In the side-arms of the Danube near Traismauer, Johann Haimel raises rare types of edible fish such as huchen (also known as Danube salmon), tench and Danube arfling as well as carp, wels catfish and Danube crabs.

He sells them to a host of restaurants and top gourmet temples scattered from the Vienna Wood and the Danube region around Tulln to the Wachau.

He also provides them to his sister's heuriger wine tavern at Weingut Haimel in Traismauer, which is open (ausg’steckt) four times a year (www.weingut-haimel.at).

Freshly caught fish can also be bought directly from Johann Haimel on request. Freshly smoked fish is available every Friday.

Quality is a tradition for Helga and Karl Hengl. They have been supplying their customers with excellent goods from the family farm for more than 25 years.

They have belonged to a fish health service organization for several years now. Its purpose is to have veterinarians examine the fish population several times a year.

People who enjoy eating fish are really spoilt for choice at Forellenhof Hengl: fresh Wagram trout or the specialty of the house, trout smoked over a beech wood fire.