The native brown trout can become a gastronomic specialty

The researchers of the Gödöllő-based Szent István University (SZIE) have developed a farming method, which allows them to increase the proportion of native brown trout in the current Hungarian trout stocks. According to scientists, the brown trout can become Hungaricum or even a gastronomic specialty – was said at the 180 minutes show of the Kossuth Rádió.

Urbányi Béla, the leader of the Fish Department at the Szent István University (SZIE) said that the research aims to assess the genome share of the indigenous Danube bloodline brown trout in the Hungarian trout genome stocks, and to facilitate the growth of the stake. (MTI)