(Black Forest trout)
Only brook trout or rainbow trout raised in southwestern Germany near the Schwarzwald mountain range are entitled to the name Schwarzwaldforelle (Black Forest trout). This region has a long tradition of trout farming due to its outstanding cold, oxygen-rich mountain waters.
The lower the temperature of the mountain water, the longer it takes for the trout to reach the targeted size and firmness. This slow, natural growth and the quality of the feed given to the trout is the reason why they have such a distinctive taste.
The firm flesh is described as exceptionally strong and aromatic. Black Forest trout has been offered as a regional specialty for decades, and its unique qualities have made it famous even outside the Schwarzwald region. It is suitable for all kinds of preparation and can be served hot or cold, smoked, fried, or marinated.
Even the skin of the Black Forest trout is considered a delicacy.
