We could be strong in fish, especially if we have fantastically tasty with varieties. One of the most delicious of these is the toothsome. So it's not so much a question of which fish to choose for a great lunch or dinner. After the carp, it's the rack is the winner!
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What about fish consumption in our country
Fish consumption in our country is not quite at the European average. The gap is such that we will have difficulty even catching up with fish consumption in neighbouring countries. Many people say „of course, those who have the sea evidence the consumption of fish”. It's more complex than that, it's cultural context, habits and most importantly education that influence it. The so-called goulash communism has severely damaged the domestic fish consumption, and among the old recipes of Hungarian cuisine there are plenty of fish recipes for sea fish.
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Fish consumption is also seriously affect, that we are in fact looking at it as an uncommon - shall we say - staple of people's diets. The primary reason for this is, of course, the price, because - let's face it - it is not a cheap solution. Back off, but if you try to ask a large family or a pensioner to buy fish instead of cheap farce, the choice will be obvious. We have now reached the point where fish consumption has been reduced to a a festive occasion, or more regularly consumed by the wealthier. Not to mention the fact that we don't even bother to choose from the countless tasty fish, and carp are the fish of choice. This is not the way to go, because our country is rich in traditional fish species that are more and more delicious. A good news is that the trend is upwards, albeit slowly. Apart from the more commonly known carp, what people are most looking for on the menu at restaurants is the toothfish. It is therefore extremely important to have it on the menu from time to time!
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How to increase fish consumption
Everyone already knows that eating fish is very healthy and should be on the menu at least 2-3 times a week. It's also clear that seafood is an extremely important part of the diet because of its omega-3s. It is worth approaching it from here in the first place, and there should be a serious education on this issue at all levels. Whether in the most intimate family environment or at national level! Distributors, retailers and caterers have a major role to play in promoting fish consumption. Every restaurant should have at least two fish dishes on its menu, preferably of local varieties. As gastronomy has become more popular in recent years, both in cooking shows and with celebrity chefs, it is important to include fish dishes more prominently in communications. Obviously this is a long process, but it could, albeit slowly, reintroduce fish consumption into everyday eating habits.
Getting good quality fish
For fish, freshness or, where appropriate, proper storage is very important. Therefore, it is advisable to buy it from a specialist, from a retailer, where they already know how to handle it. The basic assumption is that there has been no natural aquatic fishing in Hungary for many years, so that Hungarian fish comes from pond farms. They are fed and farmed in these farms, and typically 70% of all these are carp, although we also have treasures such as perch, also known as toothfish.
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The toothfish is an important fish
It's worth clarifying that if we say catch or perch, we're talking about the same fish. So bass is really our fish of excellence, which is also farmed. The larger, more sizable specimens are what we call pike. Because of its high quality, it is sold in abundance on the European market, and more of it is consumed abroad than here. It is popular because of its good value for money.
Basically, perch are native to Europe, from the British Isles to central Russia. In Hungary, this excellent sport fish is also found in the larger rivers and lakes, and is a significant catch for fishermen and anglers. It is an economically important species, a notable fish in Hungarian cuisine, and a for a rack on Lake Balaton has continued to grow in popularity.
Why we love our teeth
A highly elongated, laterally compressed fish with a relatively low back. The head is large, also flattened laterally, and the length of the nose is well in excess of the diameter of the eye. It is one of the finest fleshed native fish. It is most often grilled, fried, fried and stewed. Its tasty, dry, white flesh is best prepared as simply as possible to bring out the flavour of the fish. Lake and river perch do not differ in lifestyle, but there may be differences in the quality of their meat. While the flesh of Lake Balaton perch has a softer flavour, that of river perch is firmer and more firm due to the amount of swimming.
Although the Hungarian people love fish soup, it is almost forbidden to make it from the fisherman's rack. On the one hand, it's a crime to cook its delicate flesh, and on the other hand, it's not really good as a chowder base. Most of the time it is served whole, but it can be easily filleted and cooked in a pan as a slice. And if you don't know how to fillet it, you can cut it into horseshoes for a perfect dinner.#
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