Description
The Salmerino del Trentino PGI refers to the fresh fish of the species Salvelinus alpinus L. (Arctic char), in the family Salmonidae, bred in tanks fed by the pure, cold-water courses in Trentino.
Production Area
The production area of Salmerino del Trentino PGI is within the entire territory of the autonomous Province of Trento, and the municipality of Bagolino, in the Province of Brescia in the Lombardy region.
Production Method
The juveniles and adult specimens are bred in tanks containing water from springs, wells, streams or rivers within the exclusive geographical area. The water must be specific temperatures (below 10 °C from November to March) and contain dissolved oxygen (at least 7 mg/l). The stocking density varies depending on how often the water is changed daily, from a minimum of 25 kg/m3 up to 40 kg/m3 (for more than 10 changes). The fish are fed according to the traditional practices of the area, which is why the feed is certified and GMO-free. The processing takes place at temperatures not exceeding 12 °C, while storage must take place between 0 and 4 °C.
Appearance and Flavour
Salmerino del Trentino PGI is predominantly grey-green; the back and sides are dotted with small white, yellow or pink spots, and the dorsal and caudal fins are grey, while the other fins are orange, with a white front edge. The condition factor (mass to length ratio) is one of the factors that characterises the product; the values are less than 1.10 for specimens up to 400 g and 1.20 for those over this weight. The meat is firm, tender, lean and dry, with a delicate fishy taste, a faint smell of fresh water, and no muddy aftertaste.
History
Salmerino has been present in Trentino for thousands of years. Thanks to the adaptability of the species and the isolation of the alpine lakes, this fish has been able to reach today with its characteristics almost unchanged. It is mentioned in a few seventeenth-century documents, in which it appears to be a fine meal for princes, cardinals and popes. Fish farming in Trentino became a consolidated business in the 19th century, when the first real fish farm was built in 1879; this was followed by others in the following years, until the establishment of the Associazione Troticoltori Trentini in 1975, which played a decisive role in the consolidation of the practice.
Gastronomy
Salmerino del Trentino PGI can be kept in the refrigerator for a few days. Being sold as a fresh product, it is in fact highly perishable. It is a high-quality fish, used in many traditional Trentino recipes due the texture of the meat and its delicate taste. It is delicious oven-baked, marinated or in a crust, but also ideal for more sophisticated dishes combined with aromatic herbs, vegetables or dried fruit, flavoured with wine or, for a more original taste, tea. It is also excellent smoked, as long as the smoking is delicate and done with low resinous woods which do not overpower the product’s typical flavour.
Marketing
The product is marketed as Salmerino del Trentino PGI. It is sold as a fresh product, packaged in polystyrene crates or trays under a plastic film, in vacuum bags, and in a modified atmosphere. It can be sold whole, gutted, filleted and/or sliced.
Distinctive Features
The qualitative characteristics of Salmerino del Trentino PGI – reduced condition factor, low fat content, unmistakable taste – are directly attributable to the production area, in particular to the distinctive features of the water in which it is bred: in addition to being extremely abundant, the fact that it comes from glaciers or perennial snowfields means it also has high oxygenation, good bio-chemical-physical qualities, and fairly low average temperatures.
