Róbert Bede encourages Hungarians to eat more fish

By: Trademagazin Date: 2025. 07. 23. 11:09

We eat much less fish than the EU average, even though it is an excellent food, considered one of the healthiest diets, and forms the basis of the Mediterranean diet. We are afraid of the bony fish from Lake Balaton, even though with proper salting, timely salting, and a little lemon, some herbs, butter and oil, anyone can prepare tasty and healthy fish dishes at home – draws attention to Róbert Bede, master chef, chef of TV Paprika, in connection with the Balaton Fish Day on July 26. Although many people associate Balaton fish with the holidays, in fact they should be there in the kitchen all year round.

Balaton living water, living culture, living gastronomy

This year we are celebrating the Balaton Fish Day for the 21st time at the end of July, which aims to draw attention to Hungary’s largest natural water. The HUN-REN Balaton Limnological Research Institute counts 34 different fish species and nearly 8,500 individuals*. The most well-known fish from Lake Balaton include carp, bream, garda, catfish and pike-perch.

Róbert Bede, the host of TV Paprika’s programs Landscapes, Flavors, Traditions and Garden Kitchen, has been an enthusiastic promoter of Hungarian ingredients for years. On the occasion of Lake Balaton Fish Day on July 26, he encourages everyone to eat more fish, because fish is an excellent source of protein, healthy, easy to digest and can be prepared in a variety of ways. In addition, if we eat more Lake Balaton fish, we will incorporate more local, natural ingredients into our diet.

“You don’t have to be afraid of the bones, but you have to prepare the fish well. You can learn the proper way to sear it after a few times and there are some Lake Balaton fish whose bones can even be crispy after frying,”

– says Róbert Bede, who believes that there is no need to overthink the recipes. All you need is a few fresh herbs – parsley, chives or basil – a few slices of lemon, salt and you have a delicious dish ready.