DE
Request Table Call us
  • Hotel Holiday in nature
    This is us
    Hotel Tannenmühle Tradition & history Photos & impressions Social Media Guest reviews & awards Location & getting here
    Rooms & services
    Rooms & prices Culinary highlights Vouchers Information for your holiday Holiday enquiry
    Back
  • Gasthof Black Forest cuisine
    Restaurant with history
    Gasthof Tannenmühle News Trout farm Restaurant & menus Vouchers Reserve a table
    Back
  • Valley of mills Animals, museum & co.
    Family holiday
    Adventure in the valley of mills Petting zoo & animal world In- & outdoor playgrounds Shop & mill museum
    Back
  • Black Forest region Summer & winter
    In the nearby area
    Red Card Excursion destinations
    Back
  • Hotel
    Holiday in nature
    • This is us
      • Hotel Tannenmühle
      • Tradition & history
      • Photos & impressions
      • Social Media
      • Guest reviews & awards
      • Location & getting here
    • Rooms & services
      • Rooms & prices
      • Culinary highlights
      • Vouchers
      • Information for your holiday
      • Holiday enquiry
  • Gasthof
    Black Forest cuisine
    • Restaurant with history
      • Gasthof Tannenmühle
      • News
      • Trout farm
      • Restaurant & menus
      • Vouchers
      • Reserve a table
  • Valley of mills
    Animals, museum & co.
    • Family holiday
      • Adventure in the valley of mills
      • Petting zoo & animal world
      • In- & outdoor playgrounds
      • Shop & mill museum
  • Black Forest region
    Summer & winter
    • In the nearby area
      • Red Card
      • Excursion destinations
  • DE
Reserve a table
Forellenzucht im Sommer
Forellenzucht im Sommer Frische Forelle aus dem Teich
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.

Die Forellen werden vom Wasser getrennt
Frische Forellen werden geräuchert
Forellen wurden mit dem Kescher gefangen
Mit dem Kescher werden einzelne Forellen gefangen
Frisch gefangene Forellen
Kescher zum Fischen
Sortierung der Forellen
Fütterung der Forellen
Forellen werden mit dem Kran gefangen

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.

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.

Visit us in the valley of mills
We are looking forward to welcoming you!
Reserve a table
Hotel & Gasthof Tannenmühle
Tannenmühleweg 5
79865 Grafenhausen
Germany
+49 7748 215 info@tannenmuehle.de
DEATCHFR
Imprint Privacy Policy (German) T&C (German) Jobs Partner hotel Schlüchtmühle

This website uses cookies to analyse website traffic and to optimize content and ads from Google Ads (Google LLC, 1600 Amphitheatre Parkway Mountain View, CA 94043, USA). Only anonymised data is collected. Further information: Imprint Data protection (german)

www.tannenmuehle.de