HUNGRY GERALD

Originally from China, carp was cultivated in European ponds beginning in the Middle Ages. Carp was an essential part of the Jewish cuisine. The French enjoyed it and “Carpe a la Juive” (carp in the Jewish style) remains on some bistro menus. (French Jews cook it at home–they poach the fish on a bed of fried onions and serve it–at room temperature–with a sauce composed of ginger, parsley, vinegar and bread crumbs). Almost no American seafood stores sell the fish–even Fearless Fish, the extensive seafood emporium in Providence, RI, has no carp. You can find carp filets in many Chinese restaurants, usually blanketed in a thick, spicy sauce. Carp was sold in every Bronx fish store in HG’s youth. Ida Kopkind Freeman, HG’s late Mother, would serve filets for dinner as a main dish (gefilte fish, in which ground carp is an essential ingredient, was an appetizer). She poached the carp in water, onions and carrots. It was served cold or at room temperature with fiery horseradish and boiled potatoes. Young HG enjoyed it and would love to duplicate it at HG/BSK’s Central Falls, RI, loft if elusive carp can be found.