Fishing is not only a hobby in the spreewald. In almost every restaurant you can find fish on the menu.

There are many versions to serve fish. We would like to introduce some of them to you. Whether pike, pike-perch, carp, catfish or tench, the sauce is always the important part which gives the food its special taste with butter or beer.

• Pickled herring
  
  
• Carp pieces fried
  
  
• Make a headlong dive in Spreewald sauce
  
  
• Make a headlong dive in Spreewald horseradish sauce
  
  
• Rose-fish fillet in the stove baked

by Theodor Fontane: "This would not be a Spreewald meal if no pike stood on the table and this would not be a pike, if the famous Spreewald sauce which seems important enough to me to let the recipe in its utmost outlines follow here did not accompany it. The secret of this sauce rests in the short formula: Little butter but much cream."