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.