trick is to get them into an ice slurry ASAP.
Not much you can do about the bones, and I hate bony fish. So I never bothered pursuing it.
I will say another fish that get a bad wrap seems to be Australian salmon for being to stongly flavored. Back when I actually had time on weekends, I can recall seeing blokes who were targeting stuff like Taylor throwing them back when fishing on the beach. Personally I never had a problem with them. Fine if fresh and bled early. With a handful of spices and some bread crumbs they make a great fishcake.
Trouble with carp as a foodstuff is an image one for sure. Its always going to be a tough sell..