Zatorski carp

Smoked Zatorski carp arranged in a wicker basket
Also called royal, because there was an abundance of it on the tables of Polish kings. This variety was created during the centuries-long process of breeding and cross-breeding. It was probably started in the Middle Ages by the Cistercians, who were engaged in fishing and establishing ponds.

Zatorski carp is bred in the area of three neighbouring communes: Zator, Przeciszów and Spytkowice. Since 2003, they have been implementing the "Dolina Karpia" (Carp Valley) breeding program. The area covers a total of 134 square kilometres. The largest production takes place in Zator - hence the name of the fish. The Zatorski carp was created from the cross-breeding of the native Polish carp line with the Hungarian, Yugoslav, Gołyska and Israeli lines. The distinctive features of the Zatorski carp are good arching back, a large amount of meat, a delicate flavour and an olive or olive-blue colour. The weight of a carp ranges from 1.1 kg to 1.8 kg. Zator is famous for the celebrated in July "Święto Karpia” (the Carp Fest), a large artistic and culinary event on the map of the Małopolska region, which promotes the commune far beyond its borders. This is an ideal opportunity to taste Zatorski carp served in various ways: smoked, fried, in jelly, in vegetables and, above all, traditional Zatorski carp prepared the Zator way.


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