John Myers
The trout belongs to the group of salmonids (salmonids). Lake, brook and rainbow trout are economically important. The rainbow trout is the most important species in German aquaculture production. Approximately 50,000 tons of trout come onto the German market every year, of which around 25,000 tons come from in-house production and 25,000 tons from imports and exports.
Origin
The trout and its subspecies are distributed worldwide. Aquaculture production is of great importance in the supply of trout. The main breeding nations are in Scandinavia, especially Denmark, as well as Spain, Italy and France.
Season/purchase
Worldwide breeding ensures that trout are available as food fish all year round. It is available live, smoked, frozen and canned.
Taste
The light flesh of the trout has a delicate and delicate taste.
Use
The trout can be prepared in many ways. It tastes particularly delicious as a fillet or whole as a smoked trout. Juniper wood gives the fish a special aroma. But it is also popular when roasted in the classic way as “Forelle Müllerinart” or cooked as “Forelle blau”.
Storage/shelf life
Like any fresh fish, trout do not keep for long and should ideally be prepared on the day of purchase. If this is not possible, they can be kept well chilled for a maximum of one day and possibly enclosed in crushed ice in a freezer bag.
Nutritional value/active ingredients
Trout are rich in protein, vitamin D, and B12. 100 g contain about 20 g protein and approximately 3 g fat. Vitamin D contributes to the maintenance of normal muscle function and normal teeth and bones.
