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Italy · Trentino- Alto Adige · Bolzano
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Scardinius erythrophthalmus ?Alternative name:
Rudd
Scardinius erythrophthalmus
https://en.wikipedia.org/wiki/Common_rudd

July: Active feeding continues, fish forage on vegetation and drifting organisms.

No danger. Common in freshwater bodies of Europe and Asia. Popular in recreational fishing.
Freshwater fish with bright red fins. Inhabits still and slow-flowing waters. Prefers warm water and vegetation.
Caught with float rods and bottom gear Spring and summer fishing in shallow bays and rivers is effective
Active during warm seasons. Bites on animal and plant-based baits.
2 July 2025 Great bite

3 July 2025 Great bite

4 July 2025 Good bite

5 July 2025 Great bite

6 July 2025 Great bite

7 July 2025 Good bite

8 July 2025 Good bite
Flesh is firm and light-colored. Suitable for frying, baking, smoking, and fish soup. Small commercial value.
Fillet: Frying, baking
Whole: Smoking, fish soup
Fried rudd (Frying)
Crispy crust, tender meat
1. Clean and rinse the fish.
2. Salt, pepper, and coat with flour.
3. Fry in oil until golden brown.
4. Serve with lemon and fresh vegetables.
Baked rudd with herbs (Baking)
Aromatic and tender dish
1. Rub fish with salt, pepper, and olive oil.
2. Add fresh herbs (dill, parsley).
3. Bake for 20-25 minutes at 180°C (350°F).
4. Serve with vegetable or rice side dish.
Smoked rudd (Smoking)
Delicate aroma and tender taste
1. Salt and marinate the fish for 2-3 hours.
2. Smoke cold or hot for 3-4 hours.
3. Serve as appetizer.
Rudd fish soup (Boiling)
Rich flavor of freshwater fish
1. Cut fish and vegetables (onion, carrot, potato).
2. Boil for 30-40 minutes with spices.
3. Add herbs and lemon to taste.
4. Serve hot.