Baltic fish species

The Baltic Sea is home to both marine and freshwater fish (those most often found in bays - perch, roach, pikeperch, pike and bream) as well as the so-called bi-environmental fish, which spend part of their lives in freshwater and part in saltwater (salmon, eel, trout). We eat many of these fish every day. These include sprats, herring, cod, salmon and flounder.

Learn more about the fish species found in the Baltic Sea. Check interesting information about their habits. Compare nutritional values of Baltic fish and try out proven recipes.

Cod

The most common species in the Baltic Sea, of great economic importance, but unfortunately its catches are systematically reduced. It is found in areas from the Danish Straits to the Gulf of Bothnia. Young cod live in shallow coastal waters and adults in the open sea, usually at a depth of 220 metres. The body of cod is elongated, covered with small and round scales. In the Baltic Sea they can reach a length of up to 70 cm.

Cod meat is white, juicy, tender, with a mild, sweetish flavour and not very bony. It is steamed, baked, grilled, fried with lemon and herbs, breaded or sautéed.

Flounder (flounder)

Extremely popular on menus at the Polish seaside. Flounder is a fish with an asymmetrical body structure. Most of the time it rests on the seabed, buried in the mud, lying on its side. In this position it also moves, which causes one of its eyes to move to the opposite side of its head, usually to the right (hence the English name righteye flounders). Mature individuals are greenish-brown or brown. The body is covered with fine, multi-coloured scales, some of which are transformed into rough, bony plates, particularly sharp along the lateral line and at the base of the dorsal and anal fins. Flounder feed intensively after dark. In the Polish part of the Baltic Sea they grow up to 40 cm, exceptionally they reach the length of 50 cm.

The meat is white, juicy, tender, with a buttery taste, but unfortunately very bony. Flounder is usually eaten fried, grilled or in soups.

Clay

In addition to flounder and turbot (turbot), it is one of the common Baltic flatfish (flounder fish). It is mainly found in the western and central parts of the sea, where the salinity is relatively high. Juveniles prefer sandy or clay bottoms in the coastal zone, adults prefer moderately deep waters. In the southern Baltic Sea it grows up to 45-50 cm, the largest plaice caught in 2005 in the Kolobrzeg fishery (depth 64 m) was 52 cm long and weighed just over 2 kg. The body of plaice is covered with tightly fitting small, smooth cycloid (oval) scales.

The meat of plaice is lean, tender, firm. The fillets are white or milky white. The meat is very tasty, valued higher than that of flounder. It can be fried, baked, stewed in wine, in vegetables, steamed. Fried fillets (in batter, breaded) with fries and remoulade sauce (mayonnaise-based) are popular.

Flounder (flounder)

Extremely popular on menus at the Polish seaside. Flounder is a fish with an asymmetrical body structure. Most of the time it rests on the seabed, buried in the mud, lying on its side. In this position it also moves,

Turbot, also known as scarp

Currently found mainly in the Polish part of the Baltic Sea. It swims on its side, close to the bottom. The body of this fish is strongly laterally compressed, very tall, almost circular, covered with hard bony nodules, which occur on the eye side (i.e. left side). This side is grey to dark brown, covered with numerous black dots. Turbots reach various sizes, in the Baltic Sea they grow up to about 55 cm. They are predators, eating mainly small fish.

The meat of turbot is white, juicy and has a delicate flavour. It tastes best straight off the grill or from the pan, served with a light sauce and vegetables.

Baltic herring

Achieves a length of 18-24 cm. One of the most important species in marine fisheries.

The meat of the herring is soft, fatty, has a distinctive flavour and is quite bony. Popular in the kitchen "since time immemorial" thanks to its easy storage after salting. It tastes excellent both pan-fried and smoked.

In Poland we usually eat herring marinated in vinegar, in oil, in cream sauce or as a snack with vodka.

Split

A small fish of the herring family, in the Baltic Sea it reaches 10-14 cm, in the North Sea it grows up to 17 cm. The body of the sprat is covered with silver scales, bluish on the back, the head is hollow, the gill lids smooth, the eyes with narrow fat eyelids. Special feature: rough edge of abdomen. Swims close to the sea surface, in shoals.

The meat of sprat is firm, juicy, with a rather distinctive flavour, and easy to digest. It is usually eaten fried in a batter or sauteed, smoked, dried, in a sauce such as vegetable and tomato sauce.

Perch

Sandach

It is found in lakes and lowland rivers and in the shallow coastal waters of the Baltic Sea. Prefers deep, turbid waters with a muddy bottom. Body elongated, slightly laterally flattened, head relatively small, mouth strongly toothed. Eyes large, iridescent, glowing in the dark. Back gray-green or gray-brown, sides light silver-green with 8-12 dark streaks often smudged into spots, belly white. It grows to 70-85 cm, maximum 130 cm, and reaches 8-12 kg body weight. It sees well in the dark. The predator, chasing prey, reaches speeds of up to 30 km/h.

The meat of zander has a delicate flavour and a beautiful light colour. It is best baked in the oven or steamed.

Belon

It can be found in the shallow coastal waters of the southern Baltic, in the north it occurs sporadically. It is a predator that hunts close to the water surface. It has a strongly elongated, arrow-shaped body, & nbsp;an elongated head with a beak-shaped mouth. The back is dark blue or dark green, the sides are silver and shiny, and the belly is white with a yellow sheen. It reaches a length of 60 to 100 cm, weighing up to 1 kg.& nbsp;

Dry meat, with a mild taste, low in fat, very tasty. Equals eel in taste. The bones are green even after frying due to the high amount of phosphorus. Served from the pan, grilled, in salads.

Whitefish

Body herring-like, depending on the local breed more or less slender. It has a small head, with a pointed, often even extended nose-shaped snout. Sides and belly white or silvery shiny, back steel blue. Reaches a length of up to 45 cm, weight up to 6 kg.

The meat of whitefish is white, tender, fatty and comes away easily from the few bones. In Poland, whitefish is most often eaten smoked. It can also be baked, grilled, fried, prepared as a soup or pulp. Fresh whitefish tartare is also excellent.

Macreplant

The occurrence of mackerel in the Baltic Sea is highly variable, depending on inflows from the North Sea. It is a migratory fish, sometimes gathering in large shoals. It appears here after spawning and leaves before winter. It is a pelagic species, living in the open sea. The body is narrow and cylindrical with a large mouth. The back is greenish or bluish, the sides and belly yellowish with numerous spots. It reaches a weight of 450 g and a length of up to about 30-40 cm.

Mackerel is the most popular smoked fish in Poland. It is also served from the frying pan or from the oven.

Roach 

It is found in Poland in rivers, lakes and ponds, as well as in the coastal waters of the Baltic Sea. It has a short body, side-swept, not very tall, 20-35 cm long, maximum 44 cm, and weighs 2 kg. The back is dark brown or greyish blue with a bluish or greenish sheen, the sides are light silver, and the belly is white. Dorsal and caudal fins grey with reddish tinge, ventral and anal fins red. Red iris. Eats both plant and animal food.

White and lean meat, quite bony.

Eel 

Eels live a very long time, sometimes even over 60 years! All European eels breed in one place in the world - in the Sargasso Sea, at a depth of about 1000 m. The young, with the help of the Gulf Stream, return to Europe when they are about 3 years old. Females swim into rivers, males stay in the coastal zone. They stay in freshwater for an average of 7-8 years. Adult eels migrate to the sea, live near the bottom in warm and vegetated areas, and spend the winter buried in mud. The female can reach up to 200 cm in length and weigh 4-6 kg. Males are smaller - up to 60 cm in length.

Hunger is a luxury fish, with exquisite, delicate, firm, white, juicy meat. It has almost no bones, but is fatty and hard to digest. It is usually served pan-seared, smoked or marinated.

Salmon 

One of the most sought-after fish species. Salmon is a predatory fish, bi-environmental (anadromous). It lives in clear waters with swift currents. It spawns in rivers, where the young remain for one to three years. The annual fry are characterised by 8-13 visible spots on the sides of the body. In the third year of life, as smolts (silvery colouration of the body without any spots), they go to the sea to feed intensively, reaching the length of 150 cm and weight of up to 39 kg.

The fry are a group of fish that live in rivers and rivers.

Salmon meat is firm, fatty, juicy, orange-pink, has a distinctive flavour, and is low in bones. It is cooked in the oven, in a pan, fried, baked, eaten raw.

Trout

It is a salmonid, migratory fish. It reproduces in rivers, after two years the juveniles (smolts) migrate to the Baltic Sea. It reaches a length of up to 100 cm and weighs up to 12 kg. The body of trout is more massive than that of salmon, head is larger, tail shank is shorter, broader, more flattened. Caudal fin almost straight, without an indentation. Head, sides and back are covered with numerous black spots, which have a yellow border during spawning. Back greyish or brownish, sides lighter, belly silvery. During the spawning season red spots appear on the sides of the males and they turn a characteristic copper-brown colour. Juveniles have dark transverse striations and red spots on the body.

Trots can live up to 20 years.

Maritime sea trout fishing is not limited, but from 2019 there is a ban on fishing further than 4 nautical miles from shore in the Baltic.

The meat of sea trout is very similar to that of salmon and trout. It is pale pink and delicate in flavour. It is not suitable for smoking, but is ideal for roasting or steaming. Due to its lack of small bones and delicate taste, sea trout can be enjoyed by children. However, it should be given to the youngest in moderation and only bought from reliable sources. Preferably directly from a Baltic fisherman.

Pike 

It is a freshwater fish, a predator. In the Baltic Sea it can be found at river mouths. It reaches a length of up to 150 cm and weighs up to about 10 kg. The body of the pike is flattened, streamlined. Scales quite small, oval, firmly embedded in the skin. Colouration variable - depending on environmental conditions.

White meat, firm, lean and tasty, easily digestible. Quite bony. In Polish cuisine, pike is usually eaten fried, straight from the frying pan. Stuffed pike is also popular.

Rain

In Poland it is common in large lakes and lowland rivers and in the coastal zone of the Baltic Sea. Reaches a body weight of about 6 kg and a length of up to 80 cm, averaging 30-50 cm. The body is laterally much arched, covered with large, easily removable scales. The back of the bream is dark with a greenish tinge, the belly is whitish, the fins are greyish blue, the sides of young specimens are grey-silver, with age they often acquire a golden sheen.

It has very tasty meat. It can be fried, marinated, smoked, made into chops.

Sole, also known as European goldenseal

It occurs sporadically in the western Baltic Sea. The sole is characterised by a flat, oval body shape with small eyes on the right side of the torso. It grows up to 70 cm in length, reaching a maximum weight of 3 kg. It can live up to 23 years. Dorsal side grey to blackish brown with irregular light spots. Feeds at night, eating invertebrates and sometimes small fish. The Polish trade name lemon sole comes from the English name lemon sole.

It belongs to the noblest fish with a very delicate taste. Its meat is white, lean, firm and easily separated from the bones. Salt is fried, baked in the oven, in foil, grilled.

Vendace

It is found in brackish coastal waters. It grows up to 50-60 cm. A few individuals reach 100 cm in length and weigh up to 6 kg.

Can be preserved, e.g. in barrels, like herring.

White vendace meat is tender, tasty and highly prized. In Sweden vendace caviar, Kalix Löjrom, is a very exclusive product. Vendace is usually eaten smoked, also fried, in an oil marinade with onions or raw, for example, as tartare.