Tench

About tench

The tench (Tinca tinca) is a freshwater fish of the carp family (Cyprinidae), found in slow-flowing rivers, lakes, ponds and overgrown pools throughout Europe and western Asia. Its body is thick and fairly deep, covered with very small scales and an abundant layer of mucus that makes the fish look slippery. It is dark greenish or olive-brown in colour, with a paler belly. Characteristic features are small red-orange tints in the iris and short barbels at the corners of the mouth. Tench prefer muddy, vegetated bottoms and can tolerate a slight lack of oxygen.

Nutritional value

Tench meat is white, dense and moderately fatty. It is a good source of complete protein, supplying the body with essential amino acids. The fish contains omega-3 fatty acids, vitamins A, D and the B group, as well as the minerals phosphorus, potassium and selenium. Its moderate fat content makes tench a filling yet relatively light product.

Fishing seasonality

Tench are most active in the warm season, from late spring to early autumn, when the water warms up. In the cold period they burrow into the mud and become sluggish. They are fattest and best-tasting before the start of spawning and at the end of summer, having built up energy reserves; size varies depending on the body of water.

Culinary notes

Tench is suitable for frying, braising, smoking and making fish soup. The dense meat holds its shape well in the pan and in the oven. Butter, lemon, dill, parsley, garlic and seasonal vegetables go well with tench. Before cooking, soaking in salted water or milk helps to soften the muddy taste.