I spent a year in West Germany back in the mid 70s as a serviceman. Many a Gasthaus had a fish tank with 1 to 3 pound carp on display. Diners would pick out the fish they wanted, it was prepared in 30 to 45 minutes while we drank a liter or 2 of the local bier, and our choice was presented for our dining pleasure. Deep fried in herb flavored oil quickly became our favorite. If my memory serves me well, the carp was equal to the best fish and chips we can get here in the US.
The fish were raised in relatively shallow, gravel lined ponds and fed grains and vegetables. There was no comparison to the muddy flavored common carp of American waters. I've always been interested in trying to raise those carp in similar ponds.
