Garfish

NAME: Garfish

LATIN NAME: Belone belone

FISHING AREA: FAO 27 IIId

PROTECTION PERIOD: no protection period

PROTECTION DIMENSION: no protection dimension

The fish appears in the Baltic Sea only once a year at the turn of May and June. The meat of garfish is light, has a very delicate taste and pleasant consistency. An interesting fact is that it has turquoise bones, which makes them very easy to remove. The fish is most often used for smoking, but it also tastes good fried or grilled.

On sale:

gutted with head,

 

Common pike

NAME: Common pike

LATIN NAME: Esox lucius

FISHING AREA: caught in inland waters

PROTECTION PERIOD: 01.01 – 30.04

PROTECTION SIZE: 50 cm

Pike meat is white, quite compact and delicate in taste. In terms of nutritional value, it is a valuable source of iodine, vitamin PP, selenium, omega-3 acids and vitamin D and magnesium. Pike can be fried, stewed, baked and stuffed.

On sale:

gutted with head

 

Common Perch

NAME: Common Perch

LATIN NAME: Perca fluviatilis

FISHING AREA: caught in inland waters, FAO 27 IIId

PROTECTIVE SIZE: 15 cm

PROTECTIVE PERIOD: no protective period

Many people consider common perch to be one of the tastiest freshwater fish. It has excellent tasting, white and juicy meat. Small perches fried in a pan are true poetry of taste. They can also be marinated in vinegar marinade.

On sale:

carcass,

 

 

 

 

 

Pike-perch

NAME: Pike-perch

LATIN NAME: Sander lucioperca

FISHING AREA: caught in inland waters

PROTECTIVE SIZE: 50 cm

PROTECTIVE PERIOD: 01.01-31.05

Pike-perch is one of the tastiest fish, which, due to the lack of bones and very delicate and creamy meat, is enjoyed by almost everyone. The fish can be prepared in many ways, it is suitable for baking, stewing, boiling, frying or stuffing. It works great in combination with boiled vegetables or with the addition of various sauces, e.g. lemon, mint, dill or tomato.

On sale:

gutted with head,
fillet with skin,

 

 

 

 

 

 

 

 

Rainbow trout

NAME: Rainbow trout

LATIN NAME: Oncorhynchus mykiss

FISHING AREA: breeding

PROTECTION PERIOD: not applicable

PROTECTION DIMENSION: not applicable

Trout has pale pink, juicy, delicate lean meat and provides the most valuable omega-3 acids among freshwater fish. Bones are easy to remove. Trout is increasingly becoming an alternative to carp on our Christmas Eve tables. It can be used for soup, fried in a traditional way, baked, grilled or served stuffed with aromatic herbs.

On sale:

gutted with head,