"Trout, all species" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Trout is a common name for several species of fish in the salmon family. This genus includes freshwater and anadromous species that inhabit lakes, streams and rivers that flow into the seas.

There are several varieties of trout, which differ in size, color, and habitat:

1. Brook trout — the smallest species, which can reach up to 25 centimeters in length and weigh up to 500 grams. It inhabits streams and small rivers with clean and cold water.

2. Rainbow trout — one of the most common species, which was domestically bred in North America. It differs from brook trout by a rainbow stripe along its side. It can reach up to 50 centimeters in length and weigh up to 2 kilograms.

3. Lake trout — inhabits lakes and large rivers with clean and cool water. It can reach up to 50 centimeters in length and weigh up to 1.5 kilograms.

4. Stone trout — inhabits the bottom of lakes and rivers, burrowing into stones. It can reach up to 50 centimeters in length and weigh up to 2 kilograms.

5. Sevan trout — inhabits Lake Sevan, located in Armenia. Noted for its large size and can reach 1 meter in length and weigh up to 30 kilograms.

Trout is valued for its tender and tasty flesh, which contains many useful nutrients such as vitamins, minerals, and fatty acids. Trout can be prepared in various ways: frying, baking, boiling, stewing, salting, smoking, etc.

When choosing trout, you should pay attention to its freshness. Fresh trout has shiny scales, clear eyes and firm flesh. When pressed, it should not leave dents.

Trout is a tasty and healthy fish that can be a great ingredient for a variety of dishes.