Waldviertler Karpfen

 
Record Number: 30
 
Disclosure Date
Fish farming in the Waldviertel area has its roots in the 12^th  and 13^th  centuries. In 1280 first mention of ponds in the “urbarium” of the Monastery Zwettl.
 

Photo: BM...

Title
Waldviertler Karpfen
(Waldviertler carp)
 
 
Abstract or claim
Traditional carp farming and traditional carp harvesting in semi-natural ponds in the region of Waldviertel, Lower Austria. The firm flesh, the excellent taste and the outstanding culinary reputation of Waldviertler carp are the result of fish farming in harmony with nature in clear, unpolluted water of natural and artificial fish ponds. The carps feed on the natural food sources generated by the pond and are given only limited amounts of supplementary feed from regional cereals and legumes. This, together with their slow growth under the rough climate conditions, essentially contributes to the excellent taste of the flesh.
 
Furthermore, carp ponds are valuable retention ponds, serve as habitats for rare plants and animals, and contribute to the sustainable preservation of the regional landscape.
 
Name of product, Product class
Karpfen (carp), fish 
 
Name of region
Waldviertel, Lower Austria, Austria
 
Field of search
Food and Agriculture
 
Name of information provider
Niederösterreichischer Teichwirteverband (Lower Austrian Fish Farmers’ Association)
 
Name of applicant for title
Niederösterreichischer Teichwirteverband (Lower Austrian Fish Farmers’ Association)
 
Holder of knowledge or associated resources
Around 400 regular or sideline fish producers in the region of Waldviertel
 
Grantee(s), holder(s),
assignee(s) or owner(s) of title, if any
Lower Austrian Fish Farmers’ Association (Niederösterreichischer Teichwirteverband)
 
Descriptors
- History:
Carp farming in ponds is one of the oldest methods of fish production. The original habitat of carps is probably Asia Minor and it is assumed that carps invaded Central Europe via the Black Sea and the Danube. Up to the Middle Ages lakes and rivers were their natural habitats. After that, in connection with the spread of Christianity, carp farming in ponds proliferated strongly.
 
In 1280 ponds were mentioned for the first time in the urbarium of the Monastery Zwettl. Traditionally, fish was a dish of the nobility and of monks. However, unlike the monasteries the nobility hardly ever exercised their fishing privileges. By and by also professional fishermen worked for monasteries, owners of fishing waters and landlords. Fish farming was often associated with mill ponds of water mills which were leased to millers by monasteries or the nobility. The lease payment consisted of fish or money.
 
During Lent monastery kitchens favoured carps. This was also due to the fact that the clergy was entitled to fish (ectotherms), but not to hunt (endotherms). As Christmas Eve was a day of fasting as well where the consumption of meat was not permitted, carps became part of the traditional Christmas dinner in Central and East Europe. Also on New Year’s Eve and Ash Wednesday carps are frequently served as traditional dishes.
 
For inns and taverns carps played an important role as Lenten food because up to the mid-18^th  century on Lenten days meat from warm-blooded animals was allowed to be served only to military officers, non-Catholics and Catholics exempted from Lenten, and even in those cases this was not permitted in the general dining room but only in the innkeeper’s private rooms and, later, in a separate room or at least on a separate table.
 
The eating of carps on the traditional date of Christ’s Birth has also theological roots. In the past there was misbelief that carps are asexual and emanate directly from the bottom of waters. They were therefore particularly well suited dish metaphorical of the Virgin Birth of Jesus.
 
Moreover, it was thought that the carp’s cranium contained the instruments of Christ’s torture and that the bones could be assembled to a birdlike figure resembling the Holy Spirit which would protect against witches. Another superstition was that a moonlike little stone existed above the carp’s eye and would bring good fortune to who found it at Christmas.
 
Another old custom is that carrying a scale of a carp brings you financial godsend in the new year. It can be assumed that this custom is related to the coin-like shape of carp scales.
 
In the Middle Ages the monasteries started first breeding efforts under the rather cold climatic conditions of the Waldviertel. Since then several carp varieties have been developed which vary in size, form and body surface. Today’s farmed carps usually have high backs, which increases the content of flesh.
 
In 1950 the Niederösterreichische Teichwirteverband (Lower Austrian Fish Farmers’ Association) was founded.
 
In 1994 the “Arbeitsgemeinschaft ARGE biofisch” (consortium for organic fish) was founded with its registered office in the Waldviertel.
It aims at developing and promoting fish farming under the organic scheme.
 
In 1999 the picture/word trademark “Waldviertler Karpfen” was registered.
 
- Region:
The Waldviertel (Forest Quarter) derives its name from its abundance of forests. It is situated in the north-western region of the Austrian Province of Lower Austria and encompasses the political districts of Gmünd, Horn, Krems, Krems-Land, Waidhofen/Thaya, and Zwettl as well as parts of the political districts of Hollabrunn and Melk.
The Waldviertel is bounded to the south by the Danube, to the southwest by Upper Austria, to the northeast and the north by the Czech Republic, and to the east by the hill of Manhartsberg.  
 
Climatic and soil conditions:
The Waldviertel has continental climate, which is typical of low mountain ranges. Summers are warm with few hot days and cool nights, winters are rather cold with little snowfall.
Annual precipitation ranges between 500-800 mm with the maximum in summer. The vegetation period is short.
Geologically, the Waldviertel region is a mountain area composed of granite and gneiss with altitudes up to 1000 m.
It is part of the Bohemian Massif and is characterized by light, sandy soils, brown podsolic soils, brown soils and semipodsols.
 
Habitat:
The landscape of the Waldviertel is characterized by about 1,400 ponds located on altitudes between 350 – 600 m and covering about 1,600 hectares.
 
Water temperatures in carp ponds vary significantly in the course of the year, ranging from about 4 °C in winter to about 25 °C during hot summer days in July and August.
 
Water quality is characterized by average ammonia and nitrite contents below the detection limits and 0.1 mg/l of ammonium on average. Average oxygen is 8.4 mg/l. The water is very soft due to low levels of calcium and magnesium.
 
Most of the ponds in the Waldviertel region are popularly called “Himmelsteiche” (sky ponds), as they rely on precipitation water.
 
The ponds harbour numerous water plants, like reeds, sweet flag, water-plantain (Alisma sp.), and amphibious bistort (Persicaria amphibia).
The phytoplankton contains green algae, diatoms, the zooplankton Daphniidae, copepods, chironomids, day fly larvae, caddis flies, and small-sized worms.
 
Pond management:
After carp harvesting in autumn, the ponds remain dry for several weeks or months and are then stocked again.
The ponds are desludged, the banks fortified and excessive reeds are removed at intervals of 2 – 10 years, if necessary.
Ponds are not fertilized as they are only extensively used and as nutrients (especially nitrogen and phosphor) are washed in from surrounding agricultural areas anyway.
 
- Waldviertler Karpfen (Waldviertler carp):
The Common Carp (Cyprinus carpio) is a freshwater fish of the family Cyprinidae.
Carps prefer slow-running or stagnant water which does not need to be particularly clear or rich in oxygen. Carps grow best at water temperatures between 20 °C and 25 °C when the potential for feed uptake is optimal.
Carps remain in deeper parts of the ponds during daytime and are active at twilight. During the long, harsh winter period they rest in the deepest areas of the ponds, where they neither eat nor grow.
 
Methods of production:
Most carps (about 90 %) are produced according to the trademark scheme “Waldviertler Karpfen”. Only about 10% of them are produced outside the trademark scheme.
 
The scheme provides that the carps have to be born, raised, slaughtered, and processed in the Waldviertel region (proof of origin).
Carps are kept appropriate to the needs of the species. The number of carps per pond is limited such that every carp has about 20 m² of living space.
Supplementary feedingstuff consists mainly of regional cereals; commercial feed is to be used only to a very limited extent. Carps produced under the organic scheme are fed with organic feedingstuff.
Fish farms have to be members of the Fish Health Service.
 
Both mirror carps and fully scaled carps are held in aquaculture, but fully scaled carps are predominant.
Around 100 agricultural holdings produce carps on a regular basis. Beyond that there is a large number of hobby producers. Half of the producers practice organic production.
Up to 500 tons of carp are produced every year, 150 - 200 tons under the organic scheme.
 
Mating and reproduction:
Carps are sexually mature at the age of 3 - 4 years. Carps do their “mating dance” between end-May and early June, depending on the necessary water temperature of 18 to 20°.
 
Depending on size and age a female carp releases about 1.5 million eggs which are fertilized in the water. The fertilized pale-yellow, sticky eggs become attached to submerged weeds, grasses or other substrate.
 
Spawning and hatching occurs mainly in the ponds under natural conditions, in one fish farm breeding devices are used.  
 
Usually hatching occurs after 3 three to five days, depending on the water temperature. The hatchlings have yolk sacs for several days. Before the yolk sac is used up, the fries inflate their swim bladders with air. After that, the fries feed on microplankton and algae.
 
Fish breeding:
Fish for stocking stem from own breeds. Every year about 200 tons of stocking fish are brought into the ponds of the Waldviertel region.
Carps are produced in polyculture with tench, pirkperch, pike, and whitefish.
 
The fries are brought into breeding ponds and, the next spring, into so-called “Streckteiche” (ponds providing more space for growing carps).
 
It takes 3 - 4 summer periods until the carps have reached 3 - 4 kg (three- or four-summer carps) and are ready for consumption. In the fourth year the full-grown carps are held in large-scale ponds (“Abwachsteiche”).
 
Feeding:
Carps are omnivorous and feed mainly on living organisms of the ponds. As the stocking rate is low, only a limited amount of supplementary feed, which contains cereals (rye, barley, wheat) and legumes (peas), but no fish meal, is required.
According to the organic scheme carps have to satisfy half of their nutritional demands themselves.
 
The fish are supplementarily fed manually every 2 - 3 days.
During spring feeds enriched with minerals and micronutrients are given additionally.
 
Fishing and stock assessment:
In autumn the fish are harvested in a way known for centuries. First most of the water is drained off the fish ponds. Then fishermen, often breast-deep in the chilly water, round up the fish with handnets near the pond bank. Finally, the fish are got out of the water with scoops. People refer to the phenomenon of splashing water caused by the vast number of fish rounded up as “The pond boils”.
After fishing the ponds are fish stocked again, an exception are ponds which have to dry out first.
 
After having been graded manually, the carps have to spend some time in tanks to eliminate any muddy taste of their flesh.
Yields are comparatively low due to the nature-oriented, species-adapted way of fish farming, but this ensures highest standards regarding the health and resistance of the fish and the quality of the flesh.
 
Slaughtering:
Carps are slaughtered in slaughterhouses which have to comply with the requirements of hygiene.
 
Processing and packaging:
The carps are cut or filleted and made ready for consumption.
The flesh is packed in plastic foils or vacuum-packed. Carps are also sold as a whole, both living and slaughtered.
 
Flesh and taste:
Flesh of Waldviertler Karpfen is white to delicate pink. It is firm and at the same time tender, has excellent taste and a special flavour.
 
Nutrition:
The flesh of carps is rich in valuable proteins, neutral regarding cholesterol and has a favourable fatty acid composition.
 
Quality control:
Participation in the fish health service of the Federal Province of Lower Austria and permanent food safety controls ensure the high quality standards. The quality of the water and the health of the carps are controlled on a regular basis by the fish health service of the Federal Province of Lower Austria, the Ecological Station Waldviertel, and the Veterinary University of Vienna. Moreover, internal controls are carried out by the Lower Austrian Fish Farmers’ Association.
The quality of the water is controlled twice every year by the Ecological Station Waldviertel.
 
Fish farmers selling their carps under the trademark “Waldviertler Karpfen” have to take records in a “Teichbuch” (“pond book”), notably regarding fish stock (origin, amount of fish), feed (origin, amount, nature), amount of fish caught, results of the water and fish-health controls, and other relevant incidents (e.g. fish diseases).
 
Organic carps are produced according to the guidelines of recognised Austrian organic associations (“Bio Austria” and “Freilandverband”) and organic guidelines of the Austrian Codex Alimentarius.
 
- Marketing:
Carps are either marketed as fish for consumption or as stock fish for other ponds for the purpose of angling.
 
90 % of the carps are marketed under the word/picture trademark “Waldviertler Karpfen”.
 
Waldviertler Karpfen are sold directly, in wholesale and retail trade, and in gastronomy.
 
Fresh carps are marketed as a regional speciality, either as whole fish or in the form of fillets. Fish are made ready for cooking by the process of “Schröpfen” (cutting the raw fillet at distances of about 0.5 mm to dissect the fish bones).
 
The annual catching of fish has a long tradition in the Waldviertel region and attracts numerous onlookers. Subsequent to the "Abfischfest" (festivity on the occasion of fish catching) members of the "Waldviertler Wirtshauskultur" (inn culture) commence their traditional "Karpfenaktion" (carp initiative) where carps are prepared and offered in numerous variations.
 
Connection with the geographical area and Traditional Knowledge
- Specific soil and climate, water and landscape conditions in the region of Waldviertel
  provide optimal conditions for rearing carps.
- Strong link with the area: Waldviertler carps are exclusively born and bred in the region
  and live predominantly on organisms naturally occurring in the ponds.
- Due to breeding close to nature carps can be produced with specific characteristics.
  The flesh has unique flavour and taste which are directly related to the feed taken up
  and the pond management.
- The extensive, ecologically orientated breeding of carps contributes to the preservation
  of the natural landscape dominated by ponds.
- Production of Waldviertler Karpfen is the result of Traditional Knowledge passed on from
  generation to generation over centuries: The Traditional Knowledge and expertise of carp
  breeders (adapting the management of carps to environmental constraints, know-how of
  breeders, genetic improvement), fishermen (traditional method of catching with nets,
  storage and transport), of slaughtering (cutting, method of cutting fish-bones to extremely
  small pieces) and further processing.
 
- Utilization:
Carps are utilized in a variety of ways some of which have been known for generations: smoked, pickled, roasted, poached, au bleu, as pâtés or fish soups. 
 
Fried carp is a traditional Christmas Eve dinner in Austria and other parts of Central and Eastern Europe.
 
However, carp is not only for culinary delights.
A manufacture in the village of Reitzenschlag, Waldviertel, has developed a method to preserve the unique structure and natural colour of carp skins in cooperation with a member of the Nanai people. Nanais are a Tungusic people of the Far East whose traditional clothing was made of fish skins.
Carp skin is used as a fashion element in the production of clothes, bags, shoes, and other accessories.
 
- Protection:
The term ‘Waldviertler Karpfen’ (Waldviertel carp) has been a trademark since 1999 (Austrian Patent Office, register number: ..). 
 
Key Words
Food and Agriculture, Traditional Knowledge, Austria, Lower Austria, region, Waldviertel, fish, Waldviertler carp, Cyprinus carpio L.
 
Bibliography / References
- … aus stillen Gewässern
  http://www.waldviertler-karpfen.at
- 120 Tonnen Karpfen aus dem Waldviertel für Weihnachten
  http://www.gourmetpresse.at/presseaussendung.php?ch=gourmet&schluessel=OTS_20071211_OTS0064
- 700 Jahre Aquakultur… verpflichten
  http://www.waldviertlerkarpfen.at/
- „Abfisch“- Saison in Niederösterreich
  http://homes.tiscover.com/project/tpi/detail.html?_lang=deots&id=243028
- Anforderungen für das Markenzeichen „Waldviertler Karpfen“
  http://www.boku.ac.at/mi/ftp/DV_in_Oesterreich_Se_2006.pdf
- Bio-Karpfen, der neue Schwarm
  http://www.bio-austria.at/konsumenten__1/aktuell/oesterreichweit/bio_karpfen_der_neue_schwarm_mit_10_rezepttipps_und_bezugsquellen_adressen - Der „gute fette“ Karpfen – mit vielen wertvollen Fettsäuren
  http://www.lebensmittelnet.at/article/articleview/41254/1/12522
- Der Weihnachtskarpfen hilft beim Fasten
  http://www.lebensmittelnet.at/article/articleview/41256/1/12522
- Fetter Karpfen: Zu Unrecht verrufen
  http://www.netdoktor.at/nachrichten/?id=115884
- Fisch & Wein Kamptal
  http://www.potsdam.ihk24.de/produktmarken/starthilfe/festigung_wachstum/anhaengsel/Georg_Eibensteiner,_Oesterrreich.pdf - Fische – schmackhafte Delikatesse mit dem Gesundheitsplus
  http://www.oekonews.at/index.php?mdoc_id=1029366
- Große, kalte Teiche
  http://www.janatuerlich.at/Layouts/jn_Produkt.aspx?folderId=45836&pageId=1014511
- Herkunft und Art
  www.karpfenbilder.de
- Hoch der Karpfen
  http://www.landfuergeniesser.at/geniesser/default_main.asp?medium=GENIESSER&sprache=d&id=26120&tt=GENIESSER_R4
- Ist eine Fütterung notwendig?
  http://www.fisch.at
- Kann den Karpfen „bio“ sein?
  http://www.biolebensmittel.at/article/articleview/41887/1/12544
- Karpfen
  www.biofisch.at/karpfen.htm
- Karpfen – der Weihnachtsfisch
  http://noe.orf.at/magazin/daheiminnoe/kulinarium/stories/2302/
- Karpfenteichwirtschaft in der Steiermark
  http://www.uni-graz.at/geowww/geo/geoweb_magazin_artikel_detail_druckversion.php?recordID=76
- Karpfenzüchter
  http://www.karpfenzuechter.de/
- Kontinentales Klima
  http://www.rm-waldviertel.at/channel.asp?Channel=15
- Köstlicher Karpfen
  http://www.niederoesterreich.at/tiscover/default26110.htm
-  Köstlicher Karpfen aus dem Waldviertel
  http://www.niederoesterreich.at/tiscover/pressecorner.asp?medium=PCN&sprache=d&archiv=&id=24172&tt=PCN_R9
- Nanai
  http://en.wikipedia.org/wiki/Nanai
- Ökologische Station Waldviertel
  Winterteichprojekt Untersuchungen im Hinblick auf eine nachhaltige
  Produktion in Winterungsteichen 
  https://www.dafne.at/prod/dafne_plus_common/attachment_download/4e8a9165c993c30d781147a8ebf51a5c/1240%20Winterteichprojekt.pdf
- POSTMANN, K. Der Teich brennt. In: GENUSS.spezialitäten.pur, Winter 2008/2009, 40f.
  www.spezialitaetenpur.at
- SIEVERS, G.W. (2007): Der Waldviertler Karpfen, Der Weihnachtskarpfen.
  In: Genussland Österreich –
  Was Küche und Keller zu bieten haben, Leopold Stocker Verlag, Graz, 198f.
- Steirischer Karpfen für die gesunde Küche. Steiermark-Thema. Neues Land,
  4. November 2005
- STOCK, E. Waldviertler Karpfen. In: Mitteilungen des Tiroler Fischereiverbandes,
  Nr. 1/2005, 12. Jahrgang, 13f.
  http://www.tiroler-fischereiverband.at/docs/down/pdf/TFV_Mitteil_05_01.pdf
- Teichwirtschaft
  http://www.kinsky-heidenreichstein.at/Frames.htm
- Über die Leere der Meere
  http://derstandard.at/?url=/?id=2667068%26sap=2%26_pid=5589788
- Waldviertler Abfischfest am 26. Oktober 2007
  http://forst.lebensministerium.at/article/articleview/59534/1/8757/
- Waldviertler Karpfen
  http://www.litschau.at/system/web/zusatzseite.aspx?menuonr=219580276&detailonr=218212791
- Waldviertler Karpfen
  http://www.genuss-region.at/article/archive/8720
- Weihnachtskarpfen
  http://de.wikipedia.org/wiki/Weihnachtskarpfen
- Yupitaze Fischtextil
  http://www.yupitaze.wvnet.at/titel.htm
 
All internet references last accessed on 28 January 2009.
 
Language Code
German
 
Product of www.genuss-region.at
Yes
 
Regional contact
Waldviertel Tourismus
Sparkassenplatz 4
A-3910 Zwettl
Phone: 0800 300 350 (toll free in Austria ) or 02822 541 09,
Fax: 02822 541 09 36
www.waldviertel.or.at
 
Authors: Mag. Eva Sommer, Mag. Doris Reinthaler, Dr. Erhard Höbaus
 

29.07.2010, Lebensministerium III/4