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In Eastern Europe there is traditionally "carp blue" at Christmas.
Photo: RFF

Christmas carp

Carp , trout and char - with these local varieties you are exactly right. Especially the carp has its big show at Christmas . What to look for when buying fish and how to prepare it properly.

Trout: Iridescent main course

This is how it tastes: This delicate fish has a fine, delicately nutty, protein-rich and relatively low-fat meat. In Germany, especially the rainbow trout is bought and served for Christmas.

Preparing trout: The classics are smoked trout, the cooked fish as "trout blue" and the roasted "trout Müllerin". Here, the whole fish is turned with skin in flour and fried first in butter lard crispy and rounded with butter. Grill or bake trout in the whole.

Good to know: Rainbow trout were native to the coasts of North America. Since the middle of the 19th century they have been bred in our freshwater ponds as food fish. The kilo costs 10-13 euros.

Arctic char: a poem in butter

This is how it tastes: The char is the finest of all freshwater fish. Its flesh has a pale pink color, is extremely low in fat and has a firm consistency. The taste is pleasantly nutty.

To prepare the char: In our case, the brook trout is used to prepare food. This species has a very fine flavor and can be fried in butter, simmer and poach. Also smoked, it is a pleasure.

Good to know: The char is a member of the salmon family. Originally it comes from coastal waters and tributaries of the northern ice sea. Wild caught, however, he is very expensive. He is therefore bred mostly in aquacultures - and then offered at a price of about 18 euros per kilo. As with all fish, watch for clear and bright eyes and bright red gills - then it's fresh.

Carp: Tasty tradition

This is how it tastes: Originally from Asia, freshwater fish is a popular festive dish. He has a very nutritious and hearty meat, but it is very low in fat. Widely used is the mirror carp.

Preparing carp : In Eastern Europe there is traditionally "carp blue" at Christmas. But also in this country cooks this dish. For this you should take apart the carp carefully and do not shed. Thus, the mucus layer on it, which provides for the blue color is not destroyed. When fishmonger you should choose animals under two kilograms.

Good to know: Since carp are reared in aquacultures, they are not endangered fish species and can be eaten with a clear conscience. In the cold season, carp taste best - hence the tradition for Christmas. The price is about 12 euros per kilo.

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