Description
The Schwarzwaldforelle PGI is a trout of the species Salmo trutta, belonging to the Salmonidae family.
Production Area
The production area of the Schwarzwaldforelle PGI is in the Schwarzwald (Black Forest), in the federal state of Baden-Württemberg.
Production Method
The fish are farmed in deep and fresh waters of the mountains, which allows the trouts to grow slowly. This condition, coupled with a constantly controlled nutrition, allows obtaining meat that has high organoleptic qualities. On average, the fish are considered mature once they have reached the age of 18 months. Other faster growing trouts reach an optimal weight between three and five months, arriving at a weight between 250 and 350 gr. After surpassing the weight of 5 gr, the trouts have to grow in the Schwarzwald waters. The supplementary acquisition of trouts from other areas is allowed within a range of 30%, to counterbalance the constantly growing market demand. The best period for the fishing of the Schwarzwaldforelle PGI is from May through August, whereas the eggs are laid between October and January.
Appearance and Flavour
The Schwarzwaldforelle PGI has a lengthened body, with a colour varying from blackish to olive green on the back, while the flanks have a silvery-blue colour. The abdomen varies from white to light yellow. The body of the trout features brown-black and red dots of various sizes. The firm and compact meat is very tasty.
History
The origins of the production of the Schwarzwaldforelle PGI date back to the 18th century, when the first trout farm was created in the production area. The first fishing circles, instead, were born at the end of the 19th century, following the increased reduction of fish populations in the streams and rivers, which endangered their survival. Thanks to the strong commitment of the fishing circles that streams, rivers and lakes still hold a considerable amount of trouts today.
Gastronomy
The Schwarzwaldforelle PGI is a delicate fish, which should be consumed right away or frozen as soon as possible. Just after the purchase, it should be gutted and washed accurately under running water. After that, it can be kept in the refrigerator, well wrapped with Clingfilm or closed in a freezer bag, for one or two days at the most. If it is very fresh, it is also possible to freeze it at 18°C for three months. The Schwarzwaldforelle PGI can be cooked in various ways: roasted, fried or marinated; it is particularly tasty if smoked on beechwood and alder. The very delicate skin is edible.
Marketing
The product is sold as Schwarzwaldforelle PGI, in the varieties Bachforelle, Salmo Trutta fario, Lachsforelle, Salmo trutta trutta, Regenbogenforelle, Salmo gairdneri, and Saiblinge, Salvelinus. It is marketed fresh, whole, cut in half, in more pieces or in fresh fillets. In can be smoked, either whole or in single pieces.
Distinctive Features
The deep and fresh waters of the mountains, as well as the nourishment quality are two fundamental conditions in the Schwarzwaldforelle PGI farming, so the meat can acquire its particular flavour and its famous taste.
