Aromatic grass carp, Miller’s trout or wild catfish. Those are the delicacies that can be appreciated by many food connoisseurs. One does not need to travel as far as Southern Bohemia to taste some fresh water fish specialities. Even restaurants in the south of Moravia are able to prepare fish dishes that not only look good but are also very tasty and they do so using entirely fresh fish. It is because the area of Southern Moravia, being the basin of both the rivers Morava and Dyje, is abundant with many lakes.

The Lednice lakes are the well-known work of Moravian lake managers. They include the lakes Nesyt, Hlohovecký, Prostřední, Mlýnský and Zámecký and make up an area of 544 hectares of water surface that is used not only for fish breeding purposes but since 1952 it has also been a National natural preserve.

Their shores are dotted with small chateaus and monuments built by the Lichtensteins. Let us mention the temple of the sun god Apollo, the temple of Three Graces, the Hraniční or Rybniční chateau.

The most visited lake is the Chateau lake that is situated right in the park close to a Noveau gothic chateau, a summer residence of the Lichtenstein family. It is worth while to pack binoculars before one sets off. Its shore is dominated by the Minaret with an operational watchtower where it is possible to watch heron colonies on both lake’s islands.

The real giant amongst the Lednice lakes can be found further away, up against the current of a brook that supplies the whole group of lakes. It is called Nesyt and it is the largest Moravian lake which covers the area of over 300 hectares. Its German name “Steindamm Teich” tells us how thorough the builders were when they built the entire dam out of stone. From here tasty fish have been supplied to Vienna and the whole of Austria since 1500. Local merchants and restaurant owners particularly praised the quality of the delicious pike and carp.

Pohořelice lake managers are in charge of Nesyt today. The fact that only the best products reach the market is proved by the Carp of Pohořelice acquiring an EU registered trademark. EU only awards this label to traditional and exceptional products that are typical to certain areas or recipes. It assures customers of the products’ authenticity.

The carp of Pohořelice will be, without doubt, enjoyed by everybody. Even though it is our traditional Christmas dish, it can be enjoyed in any season. For those who are more picky, there is a wider variety of fish to choose from, for example pike, catfish, eel, European perch, grass carp, silver carp and trout.

Restaurants and hotels of the whole Czech Republic are supplied by South Moravian fish and the Pohořelice producers are about to provide yet another delicacy. They are looking to re-introduce a sterlet back into the rivers of Morava and Dyje. This type of fish used to live here seventy years ago and it is commonly bred for its caviar whose quality is comparable to Iranian caviar.

The fishing out of lakes gives a unique opportunity to taste fresh fish specialities. For example lake Vrkoč, close to Pohořelice, is drained between 24 and 25 November. First fishing procedure starts in early morning hours and it is always repeated around noon. Here visitors can watch the work of fishermen and they also have an opportunity to buy some fresh fish or special fish dishes. The fishing out of lake Nesyt will take place during the week of 9 to 13 November. It is open to general public and those who are interested can still purchase live fish.

In Bohemia, the history of lake management goes as far back as 12th century. It was mainly monasteries and aristocracy that were responsible for fish farming and fish became an enjoyable part of their menu. The setting up of lakes resulted in a fast growth of population. At one time the production of fish was so high that the nobility made it compulsory for the vassals to consume carp. Wars however were responsible for gradual destruction of lakes. They were no longer cleaned and grass seeds no longer planted around them.

The golden age of lake management in Bohemia was 15th and 16th century. Even though South Moravian lakes started to be managed a bit later, they were farmed quite extensively. For centuries lakes have formed the South Moravian countryside while giving it an unmistakable look.

Recipe: Carp sausages
Remove large bones and push the carp meat through a sieve. Mince it together with some bacon, garlic and marjoram in the proportion of three parts of carp meat to one part of bacon. Season it with salt and push into intestines. Roast your sausages slowly, grease them with butter or lard before serving. Serve with roast potatoes.