“I love you like a whitefish” is a famous quote from the golden era of Estonian film, spoken by a summer guest from the capital to a Muhu island farmer. Islands and fish go together like a hand in a glove. While whitefish (siiakala) is rare in everyday markets, you won’t go without fish on Saaremaa – fish is the islanders’ true treasure. Locally caught seafood is a natural part of their daily meals, and there are countless ways to prepare it. Fish is fried, marinated, baked, smoked, made into äkis (a quick-salted fresh fish dish), or dried. On the islands, you can taste it all!
"Which fish should you look for?"
That depends primarily on the season. The first “harbingers of spring” are roach. They taste best when dried, served with dark rye bread and a cold beer. In the second half of May, garfish arrives in Saaremaa’s coastal waters. Known as the “poor man’s eel”, it’s delicious fried, dried, or marinated—but smoked garfish is an absolute must-try. After Midsummer, flounder becomes nice and plump – just the way locals like it. Is your mouth watering yet? Then follow the scent of fish and enjoy the taste of the islands.
Where can you taste local fish?
In Saaremaa, smoked fish has become a culinary symbol of its own—the scent from a smoke oven, the salty sea air, and freshly prepared fish are an experience you simply must have.
If you want smoked fish straight from the smoker, head to GoldFish, a small-scale producer in Nasva, where you can buy classic smoked flounder as well as other local delicacies caught from nearby waters.
With a bit of luck in summer, you might even get a taste of smoked fish atop the stunning Panga cliff. Alongside the flavors, you’ll enjoy views found nowhere else – it feels like nature and fish have formed a secret alliance.
And don’t worry if you’re in Kuressaare – the town has plenty of eateries that focus on seasonal, local ingredients. Many restaurants and cafés feature dishes made with fresh local fish as the star ingredient. Whether it’s smoked whitefish, fried perch, or an elegant fish soup, Kuressaare’s fish dishes reflect the island’s rich culinary variety and coastal food traditions.
Want to go on a real island fish restaurant tour? Here are some must-visits:
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Ku-Kuu Restaurant, in Kuressaare’s castle park, charms with its romantic vibe, fresh fish, and views of the castle.
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Hafen Restaurant, by the yacht harbor, blends island flavors, sea breezes, and a relaxed coastal rhythm.
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Roomassaare Café serves fish on a terrace overlooking the harbor—perfect for sunset dining.
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Saaremaa Veski, set in a historic windmill, offers Estonian flavors with a creative twist.
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Särg Restaurant, in Nasva village, sits right next to the harbor – expect fresh fish on your plate and the authentic atmosphere of a fishing village all around.
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Lümanda Söögimaja presents traditional Saaremaa dishes, including those made from freshly caught fish.
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At Pidula Forell, you can catch your own fish, which will then be cooked for you on-site.
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Kliff Restaurant, near Panga cliff in northern Saaremaa, offers amazing sea views and fresh fish on the menu.
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Kala Resto, on Muhu island, is where the sea, the island, and modern cuisine come together beautifully.
Hungry yet?
Our Tihemetsa Tiina
The most legendary person to buy fish from in Saaremaa is Tihemetsa Tiina. However, she lives not in Tihemetsa but in Nasva, where she sells some of the tastiest fish on the island. Along with delicious fish, she’ll serve you a hearty dose of island charm and witty humor.
At Tihemetsa Farm, fish dishes have been offered for over 20 years. It all began with Tiina’s mother, who started smoking fish. Today, the whole family is involved—her sons bring in the catch straight from the sea. So everything is done in-house: from fishing to smoking.
The smoked fish season usually begins in April, starting with small, flavorful Baltic herring, followed by garfish. Throughout the summer, you can get flounder, perch, and, if the sea is generous, even eel. Smoking continues well into autumn.
If you’re planning a visit, it’s a good idea to call ahead and ask Tiina what’s fresh that day—because availability depends on the sea and the season.
Authentic, homemade, and full of character – Tiina’s fish is more than food, it’s a piece of Saaremaa’s soul.
Local fish, pure flavor
Pähkla Crayfish and Fish Farm on Saaremaa is well known for its high-quality and diverse fish products. In addition to its prized cold-smoked trout, the farm offers a variety of delicious, carefully prepared fish products—perfect for both everyday meals and special occasions.
Trout is available in several forms: fresh, salted, cold-smoked, and hot-smoked. All the fish are raised in spring-fed ponds right on the farm. This pure, natural environment ensures that the fish is juicy, clean-tasting, and rich in nutrients.
Pähkla’s products are a true example of how a local producer’s dedication and nature-based farming can come together to create an exceptional culinary experience.
