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Trout Photographs and Information


 


The Trout is a number of species of freshwater and saltwater fish belonging to the Salmoninae subfamily of the Salmonidae family. Salmon belong to some of the same genera as trout but, unlike most trout, most salmon species spend almost all their lives in salt water. Trout are classified as an oily fish

Trout that live in different environments can have dramatically different colorations and patterns. Mostly, these colors and patterns form as camouflage, based on the surroundings, and will change as the fish moves to different habitats. Trout in, or newly returned from the sea, can look very silvery, while the same "geneic" fish living in a small stream or in an alpine lake could have pronounced markings and more vivid coloration; it is also possible that in some species this signifies that they are ready to mate. It is virtually impossible to define a particular color pattern as belonging to a specific breed; however, in general, wild fish are claimed to have more vivid colors and patterns.

Trout have fins entirely without spines, and all of them have a small adipose (fatty) fin along the back, near the tail. There are many species, and even more populations that are isolated from each other and morphologically different. However, since many of these distinct populations show no significant genetic differences, what may appear to be a large number of species is considered a much smaller number of distinct species by most ichthyologists. The trout found in the eastern United States are a good example of this. The brook trout, the aurora trout, and the (extinct) silver trout all have physical characteristics and colorations that distinguish them, yet genetic analysis shows that they are one species, Salvelinus fontinalis.

wpeC.jpg (3555 bytes)

 

 

Did you know? A group of trout is called a "hover"

Did you know? Lake trout (Salvelinus namaycush), like brook trout, belong to the char genus. Lake trout inhabit many of the larger lakes in North America, and live much longer than rainbow trout, which have an average maximum lifespan of 7 years. Lake trout can live many decades, and can grow to more than 30 kilograms (66 lb).

Did you know? Trout is naturally low in sodium and calories. It also has high levels of Omega-3 fatty acids, which have been proven to lower blood triglycerides and cholesterol levels, reduce risk of death from coronary and cardiovascular disease, reduce blood pressure and relieve the pain of rheumatoid arthritis.

 

Scientific Name Salmo trutta
Location in Australia -
Season All year round
Size 30 - 58 cm
Australian Species Code 37 441005

 

Nutritional Information
For every 100 grams raw product
for Trout fillet.

Kilojoules 550 (131 calories)
Protein 18.4g
Cholesterol 35 mg
Sodium 39 g
Total fat (oil) 0.9 g
Saturated fat 24% of total fat
Monounsaturated fat 19% of total fat
Polyunsaturated fat 57% of total fat
Omega-3, EPA 54 mg
Omega-3, DHA 191 mg
Omega-6, AA 66 mg

 

Other Trout Links:

Trout Recipes

Recipes for Trout from How To Cook Fish

Producers of Trout
Processors of Trout 
Exporters of Trout 
Importers of Trout
Wholesale Suppliers of Trout 
Agents for Trout


Habitat

Trout are usually found in cool (50–60 °F, 10–16 °C), clear streams and lakes, although many of the species have anadromous strains as well. Young trout are referred to as troutlet, troutling or fry. They are distributed naturally throughout North America, northern Asia and Europe. Several species of trout were introduced to Australia and New Zealand by amateur fishing enthusiasts in the 19th century, effectively displacing and endangering several upland native fish species. The introduced species included brown trout from England and rainbow trout from California. The rainbow trout were a steelhead strain, generally accepted as coming from Sonoma Creek. The rainbow trout of New Zealand still show the steelhead tendency to run up rivers in winter to spawn.

Diet

Trout generally feed on other fish, and soft bodied aquatic invertebrates, such as flies, mayflies, caddisflies, stoneflies, mollusks and dragonflies . In lakes, various species of zooplankton often form a large part of the diet. In general, trout longer than about 300 millimetres (12 in) prey almost exclusively on fish, where they are available. Adult trout will devour smaller fish up to 1/3 their length. Trout may feed on shrimp, mealworms, bloodworms, insects, small animal parts, and eel.

 


Angling for Trout | Trout Fishing :

Understanding how moving water shapes the stream channel will improve your chances of finding trout. In most streams, the current creates a Riffle-Run-Pool pattern that repeats itself over and over. A deep pool may hold a big brown trout, but rainbows and smaller browns are likely found in runs. Riffles are where you will find small trout, called troutlet, during the day and larger trout crowding in during morning and evening feeding periods.

Riffles have a fast current and shallow water. This gives way to a bottom of gravel, rubble or boulder. Riffles are morning and evening feeding areas. Trout usually spawn just above or below riffles, but may spawn right in them.

Runs are deeper than riffles with a moderate current and are found between riffles and pools. The bottom is made up of small gravel or rubble. These hot spots hold trout almost anytime, if there is sufficient cover.

Pools are smoother and look darker than the other areas of the stream. The deep, slow-moving water generally has a bottom of silt, sand, or small gravel. Pools make good midday resting spots for medium to large trout.

It is recommended that when fishing for trout, that the fisher(s) should use line in the 4-8 lb test for streamfish, and stronger line with the same diameter for trout from the sea or from a large lake, such as Lake Michigan. It is also recommended to use a hook size 8-5 for trout of all kind.

Trout also find salmon eggs, worms, minnows, cut bait, or corn attractive with corn and the occasional marshmallow especially attractive to farm raised trout. See Bait For Trout

 

 


Cooking Trout :

As a group, trout are somewhat bony, but the flesh is generally considered to be tasty. Additionally, they provide a good fight when caught with a hook and line, and are sought after recreationally. Because of their popularity, trout are often raised on fish farms and planted into heavily fished waters, in an effort to mask the effects of overfishing. While they can be caught with a normal rod and reel, fly fishing is a distinctive method developed primarily for trout, and now extended to other species. Farmed trout and char are also sold commercially as food fish.

According to the British Nutritional Foundation, trout contain one of the lowest amounts of dioxins (a type of environmental contaminant) of all oily fishes.

Trout is a good source of Omega-3 "good" oils, which are considered essential fatty acids.

The small (plate size) and some larger rainbow trout are grown in freshwater ponds in commercial trout farms. Tasmanian trout farmers transfer young trout of about 400 g to sea cages and rear them to a common size of 2.5 -3.5 kg. These rainbow trout are often described as ocean trout or sea-run trout . Trouts have an excellent recovery rate due to the small head and barrel-shaped body.

No true trouts are native to Australia. Rainbow trout and brown trout were first introduced to Tasmania and are now widely distributed throughout New South Wales and Victoria, and to a lesser extent South Australia and Western Australia.

Large trouts are regarded by many people as being equal to the Atlantic salmon in taste and texture, and can be used as an alternative.

Steaming, poaching, smoking, grilling and barbecuing are popular cooking methods for trout, but for excellent presentation and ease of preparation probably the best method is to bake and serve them whole.

It is important to remember that trout cooks quickly. Leaving the skin on helps hold the fish together when sautČing or grilling, and skinning the trout after cooking is much easier.

Suitable accompaniments for trout include nuts (particularly almonds), sweet and sour cucumber relish, or a stuffing of wild mushrooms, pesto and parmesan crusts (which make for a rich additive to enhance the flavour).

Prepare the delicacy gravalax using trout (instead of the traditional salmon) by marinating thinly sliced fillets in white wine, dill and rock salt. The orange/pink flesh also makes an attractive salad or mousse or can be used for sushi and sashimi.

Easy Fish Recipes - From How To Cook Fish

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Smoked Trout,
Avocado and Orange Salad
Tetsuya's Confit of Ocean Trout Trout Steaks with Yams Trout with Almonds

Commercial Fishing for Trout:

Trout are born from the species Salmo and are carried back down stream where they become referred to as the more common name, Salmon. The name trout is commonly used for some species in three of the seven genera in the subfamily Salmoninae: Salmo, Atlantic species; Oncorhynchus, Pacific species; and Salvelinus, which includes fish also sometimes called char or charr. Fish referred to as trout include:

Genus Salmo
Adriatic trout, Salmo obtusirostris
Brown trout, Salmo trutta
Flathead trout, Salmo platycephalus
Marmorata, Soca River trout or Soča trout - Salmo trutta marmoratus
Ohrid trout, Salmo letnica
Sevan trout, Salmo ischchan
Genus Oncorhynchus
Apache trout, Oncorhynchus apache
Seema, Oncorhynchus masou
Cutthroat trout, Oncorhynchus clarki
The cutthroat trout has 15 recognized subspecies (depending on sources), such as the Lahontan cutthroat trout, Oncorhynchus clarki henshawi, Bonneville cutthroat trout, Oncorhynchus clarki utah, Colorado River cutthroat trout, Yellowstone cutthroat trout.
Gila trout, Oncorhynchus gilae
Golden trout, Oncorhynchus aguabonita
Rainbow trout, Oncorhynchus mykiss
Mexican Golden Trout, Oncorhynchus chrysogaster and as many as eight other species or sub-species in northwest Mexico, not yet formally named.
Genus Salvelinus (Char)
Arctic char, Salvelinus alpinus
Aurora trout, Salvelinus fontinalis timagamiensis
Brook trout, Salvelinus fontinalis
Bull trout, Salvelinus confluentus
Dolly Varden trout, Salvelinus malma
Lake trout, Salvelinus namaycush
Silver trout, † Salvelinus fontinalis agassizi (extinct)

See Also:  Brook TroutBrown Trout,   Coral Trout,   Golden Trout,   Rainbow TroutSea TroutSmoked Trout

Rainbow trout (Oncorhynchus mykiss) and brown trout (Salmo trutta) have a long history of aquaculture and rainbow trout is one of the few species of fish which may be regarded as truly domesticated. Rainbow trout originate from western North America, while brown trout are native to Europe. In 1995, world aquaculture production of rainbow trout was approximately 360,000 tonnes, valued at approximately US $1.3 billion, while the total global production for all salmonids (including smelts) was approximately 943,000 tonnes and US $3.7 billion species whereas brown trout are generally grown only for recreational fishing.

Trout have been cultured since the mid-1800s using ponds, tanks, raceways and, more recently, cages. Consequently, the environmental and nutritional requirements and design of farms for trout are well understood. Overall, trout have a high demand for water of a high quality throughout the year.

Brown trout have been in Western Australian waters since 1931 and rainbow trout since 1942. Both species of trout were originally introduced to our waters to provide food and recreational fishing, there being no large freshwater native species in southern areas except for the native catfish (Tandanus bostocki). As trout came from cooler, temperate climates, their distribution in WA is restricted to the south-west corner of the State.

In 1935, a hatchery was developed at Pemberton in the south-west of WA, for breeding both brown and rainbow trout. The hatchery is now operated by the Department of Fisheries as part of the South West Freshwater Research and Aquaculture Centre (SWFRAC) and provides juvenile and yearling rainbow and brown trout for stocking of public rivers and dams for recreational fishing, to farmers to stock their dams, to fish farms for commercial trout grow-out, and for saline inland aquaculture of rainbow trout.

There is a small established trout aquaculture industry in Western Australia. Currently, there are three farms commercially producing trout in WA and this low number of producers prevents the release of specific trout production data (see Cole et al., 1999). The commercial production from the aquaculture of trout in WA had reached 40 tonnes per annum, valued at around $400,000 (McNee et al., 1993). However, due to the reduced number of commercial farms and the diversion of production for fish-out (pay to fish) operations, the local industry has contracted. Australia-wide, over 9,000 tonnes of trout and salmon were produced in 1997/98, worth more than A$75 million (ABARE 1998). Rainbow trout (also called 'ocean trout') are produced in sea cages in Tasmania, but over 2,000 tonnes of rainbow trout were produced from land-based culture with a value of A$12.7 million, mostly from Victoria. Only land-based trout culture is practised in Western Australia. Attempts to farm rainbow trout in sea cages off the south coast have been limited by warm water temperatures, the lack of sheltered sites and poor public reception. However, alternative sites for large-scale production of rainbow trout are currently being examined.

Producers of Trout | Processors of Trout | Exporters of Trout | Importers of Trout | Wholesale Suppliers of Trout | Agents for Trout

See Also Commercial Fishing Suppliers for: Brook Trout, Brown Trout, Coral Trout, Golden Trout, Rainbow Trout, Sea Trout, Smoked Trout


More links about Trout and Trout Information

 

     
Winter Steelhead is released back into the Stamp River - Sensational picture by Doug Lindores of Slivers Charters Salmon Sport Fishing 
          

 

 

 


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