In the past, people have always lived in harmony with nature, where they also found, collected or caught food. Fish are caught in rivers and streams, one of which is (in addition to grayling, salmon, carp catfish …) brown trout, which can be prepared in different ways. One of the traditional ways of preparation is trout rolled in buckwheat or corn flour and fried, but it can also be served smoked with buckwheat porridge. The production of porridge, called Tatarka, spread on Slovenian territory in the middle of the 19th century. Although for some time Tatar buckwheat was not in our fields, now it is grown again. The tradition of production and processing is especially preserved by the Rangus mill near Šentjernej in the Dolenjska region. Dr. Blanka Vombergar, her colleagues from educational centre Piramida Maribor and prof. dr. Ivan Kreft from the Institute of Nutrition are researching Tartar buckwheat and its use in the diet. On this topic, the publishing house Kmečki glas published their book called Buckwheat (Ajda) and it contains many various recipes about buckwheat.