There's a local t.v. program here called "Kentucky Afield" and the focus is generally (like you might expect) hunting, fishing and outdoor stuff. They've had a few episodes where they've talked about the asian carp and the host has compared the flavor favorably with bluegill. Apparently the flavor is very mild and not carp-like at all, but the fish is very bony.
I think habitat has a great deal to do with the flavor difference. We have the same problems with the ‘Y’ bones in Northern Pike up here. I have found pressure canning the fish (I like Snappy Tom’s Tomato Juice for broth to add a little zing) gets rid of the ‘Y’ bones. They crumble, and are barely noticeable. Short of taking the time to fillet around them, I prefer canning them.