It is widely believed that freshwater fish are much less interesting from the gastronomic point of view of sea fish. River or lake fish to express there gastronomic qualities often require the use of more elaborate recipes than seafood. On the other hand there are freshwater fish, especially predators (but not only), whose meat, if cooked well, are delicious. On Lake Como Whitefish, Perch, Pike, Trout and Shad are part of the typical menus of the restaurant; strangely less well-known from the culinary point of view on the lake is The Zander which has really good meat and generally well appreciated in Central Europe. It is good to remember that if you plan to give a culinary success to a nice catch you only have to retain the fish that will actually cook the same day or the next day, It is generally much preferred amongst gentleman anglers and fellow cooks to only bring home what you wish to cook and eat other fish should be released alive with care. Some of these fish in this book can be bought in fish farms or in supermarkets.