Today we´ll eat fish

The biggest one is pike (Esox lucius). You can cook it different ways make soup or fishballs, fillet it and fry with butter.
The small ones are cousins of salmon vendaces (Coregonus albula). Fry them with butter, make soup, smoke them and there are many many different ways to cook them.
An the last on is burbot (Lota lota). The best is stew or soup.
All these I got this morning when my fishermanfriend came home from the lake Päijänne.