Fish are among the oldest forms of food and are of great importance in human nutrition. They are biologically valuable and easily digestible. Finds of tools made from fish bones are known from the Stone Age. After foraging, fishing and hunting are the oldest human occupations. Settlements were established near rivers not only because of the water, but also because of fishing.

The first records of fish farming in our country come from the Kladruby charter of 1115. Establishing fishponds was a privilege of the estates and monasteries. During the time of Charles IV, the establishment of fishponds spread, culminating in the 16th century. Jakub Krčín of Jelčany and Sedlčany transformed the infertile swamps on the Rožmberk estate into an admirable network of water structures and fishponds.

Today, only a quarter of the areas that were once criss-crossed by fishponds remain. As for fish, they are as nutritious as meat but much easier to digest. Compared to freshwater fish, sea fish contain large amounts of iodine. Fatty types of sea fish also have a high content of vitamins D and A. Pike, eel and sea salmon have the most calcium of all fish.

In Czech cuisine, whitefish, zander, carp, tench, perch, trout, catfish, pike, eel, herring and smoked fish were used. Unfortunately, today most fish are either unavailable or too expensive, so they are missing from many common household menus.

How was fish cooked in Czech cuisine?

In old Czech cuisine, fish was boiled and then always served with some kind of sauce. We can boil all types of fish, both freshwater and saltwater. First, we boil water with spices, and as soon as it starts to boil, we add the fish, turn down the heat and simmer gently for 10 to 15 minutes. Then we pour over a horseradish, onion or dill sauce and serve with potatoes.

Stewed fish

We cook it whole or in portions in a covered pot, carefully adding water, stock or wine. The stewing time depends on the type of fish and its size.

Baked fish

We bake quickly at the beginning and then finish more slowly so that they remain juicy inside. We can bake them whole or in portions in a pan, on a rack, on a spit, on a grill, in the oven, or over an open fire or in foil.

Fried fish

This is a very popular preparation for Christmas carp or fillets. We can coat the fish classically in flour, egg and breadcrumbs and don't forget to sprinkle it with lemon, but we can, for example, whisk wine, beer or cheese into the egg. We fry them slowly at first and only faster towards the end.

Fish soups

We can prepare them from any fish. We take care that no bile gets into the soup, and we must not forget to remove the gills from the heads. We put the fish meat into cold water together with vegetables and spices. We strain the soup and carefully pick the meat to ensure no bones get into the soup.

We cook roe and milt separately in slightly acidified water and add them to the finished soup. We usually add root vegetables (carrots, celery), a clove of garlic and 1 dl of white wine to fish soup. For sailor-style soups, tomatoes are added. The most common spices used in the soup are bay leaf, nutmeg, pepper, marjoram, and for zander, fennel and dill. For zander and tench soup, a soft-boiled egg cut into the plate was added.