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Encyklopédia rýb |
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Trout belong to the salmonidae family. One differentiates between sea, lake and brown trout according to their habitat and body form. Lake trout prefer oxygen-rich lakes. In the spawning period they leave this habitat and wander up into the tributaries to lay their eggs. They mainly feed on several types of crab and smaller fish. Lake trout have a torpedo-like, flattened body and live a mere four to six years.
Brown trout are more likely to be found in cold and flowing waters. Characteristic of the rainbow trout is a bright red ribbon, stretching along the sides of their body allowing them to be clearly recognised. Moreover, their fins are sprinkled with numerous spots.
Due to its appearance the brown trout can adapt very well to their environment and is a master of camouflage. Like the rainbow trout it feeds mainly on insects, snails and worms. The brown trout grows to a length of up to 60 centimetres and the rainbow trout can reach a stately 70 centimetres and can weigh up to seven kilograms.
Rainbow trout were originally saltwater fish, however today they are also at home in freshwater breeding.
Content and Picture:
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Nutrient content |
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Nutrient content
100 g Trout (edible parts)
Energy:
433 Kilojoules
Basic composition:
Water 76.3 %
Protein 19.5 %
Fat 2.7 %
Fatty acids:
Polyunsaturated 707 mg
Cholesterol:
56 mg
Minerals:
Sodium 63 mg
Potassium 413 mg
Calcium 12 mg
Magnesium 26 mg
Trace elements:
Iodine 3.4 µg
Phosphorus 245 mg
Iron 441 µg
Selenium 25 µg
Vitamins:
Vitamin A 32 µg
Vitamin B1 84 µg
Vitamin B2 76 µg
Folic acid 9.4 µg
Niacin 3.4 mg
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Occurrence |
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Occurrence
Trout live in rivers, brooks and other open waters. There are also very large breeding grounds, particularly in Scandinavia, Germany, France, Spain and Italy.
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Fishing methods |
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Fishing methods
The trout is a classic breeding fish that is fished with nets and brailers from the ponds. It is also a popular target for sport and leisure anglers.
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Economy |
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Economy
Today it is almost invariably the rainbow trout which is bred and marketed. By virtue of the enormous consumer demand the trout plays a vital role in the German fish economy. Several thousand tons are fished each year by local commercial fishers, which makes up about half of the total demand. The other half is imported.
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Taste |
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Taste
The meat of the trout is very tender, tasty and can be easily removed from the bone. The classic form is the smoked trout. The individual taste of the fish very much depends on the particular water quality of its habitat. The trout tastes best when it has been freshly smoked.
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Tips |
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Tips
Char, whitefish or pike can all be used as a substitute for trout. Smoked trout which is not packaged, should not be stored in the refrigerator, but preferably in a cool room. This preserves its pleasant aroma.
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Season |
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Season
Since trout are especially farmed fish, they are available at a consistent quality throughout the year.
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