My post was slightly, but not entirely tongue in cheek. As a youngster I did my fish farming apprenticeship in Bavaria on a carp farm and nearly all the fish (many tons) went for the table. Carp was a staple dish there and on every pub and restaurant menu (also the traditional Christmas dinner), I soon grew to really look forward to it.
Historically many inland countries had no access to sea fish - before refrigeration - so learnt how to make the best of what was available. Carp are a traditional food for many and on a part with our cod and chips.
Ask many an British angler and they will tell you that "Eastern Europeans" are emptying our lakes of fish like carp, and there is your market for your carp, all ready and waiting. All you need is someone to catch them and a fishmonger to sell them!
Many years back I managed a small lake that was full to bursting with stunted 4oz carp, I caught them and gave them to every angling club I could find till they took no more, then I dug a hole in the woods and buried them. It did the trick though and the remaining fish immediately began to put on weight, sometimes you have to be cruel to be kind.
