Helmut Tusche knows fish from the pond to the plate. A graduate fisheries engineer, he runs the Rietschen Fish Farm together with his son Karsten. For the family business, he oversees the facility in Frankfurt (Oder). In this interview, he explains why carp deserves a second chance and how even those skeptical of fish can learn to enjoy it.

Mr. Tusche, many children today only eat fish in the form of fish sticks. What was it like when you were a child? Did you have fish at home? Sure, we had fish at home, but mostly as a festive meal at Christmas and during the colder months. Eating trout or salmon during the week wasn’t common in the GDR. You couldn’t even buy them back then. We started eating fish more often only after I began my apprenticeship in the fishing industry.

So when did your exposure to fish at the dinner table turn into a career? I made that decision after tenth grade. I trained in the fishing industry, worked there later, and started college shortly before the fall of the Berlin Wall. That’s how my career path unfolded.

Did your training also cover how the fish would later be prepared and sold? That didn’t play a major role back then, not even in vocational school. Processing and marketing only came more into focus after the fall of the Berlin Wall. Today, it’s a natural part of the job to consider what people want to eat and how they prepare the fish.

How often does fish make it onto the menu at your house these days? Usually once a week, mostly on the weekend when we cook. Sometimes we have fish during the week, too. It depends on what else is on the menu. I don’t have a single favorite fish. I like to eat trout, char, or salmon—it varies quite a bit.

In your farm stands, you can see right away what people like. Who shops at your stands? Many are regular customers. Some even come from farther away. New customers often hear about us through friends or acquaintances.
Someone is invited to a birthday party, tries one of our smoked fish platters there, and then wants to order one themselves. That’s how I keep hearing about who was a guest at whose house. For us, quality is key. Satisfied customers come back and bring others with them.

Which fish are particularly in demand? During the cold season, carp is the bestseller. Trout is bought year-round, as is salmon. That doesn’t change much from year to year. Still, there are trends. Brook trout has become more popular over the past two or three years. It’s a delicious fish that more people are now asking for.

Carp still has a bad reputation among some people. They say it tastes musty and has a lot of bones. How do you respond to them? You can’t convince everyone. Our carp actually doesn’t have an unpleasant aftertaste. That also depends on how the fish is handled and kept in fresh water before it’s sold. The best thing to do is simply give it a try. Many people are convinced afterward. Of course, those who are very skeptical from the start are harder to win over.

Has the way your customers prefer to prepare fish changed? Yes , that’s something to keep in mind. Today, many people use olive oil and Mediterranean spices. Zander and perch, for example, go well with such recipes, as does trout. It’s important to me that the fish’s natural flavor is preserved during preparation. It shouldn’t be masked by breading or too many other ingredients.

Do people also ask more specific questions about the fish itself? Yes. Customers want to know how the fish was raised and where it comes from. They also ask specific questions about omega-3 fatty acids. People are paying attention to what they eat.

The Lusatian Fish Weeks take place in the fall. Is that also the start of your peak season? Yes , it starts in the fall, and the higher demand lasts through January or February. People cook and eat more fish during the colder months. We definitely notice that.

What advice would you give to someone who doesn’t like fish or is hesitant to try cooking it? Just give something different a try. It doesn’t have to be a large portion right away. You can start with a small portion or an appetizer that includes fish. Maybe after that, you’ll feel confident enough to try a main course. Or you could let someone who’s good at cooking fish treat you to a meal. A restaurant known for its fish dishes can also be a great place to start.

Where do you like to eat fish in Upper Lusatia? The Erlichthof in Rietschen serves excellent fish. I highly recommend it.

The Lausitz fish experience continues: Although this year’s Lausitz Fish Weeks are already over, no one has to go without Lausitz fish. Many restaurants in the region continue to invite guests to enjoy locally sourced fish. Those who prefer to cook for themselves will find what they’re looking for at the farm stands of regional fisheries and can prepare Lusatian fish at home just the way they like it. Tips for restaurants, delicious fish recipes, and interesting facts about Lusatian fish can be found at www.lausitzer-fisch.de.