Live carp were kept in holding pens, fed corn, and sold when market conditions were favorable. They were shipped live, sometimes thirty thousand pounds at a time, by truck and railroad to fish markets in Chicago, Memphis, St. Louis, Philadelphia, and New York, where they were served baked or fried in restaurants. Small carp under three pounds became animal feed at fish hatcheries and fur farms or were plowed into farm fields as fertilizer. New York fish dealers were major buyers of Wisconsin carp, and Ashkenazi Jewish communities in eastern cities such as New York ate gefillte fish, often made from carp. Fish Camp shipped many tons of Kegonsa and Waubesa carp for gefellte fish, a poached ball or patty made of deboned and ground fish. By 1957, carp and other non-game fish could be unloaded into Fish Camp's holding pond more efficiently, and by 1959 a loading tower speeded carp shipments. McFarland carp were marketed nationally, though Fish Camp also sold to local buyers, and carp from Madison lakes were sold to small buyers in southern Wisconsin and neighboring states.