A few facts about Czech food (source):
Czech cuisine is considered heavy and very filling, with meals centered on meats and starches. This is because Czech winters are long and cold, which does not allow for a variety of fresh vegetables. In fact, if salads are available, they typically are limited to two vegetables, such as tomato and cucumber. Houby (mushrooms) are the exception, which flourish in local forests and are popular in soups, such as houbova polevka myslivecka (Hunter's mushroom soup).
Seafood is not widely available because the country is not located by any large bodies of water. The fish, usually carp and trout, are raised in artificial lakes or fish farms. Some Westerners may think eating carp is unappealing, but in the Czech Republic, the water where they are raised is drained clean every year.
Sadly, Czech winters are no longer long and cold but have no snow and temp can reach up to 15 degrees. Places that sell fish and are open to public can seem cleaner, but most carp sources are dirty and overpopulated.
Mushrooms are awesome, the best part about Czech Rep is the mushroom gathering season.
Source: I've lived in Brno for the past 10 years.
Thanks for the great explanation.
You see, to me the main hurdle with speaking Czech is saying things in a passably idiomatic way. I consider getting declensions wrong and pronouncing like you have a potato in your mouth relatively minor inconveniences. What does get me is using the wrong expressions and not structuring sentences in the right way.
Your clarifications and examples are really helpful in this regard. Cheers!