Guide
COD - a sea fish from the family of Gadidae. It is a predator - it mainly eats smaller fish and crustaceans. The cod found in the menu of the Restaurant Bar Przystań comes from the Baltic Sea, mainly from the depths of the Gulf of Gdańsk and Gotland. A cod has an elongated, streamlined body. The head is long and massive with a wide mouth and a protruding upper jaw. The chin has one, well-developed moustache. The tail fin, which is based on a symmetrical skeleton, is vertically truncated or slightly concave. Coloration of a cod is dependent on its subspecies and colours prevailing in the areas of occurrence. Its back ranges from brown to greenish or grey-olive, the sides are a bit brighter, and the abdominal area is white. The back, the top of the head and the sides are also dotted with numerous dark spots. The main food of a cod in the Baltic Sea is shrimps, mussels, tobiases and blue mussels, but as a predator fish, a cod also eats herrings and sprats. Cod meat is white and delicate, with a specific aroma. It contains little fat and is easily digestible as well as very tasty.
HALIBUT - also called RED DRUM in Poland, is a sea fish, belonging to the family of flounders (Pleuronectidae). It is a predator, which eats mainly other fish. It lives at depths of 200 - 1600 m, often swimming in open water. It inhabits the northern areas of the Atlantic and Pacific Oceans. Halibut's shape is flat, slender, elongated with eyes on one side of its body. Pelvic fins are equal and symmetrically placed. It has a large and strong, toothed mouth. Halibut liver is very rich in vitamin A. Halibut can reach over a meter in length and a weight of several dozen kilograms. The Menu of the Restaurant Bar Przystań has a Greenland Halibut (also called black) - its body is blue on the side of the eyes and black on the opposite side. We prepared only halibuts weighing from 1 kg up to 2 kg (because of the delicacy of meat). Marinated halibut in herbs is worth recommending. Halibut meat is white, very tender, juicy and tasty. It is protein in its purest form.
FLOUNDER - a sea fish from the family of flatfish (Pleuronectiformes). It lives near the seabed and is very common in the Baltic Sea. It feeds on benthic animals. Its body is asymmetrical. The eyes are usually shifted to the right pigment side, which is always facing upwards. The skin is white on one side (lower part of the body), and black and very rough on the other. Meat is white and very tasty, and at the same low in fat and calories. 100g of flounder meat provides only 25 calories. Perhaps this is why it is one of our customers' favourites.
MACKAREL ICEFISH - a sea fish from the family of Channichthyidae. It is a small fish, averaging 25-40 cm. It weighs an average of 0.2 - 0.4 kg. Its body is elongated, and the skin has no scales. A characteristic feature of the fish is its head with a pike-like profile. Its dorsal fins are large and connected to a delicate membrane. Coloration of the back and the head is very dark, reddish, the sides are silvery or creamy, and the abdomen is whitish or creamy. There are several pairs of arranged, blackish stripes on the sides. Mackarel Icefish inhabits sub-Antarctic waters, exists in herds, and it even is a shoal fish. It lives at depths from 100 to several hundred meters, near the seabed. It feeds mainly on crustaceans (krill). Like other fish in this family, it has white blood with no hemoglobin. Mackarel Icefish, next to herrings, is in the top popular fish in the world. Its meat is white, delicate and tasty, boneless, close, giving an impression of hardness. In Bar Przystań it is served as a baked carcasses. This fish is considered a delicacy.
SALMON - a king fish - salmon belongs to the family of Salmonidae and it inhabits the northern areas of the Atlantic Ocean and the rivers entering it (including the Arctic Ocean), Europe (from Portugal to the White Sea, the North Sea and the Baltic Sea and its basins), North America and the Pacific Ocean. Salmons are anadromous fish - taking journeys to the upper river reaches (even more than 1000 km) for spawning. This fish lives in two environments: first in the mountain rivers, lowland, and ultimately in the sea. It is a predatory fish, although the type of its food depends on the environment in which it lives. Initially - in freshwater, salmon feed on shellfish and larvae of insects, and later also fish, in the sea - only fish, such as herrings. A salmon has an elongated body shape with a slim line, and the sides are slightly truncated. It has a rather large head and broad jaws. Its dorsal coloration is blue-gray, silvery, and the sides are covered with dark spots. Salmon's belly is white, shiny. An average salmon reaches a length of 75 - 150 cm and a weight of 5 up to 20 kg. Its meat - pink or gray-white (Baltic salmon) - contains a lot of fat and has few bones (except for the skeletal bones). It has a great flavor, while being delicate. Salmons can be consumed raw, marinated or smoked and served in hot and cold dishes. In Bar Przystań, a salmon is served "raw" - our specialty is steak tartare with olives and caviar, "cold" - smoked Norwegian salmon, "marinated" salmon with white wine and lemon, and "hot" - Norwegian salmon baked with no fat and "sweet" Norwegian salmon (wrapped in foil). We recommend salmon cooked on steam.
MACKEREL - is a fish living mainly in the waters of the Atlantic, the Mediterranean, the Black and Baltic Seas. It is a fish of a small size (up to 50 cm in length) and small weight. It has a dark-golden color with dark stripes, which are clearly visible. Every year, about the same time, whole shoals of mackerels arrive always at the same place to spawn. Then, the fishing is the most abundant, but of course, it is fished throughout the year. It has very tasty grey-whitish meat. This fish is considered to be medium-fat with a high content of fatty acid omega-3. In the Restaurant, we prepare roasted Atlantic mackerel as carcass.
BURBOT - this is the only representative of the family of Gadidae in freshwater tanks. Burbot lives in the northern and central Europe, northern Asia and North America. This fish prefers clear rivers with swift streams and gravel bottoms. It can also be found in reservoirs and deep lakes, like Hańcza, where it hides at the bottom and in places with no daylight. Burbot's body is strongly stretched and very soft. It has a cylindrical shape. What distinguishes burbot is a single barbel on the chin and the position of pelvic fins before the pectoral ones. The head is broad and very flat with a big mouth. Coloration of the fish is very characteristic - brown, olive and green with a distinct marbled pattern on the back, while the sides are lighter - yellowish and the abdomen is whitish. Young burbots feed on worms, larvae of insects, crustaceans, small snails and molluscs. Older fish eat ruffs, gudgeons, roaches and crayfish. Burbot also loves spawn. In our restaurant, we serve burbot fillet served "hot", we also use it to "cold" rolls with salmon and vegetables.
TROUT - a freshwater fish from the family of Salmonidae. It inhabits clean, well-oxygenated water with a stony bottom and rapid flow (rivers and mountain, and foothill streams). It feeds on gammarus, insects and their larvae, spawn and small fish. Rainbow trout is the most common on our market. It is bred in fish farms and this one is baked in our restaurant. Rainbow trout has a steel-blue back. Its back, sides, dorsal and caudal fins are covered with numerous dark spots. He has a pink-blue stripe with a tint of purple along its body, which is similar to a rainbow. A trout averages 30 cm in length and weighs 0.2 - 0.5 kg, but there are exceptions reaching up to 1 kg. In the Menu of the Restaurant Bar Przystań we baked small trout in portions, weighing approximately 200 g. Trout - with a lightly-pink colour - is very tasty, delicate, with few bones and small amount of fat.
SPRAT - a small marine fish from the herring family. It reaches from 10 up to 20 cm in length, depending on the environment and subspecies. It looks like a young herring. Its distinctive feature is the rough edge of the abdomen. Sprats are covered with silver scales, bluish on the back. It can be found in the eastern Atlantic Ocean and the seas of Europe: the North Sea, the Baltic Sea and the northern parts of the Mediterranean and Black Seas. Its spawning takes place in spring and early summer. The female lays up to 40 000 eggs. Young hatch after 3-4 days. Larvae float in the water. In The Restaurant, we prepare the Baltic Sprats. The content of fat in this fish is about 12%. It is the source of many vitamins.
SOLE - an Atlantic fish from the family of flatfish. It lives in warm waters. It inhabits the Atlantic Ocean, the North Sea and the Mediterranean Sea. Its body shape resembles a droplet: in front, it is very rounded and it converges towards the rear part; it has an asymmetrically flattened ocular side. Soles have small, close-set eyes, positioned on the right side of the body and a small bent mouth. Long fins on the perimeter of the body meet in the rear part of the body, creating a pointed tip. The fish reaches a length of 15 - 45 cm. On average, it weighs 40 grams. In the French cuisine, it is considered the most exquisite fish. Sole meat is white, soft and firm, lean, easily separated from bones. In Bar Przystań it is served "hot" in a form of a golden brown fillet.
HERRING - a fish from the family of herrings. It lives in almost all the seas of the world. It feeds on plankton. A herring has a slender body, flattened from the sides. It has only one, short dorsal fin with a silvery color. Coloration of its back is greenish-blue with a grey tint. The sides and the abdomen are shiny - silver. Herrings are among the most commonly caught fish and the most important for the fishery industry. Their meat is tender, but greasy. In The Restaurant Bar Przystań we prepare baked Baltic herring, fried in vinegar and "cold" - salted in oil, as well as in a form of salads.
WHITING - Merlangius merlangus (whiting), a fish species from the family of Gadidae. It inhabits the north-eastern Atlantic Ocean and connected seas, including the Baltic Sea. It is rare in the Mediterranean Sea. It can be found at depths of 30-100 m, on muddy or gravel bottoms. Its body is like a torpedo, elongated with a length of up to 70 cm, usually about 40 cm. A small moustache, characteristic for young fish, disappears with age. Three dorsal and two anal fins. The first dorsal fin is clearly higher than in the Atlantic cod. A black spot is visible behind the gill cover. It feeds on molluscs, small fish and crustaceans. In The Restaurant Bar Przystań, it is served as a delicious fish composition - a rolled fish stuffed with spinach in white sauce.