Nordseekrabben, scientifically known as Crangon crangon, are a variety of small shrimps that inhabit the North Sea off the coasts of Germany, Denmark, the Netherlands, and Belgium. Known by various names in Germany, including nordseegarnelen or porre, these shrimps are recognizable for their brownish or gray color as well as their tender flesh, which is said to have a distinctively sweet, mildly spicy, and delicate flavor.

Commonly referred to as brown shrimps, the shrimps have five pairs of thoracic legs and no pincers, and besides burrowing in sand, they have also developed an ability to change their coloration when avoiding predators. Considered a seafood delicacy, these succulent and crispy shrimps are typically enjoyed tucked in bread rolls or in a rye sandwich, paired with fresh salads and spicy dressings. 

A product of pond farming with nearly a 1,000 year tradition, Oberpfälzer Karpfen is a variety of mirror carp (Cyprinus carpio), which is cultivated on about 3000 farms in the eastern Bavarian Upper Palatinate province. Thanks to the favorable geographical and climatic conditions, Oberpfalz carp fish grow at a slow rate, which results in an easily digestible lean fish rich in proteins and unsaturated fatty acids.

After reaching the minimum weight of 1,000g, the fish are marketed either fresh or smoked. In southern Germany, carp is traditionally enjoyed as Weihnachtskarpfen, or Christmas carp – breaded deep-fried fillets drizzled with lemon juice and served with potato or cucumber salad and rémoulade.

Only brook trout or rainbow trout raised in southwestern Germany near the Schwarzwald mountain range are entitled to the name Schwarzwaldforelle (Black Forest trout). This region has a long tradition of trout farming due to its outstanding cold, oxygen-rich mountain waters.

The lower the temperature of the mountain water, the longer it takes for the trout to reach the targeted size and firmness. This slow, natural growth and the quality of the feed given to the trout is the reason why they have such a distinctive taste. 

Known affectionately by many as the 'Franconian pond cow', carp is a Franconian national dish. In many areas, carp is bred in ponds and prepared in a number of traditional restaurants, usually either cooked in fat or in fish broth. It is quite popular as a food during Lent.

The fish is very tasty, and can be prepared in many different ways; filleted, steamed for casseroles, boiled in soups, etc. In recent years, carp fillet in the form of crispy 'carp chips' has become a highly sought-after menu item. In honor of the carp, the region of Franconia has even developed a special bike path: the Franconian carp bike path runs through a landscape dotted with carp ponds, and provides cyclists with a great deal of information on fisheries and aquaculture in Franconia.

Inhabiting the pure waters of Lake Constance, or Bodensee as they call it in Germany, fellchen is a type of common white fish whose natural habitat includes Siberian streams and Alpine lakes. With a shade of green or olive down its spine and streaks of bright silver on its sides, this freshwater fish has a long body that reaches up to 50 or 60 cm and is characterized by a fairly solid flesh and very few bones.

Often referred to as märane in Northern Germany and renke in Bavaria, the fish is considered a culinary specialty of the region, celebrated during a food festival that takes place on the German shore, featuring fellchen and other fish from the lake. 

In 1395, a Dutchman named Jan Pieter Beukelzoon came up with the idea of maturing freshly caught herring in brine. The name of this 'virgin herring' finds its root in the Dutch word for girls (Meisjes). The original Glückstädter Matjes herring may not be caught too young, as they should have spawned at least once.

The fishing season is limited to the end of May until mid-June off the central North Sea coast. The herring is frozen directly on board the fishing vessels and transported to Glückstadt. The herring is grooved, salted, and aged in barrels until it develops its distinct taste. 

Traditionally prepared during Lent as a meat substitute, the Aischgründer mirror carp is an extremely healthy fish, high in Omega-3 fatty acids and proteins and low in calories. The carp are reared for about three years or until they reach the desired weight (adult fish can weigh up to 30kg) and their meat attains its special flavor.

Every year from September to April, all regional restaurants participating in an Aischgründer Karpfenschmecker festival offer a variety of carp specialties, serving delicious carp breaded in beer batter, braised in wine stock, or prepared as carp sausage.

A specialty item from Holstein, kieler sprotte is a type of German smoked sprat that belongs to the herring family and inhabits the Baltic Sea. The whole fish is smoked in a unique way that makes use of a combination of beech, alder, and oak firewood that imparts an exquisite flavor, and a characteristic yellow-golden hue to the otherwise silvery fish.

Once smoked, the fish are typically kept in wooden boxes. Even though their name suggests that they come from Kiel, the home of these small fish is actually the nearby village of Eckernförde. They came to be known as kieler sprotten, or sprats from Kiel, because Kiel was the main trading center of this fish delicacy. 

Carp from the Oberlausitz region are among the most environmentally-friendly farmed freshwater fish. The natural ponds of Oberlausitz, on Germany's border with Poland and the Czech Republic, have been used for fish farming since the Middle Ages.

Particular emphasis is placed on the conservation of the biodiversity of plants and animals in and around these ponds. The carp feed mainly on natural food from the ponds, such as water fleas or small fish. This healthy diet ensures great tasting, high-quality fish.

Organic carp are few in number, so they have plenty of living space within their pond habitats and are able to find more natural food.