Trout fish: species and where it lives, what it looks like and what it eats, size, predator or not

Trout is a general term for many species of salmonids such as Atlantic and Pacific salmon and char. This red fish is highly sought after by sport anglers and hobby anglers alike due to its rarity and selective habitats which make it difficult to catch, as well as its delicious taste which makes it a valuable commercial species.

What a trout looks like

These river fish come in a variety of species, each with distinct characteristics and found in different natural habitats. Several types of trout fish can be found in Russia, including lake, rainbow and brook trout.

The physical characteristics of the fish include:

strong build with flattened sides;
short snout topped with numerous teeth (females have fewer);
small eyes;
larger females than males;
trout can have different colors depending on the subspecies and living conditions, but usually it is greenish gray or bluish gray above and silver or white below;
light transverse stripes and dark spots on the body (in particular, a pink stripe along the abdomen in the rainbow variety);
her body is covered with small scales that have a metallic sheen;
on the lateral line, which stretches along the body, small dark dots are visible;
very often trout has a reddish tint in the gill covers and abdomen.

The color of a fish can be determined based on the environment in which it lives. Individuals living in peat-bottomed water tend to be brown, while those living in calcified waters have a silvery back. If food is scarce, trout may lose their stripes and spots due to lack of food.

The size of the fish varies depending on the type of water in which it lives; sea trout are generally larger than those found in fresh water. As a rule, most individuals measure up to 28-32 cm in length and weigh between 230-550 grams.

This fish can be much larger than average. The largest individual can weigh up to 2.3-5.5 kg and measure more than 0.6 m in length. Moreover, there are some huge brook trout that reach 46 cm and even 13 kg in weight when they are 10-13 years old. The rainbow variety can even exceed six kilograms in weight.

The official record for the largest trout caught is a fish weighing 6.3 kg, which was discovered in Estonia.Even larger specimens have been unofficially reported; the largest lake trout is rumored to weigh up to 16 kg, and there have been reports of individuals from B altic rivers weighing under twenty kilograms. However, these are not officially confirmed cases.

The hue of trout meat can vary from bright red, milky cream, white, pinkish, yellowish or red-orange. The flesh of most freshwater fish is usually white or slightly pink, while sea trout is usually bright red. All types have a soft and creamy fillet texture with a characteristic layer of fat that adds flavor.

Sometimes it is confused with salmon, but there are a number of criteria by which it will be possible to accurately identify trout:

Firstly, it lives in rivers, lakes and freshwater bodies, while salmon is found in sea waters and rivers flowing into the sea.
Secondly, it has a brighter color than salmon, with a red or pink tint on the ventral side and darker spots on the back.
Thirdly, it has a softer and more tender texture of meat, while salmon meat is denser and fatter.
Finally, it is often grown in ponds and aquaculture, while salmon is caught in the wild or grown in marine aquaculture.

Description of lifestyle

Trout is a fresh water fish that lives in fast mountain rivers and lakes. The lifestyle of a trout may vary depending on the habitat conditions and the age of the fish.

Young trout live in fast-flowing streams and rivers where they feed on insects and small invertebrates. Adults live in slower currents, lakes and ponds where they can feed on larger fish, shrimp and crustaceans.

Trout are active during the day and night, but prefer to be active at night. Fish can move considerable distances in search of food and comfortable places to rest.

During the winter season, when the water cools, trout become less active, go into hibernation or move to warmer parts of the reservoir. In the spring, when the water temperature rises, the fish begin to actively feed and breed.

Trout is a predatory fish and feeds mainly on small fish, aquatic insects and their larvae, crustaceans, as well as various algae and vegetation. The diet of a trout can vary depending on its age, habitat, and environmental conditions. Under natural conditions, trout actively catch prey using their quick reflexes and sharp eyesight. Adult trout are very willing to eat their own offspring.

Trout eggs are already in danger before they even have a chance to mature. Not only is it a tasty snack for other fish, but the trout themselves will also try to snack on them. Of all young trout, only 10% survive their first year, and half of them do not survive subsequent years.Adult trout are often hunted by bears and seals, birds of prey, and many are caught by humans for food. On average, only 2.3% of these fish survive to reproduce.

Trout is a large family of fish that includes various species such as salmon, Pacific salmon and char. White trout have pale or light pink flesh and are found in Norway and the United States, while artificially bred amber trout have bright orange scales. Trout species can be distinguished based on geography (Karelian, Norwegian) and habitat (mountain, sea, lake, river or pond).

Nutritional value

The flesh of salmon-type fish is soft and creamy, with a yellowish or pinkish tint, depending on the places where the fish lived. The fillet contains a thin layer of fat that gives off a fragrant smell. Trout can be cooked in many ways, such as fried, smoked, boiled, marinated, stewed, steamed, or baked.It can also be dried and consumed as an accompaniment to alcoholic drinks.

Delicacy meats are often cooked whole or stuffed with nuts and fruits. Many rich soups and first courses are prepared from this variety of fish; it is also used raw in sashimi dishes, as well as treats such as tartare or Japanese sushi.

100 grams of trout fish meat contains many useful substances, including:

Protein: about 20 grams.
Fat: about 7 grams, including monounsaturated and polyunsaturated fatty acids.
Vitamin B12: 154% RDA.
Vitamin A: 9% RDA.
Vitamin D: 127% RDA.
Vitamin E: 3% RDA.
Iron: 3% RDA.
Phosphorus: 16% of the RDA.
Potassium: 6% of the recommended daily value.

Trout fish is also rich in antioxidants and Omega-3 fatty acids, which have a beneficial effect on heart and vascular he alth, improve brain activity and the immune system.

The energy value of trout varies depending on how it is prepared. One hundred grams of boiled royal fish contains 90 kilocalories, smoked - 129, canned - 163, s alted - 187 and fried - 220.

Benefits

Sea trout meat has several he alth benefits:

Rich source of he althy proteins needed to maintain he althy muscles and tissues.
Contains essential fatty acids such as omega-3s that help lower blood cholesterol levels and improve heart and vascular function.
It is a source of B-complex vitamins, necessary for the normal functioning of the nervous system and energy production in the body.
Rich in minerals including calcium, iron, phosphorus and selenium. They are essential for maintaining he althy bones, teeth, muscles and the immune system.
In addition, trout fish meat has a pleasant taste and can be used in various dishes, which makes it a popular product in the kitchen.

Doctors advise people with depression, osteoporosis, psoriasis, allergies, diabetes or heart disease to eat trout fillets regularly. Boiling fish makes it low in calories, making it an ideal food for those looking to shed a few pounds.

The compounds contained in red fish have a healing effect on the human body. Among the reasons why you should definitely include this fish in your diet are:

Promotes the elimination of excess cholesterol and regulates blood sugar, stomach acid production and water metabolism.
Increases blood circulation, supports heart he alth, breaks down fats, helps in the metabolism of amino acids and hormones, metabolizes energy.
Prevents or reduces the risk of myocardial infarction (heart attack).
Increases mental alertness.
Strengthens the immune system, as well as the nervous and cardiovascular systems.
Slows down the aging process by fighting free radicals that can lead to the formation of malignant tumors.

In addition, trout fillet promotes better absorption of iron, which leads to improved skin and hair condition, as well as strengthening tooth enamel. The beneficial substances contained in it break down carcinogens, reducing stress levels and having a restorative effect on overall well-being. Finally, it has a beneficial effect on reproductive function by lowering blood pressure.

Expert opinionZarechny Maxim ValerievichAgronomist with 12 years of experience. Our best gardening expert.Ask a QuestionIt is good for he alth to eat trout meat regularly. Nutritionists advise people to eat fish three to four times a week, with a serving size of 200-300 grams per day.

Flaws

Mountain and river trout species are considered non-allergenic, so they do not cause serious harm to individuals. However, this fish may contain mercury, which is extremely harmful to pregnant and lactating women, as it leads to contamination of the baby's body and can even lead to miscarriage.

Trout can be found both in their native habitat and on fish farms, where owners use synthetic additives to make the fish grow faster and give the flesh a more attractive color. Those who suffer from allergies should be careful when eating such fish, as artificial colors can cause a reaction.

Fish should not be consumed if a person has any diseases of the liver, kidneys or digestive organs in acute or chronic form. And also, if there is intolerance to it. In addition, due to its low calorie content, it should not be consumed by those who engage in strenuous physical activity, as well as athletes, otherwise it can lead to a breakdown, loss of vitality and lack of strength. To prevent fatigue, trout eaters should eat it paired with vegetables, grains, or legumes.

How to catch trout

Sport anglers are most attracted to the following types of trout: brook, sea and lake. These fish usually remain in one place almost all their lives, although they can move in search of spawning places (rivers). Trout spawn when the weather turns cold, with temperatures ranging between 1-6 degrees Celsius (October to February).

Trout can be fished all year round, although it takes a lot of stamina and experience to lure and catch them. In winter, her alertness intensifies. Despite the fact that at this time the fish are in a lethargic state, they still quickly respond to any sound or action of the fisherman. Sensing a threat, they will quickly retreat into the depths of the lake and remain at the bottom. In order to catch trout effectively, anglers need to fish from fresh holes, as they cannot be found near old holes.

With the melting of snow and the appearance of ice-free areas, the activity of the fish is increasing. In spring, the fish remain in their "hibernation pits" or migrate to rivers where oxygen is more available. During the summer months, it is rarely seen near coastlines.

Ideal places for trout fishing include streams with tributaries, the water temperature of which does not exceed 18 degrees Celsius. On hot days, they usually come out at night when the water cools.

Spawning starts again in autumn, and at this time they are constantly active, feeding in such a way as to increase their weight.At this stage, various baits work well, such as tadpoles, spinning rods, wobblers and juvenile fish. However, trout's favorite baits are larvae, fish eggs, crustaceans, and insects.

How to breed fish

For the food industry and industrial purposes, trout is bred in fish farms, for example, lake or rainbow varieties. It takes a year and a half to grow each individual to a weight of 0.5 kg, while large specimens are kept as mother stock for the production of red caviar, which is s alted for sale. It not only looks great, but is also considered a valuable product that can improve the he alth of a person who regularly uses it.

The fish reaches sexual maturity in four years, and one female can produce up to three thousand eggs, which makes this product a very popular delicacy.

S alting recommendations

The classic wild trout s alting recipe is quite simple and includes just a few ingredients. Here's how to cook it.

Ingredients:

trout (preferably fresh);
coarse s alt;
sugar;
black peppercorns;
bay leaf;
water.

Steps:

Scale the trout, remove the head and entrails, leaving only the meat and tail.
Prepare the brine by mixing coarse s alt, sugar and black pepper with water in a 1:1:1 ratio. Add bay leaf to the brine and stir.
Place the trout in a glass or ceramic container, fill with brine so that it completely covers the fish.
Cover the container with a lid or film and refrigerate for 24-48 hours (depending on the thickness of the fish and the desired degree of s alting).
After s alting, remove the fish from the brine, rinse with cold water, dry on paper towels and cut into pieces or portions.

S alted trout is ready to eat and served as an appetizer or used as an ingredient in various dishes.

Good recipes

Easy recipe for trout fish baked with vegetables.

Ingredients:

2 trout.
2 potatoes.
1 big bow.
1 big tomato.
2 garlic cloves.
1 lemon.
3 tablespoons of olive oil.
S alt and pepper to taste.

Instructions:

Preheat oven to 180 degrees.
Cut potatoes and onions into thin circles, tomatoes into pieces. Place the vegetables in a large baking dish.
Cut the fish in two, remove the intestines and bones. Put the fish on top of the vegetables.
Cut the lemon into slices and put them on top of the fish.
Cut the garlic into thin slices and spread them over the fish.
Pour olive oil over fish and vegetables, sprinkle with s alt and pepper.
Bake the fish in the oven for about 20-25 minutes until done.

When the fish and vegetables are ready, remove the mold from the oven and serve hot. This is a very simple and nutritious dish that will brighten up any table.

Recipe for fish pie with trout meat.

Ingredients for dough:

250 g flour.
125 g butter.
1 egg.
1/4 teaspoon s alt.
2 tablespoons of cold water.

Ingredients for filling:

2 trout (peeled and cut into small pieces).
1 onion (diced).
1 celery stalk (diced).
1 glass of cream.
2 eggs.
S alt and pepper to taste.
1 tablespoon of flour.

Instructions:

For the dough, in a large bowl, mix flour, s alt and butter until large crumbs form. Add the egg and cold water, then knead the dough.
Wrap the dough in cling film and refrigerate for 30 minutes.
Preheat oven to 180 degrees.
In a large skillet, saute the onion and celery over low heat until soft.
Add chopped trout pieces to the pan and fry until golden.
Sprinkle flour over fish and vegetables and mix.
In a separate bowl, beat eggs and cream, add s alt and pepper to taste.
Roll out the dough and place it in the pie dish. Fill the dough with the fish mixture, then pour the egg and cream mixture on top.
Bake the pie in the oven for 35-40 minutes until the crust is golden and the filling is curled and toasted.

Let the pie cool for 5-10 minutes, then slice and serve.

Interesting facts

Ginger, herbs and lemon add spice to trout dishes. In the Caucasus, red fish is usually served paired with pomegranate sauce. In East Asian cuisine, it is used to make sashimi, rolls, sushi, stews and soups.

S alted fish goes well with strong alcoholic drinks, and smoked fish goes well with dry wines and beer.

Interestingly, in Japan, trout is usually not cooked for a long time, while in Western countries it is customary to boil or fry it thoroughly.

In Europe people bake it with nuts and fruits, marinate it in spices like vinegar or lemon juice before grilling or barbecue.