Fischer’s Moritz Catches Fresh Fish – This time, Harry Albel and his son Moritz went fishing together and prepared their catch in three entirely different ways. “Fishing days are luxurious time-outs that should simply be savoured,” Harry Albel enthuses. The pastry chef, cook, and food designer cherishes his time in nature with his son Moritz, noting, “The catch isn’t always the most important thing. Sitting by the water, chatting, and slowing down can recharge you just as much as a delicious fish dish.”

Of course, the excitement is still palpable when Harry and Moritz land a fish, which they then cook over a campfire or back at home. “Fish bite best at dawn and in the morning,” Harry advises, “and it shouldn’t be too hot, as they eat less and hide in deeper waters. “The choice of bait is also critical. Predatory fish like trout and char favour worms, grasshoppers, and maggots. “A secret tip is fish or chicken hearts,” Harry confides. Pike and zander are best caught with baitfish or spinners, while whitefish prefer corn, cheese, or homemade fishing doughs – “Vanilla flavouring is particularly popular,” he reveals.

The Key Virtues of Fishing: Patience and Respect - Equally important is treating a caught fish with respect. If the fish is not released under “catch and release” practices – which is only possible if the bait or hook has not been swallowed too deeply – it should be quickly stunned and killed humanely with a gill cut or a stab to the heart.

For the best fish preparation - start by considering water quality – the better the water in the stream, lake, or pond, the better the fish will taste. Freshly caught fish can be left to rest for a day before cooking, as this makes the bones easier to remove. When buying fresh fish, always check the gills; their colour is a key indicator of freshness. A quick pressure test can also help – press lightly on the skin, and if no indentation remains, the fish is fresh.

When frying fish, avoid cooking it too long, as it can dry out. A quick sear on all sides followed by finishing in the oven works best. Steaming fish with a generous amount of herbs or in a bed of herbs enhances its aroma beautifully. For whole fish, consider using the carcasses, heads, and bones to make fish stock. Simmer them gently with soup vegetables and spices to create a rich and flavourful base.

Enjoy it!