Fish

Eel
The eel has an elongated body, is snake-shaped, rounded at the front and tapers...
Smelt
The smelt is a small, thin fish with an elongated body, big eyes, small dorsal...
Pike
The pike has an elongated body with round scales, a typically prominent and...
European Perch
This fish has a rounded body, compressed sides, an arched back, a tapered...
Tench
The tench has a solid, stocky body, a small mouth with two short barbels,...
Carp PDF Print E-mail

The carp has a sturdy body. It is slender, flat on the sides and is covered with large scales. Its back is brown, sides are golden and copper coloured, its belly is yellowish and its pelvic and anal fins are reddish. Its average weight is 5 kg and its length ranges from 50 to 60 cm.

Its flesh is excellent and tasty.

Fishing techniques include: gill nets (with large nets known as “regina” or queen nets), fila, tofo, bottata (rarely used), giaccio (no longer used).  Bottom line-fishing is also used (hooks: size 3-6; baits: earthworms and polenta – made from cornmeal).  Chumming is useful.

Fish weighing a maximum of 2-3 kg may be decapitated, gutted, skinned, filleted and refrigerated. For larger sizes, gutting and descaling is carried out, followed by packaging and subsequent freezing in freezing tunnels.


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