The delicacy from the water
The treasure
Buhlbach trout is available in many varieties: fresh, frozen, but the crowning glory is the smoked version. The trout fillets are placed in a brine for twelve hours by the breeders. This contains various herbs and spices - which ones are a secret. But this much can be revealed: It tastes wonderful. Especially because the fillets are smoked over special beech shavings at the end.
The speciality
The Buhlbach trout is reared in cold spring water, which has a constant temperature of between six and seven degrees all year round. The fish grow more slowly than in warmer waters and the flesh develops a higher firmness. And because a fish that cannot swim is not a fish, the breeders make sure that the animals have enough space in the tanks.
The trout farm
In the trout farm run by the Hotel Bareiss, rainbow trout, salmon trout, brown trout, golden trout and char are bred in 13 breeding ponds. The ponds are fed with pure spring water from the Leinenbächle stream. The two fish farmers Richard Eifler and Sebastian Treß are responsible for rearing the fish. They are particularly concerned about species-appropriate husbandry and natural compatibility, which is why the oxygen content, temperature and pH value of the water are constantly monitored.
Where does what I eat come from? In the case of the Baiersbronn treasures, the answer is clear: straight from home. This is how Baiersbronn tastes. The Baiersbronn treasures are produced by local producers using regional products. The treasures were developed together with experts. It goes without saying that they taste wonderful in the gourmet capital. And it goes without saying that they are sustainable and healthy. The treasures are available in flavoursome preparations in various Baiersbronn restaurants and fresh directly from the producers.
