Description
The Salmerino del Trentino PGI refers to the fresh fish belonging to the Salvelinus alpinus L. species (Arctic char), of the Salmonidae family, farmed in reservoirs fed by the pure and cold waters of Trentino.
Production Area
The production area of Salmerino del Trentino PGI is within the entire territory of the Province of Trento in the Trentino- Alto Adige region, and in the Municipality of Bagolino in the Province of Brescia, in the Lombardy region.
Production Method
Fry and adult specimens are farmed in reservoirs containing water from springs, wells, streams or rivers within the exclusive geographical area. The water must be specific temperatures (below 10° C from November to March) and contain dissolved oxygen (at least 7 mg/l). The density of breeding varies according to the estimated number of times the water is changed daily, from a minimum of 25 kg/m3 up to 40 kg/m3 (for more than 10 changes). The fish are fed according to the traditional uses of the area, and for this reason the feed is certified and GMO-free. Processing takes place at temperatures not exceeding 12° C, while the fish must be stored at a temperature of between 0 and 4° C.
Appearance and Flavour
Salmerino del Trentino PGI is generally grey-green in colour and the spine and sides are speckled with small whitish, yellow or pinkish markings; the dorsal and caudal fins are grey, while the others are orange with a white front edge. The body mass (length-weight ratio) is one of the factors that characterises the product; the values are lower than 1,10 for specimens of up to 400 g and 1,20 for those over this weight. The flesh is firm, tender, lean and dry, with a delicate fishy flavour and a faint smell of fresh water, devoid of any kind of muddy aftertaste.
History
The Arctic char seems to have been present in Trentino for thousands of years. Thanks to the adaptability of the species and the isolation of the Alpine Lakes, this fish has been able to arrive in modern times with its characteristics almost unchanged. Mentions can be found in several documents from 1600, which demonstrate that this fish was considered a fine meal for princes, Cardinals and Popes. Breeding became an established activity during the XIX century, when the first fish farming plant was built in 1879; this was followed by others over the following years, until the establishment of the Associazione Troticoltori Trentini in 1975, which played a determining role in the consolidation and promotion of this practice.
Gastronomy
Salmerino del Trentino PGI should only be kept in the fridge for a few days, as it is a freshly sold product and is easily perishable. It is a prestigious fish and is used in many traditional recipes in the Trentino region, due to the consistency of the meat and its delicate flavour. It is ideal for oven-baking, marinating or coating in a crust, but it is also used as an ingredient in more refined recipes, together with aromatic herbs, vegetables or dried fruit, flavoured with wine or even tea. It is also perfect for smoking delicately, using wood that is not too resinous, so as to not overpower the typical flavour of the product.
Marketing
The product is marketed as Salmerino del Trentino PGI. It is available on the market as a fresh product, packed in boxes or polystyrene trays covered in plastic film, vacuum- packed or in a modified atmosphere. It can be sold whole, gutted, filleted and/or sliced.
Distinctive Features
The qualitative characteristics of Salmerino del Trentino PGI - reduced body mass, low fat content, unmistakable flavour – can be traced directly back to the production area, in particular to the water in which it is farmed: originating from perennial snowfields or glaciers, the water, besides being extremely abundant, presents high levels of oxygen, good bio-chemical-physical qualities and fairly low average temperatures.
