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Culinary Dictionary
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| Category: Seafood |
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| Term(s) | ||
Trout | ||
 Trout is the common name given to a number of species of freshwater fish belonging to the Salmonidae family. Trout are usually found in cool, clear streams and lakes, although many of the species have anadromous strains as well. They are distributed naturally throughout North America, Northern Asia and Europe. In Europe the most common species are the wild «Fario» and the farmed «Arc-en-ciel».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. A large group of fishes belonging to the same family as salmon and whitefish. Though most trout are freshwater fish, some live in marine waters. Nutrition Facts:
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