Trout (Salmo trutta)

Introduction:

The trout is a freshwater fish, with usually white and firm flesh that tastes rather mild and subtle. It is one of the most popular edible fish. Most of the trout on the market is farmed.

Use/Preparation:

Trout tastes particularly good as a fillet or smoked whole. But it is also popular roasted or boiled as "trout blue".

Health:

Trout are rich in protein. They also provide considerable amounts of minerals such as phosphorus, iron, vitamin D and B vitamins.

Alternatives:

Like trout, char belongs to the salmon-like fish. It combines the characteristics of salmon and trout and can also be used as an alternative in terms of taste. Salmon also has a buttery taste and a firm texture similar to trout.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	148/619
Fat	6,6 g
Healthy fatty acids	1,2 g
Carbohydrates	0 g
Sugar	0 g
Protein	20,8 g
Salt	0 g