The good is so close - regional fish enjoyment interpreted in a modern and creative way. Fish is not only considered extremely healthy, but it also impresses with its unique flavor. However, when it comes to seafood, unclouded enjoyment is not always a given. That’s why Angela Hirmann and Markus Moser turn to fish from local ponds, lakes, and rivers. Whether it’s trout, char, carp, tench, or even crayfish - the sustainable alternatives from these waters are diverse, natural, and most importantly, delicious! Everything about fish: Why fry it when you can also cure, pickle, smoke, or marinate it? The authors provide the necessary know-how and guide you step by step through the various methods of fish preparation. But that’s not all: they also look beyond the plate and explain interesting facts about fish species, aquaculture, and purchasing.