Hungary: Lake Balaton has received EU protection

Published 2021년 6월 16일

Tridge summary

The article highlights the unique characteristics of 'Balaton fish,' particularly the perch and carp, farmed in the Balaton catchment area since the 1920s. It notes the special quality of perch meat, which is snow-white, lean, fibrous, and tender, attributed to the rich diet of native white-fleshed fish in the catchment area. For carp to carry the 'Balaton fish' geographical indication, it must be from the 'Balaton sudár' or 'Varászló mirror' species, reared in the Balaton catchment area. The carp meat is known for its compact and elastic texture, resulting from a high-protein diet and supplementary shellfish feed.

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Original content

"Balaton fish" can only be farmed in the Balaton catchment area. From the 1920s onwards, the fish farms on Lake Balaton took great care to reproduce the two most economically important fish in Lake Balaton, the perch and the carp, through conscious fish farming. The flesh of the pikeperch belonging to the geographical indication 'Balaton fish' is snow-white, lean, fibrous and tasty, low in fat and high in protein. The special quality of the “Balaton fish” perch meat is due to the fact that a large proportion of native white-fleshed food fish (bream, bream and garda) can be found in the Balaton catchment area. In the case of carp, the geographical indication “Balaton fish” may only be used for specimens of the state-recognized landscape species “Balaton sudár” or ...

Source: Agronaplo