Daniel Schwendeler has been sailing on the lake for 33 years, and the trained chef says he has turned both of his hobbies into a career. These days, however, he only helps out in the kitchen when a colleague urgently needs someone. In the high season, the fisherman sets out his nets in the afternoon to haul them back in again at five o'clock the next morning. «If I'm lucky, I get to see the sunrise, and it's just me and the seagulls on the lake – it's like paradise», he says, describing his highlight of the day. On a good day, Schwendeler processes 40 to80 kilograms of fish and then delivers them. «That's the social part of my job», he explains. In spring, the fisherman mostly catches pike, in summer it's primarily whitefish, and in autumn and winter he catches pike-perch and common rudd. This is the "Rolls Royce of fish», because it is finer and more delicate than trout, says Daniel Schwendeler of this famous Lake Zug delicacy.