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Trout — product description on

The trout have an elongated body of different shades and characteristic black specks on the back, head and fins. The meat of all trout has a pinkish tint, although in some species it is more noticeable than in others.

Trout — fish species Salmo trutta morpha lacustris, which lives in cold lakes with clean, clear water and spawns in fast, full of rapids rivers flowing into lakes. It is found in the north-west of our country, in Finland, Sweden and Norway, in the cold lakes of the Alps, in the Balkans and in the Caucasus.

As a rule, the lake trout is smaller than the migratory one, although sometimes, for example, in Lake Ladoga, its weight can reach 8–10 kg.

Recipes for cooking trout are found in the cookbooks of medieval monasteries.

This fish was very much appreciated for its great taste, it was gladly received as a gift by rich grandees and priests, especially during the fast. In the 19th century, the Pacific species of trout was brought from America to Europe — rainbow trout, which was well suited for artificial breeding due to its unpretentiousness and rapid weight gain.

Now the main producers of cage trout are Norway, Scotland and Ireland.

Trout meat is rich in omega-3 fatty acids, as well as fat-soluble vitamins A and D. In addition, fish contain a lot of water-soluble vitamin B12.

A small part of the trout does not grow in large reservoirs, but in rivers and streams, even the smallest ones, turning into brook or common trout (Salmo trutta morpha fario) is a medium-sized fish (usually 25–35 cm in length and 200–500 g in weight, rarely up to 2 kg), very brightly colored on the outside and completely white on the inside. The back of brook trout is dark, the abdomen is white or golden-yellow, small spots are scattered on the sides and fins — black, orange and red, often surrounded by a light rim (the color of brook trout depends on the color of the water and the soil of the reservoirs).

Favorite habitat of this fish is clean mountain rivers with cold water.

River trout can be found throughout Europe, and sometimes in Asia Minor.

Homeland freshwater rainbow trout It is considered the West Coast of North America, from where it was brought to Europe in the XIX century. It grows quickly and is very well suited for breeding. Body length usually reaches 70 cm.

The body, especially below the lateral line, scattered numerous small black spots in the form of dashes and dots.

In adults, a marked iridescent strip runs along the body.

However, the color of fish may be different depending on their habitat.

In the Armenian mountain lake Sevan they catch the famous Sevan trout, which is famous for its delicious fat pink meat.

Brown trout large-sized trades in the cool waters of the Kola Peninsula, in the Ladoga and Onega lakes.

These fish weigh an average of 1 to 10 kg. On the back of the lake trout, the specks are shaped like an X.

Sea trout (silver salmon) is a migratory fish, lives for a year in fresh water, and then moves for two to three years to the mouths of rivers, where the water is brackish.

The length of this fish reaches a meter.

Trout has tender and very tasty meat with dense skin without intermuscular bones.

It perfectly gives in to various types of culinary processing, it can be grilled, steamed, baked, fried, it goes well with various side dishes, suitable for smoking and salting.

From trout caught in natural conditions you can cook a wonderful ear.

A rather high content of fat makes it an excellent filling for pies and ravioli.

Trout is used in almost all kitchens in the Northern Hemisphere.

In Chinese cuisine, it is cooked in a sweet and sour sauce, in Japanese it is used for sushi, sashimi, and teriyaki shashlyk. In Malaysia, boiled spicy spicy laksu soup. In Finland they love milk soup with trout, in Norway trout is baked in large pieces and served with potatoes and cucumber salad, Sweden is famous for its sea trout gravlax (salted with dill and aquavit), and in Denmark with trout they cook all kinds of sandwiches on all types of local bread .

In France, trout are boiled in champagne, and in the US they serve bagels (mini bagels) with smoked trout. In Armenia, from Sevan trout they prepare many wonderful dishes, feeding them with garlic and red pepper, stuffing them with rice and raisins.

From it, boiled soup with dogwood, steamed with tarragon, served with peanut sauce.

Deep dents on carcasses are a reliable indicator of good quality. They are formed when fresh, and sometimes live fish on board the trawler enters the freezing form: carcasses are pressed into each other, and they freeze.

If you see such dents, it means that the fish never thawed before meeting you: after defrosting, all dents will be straightened and the seller will not be able to recreate them.

It is necessary to take care of salting fish a few days before the day on which you want to serve it to the table. .

Trout in both biological and culinary sense belongs to the friendly family of salmon fishes. Only.

Salmon is commonly understood as fish of the salmon family, such as salmon, salmon, trout, whitefish, chum,.

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