Fish consumption still holds no candle to pork here. Obviously. But apparently carp is a big Christmas Eve delicacy and all of it comes from Trebon. It's particularly amusing to me, because carp has always felt like a pork-like fish (if there is such a thing). It has white meat and dark meat and a skin that easily thickens up into a crunchy rind, complete with a scrumptious layer of fat clinging to the bottom of the crust.
The restaurant we lunched at was brimming with locals and had a menu which featured carp in multiple preparations. One of the items was "carp fries," whose Czech name translated more closely to "carp chips," and which I can assume was a fish version of pork rinds. All of the dishes came on fish shaped plates. Merlin's "Trebon-style carp cubes" swam in a sweet citrus-y sauce.
Mine was much more straight forward. Had it been meat, it would have been called "ribs" or maybe "breast" of carp. It was broiled to perfection, crunchy outside and fall-apart moist inside. Carp - the Czech Republic's other, other white meat.
You have read this article Czech Republic / Food with the title May 2011. You can bookmark this page URL http://africathoughts.blogspot.com/2011/05/piglet-of-sea.html. Thanks!