Trentino Trout (Originally: Salmerino del Trentino) is the Protected Geographical Indication (IGP) designation given to salmonid fish of the Alpine trout species, farmed in designated areas in the Autonomous Province of Trento and the commune of Bagolino in the Province of Brescia, Italy.
Product Features
Fish marketed as Trentino Trout must meet specific morphological and chemical criteria. Its color is grayish-green or brown, with whitish, yellow, or pink markings on the back and sides without halos. The dorsal and caudal fins are gray, while the other fins are orange with a white leading edge. The body mass index of the fish must be below 1.10 for fish weighing up to 400 grams and below 1.20 for fish weighing over 400 grams. The total fat content in the flesh must not exceed 6%, and the flesh color can be white or salmon-colored. Organoleptically, the meat is expected to be firm, tender, lean, and dry.
Cultivation Methods
Rearing, fry, juvenile, adult trout stages, and slaughtering operations must occur within a designated area. Rearing tanks can be constructed from materials such as cement, soil, and cement, fiberglass, or steel and should be arranged in series to ensure maximum water reoxygenation. Water used in rearing should come from springs, wells, and/or rivers and streams within the designated production area. Feed rations must meet traditional requirements and consist of GMO-free, certified feed.
Before being processed, fish are subjected to a fasting period ranging from 3 to 6 days, depending on the water temperature. Processing (slaughtering, filleting, etc.) should be carried out in controlled-temperature rooms below 12°C, and storage should be between 0°C and +4°C. Fish sold whole or gutted must weigh at least 170 grams, while those sold filleted or sliced must weigh at least 80 grams.
Production Area
The production area of Trentino Trout covers the entire Autonomous Province of Trento and the commune of Bagolino in the Province of Brescia.
Connection with the Environment
The Trentino trout's qualities, such as its low fat content, low Body Mass Index, and delicate flavor, are influenced by the region's geomorphological and climatic characteristics. The main determinants of these characteristics are the abundant water from melting snow and glaciers, which has a high degree of oxygenation, good chemical, physical, and biological quality, and a low average temperature. The low water temperature and nutrient content allow the fish to grow slowly. This slow growth improves the meat quality (more consistency, better flavor, and lower fat content), although it can take up to 28 months to reach commercial size. Furthermore, the quality of the waters hinders the growth of microalgae and their metabolites (geosmin), which cause a muddy taste. The region's abundant water resources and sloped terrain allow for culture systems that facilitate natural reoxygenation through level differences between tanks.
Cultivation Facilities, Traceability and Packaging
The structure of the facilities used in the rearing process is subject to regulations; rearing tanks for juvenile and adult trout should be constructed entirely of cement, soil and cement, cement-lined soil floors, fiberglass, or steel, and should be arranged in series or in succession to promote maximum reoxygenation. The maximum rearing density in tanks is determined by the number of daily water changes. The animal feed ration should be compatible with traditional practices, be GMO-free, and certified. The use of ingredients such as grains, oilseeds, legumes, fish/crustacean products, and seaweed meal is permitted. The salmon color should be achieved primarily by using astaxanthin and/or naturally occurring carotenoid pigments.
Each stage of the production process is monitored and documented for traceability and proof of origin. Traceability is ensured by the registration of rearing tanks, producers, slaughterhouses, and packers on specific lists managed by the control body. Verification of compliance with the controls and disciplines is carried out by CSQA Certificazioni Srl. The processed product must be packaged in polystyrene trays under film, in polystyrene crates under film, in vacuum bags, and/or in modified atmosphere packaging for sale. The product is marketed fresh, whole, gutted, filleted, and/or sliced.
Labeling must include the phrase "Indicazione Geografica Protetta" or "IGP" and the European IGP symbol, clearly distinguishable from other text. Additionally, the manufacturer's and/or production lot reference number or code must be stated on the label or on a dedicated marking.
