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Thanks for all the tips!
But dem prices from fish society... so apparently its important the carp are fattened quickly and purged in fresh water for a few days before being sold. In Czech you go to a farm which has some big freshwater tanks out back, point to a couple of fish and bobs your uncle. They used to put them in the bath at home alive for a few days for the kids to have fun, but nowadays more common to have them killed. MIL still prepares delicious soup from the head and offal tho. For the main event the fish is cut into thick steaks through the backbone, breaded and fried. It's served with an obnoxiously rich and special potato salad with mayo, gherkins, boiled eggs, the works and washed down with flagons of Czech pilsner. Anyway, lots of leads there thanks chaps you might just help my other half feel a bit closer to home for her first British Christmas. (That is before we chant the brexit song in her face, sing the national anthem and make in-jokes about Fawlty Towers for 48 hours straight)
Olly398-
Mad isn't it! I've never come across that site before - all frozen too apparently. The descriptions make me laugh though. The king crab claws for example reads something like: "hedge fund managers please form an orderly queue".
I reckon Billingsgate the best/most obvious bet.
Yeah my dad was saying everywhere he's eaten carp on the continent has had their own stock ponds (or tanks) on site - usually some pretty murky looking water but he says he didn't get any silty/muddy taste as you might if it were coarse fish in the UK. I remember watching a River Cottage episode where HFW nabs some carp from his posh neighbour and digs a kind of mini tributary from the river through his garden to pop the carp in for a week or so to 'filter' them out a bit.
Czech christmas sounds ace. Especially the pilsner.
CYOA
For online:
https://www.thefishsociety.co.uk/shop-by-fish-type/large-whole-fish/carp.html
Love the Compleat Angler recipe at the bottom.