Fish that we prepare

Pike-perch
Pike-perch
The pike-perch inhabits middle and lower stretches of rivers as well as standing waters. It lives in free waters (further off the shore) and deeper parts. It is an important regulator of weed fish (but does not pose any competition to pikes). It is a highly prized fish both economically and sport angling. It protects is roe, and beside the short teeth, it also has long, “dog” teeth, on its jaws and palatal bones. The average weight of game fish fluctuates between 1.5 and 2.5 kg.
An appreciated delicacy, in a higher price category, is the meat of the carnivorous pike-perch. It is available especially at all specialized restaurants. But it rarely appears in shops.
 
Common carp - Cyprinus Carpio
Cyprinus Carpio
The carp is the most important fish of both Czech and European fish-farming, it is a highly prized fish of sport fishing of non-trout flowing waters and dams. (Cultivated carps are known to occur in four scale phenotypes) Š-šupinatý/scaly carp, L-lysec/mirror carp, Ř-řádkový/linear carp, H-hladký/shining carp. For decoration, gold and three-coloured (koi) carps have been cultivated. They cross-breed with both crucian species, silver carp, spotted silver carp, tench and white amur. The average weight of game fish is around 2 kg.
The traditional Czech fish dominates the Czech fresh-water fish market especially thanks to Christmas traditions. The sale of living Christmas carp is an event that increases the fishery companies’ turnovers every year. They achieve the prevailing part of their annual income at this time. Recently, carps appear in shops all around the year. Especially in large hypermarkets, fresh carps are available cooled and kept in ice. Besides this form of gutted fish, customers may buy portion such as halves, body, filet, giblets etc. Carp filet also deserves attention as its dorsal bones are crushed in the course of processing, and as a result are not perceivable when filets processed in this way are being eaten.
In smaller shops in which fresh fish cannot be kept in ice, carp filets are available vacuum-packed. And deep-frozen carp is normally available again.
Detailed information:
The carp is one of the best-known and perhaps the most important fresh-water fish species not only in this country. This is documented by the fact that it makes up over 80 per cent of the entire fish production both in natural waters and in fish-farming. Its original habitat in Europe were large rivers in the catchment area of the Caspian, Black and Mediterranean Seas. Nowadays, however, it is practically spread all over the world. The Czech carp has been the pride of Czech fish-farming and a symbol throughout Europe for long years. Thanks to its excellent economic results and high-quality and tasty meat, it is stocked in both breeding and sport fisheries all the time.
The carp is an omnivorous warm-requiring fish, inhabiting the near-bottom areas. However, it does not demand any special conditions, and although thrives best in well warmed waters, it is able to adapt to rougher flowing environment. Its nutrition is varied ranging from animals (earthworms, small insects, amphipods and reportedly even tiny fish) to plants. This may include, as far as sport fishing is concerned: bread, various pulses, maize, potatoes etc.
One of its economic advantages is its fast growth. When it is three years old, it may achieve the weight of around 2 kg and more. The highest documented age of this fish is about 50 years. The largest carp ever seen was about 150 cm long and weighed approximately 40 kg. The Czech record holder from 1978 was about 108 cm long and weighed approximately 29 kg.
The carp has, as all non-predatory fish, pharyngeal (crushing) teeth instead teeth and tongue in its mouth. The pharyngeal bone, which has five molars on either side, is placed in front of the pharynx, and along with the ball it crushes, presses and processes food, which is then led through the pharynx to the muscular esophagus. The esophagus finishes in the stomach part of the bowels.
Similarly to most other fish it reproduces by spawning. This usually happens from May to June in warm standing plant-rich water, in which the female lays roes. Roes are then fertilized by the male with his milt. The roes number almost a million pieces. They are around 1.5-2.0 mm in diameter and are light yellow. The fish reach sexual precocity around the third or fourth year of their life.
The body of the carp is of a robust build and is all or partly covered with scales. Its head is rather short and flat, and the mouth points downward. The movable and extensible lips make up a snout. The upper lip has 4 barbules. The original river form has a low body, all its body is covered with scales and the head line is gradually connected to the dorsum.
 
Perch
Perch
It inhabits flowing waters ranging from the grayling to the bream zones, as well as standing waters (fishponds, pools, reservoirs). It becomes overpopulated in some waters. In carp fishponds it is regarded as a weed fish, while in flowing waters it is highly prized by anglers. It has a red spot at the end of the 1st dorsal fin. The average weight of game fish is 0.20 – 0.30 kg.
  
Barbel
Barbel
The barbel is a frequent species especially in the barbel zone, it also touches neighbouring zones, and exceptionally it adapts to conditions in reservoirs. It is a popular game fish. Its viscera, especially its roes and milt, are poisonous, mainly in the spawning period. The largest recorded size reaches 12.75 kg and 102 cm - this record barbell was caught at Salzbach in 1858. It cross-breeds with the Mediterranean barbell and the roach. The average weight of game fish amounts to 1 - 2 kg.
 
Rainbow trout
Rainbow trout
Rainbow trout: it is not an original species as it was imported in 1888. It is preferred for rather cold fishponds, in trout-type reservoirs, it is bred industrially, while it permanently occurs in some flowing trout-zone waters. Both in terms of economy and for sport fishing, the trout is a prized species. A record trout was caught in Jewel Lake in British Columbia (Canada) in 1966 - 23.6 kg, 122 cm. The average weight of game fish amounts to between 0.30 and 0.40 kg
Common trout - brook form: Both in terms of economy and for anglers, this is the most important and prized species of trout waters, it looks for shelter and is very shy. In terms of colour, it is highly changeable according to the environment it inhabits. In meadows it is greenish, in rocky waters it is very dark and even black. The average weight of game fish amounts to between 0.2-0.3 kg. If it is introduced into reservoirs, it gradually passes to the lake form.
It is at present one of the most frequently sold fresh-water fish. The trout is also starting to appear in common restaurants. The ideal trout for preparation at home is fresh cooled trout, kept in ice. This way of sale of live fish, which is the most suitable of all, has recently become more common in our conditions as well. Some hypermarkets also sell live fish, which, however, adds work with the unpleasant gutting of the fish bought. As a rule, the frozen form is also available. A novelty in shops trout filet made in fish processing plants.
 
European catfish
European catfish
In flowing waters the catfish especially inhabits the bream zone, with articulated bottom, but it also occurs in standing waters. It is a prized species both for economy and for anglers. It is an important regulator of weed fish. Sometimes, catfish develop albinism (missing pigments, especially melanin). The average weight of game fish amounts to approximately 8 - 10 kg.
There are a number of superstitions concerning catfish meat. It meat is neither fatty nor smells of mud, as it is said to be in this country. On the contrary, it appears more and more frequently at our market, in the processed form. Catfish filets or catfish steaks are a delicacy that would undoubtedly enrich your menu.
Northern pike
It lives in almost all types of waters, especially in the bream zone and in standing waters providing shelter and with water vegetation. It is a highly prized species both for economy and for anglers. It is an important regulator of weed fish. It is an undesirable species in trout waters. It is a species with a holding area. The average weight of game fish amounts to 2 – 2.5 kg.
The pike, which is second biggest predatory fish of our waters, ranks among rather expensive and exclusive fish. Again, portions are available apart from the gutted pike. Steaks or filets are available in large specialized shops, thanks to fish processing plants. Fresh pike is available only in the fishing season, which is most frequently from November to March. It is an interesting fact that its tail contains the fewest bones. Again, as with all fish, we should prefer a fresh cooled fish kept in ice, which is expertly gutted, to the deep-frozen form. Unless, however, you catch and gut your pike by yourselves.
 
Fresh-water eel
 

Fresh-water eel

It inhabits both flowing and standing waters. Its occurrence in this country depends on the artificial “monté” introduction. It is a highly prized species both for economy and for anglers, and even its industrial breeding is very successful. The average weight of game fish amounts to between 0.4 - 0.7 kg. After it becomes adult, it leaves for the Sargasso Sea to spawn.
 
White amur
White amur
Originally from China, it was imported to this country in 1961. It inhabits middle and lower parts of rivers, and it adapted well to fishpond conditions and agricultural amelioration canals as well as non-trout reservoirs. The fact that it eats macro-vegetation, is used for the amelioration of overgrown fishponds, reservoirs etc. especially in warm regions. It is a highly prized species both for economy and for anglers (it escaped from fishponds into flowing waters). It cross-breeds with the spotted silver. The average weight of game fish amounts to between 2 - 4 kg.
Amur meat: One of the fish species that has not entered the consumers have not full become aware of is the herbivorous amur. The reason for that is its relatively short existence in this country. The amur was introduced here about a quarter of a century ago, and therefore it still has to fight for its position. But its white meat is a real delicacy. You can catch the amur on your own rod or buy it in a shop. Thanks to the development of processed cooled fish, filleted amur is also available. Halves, steaks and filets can be found in our shops. We recommend it warmly.
The Chef recommends
Pike-perch flambéed in slivovitz:

250g pike-perch filet
salt
fish spices
sprinkle with lemon
bake
Add a little slivovitz and light it.
Serve the dish with potatoes or bread.
We recommend white wine.

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