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Sweden · Kalmar · Västervik| Common Animals Fish Mushrooms Flora |
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Tinca tinca |
July: After spawning, the tench feeds actively.
Not aggressive. Valued in rural cuisine as “royal fish for the poor”. Used in traditional Russian cooking.
Inhabits ponds, lakes, and river bays with muddy bottom. In hot weather burrows in mud and becomes inactive.
Bottom rig with worm or corn Float rod near aquatic vegetation Baiting with scented groundbait — cake, bread, bloodworm
Most active early morning and evening. Prefers warm, still or slow-flowing waters.
Average weight: 1 kg
Dense scales — clean carefully. Fatty, tender meat with slight muddy odor — soaking recommended. Rarely consumed as food.
Fillet: Frying, baking
Whole fish: Fish soup, stewing
Whole fish: Fish soup, stewing
Fried tench (Frying)
Soak in milk to remove muddy smell
Soak in milk to remove muddy smell
1. Clean and portion fish, soak in milk for 1–2 hours.
2. Coat with flour and fry until golden brown.
2. Coat with flour and fry until golden brown.
Baked tench with vegetables (Baking)
Great for foil baking
Great for foil baking
1. Stuff fish with onion and carrot, season with salt.
2. Bake in foil at 180°C for 30–35 minutes.
2. Bake in foil at 180°C for 30–35 minutes.
Tench fish soup (Boiling)
Gives rich and slightly sweet broth
Gives rich and slightly sweet broth
1. Boil head and bones with roots for 30 minutes.
2. Add potatoes, carrots, onions, and spices.
2. Add potatoes, carrots, onions, and spices.