Michelin-starred restaurants cook organic carp – why is it important?

Assoc. Prof. Ing. Jan Mráz, Ph.D., Director of the Institute of Aquaculture and Protection of Waters, recently appeared on the podcast Podhoubí on Radio Wave. The topic? Organic carp – a fish that is making its way onto the plates of Prague restaurants awarded Michelin stars.

Why organic carp?
Organic carp farming takes place in clean ponds without chemical interventions. The fish are fed certified organic grain and, from the very beginning, artificial breeding methods are avoided. The result is high-quality meat without the typical undesirable traits such as muddy flavor or fishy odor.

What does this mean for the landscape?
The growing prestige of carp in gastronomy can support sustainable farming and nature conservation. Organic farming requires a gentle environment and strict standards.

🎧 Listen to the full interview: here (only in Czech)
You’ll learn how organic farming differs from conventional methods, why carp is the main fish on the Czech market, its history, and how it found its way into Michelin-starred kitchens.