Mattigtal Forelle

 
Record Number: 88
 
Disclosure Date 
In 1829 first documented mention of the river fishery Baumgarten in the municipality of Mattighofen.
 

Photo: BM...

Title
Mattigtal Forelle
(Mattig valley trout)
  
 
Abstract or claim 
Traditional farming of fish belonging to the family Salmonidae (river trout, rainbow trout, lake trout, salmon trout, and chars) in artificial ponds, basins and flutings in the region of the Mattig valley, Upper Austria.
Optimal interactions between soils, climate, water supply and terrain provide for an ecologically oriented, extensive farming of salmonid fish delivering flesh of high quality.
Extensive fish farming in ponds close to nature contributes to the preservation of the landscape.
 
Name of product, Product class
Salmonid fish, trout, fish
 
Name of region
Mattig valley, Upper Austria, Austria
 
Field of search
Food and Agriculture
 
Name of information provider
Ulrike Sander-Baumgartner
 
Name of applicant for title
---
 
Holder of knowledge or associated resources
Fish farmers in the region of Mattig valley
 
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
---
 
Descriptors 
- History:
The history of fishing is as old as the history of mankind. This is documented by fish relicts which were found together with human bones from prehistoric times.
The region around Mattig valley was settled due to its richness in fish about 7000 years ago.
 
In 1829 first documented mention of the river fishery Baumgarten in the municipality Mattighofen. It is thus one of the oldest river fisheries close to nature in Upper Austria.
 
During the last 60 years a number of fisheries have been established along headwaters in the Mattig valley.
In 2008 the association “Mattigtal Forelle” was founded.
 
A cornerstone in the development of today’s European trout farming was the introduction of rainbow trout from California between 1880 and 1890 and of related species/subspecies from the north-west of the U.S.A. between 1907 and 1926 to Europe. The breeding of native trout with various types of introduced trout resulted in today’s rainbow trout, which became an economically important “animal species” around the world.
 
- Region:
The Mattig valley is situated in the political district Braunau am Inn, Upper Austria.
The Mattig valley is bounded to the north by Germany, to the east by the Kobernaußerwald, to the south by the Tannberg, and to the west by the Siedelberg and its foothills.
 
The Mattig valley encompasses the municipal areas Burgkirchen, Helpfau-Uttendorf, Jeging, Mattighofen, Mauerkirchen, Munderfing, and Pfaffstätt.
 
Climatic conditions:
The Mattig valley has Central European climate of transition. Summers are cool and wet, winters mild with abundant snowfall. The annual average temperature ranges between 7.5 °C in the south and 8.7 °C in the north. Annual precipitation ranges between 900 mm in the north of Braunau and 1400 mm in the area of the Trumer Lakes.
 
Habitat:
Most of the fisheries are located on the headwaters of the river Mattig (Brunnenbach in Schalchen, Kühbach in Mattighofen, Brunnbach in St. Florian, Steinbichlbach, and Blankenbach in Braunau). Headwaters supply artificial ponds, basins and flutings with non-polluted water of high quality.
In addition, a number of so-called “sky-ponds” (artificial quarry ponds supplied by rain water) exist in the hands of fishery associations.
 
Pond management:
Ponds are not fertilized. After harvesting, the ponds remain dry for four weeks and are then stocked again.
 
- Mattig valley trout:
The word ‘trout’ is used for a number of fish species belonging to the family of Salmonidae. In the context of the Region of Delight “Mattigtal Forelle” the term “Forelle” (“trout”) encompasses river trout (Salmo trutta fario) and rainbow trout (Oncorhynchus mykiss), brown trout (Salmo trutta lacustris), char (Salvelinus sp.), and salmon trout.
Trout are slender fish with numerous rounded small scales and a forked tail. They have an adipose fin without bony spines towards the rear of the back.
Trout prefer clear, cold water rich in oxygen. They are cold-stenothermic, which means that they can only survive within a narrow temperature range. The optimal temperature is 8 °C - 18 °C.
Trout are sexually mature at the age of 3 - 5 years.
 
Method of production
Fish breeding:
Fish for stocking stem from own breeds or are bought from breeders in the region.
For the purpose of artificial propagation eggs and sperms are obtained by slightly pressing the fish belly backwards to the vent. For fertilization eggs and sperms are mixed and water is added. The hatched fish are raised in fish hatcheries.
 
Feeding:
Fish feed on other organisms living in the ponds and are, in addition, fed with specific feeding stuff manually once per day.
 
Fishing and stock assessment:
Fish are harvested with dragnets or brailers. Then they are graded according to size, weight and species. They are kept in tanks until they are used either as food fish or stocking fish.
Ponds are totally harvested only every 2 - 3 years and are then newly stocked again.
 
Slaughtering:
Fish are slaughtered in a stress-free way.
Processing takes place in specifically adapted rooms where the fish are packed under vacuum.
 
Flesh and taste:
Mattig valley trout are characterized by flesh which is firm, delicate, finely textured and very tasty.
 
Quality control:
The water quality of the ponds is controlled by the Chamber of Agriculture. Fish flesh is subject to official food controls of the Federal Province.
 
- Marketing:
Mattig valley trout are available throughout the year. They are sold directly, via various markets and in gastronomy.
 
Connection with the geographical area and Traditional Knowledge
- Specific soil and climate, water and landscape conditions in the Mattig
  valley provide the conditions required for trout farming in ponds.
- Mattig valley trout are born and bred in the region.
- The production of Mattig valley trout is the result of Traditional
  Knowledge passed down from generation to generation over centuries:
  The Traditional Knowledge and expertise of breeders (adapting the
  management of salmonids to environmental constraints, know-how of
  breeders, artificial insemination, traditional pond management) and
  fishermen (method of catching with nets, slaughter, storage and processing).
 
- Utilization:
Mattig valley trout is offered ready to cook, as fish fillet or in the form of spreads, salads and various fish dishes. 
 
Key Words
Food and Agriculture, Traditional Knowledge, Austria, Upper Austria, region Mattigtal, fish, trout, Salmonidae, Matttig valley trout, Mattigtal Forelle
 
Bibliography / References
- Die Forelle: Ansprüche
  http://www.forellenzuchtverband.at/index.php?id=4#anspruch
- Die Mattigtal-Forelle pfeift auf weite Transportwege.
  In: OÖ Nachrichten vom 07.08.2008.
  http://www.nachrichten.at/regional/innviertel/
- Forelle
  http://de.wikipedia.org/wiki/Forelle
- Forelle
  http://www.biofisch.at/forelle.htm
- Forellenzucht Peter Hartl
  http://oberoesterreich.anglerinfo.at/html/br_hartl.html
- Mattigtal
  http://de.wikipedia.org/wiki/Mattigtal
- Mattigtal wird Genussregion
  www.tips.at/pdffile.php?jahr=2008&kw=33&ausgabe=TIB
- Mattigtal Forelle
  http://www.genuss-region.at/article/archive/24973
- "Mattigtaler Forelle": Gutes aus unserer Region genießen - Braunau
  http://www.rundschau.co.at/lokales/artikel/2008/08/24/mattigtaler-forelle-gutes-aus-unserer-region-genieaen
- Mattigtaler Forellen & Saiblinge
  http://members.aon.at/bachfischerei/
- Pflanzenwelt
  http://www.ooe.gv.at/cps/rde/xchg/ooe/hs.xsl/63713_DEU_HTML.htm
- Raumeinheit Mattigtal
  http://www.ooe.gv.at/cps/rde/xbcr/SID-03412427-A31867CA/ooe/Mattigtal.pdf
- Tierwelt
  http://www.ooe.gv.at/cps/rde/xchg/ooe/hs.xsl/63713_DEU_HTML.htm
 
All internet references last accessed on 7 September 2009.
 
Language Code
German
 
Product of www.genuss-region.at
Yes
 
Regional contact
Chairman Franz Köstler
Blankenbach 1
5282 Ranshofen
Phone: 0043 7722-87897
Mobile: 0043 699-11175141
Email: franz.koestler@gmail.com   
  
Authors: Mag. Doris Reinthaler, Mag. Eva Sommer, Dr. Erhard Höbaus
 

27.01.2010, Lebensministerium III/4