Sladkovodne ribe in fiš paprikaš

Sladkovodne ribe in fiš paprikaš

Carp and trout are the most common freshwater fish available on Croatian markets, since they are bred in a number of fish farms. However, there are those who know that the range of fish on offer is far more varied: catfish and horned pout (liked for practical reasons because it has no small bones, just the spine) can often be found in continental fishmongers. Somewhat rarer is the very tasty pike perch and pike. Rarely, one can chance upon tench, a rather fatty but exquisitely flavoursome fish. Eels cannot be bred in captivity but they do appear in fishmongers’ shops. Among other types of fish found in clear and cold rivers, which are of interest to gastronomes, is the grayling, but one has to go out and catch it as it almost never appears on the markets.

 

There is a fish dish known as paprikash, logically named fish paprikash, regarded as one of the most outstanding Slavonian specialties, but which can also be found in Zagreb, particularly on Fridays. A good fish paprikas demands as many types of fish as possible. It is prepared in a small (or sometimes not so small) cauldron and cooked over an open fire. Its main spice is paprika, hot and sweet. Hungarians in Croatia are renowned producers of top quality paprika, both ground and crushed. In the vicinity of Vukovar, especially in the village of Čakovci (not to be confused with the town of Čakovec), hot and sweet paprika of the highest world quality is grown, dried, crushed and ground.