I wish... when i needed carp I would go to a chinese fish market, but it live and fresh, have them gut it and scale it and then take it to my mom's or grandmother's back in the day. So fresh that when they sliced it, the tail would smack.
keeping it alive and fresh till it was needed was a great idea. What's fresher than a live fish?
I know it was silly for some to have their bathtub taken over, but the carp would be so sweet when fresh. Too bad she didn't have an expensive fish tank like high end chinese restos. (yes, some hungarian in the background).
fwiw carpe a la juive (which i saw on google) is just a french adaptation of polish Zydowsky ryby or some such, which is a polish adaptation of jewish carp preparations.
Real gefilte fish, where the fish is boned, a layer if meat is left intact next to the skin, the other fish is minced and made into a traditional mousseline mixture, restuffed into the carp and then poached whole... afterwards sliced and served with head and tail intact, very impressive.
Most americans just serve the sliced mousseline mixture, poached.
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