The Baltic Cuisine
Słupia’s outlet to the sea has always been an ideal place to establish a fishing port. It is listed by the first documents in 1337, although a settlement existed here much earlier. In the Middle Ages, a lagoon lake stretched nearby and reached as far as the village of Przewłoka (today part of Ustka), where there was a marina. The inhabitants of these areas were Slovakians, who traditionally practiced fishing and who were privileged to have six boats for sea expeditions. They were self-sufficient: they weaved and repaired their nets, and they made and maintained the fishing equipment themselves. Professional secrets were passed from father to son, and new techniques and improved solutions appeared over time. As almost all the inhabitants of the settlement were fishermen, everyday life was also subject to this activity, including social games and religious worship. The most important fish caught here are cod, herring, sprat, salmon, sea trout and plaice, as well as freshwater species.
On the other hand, Ustka’s culinary and gastronomic traditions are twofold. The earliest ones date back to the times when Ustka was a small fishing village. In the 18th century, when Ustka had 60 houses, as many as 6 taverns operated here. This shows that the sailors liked to eat and drink well after the cruise. The second trend is related to the summer character of the settlement. Ustka has been a popular summer holiday destination since at least 1830, when affluent health resort visitors spent their free time on sunbathing and swimming, horse rides, sailing and eating.