OUR FISH ON YOUR PLATE
THE CULINARY CHAPTER OF OUR STORY
INVESTING IN QUALITY: WHY OUR PRICES REFLECT THE VALUE ?
You might be wondering why our trout is priced higher than the one on sale in a supermarket freezer. The answer is simple: Quality cannot be faked.
Honest Time: Our fish grow at their natural pace in cold, running water. We never force their growth with artificial stimulants.
Manual Care: From our own hatchery to the finishing ponds, we care for our fish by hand, with deep respect for the craft.
Uncompromising Freshness: You are paying for a fish that was in the water just moments ago. You aren't paying for added water in frozen meat or for the expensive marketing of retail chains.
Fresh Trout
FRESHNESS THAT NEVER SAW THE FREEZER OR THE DISTANCE
While imported fish in supermarkets have traveled thousands of kilometers—often undergoing a cycle of deep-freezing and thawing—our trout remains alive until the very moment of your purchase.
From Water Directly to You: No warehouses, no long-haul trucks, no waiting on a supermarket shelf.
Flow-Through System: Our fish live in constantly circulating, oxygenated water. This ensures firm meat without the unpleasant "muddy" aftertaste often found in fish from stagnant ponds.
In-House Rearing: Unlike industrial farms, we know our trout from the egg (in our own hatchery) to the adult fish. We maintain absolute control over both their feed and their environment.
WHY "PLASTIC-WRAPPED" TROUT ALWAYS LOSES?
Supermarket fish is often packed in a so-called "modified atmosphere." Even if it looks fresh, it may have been sitting on the shelf for several days. Furthermore, being sealed in plastic is detrimental to the meat's structure—the fish "swims" in its own released muscle juices, which degrades its quality. Our trout breathes and smells of pure water.
MÍROV TIP: Preparing a fish from scratch is part of the experience. Plus, you can use the head and bones to make the finest, most authentic fish stock—a culinary treasure you would miss out on with pre-gutted fish.
"The price of our gutted trout is slightly higher than frozen fish in discount flyers. However, there are clear reasons for this:"
No "Added" Weight: We never inject our fish with water or polyphosphates to artificially increase the weight in the package. What you buy won't shrink to half its size the moment it hits the pan.
The Human Touch: Every single fish passes through our hands. Manual processing is far gentler on the delicate meat than high-speed industrial production lines.
You Pay for Pure Meat: With our gutted fish, you don't pay for entrails or waste that you would otherwise throw away. You receive a clean, premium product ready for cooking.
TROUT, WHOLE & GUTTED
PREMIUM QUALITY, PAN-READY
At Rybářství Mírov, we believe that the journey to a perfect dinner shouldn't involve an hour of cleaning the kitchen. We prepare our trout to preserve all their freshness while saving you the hard work.
WHY IS OUR GUTTED TROUT DIFFERENT FROM THE STORE-BOUGHT ONE?
While gutted fish in supermarkets sit in plastic trays for several days, our process is a matter of minutes.
From Water Directly to You: We harvest the fish, gut it professionally, and hand it over immediately. No week-long journeys in trucks across all of Europe.
Flow-Through System: The constant stream of clean water in our facility ensures that the trout meat is firm, lean, and has a clean, delicate flavor without a hint of "muddy" aftertaste.
In-House Rearing: Unlike anonymous imports, we know the origin of every single fish. From the egg in our own hatchery to the adult piece that travels to your table.
DID YOU KNOW? Trout meat from a flow-through system contains the maximum amount of Omega-3 fatty acids. Thanks to rapid processing and the absence of freezing, these health-promoting nutrients remain at their full potency.
WHY IS THE PRICE OF OUR SMOKED TROUT HIGHER?
If you compare the price of our trout with the one in the supermarket, you will see the difference immediately. But once you taste it, you will understand it.
Time as an Ingredient: While a standard industrial smokehouse churns out thousands of pieces a day, we dedicate several days of care to every single fish. The time of our master smokers and the consumption of quality wood are reflected in the price.
Higher Fish Consumption: During the cold-smoking process, the trout loses 20–30% of its original weight through water evaporation. You are buying a "concentrate" of the finest flavor—you pay for the meat, not the water.
An Honest Foundation: You cannot smoke a bad fish. For cold smoking, we select only the best, healthiest, and most well-grown trout from our own rearing.
SMOKED TROUT
Cold-smoking trout is a true rarity in our region – and that is exactly where the uniqueness of Rybářství Mírov lies. While most smoked fish on the market undergo a quick "baking" in the smoke, we choose the path of patience and the old-school craft.
COLD-SMOKED MÍROV TROUT: A GASTRONOMIC JEWEL
Forget ordinary smoked fish that crumbles into a mushy texture. At Rybářství Mírov, we elevate smoking to an art form. We cold-smoke our trout from the flow-through system—a process that demands days, not hours.
WHY IS COLD-SMOKING THE ULTIMATE SYMBOL OF QUALITY?
During cold-smoking, the trout meat does not undergo "cooking" in the traditional sense. Instead, smoke from selected wood slowly preserves the meat and infuses it with a delicate aroma.
Flavor Concentration: Throughout the long process, the fish loses part of its moisture, which makes the flavor of the meat incredibly intense.
Delicate Texture: The meat remains firm and can be sliced into thin, translucent pieces. It is the perfect choice for carpaccio, gourmet appetizers, or simply paired with a glass of fine wine.
Health in Every Bite: Because we don't "stress" the fish with high temperatures, all the valuable nutrients that our flow-through system trout provides are fully preserved.
INVESTING IN QUALITY: WHY IS OUR PRICE HIGHER?
You might be wondering why our fish is more expensive than the ones on sale in the supermarket freezer. The answer is simple: Quality cannot be cheated.
Honest Time: Our fish grow at a natural pace in cold, flowing water. We do not force their growth with artificial stimulants.
The Human Touch: From our own hatchery to the finishing ponds, we care for our fish by hand and with respect for the craft.
Uncompromising Freshness: You pay for a fish that was in the water just a moment ago. You don't pay for the water in frozen meat or the expensive marketing of retail chains.
WHY BUY BURBOT WHOLE AND UNGUTTED?
With burbot, there is one essential reason to want it whole—a reason you won't find with other fish: Burbot Liver.
A Delicacy Above All: Burbot liver is unusually large and its flavor rivals the finest goose liver (foie gras). It is extremely rich in vitamins A and D. If you buy the fish already gutted, you lose this most precious treasure.
Guarantee of Freshness: With a whole burbot, you can judge its freshness by its clear eyes and the vibrant color of its skin. For this rare fish, visual inspection is the key to knowing exactly what you are buying.
Maximum Utilization: The skin of the burbot is thick and delicious when cooked. From the head and skeleton of the burbot (a relative of the cod), you can prepare the finest white fish stock you have ever tasted.
BURBOT
The Burbot is a complete unique in Czech waters and on the plate. It is our only freshwater gadoid (cod-like) fish, and at Rybářství Mírov, we are proud to offer this delicacy directly from our flow-through system.
BURBOT FROM MÍROV: THE FORGOTTEN TREASURE OF OUR WATERS
Burbot is a fish for true connoisseurs. While you will only rarely find it in ordinary shops, in Mírov, we provide it with ideal conditions in cold, flowing water. Its meat is white, firm, and its flavor resembles a delicate blend of cod and eel.
Burbot belongs to the cod family, but unlike marine cod that travels thousands of kilometers to reach us in freezer boxes, our burbot has known nothing but clean water and fresh air.
Absolute Freshness: Mírov burbot travels from the water straight to you. No water glazing, no long months in freezers that destroy the cellular structure of the meat.
Flow-Through System: Burbot loves clean, oxygenated water. Thanks to our system, its meat is muscular and has the cleanest possible taste without any aftertastes.
In-House Rearing: We rear the burbot ourselves, a process extremely demanding in terms of expertise. You receive a fish with a clear pedigree.
THE DIFFERENCE: GUTTED VS. UNGUTTED BURBOT
If you decide on a gutted burbot directly from us:
We Save You the Work: The burbot has a specific anatomy. Our professional cleaning ensures the delicate meat remains undamaged.
Ready to Cook: You receive a clean fish that only needs salt before it hits the pan.
The Mírov Secret: Burbot is mainly active at night and in winter. During this period, its meat is of the highest quality and firmness. If you want to impress your guests, burbot on butter and sage is a guaranteed success.