From the pond to the plate

Trout farm

The journey from a trout egg to a portion of trout is long and risky. We would like to explain it to you in more detail here.

Reserve a table

Fresh on the table

For gourmets

The Tannenmühle is primarily known for its outstanding home-farmed trout specialities. As well as being mentioned in the Aral Schlemmer Atlas and Guide Michelin, our cuisine is also listed in the top 400 fish restaurants by “Feinschmecker”.

Our aim is to farm trout with particularly tender, juicy flesh and an unrivalled taste. The freshness of our trout and the many different ways in which we prepare them offer a unique insight into the tastes of our region. The oxygen-rich water, which only warns up slightly in summer, is the best requirement for successful trout farming.

Breeding process

Quality takes time

To achieve excellent quality, our trout are not farmed on an industrial scale. You can find out about the different growth stages here.

The mother’s eggs (roe) are stripped by hand, fertilised in a pool with the milk from male trout (milter) and then left to incubate in the hatchery in running water at a constant temperature of 12-14 °C.

The hatching period lasts approx. 70 days. During this time, the dead trout eggs must be removed every day.

The tiny trout are fed with special food.

After 3 months, the fish are taken outside into the round pool and are given extra food. The trout must repeatedly be caught with a net and sorted into groups of the same size, as this enables ideal feeding and thus consistent growth of the fish.

In our facilities, the trout reach the portion size of 350g after 2-3 years.

The mother’s eggs (roe) are stripped by hand, fertilised in a pool with the milk from male trout (milter) and then left to incubate in the hatchery in running water at a constant temperature of 12-14 °C.