The wooden smokehouses along Nida's lagoon-front road are the village's most famous food. Each stall has a small smoking kiln out the back, fired with alder or juniper, and a glass case at the front displaying the morning's catch — perch, pike, bream, eel, and the prized flounder. Pick a fish, the stallholder weighs it, and you pay by the kilo.
Eat on the spot with rye bread and a beer, or take a portion back to your guesthouse. The stalls run roughly from May to October; in winter only one or two remain open. Cash works best.