Char and whitefish: fish of clear, cold lakes

Char and whitefish belong to the salmonids and need cool, oxygen-rich water. They are found mainly in the deep lakes of the Alpine foothills and in upland lakes, and char also in fish farms and some streams.

The species

• Arctic char (Salvelinus species): Native to deep, cold lakes. Dark back, flanks with pale spots, belly bright orange-red at spawning time; the pectoral and pelvic fins have a white leading edge
• Brook trout (Salvelinus fontinalis): Originally from North America and introduced. Marbled back, red spots with blue halos
• Whitefish (Coregonus species, in German Renke, Felchen or Maräne): Silvery, slender, with a small mouth; lives in open water and feeds mainly on plankton. Many lakes have their own forms

What to check first

Every German state sets its own closed seasons and minimum sizes; in addition, the conditions of the water stated in your fishing permit apply. An example from Bavaria (annex to the regulation implementing the Bavarian Fisheries Act):

Other states and border waters may have different values. Always check the current version and your permit before fishing.

Fishing for char

• When: In spring, while the water is still cool, char hold shallower; in summer they move deep
• Methods: From a boat by trolling or with bait fished at depth; in fish farms with spinners, small spoons or natural baits such as waxworms
• A fish finder helps locate the depth at which the fish are holding – see "Fishing from a boat"

Fishing for whitefish

• Method: Whitefish feed on plankton and small larvae. They are usually fished from a boat with a Hegene: a rig of several very small nymphs on short droppers, worked at depth with gentle twitches
• Bite: Whitefish bite cautiously; a sensitive rod tip shows the bites
• Playing the fish: The mouth is soft – play it gently, or the hook will tear out
• Many lakes have their own rules for the Hegene (for example the number of hooks) – check your permit

Handling and cooking

Stun and kill your catch in line with animal-welfare rules, then chill it immediately. According to the BVL, raw fish keeps for about a day in the fridge at four degrees; cooked or smoked fish for about two days.

• Cook it through: According to the BVL, fish is done when it is opaque and flakes easily with a fork
• Smoking: Char and whitefish are classic smoking fish – see "Hot-smoking fish"
• Frying: Whole, fried in butter with herbs and lemon; whitefish fillets briefly, skin side down

Sources

• Free State of Bavaria (BAYERN.RECHT): AVBayFiG, Anlage: Schonzeiten, Schonmaße und räumlicher Geltungsbereich, accessed 5 Oct 2026
• Federal Office of Consumer Protection and Food Safety (BVL): Hygienischer Umgang mit Fisch, accessed 5 Oct 2026

The sources support individual statements in this article. The organisations named have neither reviewed nor endorsed it.