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Stangl Fisch

Aspach, Oberösterreich, Österreich
  • All weather

The product range extends from fish and fillets to smoked fish and fish on a stick to specialities such as pickled salmon.

Fish and fillets:
Freshly caught fish can be purchased whole or filleted, ranging from rainbow trout, brown trout, lake trout and salmon trout to brook trout, Arctic char and Alsatian char.

Smoked fish:
The smoked fish are prepared with a special spice. This spice mixture is mixed from various spices according to a secret house recipe and then placed in a brine to prepare it for the smoking process. The oven-warm smoked fish (char, trout and mackerel) are available on Wednesday from 16:00 and on Friday from 11:00. For regulars' tables, companies, clubs, etc. we also smoke outside these fixed times on advance booking.

Smoked fish:
We always use char from local waters of the highest quality. These widespread edible fish are ideal for preparation over charcoal and have an excellent flavour. Of course, we also grill mackerel, which is widely used as a fish plug and has also gained a high status in the diet due to its high omega-3 fatty acid content! We ask you to order in advance by telephone to shorten waiting times so that collection can be better coordinated!

Pickled fish:

Preserving fish by simply salting it is an age-old tradition. Nowadays, the aim is to produce flavoursome specialities from fish. The salmon trout fillet is particularly tasty when prepared using our own recipe.

TIP: A dry white wine rounds off this unique flavour experience.

Genuine graved salmon is not smoked, the shelf life is achieved by pickling alone. Graved salmon or gravlax literally means "buried salmon". This method of preserving freshly caught salmon for several weeks was developed by the Scandinavians centuries ago.

After gutting, the fish were rubbed with pickling agents (a dry salt and sugar mixture with dill and possibly other spices and herbs) and then buried (graved) in holes in the beach or ground for at least three days and weighted down with stones. Domestic salmon trout is no longer buried, but stored in the fridge for a few days after the pickling process to mature. Fermentation does not take place due to the cold, and the fish is not quite as dry in the modern method as in traditional production.

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Contact


Stangl Fisch
Wieselberg 3
4933 Aspach

Phone +43 664 4220170
mobile +43 7755 6936
E-Mailoffice@stanglfisch.at
Webwww.stanglfisch.at/produkte.html
http://www.stanglfisch.at/produkte.html

Contact person
Mr Franz Stangl
Stangl Fisch
Wieselberg 3
4933 Aspach

Phone +43 664 4220170
mobile +43 7755 6936
E-Mailoffice@stanglfisch.at
Webwww.stanglfisch.at/produkte.html

Legal contact information

Franz Stangl
Wieselberg 3
AT-4933 Aspach (Wildenau)
office@stanglfisch.at
http://www.stanglfisch.at/produkte.html

We speak the following languages

German

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