Trout fish: where it is found and what it eats, its benefits and harms

Fish is one of the main food products, which should be on the table at least 3-4 times a week, in accordance with the recommendations of nutritionists.
But all types differ in nutritional value and benefits for the human body. One of the highest quality and balanced in its biochemical composition is trout. It can be of several types - Murmansk, Norwegian, lake and including amber. You can prepare it in different ways, each of which is good in its own way. It is this fish and recipes from it that will be discussed in this article. How do you prefer to cook trout?

Bake 77%, 1994 votes
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Grilled 12%, 297 votes
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Fry 6%, 142 votes
142 votes 6%
Read also: Features of winter fishing for perch using a jig
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For a couple 3%, 86 votes
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What does trout look like?

The similarity between different types of trout, descriptions of which can be found in specialized literature, lies in the elongated shape of the body, which is slightly compressed from the sides. The head and mouth are medium in size, the eyes are small. Females are larger than males, but males have more teeth. Over time, their lower jaw may acquire a characteristic upward bend.

The scales of this fish are dense and small, and there are 2 fins on the back, one of which is the main fin and the other is the false one. It is also called the adipose fin. This feature is inherent not only to trout, but also to other species of the salmon family. y

The tail, as well as the fins (pectoral, abdominal and anal) are characterized by medium size.

Color depends on the species and habitat. In reservoirs with a light bottom, the fish most often has a silver color with an olive tint on the back and small black spots. If there is a peat or muddy bottom, its color acquires darker shades; River trout changes its color to a brighter one closer to spawning. The fish that lives in the stream has a brown body color, and the back and head are distinguished by a black tint. There are many red and black inclusions “scattered” throughout the body. This species is often called pied.

Rainbow trout (also called Far Eastern) has a light color. On its sides you can see a red-violet stripe, which is how it got its name.

Varieties

According to their habitat, the following types of trout are distinguished:

brook trout;
lake trout;
river trout.
sea

Only an experienced fisherman knows what differences exist between types of trout: the difference between sea and river trout lies not only in color, but also in body size and structural features. Lake specimens are larger in size than stream specimens.

Trout consists of 3 types of fish, which are distinguished from each other by their characteristic features. The genus of loaches includes:

Silver.
Ozerny.
Big-headed.
Malma.
Palia (American).

The genus of Pacific salmon (salmon family) consists of the following species:

Gila.
Sea golden trout.
Caucasian.
Biwa (sea).
Apache salmon.

The genus of noble salmon includes the following species:

Marble.
Ohridskaya.
Amur Darya.
Sevan.
Brown trout.
Flathead.
Adriatic.

Cooking methods

The use of trout in cooking is possible in various ways. Most often it is stewed, baked or grilled; occasionally it can be found in salted or even pickled form, but there are even more exotic ways to consume it, for example, raw. If you are on a strict diet, you can prepare it more modestly, for example, boil it, including steaming it. To some this may seem wasteful, but the same trout can be used to cook an excellent fish soup.

The peculiarity of trout is that it goes well with a huge number of different ingredients, so an inventive cook has the opportunity to use his own imagination and serve guests a dish whose recipe you won’t even find on the Internet

Regardless of how you decide to cook this fish, it is important to pay attention to the list of components that may be very relevant to improving the taste and aroma:. seasonings - pepper, basil, sesame, ginger;

greens - dill and parsley, lettuce and asparagus, celery, cilantro and rosemary;

fat - any of the popular vegetable fats, as well as margarine and butter;

sauces - soy, wasabi;

fruits - mainly citrus fruits, as well as kiwi, plus olives and black olives;

nuts - pine or almond;

vegetables - potatoes, tomatoes, carrots, onions, bell peppers, fresh cucumbers;

other seafood - mainly shellfish, other fish except anchovies;

meat - bacon and sausage;

dairy products - almost any.

seasonings - pepper, basil, sesame, ginger;
greens - dill and parsley, lettuce and asparagus, celery, cilantro and rosemary;
fat - any of the popular vegetable fats, as well as margarine and butter;
sauces - soy, wasabi;
fruits - mainly citrus fruits, as well as kiwi, plus olives and black olives;
nuts - pine or almond;
vegetables - potatoes, tomatoes, carrots, onions, bell peppers, fresh cucumbers;
other seafood - mainly shellfish, other fish except anchovies;
meat - bacon and sausage;
dairy products - almost any.

Of all the other things that can find a legitimate place in trout recipes, mention should be made of breadcrumbs, rye or wheat flour for coating, as well as chicken eggs. The only grain appropriate in this case can be used as an external side dish or filling for baking - rice.

To more fully reveal all the notes of the smell and taste of trout, apple cider vinegar and dry white wine are often used as marinade components.

Habitats and feeding habits

This fish can be found both in the fresh water of rivers and lakes, and in the salt water of the seas. Many varieties are classified as anadromous. This family is distinguished by the fact that its representatives can change their habitat.

This fish belongs to the predatory fish, because feeds:

zooplankton;
insects and their larvae;
small fish.

Regardless of its habitat, it prefers areas with cool water. In sun-warmed areas of the reservoir, such fish cannot be found, but in shaded and deep areas they can be found in large quantities. She leads a gregarious lifestyle, she is timid and cautious.

Cool and clean water is the main condition for the existence of not only lake trout, but also other species of trout. Swarms can live at a depth of 50−100 m. In cool weather, it rises from the depths. Then it can be found in shallower coastal areas.

The stream species is anadromous, because Its habitat includes both fresh and salt water bodies. Some species still prefer to live in fresh waters. These include brown trout: they do not leave their usual habitats.

Adult trout, which spawn in the autumn-winter period, can go to depths where they find clean, oxygen-enriched water. There she lives until spring, hunting for small fish.

The favorite habitats of this fish are areas near steep banks, waterfalls and whirlpools, where the bottom is most often rocky. In such areas, individuals gather in small flocks, moving in this way from one place to another.

Trout prefer places with fast currents, as well as those located near boulders, because... in these places you can hide from the sun.

In Kabardino-Balkaria and Khakassia, golden-amber trout are bred (where other varieties of this fish live).

White trout is found in the USA and Norway. In Europe, it lives in mountain and forest rivers and streams, the waters of which have a fast flow.

Rainbow trout live near the Pacific coast of North America, where there are many bodies of fresh water. This species is valued for its taste. It is artificially grown in countries such as:

Australia;
New Zealand;
Japan;
countries of South Africa and Madagascar.

The fish have taken root well in these places. It is also bred in Europe (in paid reservoirs). This type of fish loves temperatures of +15...+20°C, does not tolerate direct sunlight, trying to hide from it under snags and between stones. It is most active on cloudy days, especially in the morning and evening hours.

Experienced fishermen know where trout are found in Russia: in Lakes Ladoga and Onega, as well as in the reservoirs of Karelia and the Kola Peninsula. Some species of this fish can be found in the high-mountain lakes of Transcaucasia and the Caucasus (Lake Sevan, etc.).

This species cannot live in bodies of water that are covered with ice in winter. This happens because she needs to rise to the surface from time to time in order to fill her swim bladder with oxygen.

Where are trout found?

We collected data from fishermen's reports and marked on the map the places where trout were caught

Adler breed.

Work on creating the breed in trout farming began back in 1975. The initial forms were steelhead salmon and rainbow trout. The main selection trait is the early maturation of spawners during the spawning season. Breeders carefully selected individuals that matured at the beginning of the third ten days of November. When forming the broodstock, methods of mass selection and family selection were used. As a result, a breed of trout was created, called Adler. It is characterized by early ripening: mass spawning of spawners occurs in November. The advantage of early spawning, combined with rapid growth and high fertility, significantly increases the marketable value of this breed, as it allows you to reduce the time for growing portioned trout and large fish by 2.0-2.5 months, as well as obtain a greater yield of marketable fish and edible caviar per female compared to other trout species. In addition, Adler trout is well adapted to intensive biotechniques of breeding.

Large juvenile Adler trout can be used for stocking in April-May cage lines in cold-water trout farms with variable temperature conditions, which is the main prerequisite for the accelerated cultivation of commercial trout in farms of this type. Also, Adler trout can be successfully used in mariculture, since fingerlings and yearlings of this breed, due to their size and body weight, are most suitable for stocking sea submersible cages in the autumn-winter with the aim of obtaining marketable products in the spring of next year.

Due to the high level of general combinative ability, Adler trout can act as a successful crossbreeding component to obtain productive crosses. The widespread introduction of Adler trout crosses with other breeds into commercial trout farming makes it possible to increase its economic efficiency.

Useful properties of trout fish

The benefits of trout are as follows: it contains various fatty acids, such as Omega-3, Omega-6. Fish contains vitamins of groups A, B, D, E. It contains the following elements:

potassium;
magnesium;
phosphorus;
sodium;
calcium;
cholesterol;
folic acid;
a nicotinic acid;
pantothenic acid;
riboflavin;
pyridoxine.

Among other things, it is rich in the following amino acids:

lysine;
leucine;
phenylalanine;
arginine;
valine;
histidine;
alanine;
aspartic acid;
glutamic acid.

Its calorie content is 97 kcal per 100 g. Fish contains proteins (20 g), fats (5 g), and no carbohydrates.

Trout steaks

Of course, you can cook fish using any of the above methods, but amber fish in the form of steaks has an excellent taste and aroma that will especially delight your loved ones. In addition, such a dish looks royal. And if you decorate it with herbs, add a side dish and a spoonful of red caviar, you will get the impression that the hostess has been poring over it for half a day. The ingredients you will need are as follows: 700 grams of trout, half a lemon, 3 tbsp. l. olive oil, rosemary, pepper and salt to taste.

The fish must be cleaned and gutted. Cut the carcass into steaks, sprinkle with salt, pepper and rosemary, pour over lemon juice. Leave to marinate for half an hour. While the fish absorbs the aromas of the spices, heat the pan. Place trout pieces on it and fry in olive oil for about 8 minutes on one side. Turn it on its side. Let stand for another 5 minutes. After this, reduce the heat to low. Cover the pan with a lid and leave the trout to simmer for a few more minutes. Decorate the finished steaks with lemon slices and herbs. As a side dish, serve country-style potatoes or regular mashed potatoes.

Specifics of trout fishing

The peculiarities of trout fishing are that the fish does not tolerate fuss, haste and noise. It is necessary to approach the water as quietly as possible, without sudden movements. You should set up gear away from the fishing spot (at a distance of more than 10 m), because This fish is cautious, and extra noise can scare it away.

When you are on a pond for the first time, you should inspect the shore and water surface to understand where there are fish.

When a fishing spot has been chosen, you need to approach it so quietly that the fish cannot notice the fisherman himself. Often fishermen even crawl to the casting point. Camouflage is very important when trout fishing.

Most often, the largest individuals are caught on the first casts.

Preference should be given to places where there are streams or small rivers flowing into the reservoir. Areas with a lot of rocks and aquatic vegetation will be suitable places for fishing. If fishing takes place on a river, then you should choose places between calm and rapid currents: reaches, holes near waterfalls, etc.

Tackle

The gear must be strong and of high quality, because... The trout are strong and of considerable size. Once hooked, it puts up strong resistance until it reaches the shore.

There are many ways to catch trout. It is omnivorous and bites well on baits of both plant and animal origin. Fly fishing flies, wobblers, and spinners are suitable for catching it.

Most often for such fishing they use a spinning rod, fly fishing rod, float rod, donka or feeder. When choosing gear, you need to take into account the careful behavior of the fish and its strength. Seeing a wide fishing line or a large bait, she may become wary. You should be prepared for the fact that the trout on the hook will behave aggressively, resisting until the last moment. The kit should be both durable and discreet.

Read: Trout fishing with spinning rod

Fishing methods

Ways to catch trout - fishing with:

spinning;
jigs;
long-casting fishing rods.

Catching fish using a spinning rod will be an easy task even for an inexperienced fisherman. To do this, you need to attach bait and make a long cast. The bait should produce characteristic movements. This can be achieved by winding the fishing line. Any bait is suitable, only if one condition is met: it must be as similar as possible to a living creature included in the trout’s diet.

Read: What are chubs for trout fishing?

In some cases, the fish may guess about the deception. Then you will have to make a lot of effort to attract her attention.

Boiled trout recipe

There is another way. Thanks to him, you will know how to cook trout tasty and quickly. We are talking about boiled fish, served with butter and eggs. The ingredients you will need are the following: one fish carcass, lemon, 200 grams of any vegetables (except cabbage), some greens. You also first need to boil a few chicken eggs and buy olive oil if you don’t have it.

The fish is cut into large pieces and boiled for 15 minutes. In this case, you need to add a bay leaf, a few peas of allspice and vegetables to the water: it can be onions, carrots, kohlrabi, parsley. The finished fish is placed on a dish decorated with chopped pieces of boiled egg and poured with olive oil. Garnished with herbs: dill, parsley or basil.

Fish in an amber coat

Fish in an amber coat turns out tasty, juicy and aromatic. Such a fish will decorate the holiday table.

To cook fish in an amber coat you will need

700 g fish fillet 1 pc. carrots 300 g. cabbage 1 pc. onion Vegetable oil 1 tbsp. l. mayonnaise Salt, 100 g cheese pepper

Recipe for cooking fish in an amber coat

Dip pre-cut fish into portions in flour. Then fry for about a minute on each side over high heat. Grate the carrots on a coarse grater, finely chop the cabbage, chop the onion. Simmer the vegetables until tender, adding 1 tbsp. oil and adding water if necessary. After this, add 1 tbsp to the stewed vegetables. mayonnaise and simmer until the liquid evaporates. Place the fish in a baking dish and place the prepared vegetables on top. Sprinkle everything with pre-grated cheese and bake at about 200 degrees for 15 minutes. The fish is ready. Bon appetit! The New Year holidays are just around the corner and many people prefer to spend them abroad. Winter holidays in France are very popular; there are numerous resorts, including ski resorts.

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Where do trout live and live?

If we consider all phylogenetic groups of trout, the habitats of this fish are extensive. Sea trout lives in the White, Baltic, Barents, North, Norwegian seas, Atlantic and Pacific oceans, and trout go to spawn in rivers flowing into these seas and oceans. Trout spawning is not very fruitful, mainly due to the consumption of eggs by other fish, so in many countries trout fry are artificially introduced into rivers to maintain salmon populations in rivers, seas and lakes.

Lake trout live in the large lakes of the Alps, England, Ireland and Iceland and lakes in Norway, Sweden, Finland, Karelia, the Kola Peninsula, Kamchatka and Alaska. It also lives in lakes in the foothills and mountains of Scandinavia, Karelia and the Kola Peninsula.

Brook or river trout traditionally live in rivers and streams that flow into those seas and lakes in which, as a rule, sea or lake trout are present. River trout is found in streams and rivers of Russia, the Kola Peninsula, Karelia, the Caucasus and other regions, except for the Pechora River basin. River trout also lives in the rivers of Europe in Finland, Sweden, Norway and other countries, and in the rivers of Asia Minor, Morocco, Algeria, in the sources of the Euphrates River, in the upper reaches of the Amu Darya.

Whole trout baked in the oven

This cooking method is the most acceptable, as it allows you to preserve as much as possible all the nutritional and beneficial properties of the fish. In addition, it is worth resorting to if the size of the carcass you purchased is small. It is better, of course, to cut larger fish into portioned pieces, but small trout baked whole in the oven would be an excellent solution. Remember that before you put the fillet in the oven, you need to marinate it. Use the juice of one lemon and a couple of sprigs of rosemary for these purposes. Next, place the carcass in a special baking sleeve or wrap it in foil.

The fish cooks quickly - no more than 30-40 minutes. It is very important not to overcook it. By the way, this recipe is ideal for baking trout not only in the oven, but also in the microwave. It can also be useful to a housewife who decides to steam a carcass in a slow cooker. Whatever method you choose, know that whole baked fish should be served on a large platter with a side dish: rice, potatoes or vegetables. It can also be cut into portions and placed on plates.

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Trout is a representative of the “noble” fish family

Many fishermen know what trout fish looks like. The body is flattened on the sides, the head is short in relation to its length, cut off in front. On the upper part there are two rows of sharp teeth, at the bottom there are only 4. In mature males, a curved fang grows in the center on the edge of the lower jaw.

Trout belongs to the salmon family. Descriptions of the main indicators are presented in the table:

Class	Ray-finned
Squad	Salmonidae
Family	Salmonidae
Genus	Salmon
View	Stream, lake, rainbow
Security status	Medium (some countries have banned commercial fishing)
The average size	From 20 cm to 1.5 m
Lifespan	7 years
Diet	Predator - fry, eggs, worms, bugs
Optimal feeding time	Early morning, late evening
Enemies	Burbot, grayling, young trout, seals, bears, birds
What do they bite on?	Fly, bloodworm, grasshopper, caviar, wobbler

The family has several groups that depend on their natural habitat. The main types of trout are:

stream;
lake;
rainbow.

The main color of the dorsal part is yellow-brown with a light green tint, along which there are black spots with a light rim. The lower part of the belly is relatively light, copper or orange in color. The lower fins are yellowish, the upper ones are dark with black dots.

Color shades vary depending on the habitat where the trout lives, food, and water pollution. In clean reservoirs the fish are almost colorless; in deep muddy places the fish are dark, almost black.

The color changes to dark tones in spring or autumn before spawning. Also, the coloring depends on the fatness of the individual - the fatter the animal, the blurrier the bright colors and inclusions, and the spots and stripes completely disappear.

By gender, representatives differ in size and weight. Males have a larger head, but weigh slightly less. The lower jaw bone is bent upward in the center, and towards puberty it grows into a large upward-curved growth.

When cut, trout meat is light, orange or reddish in color.