Fish

Let’s face it—fish cookery is not the richest part of the Hungarian kitchen. At the better restaurants you will find süllő and fogas, possibly pike, harcsa and a great many versions of carp. Kecsege, a kind of small sturgeon, is also fairly common. But, all in all, the kinds of fish that are found in Lake Balaton and the two major rivers, the Danube and the Tisza, provide a very limited supply compared to, let’s say, the Mediterranean species. The cooking methods are also fairly limited, even though I have tried to search out the forgotten and the offbeat.