From water to plate
Our lakes, rivers and seas are home to an incredible variety of fish. The ways of preparing them are as diverse as the inhabitants themselves. Raw fish as sushi and sashimi, lightly pickled as graved salmon or in a ceviche, boiled in a broth, gently cooked in a salt coating, smoked, grilled, in batter or fried: There are countless recipes, ideas and inspirations to discover and try out.
The fisherman's fresh fish
With fish as an ingredient, you can really let off steam in the kitchen. Local fish such as trout, char, carp, pike-perch or pike are particularly trendy at the moment. In addition to being used in classic and traditional recipes such as Forelle Müllerin, Steckerlfisch or Hechtnockerl, popular international fish dishes such as sushi, ceviche, poke bowls or fish soup can also be marvellously prepared with local fish species.
Fruits of the sea
The sea and the oceans offer an incredible variety of delicacies. Many countries' cuisines rely on the broad range of shellfish and crustaceans from the water. Shellfish include popular representatives such as oysters, scallops, clams and mussels. Crustaceans such as lobsters, langoustines, prawns, crabs, shrimps and crayfish are also true delicacies from the water. They are joined by octopus, cuttlefish and squid. For cooks, there are no limits to the many ways seafood can be prepared. We have many great ideas in our world of recipes for skilfully presenting lobster, prawns and other seafood.
