II. Main Cultural products 4. Culinary Heritage Section 4.4: Rural Tourism Activity Products Related to Food and Culinary Heritage

4.4.1. Lamprey Fishing and Cooking

Lampreys (sometimes also called lamprey eels) are jawless fish, whose adults are characterized by a toothed, funnel-like sucking mouth. Translated from Latin, lamprey means stone lickers (lambere: to lick, and petra: stone). (Wikipedia)

In Latvia, lamprey is regarded as delicacy and is sold quite expensive in shops. Therefore tourists, at least domestic, are interested to take part in lamprey fishing and enjoy meals made from this fish. The fish lives in rivers and fishing is allowed with special licences. Lamprey fishing belongs to traditional skills and in some places it is still practiced using the old technologies. For fishing lamprey, special installations are used, called “tacis”. In combination with good stories and a show it becomes a great attraction for tourists.

Lamprey comes at night and the fishermen sit there to watch the process. For tourists, it is an adventure to sit by the river and enjoy the river nightlife.

The hosts show and explain what happens around – for example, in some rivers, salmon comes up in spawning season. Also birds and animals like owls, deer, beaver or others can be heard. The hosts have to know their habits, to be able to notice them and make it an exciting attraction.

The host explaining about the fishing tackle

First, the host explains everything about the equipment he is going to use. This cannot be regarded as a training lesson, as most of visitors will probably not engage in lamprey fishing in their life. Nevertheless, people like to learn and understand. This will be a part of their holiday memories and stories. The more attractive the hosts can present things which may seem self-evident to them, the better is the experience from the point of view of visitors. Apart from professional details, good humour is always appreciated.

Grilling lamprey Soup made on open fire

Lamprey can be grilled, fried, cooked in soup or sauce. The most traditional and most popular is lamprey in jelly. Lamprey is very tasty, but nourishing. It may be difficult to digest it if you eat too much. As it is tasty, people tend to exaggerate and, in some hours, may experience digestion problems. Advise your guests before meal! Lunch served While guests enjoy and appreciate authentic experiences, which is also exactly what rural tourism philosophy is about, unfortunately cooking on open fire would not meet the Food and Hygiene regulations in most countries. You will not provide a catering service, but your guests are free to make their own meals.

How to provide good service:

1.  Be an expert in all aspects of the activity you offer – know about the fish, the local nature environment, the know-how of fishing, preparing the tackle, meal recipes and secrets of cooking.
2.  Make a good show – be open and attractive, tell stories, ask questions, make jokes, etc. Watch customers' reaction and do not exaggerate.
3.  Describing your offer, do not forget to tell the clients how to prepare to enjoy the experience you offer – what to wear, what to bring along, how long the event will take place, etc.
4. Tell about the food – e.g., warn not to eat too much lamprey, as it is very substantial and rich.
5. Prepare the facilities well to enjoy the meal even if it rains – probably a shed or a tepee. Take care that you have enough seats for all guests.
6. Make sure the food is cooked and presented using simple, but good quality kitchenware and tableware. Never use plastic cups and saucers.

Section 4.4: Rural Tourism Activity Products Related to Food and Culinary Heritage

4.4.2. Mushrooming