Crucian Carp (Bungeo).
The taste is super rich and the meat is firm, so if you actually try it, you'd say there aren't many fish that taste better than this.
The first problem is the specific fishy and muddy smell. It depends heavily on the chef's skill, so it's not something you can just whip up and eat easily.
The second issue is that it has a ridiculous amount of bones. They're not even soft fine bones like herring that you can just chew; they're awkwardly stiff, making it hard to actually enjoy the flavor.
That's why in Korea, people usually rely on its firm meat and cook it in a pressure cooker to soften the bones for stews. But even then, they still get in the way.
"Users agree that while crucian carp tastes great, the bones and smell are dealbreakers. They also discuss the 'Might of the Continent' solution—genetically modified boneless carp from China."
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