The Jews have developed an '11-hour-carp', gently simmered with veggies and seasoning for, yes! -- 11 hours, making all the bones soft and edible.
11 hours is not exactly one's idea of an express meal. If you were to throw a carp into an industrial strength furnace you'd have it vaporized in no time. You'd be inhaling its nourishing fumes (bones, mud and all) within seconds deeply satisfied to have outsmarted those wily and conniving Jews.