Trout fish: photo, description, useful properties and recipes

Trout - a genus of fish, which includes more than a dozen varieties. Belongs to the family of Salmon, so it has a lot of similar taste qualities and nutritional value of the other species from this group. Trout is a treasure trove of valuable minerals, fats, protein and other components beneficial to human health. Knowing what the benefits of this product are, you can include it in your diet regularly.

Trout: what kind of fish, what it looks like and where it is found

Trout is a freshwater fish, or rather a whole genus, represented by different varieties. Depending on the climatic characteristics of the region and the type of water body, it may be dominated by different species of trout. In addition, there are marine species, as well as isolated populations living in artificial reservoirs and lakes.

Trout is one of the most sought-after species in cooking, so it is raised in artificial conditions on an industrial scale on special farms. The main supplier of frozen trout around the world is Spain.

Appearance:

• Body length - from 40 to 70 cm;
• Weight - from 1 to 3-5 kg, there are individuals even smaller, especially rainbow trout;
• The scales are fine and may have iridescent colors;
• Small black spots on the surface of the skin, in river trout they are smaller in diameter;
• The head is of medium size with large eyes;
• the gills are regular in shape;
• tail and fins short in dark gray or black;
• The mouth is not large, with medium-sized sharp teeth.

Trout can vary in skin color - this is the most variable indicator, and representatives of the same species living in different reservoirs may have a completely different shade.

Species

There are two most common species of trout - rainbow and salmon. They are in demand in cooking and have a rich composition. Both are used for food and are equally valuable and healthy. Salmon trout has only one advantage - a more presentable, appetizing appearance of dishes prepared from it.

Salmon trout is not really a type of fish, but only the name of a food product that has a similar composition and taste qualities. Sometimes on farms where fish populations are artificially raised, carotenoids are added to the feed. This addition causes trout to have a corresponding fillet color (similar in appearance to red fish, salmon). However, this additive does not make trout as healthy as salmon - it has fewer fatty acids and minerals.

Trout live in clean rivers in the wild, but this product rarely comes to store shelves because of the difficulty and costliness of the extraction process. The most accessible is rainbow trout - it is artificially bred on fish farms. It contains many B vitamins, as well as fat-soluble vitamins A, D and E.

What is the difference between trout and salmon?

The main difference between salmon and salmon is the size - representatives of these families can be many times larger than trout. But that's not all - they have a darker back and fatty meat. Trout also have many times smaller fins than salmon and salmon and have a rounded shape. Another difference is that trout do not have such a large head as salmon and salmon. Trout, unlike salmon and salmon, can live in lakes and rivers and be a migratory fish. Salmon and salmon are species that live in the sea and oceans. Another way to tell trout apart is to look at the size of the eggs, they are many times larger than those of salmon and salmon.

Which is healthier and tastier: trout or salmon

Salmon is a very tasty fish, several times more tasty than trout. In addition, it has a more valuable composition. Salmon contains 3 times more fatty acids, but a little less protein. Trout is a more accessible type of fish, its cost is lower. The composition fully covers the body's needs in fatty acids, fat-soluble vitamins and mineral compounds. Taste is a subjective concept, everything depends on personal preferences, but, of course, salmon is more appreciated in cooking.

Composition and calories

The fish has a lot of useful substances, which makes it indispensable in the diet of children and adults. It helps to stabilize the entire body, allowed even in diet menus for various diseases. But all the useful properties are due to the composition and nutritional value of the trout. 100 g of fish gives the body the following nutritional value:

• proteins - 21 g;
• fats - 6.7 g;
• calories - 147 kcal.

As you can see, trout is a low-calorie, but quite fatty type of fish. But this is not all the components, but only the main components. The following substances are also present in the composition of trout:

• docosahexaenoic acid, alpha-linolenic acid and eicosapentaenoic acid;
• monounsaturated and polyunsaturated fatty acids;
• omega-3 and omega-6 fatty acids;
• vitamins A, D, E, C, K, group B: B1, B2, B3, B5, B6, B9, B12;
• calcium;
• potassium;
• sodium;
• magnesium;
• iron;
• phosphorus;
• copper;
• manganese;
• zinc;
• fluorine and selenium.

Due to such a unique composition, trout is able to influence all structures, organ systems and tissues. The fish supplies the body with a range of substances that contribute to maintaining the balance at various levels and initiate recovery.

Useful properties of trout

Trout, in addition to its good taste, also has many beneficial properties for the body. It is an important component of the human diet. You can eat it at least every day. But even the introduction to the diet of this fish in small quantity is a good way to maintain health, improve physical fitness, increase intelligence, extend youthfulness. It contains a lot of vitamins, minerals and other nutrients.

For women

Fish is the most useful for the female body, because it is a source of essential fatty acids, which ensure the normal functioning of the entire body. The consumption of fish has a beneficial effect on a woman's appearance:

• stops hair loss;
• strengthens hair follicles;
• improves hair nutrition, provides them with the necessary microelements for hair growth;
• takes care of the beauty and elasticity of the skin.

In addition, minerals that trout contains, have a beneficial effect on the condition of the nails. Nail plates become strong and elastic, recover faster after the use of decorative varnishes and other chemicals. But this is not all the useful properties of trout. For women's health, this fish is simply necessary, because it has these abilities:

1. Normalizes the hormonal background, sets the balance.
2. Prevents the development of tumors of reproductive organs due to the content of antioxidants (in particular, tocopherol).
3. Increases sex drive.

If there are no restrictions or contraindications, it is necessary to include this fish in the diet. It helps to maintain weight, so it is suitable even for those women who use diets to lose weight or watch their figure.

For men

First of all, trout is useful for men's health for the reason that it contains the maximum concentration of protein. This product helps to quickly restore physical strength after physical labor and large loads. It is known that the male body has 20% more muscle tissue, hence men need to consume more protein-rich foods to maintain this component. It is especially important to watch the amount of protein in the diet of those men who are engaged in physical labor or who train hard.

In addition, scientists have found that men are at greater risk of developing cardiovascular disease at an earlier age. If you consume trout, you can significantly reduce your risk of heart attack and stroke. Here are the 4 main benefits of fish that are good for men's health.

1. Introducing trout into the diet leads to lower blood cholesterol levels. The fatty acids have the ability to prevent the formation of cholesterol plaques, increase the functionality of the brain vessels, improve heart and vascular function.
2. The mineral composition of the product normalizes the balance of hormones and helps remove excess fluid from body tissues. This prevents the malfunction of the reproductive system organs, and is also a prevention of hypertension.
3. Vitamins and antioxidants strengthen the immune system, prevent the development of cancer and prostate tumors and reduce the body's sensitivity to negative external factors.
4. The combined effect of vitamin D and PP has a positive effect on the composition of the blood and the condition of blood vessels. This complex prevents atherosclerosis and improves heart function.

In addition, trout is a well-known aphrodisiac. This fish can protect sexual function, increase libido and prolong the period of reproductive youth for men.

During Pregnancy

The consumption of trout during pregnancy is useful. It is scientifically proven that its components reduce the risk of postpartum depression. In the third trimester of pregnancy, a woman's body is deficient in fatty acids, and trout helps correct this. The results of studies have proved that fatty acid deficiency in the second and third trimester can have a negative effect on the child's nervous system development and cognitive abilities. If you consume trout 2-3 times a week, however, you can minimize the risks associated with the health of the baby's nervous system.

In addition, trout should be eaten during pregnancy for another reason - it ensures the healthy formation and development of the child's skeleton. This fish contains high doses of vitamin D and calcium, which together ensure healthy bone growth and development. The consumption of trout during pregnancy also protects the female body, prevents postnatal dental problems and reduces the risk of complications.

One should abstain from consuming trout during pregnancy only if there are any contraindications, for example tendency to allergic reactions. But if there is no reason to refuse this fish, it is worth to include it in your diet. This product can replace various dietary supplements and vitamin-mineral complexes.

When breastfeeding

Doctors' opinions are divided. Some argue that trout can be used occasionally when breastfeeding, as it provides the body with everything necessary for lactation. During this period, a woman's body experiences an acute deficit of minerals and vitamins, so trout could be an ideal product for breastfeeding mothers. It contains calcium, potassium, phosphorus, fatty acids - all this is necessary for the healthy development of the child and maintain the body of the mother.

But, besides the complex of useful substances, trout also contains allergens that can provoke allergic reactions of varying severity in a baby. The most terrible variant of reaction is laryngeal edema. It is quite difficult to save an infant with this condition, as it counts for seconds. That is why medics recommend replacing trout with other kinds of useful fish, which is not as dangerous.

For children

For children under three years of age trout is absolutely contraindicated due to the risk of dangerous allergic reactions, up to and including the most severe conditions. But if the child is over three years old and he has no tendency to allergic reactions, you can begin to gradually introduce this fish into the diet. It has beneficial effects on child health, because it has such useful properties:

• strengthens the immune system;
• protects vision;
• Contributes to normal brain development;
• supports the body in the intensive growth stage;
• protects against infections;
• prevents mineral and vitamin deficiencies.

Trout is not as fatty as salmon, so you can not worry about the health of the digestive system. This fish is well digested and does not overload the pancreas. The main thing - make sure that the fish has no bones - they can be dangerous for the child.

When losing weight

Trout is incredibly useful for people who are fighting for their figure. This fish contains minimal calories and is rich in protein and healthy fatty acids, so it can be included in a diet or PP menu. Here are the main benefits of using trout in weight loss menus:

• High amount of protein - 3% higher than in meat;
• Low caloric content;
• The presence of fatty acids, which are involved in the process of lipolysis;
• high percentage of digestibility.

Trout is popular among supporters of HLS and ПП, it is appreciated by people who care about their figure or are on a diet. Trout can be steamed, stewed, grilled and baked. These cooking methods make it healthy and do not add extra calories. Popular spices for trout are Provencal herbs, dill and lemon juice. These are components that will only enhance the fat-burning effect.

The benefits and harms of lightly salted trout

Lightly salted trout retains all its useful properties - it still contains protein, vitamins, mineral compounds and fatty acids. But this product can be dangerous for people who have cardiovascular diseases - the abundance of salt leads to an imbalance of water-salt balance, can increase blood pressure.

In addition, there is a huge risk in eating trout that has not been thermally processed. The fact is that this fish is quite often chosen by parasites as an intermediate host. When salting worm eggs do not die, sometimes even on the contrary, activate. That is why you can salt trout only if you are sure that it is safe.

Is trout caviar useful?

Not only fish, but also trout caviar has beneficial properties. It has even more favorable effects on the human body. It is difficult to overestimate the taste qualities of this product, which is why caviar is considered a delicacy. Each egg is no more than 3 mm in diameter, and the product itself has a unique flavor. By the way, the diameter of the eggs should not exceed 3 mm. The content of protein in the caviar is 32 g per 100 g, and the caloric value of this amount does not exceed 250 kcal.

How to salt

Salting trout caviar can be done at home. The technology is so simple that anyone can do it, even without any culinary experience. Step by step instructions:

1. First, prepare the caviar itself - soak it in salt water and cleanse it from the films, so that each egg is separate.
2. Then boil water, add salt - for each 200 g of caviar take 200 ml of water and 1 tbsp of salt.
3. Prepared and rinsed in cold water caviar placed in a clean container and pour the brine.
4. After 15-20 minutes, put the caviar on a colander, but first make it covered with clean linen or chintz towel, you can take a piece of gauze in several layers.
5. When the water drains off, put the caviar together with gauze on a layer of paper towels to remove the water completely.
6. After that, the product is packed in glass jars, adding a small amount of sunflower oil to each jar.

Caviar can be stored for up to three weeks in the refrigerator, but it is better to leave only a portion that will be eaten soon, and send the rest to the freezer - this guarantees the safety of the product.

What is trout liver good for?

Trout liver is a product that is often discarded by housewives when cooking this fish. However, it contains maximum value. Trout liver can improve health with such diseases:

1. Anemia - the liver contains iron in maximum concentration.
2. Increased fatigue - fatty acids normalize the functioning of the nervous system, release energy.
3. Sleep problems - liver contains magnesium and other minerals that normalize sleep and eliminate insomnia.

In addition, liver takes care of the immune system - it supplies the body with a full range of important trace elements that increase resistance to infections. Liver can be cooked in different ways, but it is important to remember one thing - it can not be eaten without prior heat treatment.

Can I eat trout if I have different diseases?

Trout is the healthiest and safest kind of fish, because it does not contain chemicals and heavy metals. This fish is too sensitive to survive in a toxic environment. Therefore, buying a large trout, you can be absolutely sure that it was grown in an environmentally safe space and does not contain dangerous substances. But with various diseases, even such dietary fish can be not quite useful, and sometimes even dangerous.

In case of diabetes

Trout should be a mandatory component of the dietary intake for diabetes. This fish contains substances that have a positive effect on the health and functioning of the endocrine system. It contains iodine and fatty acids that help normalize metabolism.

In addition, trout with diabetes helps to avoid the negative effects of the disease. It protects the body from hypertension and cardiovascular problems, prevents obesity and enriches the body with a valuable source of energy - proteins and fats. Since carbohydrates are poorly processed by the body, the use of fish helps to avoid energy shortages and fatigue.

In pancreatitis

In chronic pancreatitis in remission, trout can be included in the diet, it does not harm the pancreas, on the contrary, it supplies the body with a full range of substances that normalize the production of enzymes by this organ. This fish is categorically forbidden in the acute stage - the fats that it contains can extremely adversely affect the inflamed pancreas and lead to a sharp deterioration of the condition.

With gastritis

Gastritis in chronic form is not a categorical contraindication to the consumption of trout. But in the acute stage, it is better to give up on this fish. An important rule - with gastritis and other diseases of the digestive system, you can not fry this fish or cook it with spices. It is also forbidden to use sour sauces or vinegar in cooking, as it is extremely dangerous for the stomach mucosa affected by inflammation.

For trout with gastritis to bring maximum benefit, it is worth boiling it or steaming it. You can make steamed cutlets or make a low-fat pâté. It is dangerous to use salted or marinated fish with gastritis. It is also very dangerous to eat fish if you have doubts about its freshness. Food poisoning for a healthy person is a huge burden on the body. For a person with gastritis, food poisoning can have extremely negative consequences and even lead to the need for hospitalization.

If you have gout

In gout, any kind of protein products should be used with caution, because they affect the metabolism. Trout is good for gout because it is a dietary product. It contains amino acids, as well as minerals and vitamins, which together have a beneficial effect on the metabolism. But eat it with such a diagnosis should be careful and dosed - no more than 150 grams at a time.

Harm and contraindications

The potential harm of this product is that it can cause an allergic reaction. All varieties of the Salmon family are potentially dangerous to people prone to allergic reactions. But that is not all of the risks. For children under three years of age it is absolutely prohibited to eat trout, since it is impossible to foresee the reaction, and in case of allergy the consequences can be very negative.

Contraindications for eating trout:

• susceptibility to allergic reactions;
• Individual intolerance to fish and seafood;
• Acute inflammatory processes in digestive system organs;
• Liver and gallbladder malfunction.

In general, trout is one of the safest kinds of fish. The main thing is to make sure that it is fresh enough and has been kept in suitable conditions.

How to choose and store

Only fresh trout that has been stored in the right conditions is good for the body. In order to choose a good fish, it is necessary to pay attention to such nuances.

1. Appearance - it should not look overdried, on the surface of the skin there should be no visible defects and damages.
2. It is important to touch the fish skin - it should be firm and elastic.
3. It should feel firm to the touch; if it is loose inside it must have been stored in poor conditions.
4. Smell must be fresh. Any hint of hydrogen sulfide, acid, or rottenness is a reason to reject the purchase. Also, the fish should not smell of any chemicals.
5. The eyes of a trout should not be cloudy or dried out, which means that the fish could have been refrozen or has been stored for a very long time.
6. It is easier to choose fresh trout - you should be guided by their appearance and smell. If you take a fresh fish in your hands, it will be quite slippery and smooth, dense to the touch. The scales will be shiny, without pronounced damage.

If the fish has an unpleasant odor or the fillet falls apart during cooking, it is risky to eat such a product, you can be poisoned. Severe protein poisoning often forces a person to seek help at the hospital, because the fish accumulates toxins that can disable not only the digestive system, but also affect the kidneys and heart health. Therefore, it is not worth risking your health. You can keep fish in the refrigerator no longer than 48 hours, during this time you should cook something with it, otherwise the process of decomposition will begin. Trout can be kept in the freezer for up to two months.

Can I Freeze Salted Trout

Although the culinary rules prohibit freezing salted fish, many people practice this way to preserve the useful properties and taste of the product. Salted trout can be frozen, but only once - repeated freezing leads to a deterioration of taste, the fillets become loose and watery. To freeze trout, it is best to use special freezer bags. In any case the fish must be hermetically sealed otherwise it will be too dry and lose its taste after defrosting.

Can I Freeze Trout Caviar

Trout caviar can be frozen both fresh and salted. But it should be done in the mode "Fast freezing". Fresh caviar pre-wash, then throw it on a sieve and wait for the water to drain completely. You can store such a product for up to two months, no more. Salted caviar is better to freeze in a sealed container, adding a little vegetable oil, which preserves the integrity of eggs and their taste. Shelf life of the product in the freezer - 30-40 days.

How to peel trout correctly

Trout should be peeled with a sharp knife or special fish shears. Step-by-step instructions:

1. Wash the fish and remove all the scales with a fish peeler or sharp knife.
2. First make an incision on the belly from the lower fin to the head.
3. On the sides near the pectoral fins make incisions in the gill plates.
4. Also make an incision under the lower jaw.
5. Then remove the fins with your hands.
6. Remove the viscera along with the gills, using a swift movement of the hand.
7. Rinse out the abdominal cavity.

For cutting, use a sharp knife with a flexible and narrow blade. This knife is also convenient to separate the fillets from the bones. If you plan to remove the skin, there is no need to peel the scales. If the fish slips a lot during cleaning, which hinders cooking, you can dip your hands in coarse table salt. This will make the task easier.

How to cook trout well: recipes

There are many recipes that allow you to prepare delicious and healthy dishes with trout, while preserving all its useful potential in the product. The choice depends only on your taste preferences. If there are no contraindications, you can try to cook this fish in different ways.

In the oven

Cooking fish in the oven is best because it retains its juiciness, useful substances and vitamins, but it has a pleasant taste. This method of cooking is suitable for those who are on a diet, and people who do not need to count calories.

Ingredients for 4 servings:

• One medium trout weighing about 1 kg;
• half a lemon;
• thyme;
• dill;
• butter or vegetable oil;
• 2 garlic cloves;
• salt and white pepper to taste.

Trout should be washed, peeled, guts taken out and head cut off. Make shallow incisions in the sides of the fish, salt, pepper, rub with crushed garlic. Place thin slices of lemon inside, and sprinkle the outside with dried thyme and fresh dill. Place slices of butter in the side notches. If using vegetable oil, you can just pour it over the fish. Prepared trout wrap in foil, put in a form and send to the oven heated to 200 degrees, for 30 minutes.

In the pan

The easiest way to cook trout in a frying pan. To ensure that the fish does not contain extra calories, you need to choose a pan with a non-stick coating. If the presence of extra calories is not a concern, you can fry the fish in oil. Step-by-step recipe:

1. Peel the trout and cut into small slices.
2. Pepper, salt, add any fish spices you want.
3. On a heated frying pan with or without oil put the slices and fry until golden brown.

Trout does not fall apart if you fry it without batter and flour. That's its advantage. But you can also cook in traditional batter according to the classic recipe.

On the grill

To cook trout on the grill, use medium temperature. The fish should be cleaned, put your favorite spices inside, you can add a slice of lemon. Grease the grill before grilling the fish with vegetable oil. The fish will be ready in 8-10 minutes. If it is a fairly large trout, it is better to fry it longer.

In the multicooker

You can cook diet steamed trout in the multicooker. Cut the fish into pieces and take out the backbone. Season each piece with salt, pepper and spices. Cook in the steam mode for 60 minutes. You can also cook trout in tomato sauce. Prepare the sauce - fry onions with carrots, add a little tomato, sugar, salt and vinegar, add water - 100 ml per 50 g of tomato paste. In the resulting sauce, put the fish slices and stew for 1.5 hours.

During this time, the fish will have time to simmer well, become soft and tender.

On the grill

To cook this fish on the grill, it is best to use special grates designed for charcoal frying. They are versatile, in them the fish does not fall apart into pieces, it retains its shape well and does not stick to the metal parts. For trout to turn out delicious, you can use a wine marinade.

Recipe for 1 kg of fish:

• 200 ml of red wine;
• thyme;
• 1 tablespoon of lemon juice;
• white pepper;
• turmeric;
• basil;
• 2-3 bay leaves.

You need to clean the fish and salt it. Prepare a marinade of wine, lemon juice and spices, put the trout in it and leave in a food container for 20-30 minutes, then roast on both sides on the grill, using the grid.

In the microwave.

Medics do not recommend using the microwave to cook fish, and all kinds, not just trout. But if you are sure that the purchased product does not contain parasites, you can cook it in the microwave. To do this, you need to prepare a bed of vegetables - green beans, carrots, broccoli, potatoes. Sprinkle the vegetables with soy sauce and vegetable oil, if desired, you can add any favorite spices.

Fish for cooking in the microwave better cut into fillets and cut into small pieces. Before you send the pieces of fillet on a bed of vegetables, sprinkle the trout with lemon juice, salt and pepper. In the microwave, select the appropriate mode and turn it on. Cook the trout for at least 30 minutes.

What can be cooked from the trout: Recipes

Trout is a fish that is almost universal in cooking. Dozens of different dishes can be prepared from it that help diversify the diet and make it more healthy. Below are the most popular, traditional recipes for a variety of delicious dishes from this fish.

Uha

Fish soup made of trout turns out fatty, rich and fragrant. In addition, it looks appetizing and contains maximum benefits. To prepare 4 servings of ukha, you need to prepare the following ingredients:

• 500 g of fish;
• 4 potatoes;
• 1 onion;
• 1 carrot;
• green onions and dill.

Cooking ukha from trout is very simple. First, put water on the fire - no more than 1.5 liters. While the water boils, peel potatoes and carrots, cut into cubes and send already in the boiling water. Next, salt the soup, you can add a mixture of spicy herbs for fish. Put the fish into the water when the potatoes are almost cooked, having previously sliced it into large slices, so that it does not boil away during cooking. At the same time, add one whole peeled onion to the fish soup. Before serving, add chopped green onions and dill to the fish soup.

Cutlets

To cook trout cutlets, you need to choose the largest fish possible. It contains more fat, so the cutlets are not dry. The simplest recipe:

1. Grind 600 g of fish fillets, preliminarily removing bones from it.
2. Also grind 1 onion.
3. Add 2 tbsp of breadcrumbs.
4. Add 1 egg.
5. Pepper, salt and put in the fridge for 30 minutes.

The stuffing will get a little frozen and thicker, due to which it will be possible to form cutlets. It is better to fry them in oil, in a preheated frying pan.

Balik

Cured fillets of trout are a true delicacy. This is not surprising, since it preserves in a concentrated form all the benefits and flavors of the fish. You can cook this special dish at home. To do this it is necessary to take 2-3 medium-sized trout and follow the following instructions.

1. The fish is cleaned and cut. Only the spine part, the most fleshy and fatty part, is used to prepare the balik.
2. Prepare in a bowl a mixture of a cup of table salt and 2 tablespoons sugar.
3. Rub the processed spine parts with the prepared mixture and leave in it, covering with a lid.
4. After three days, wash the fish with ice water, and then soak it for 12 hours.
5. After that the fish is hung out in the fresh air and dried for 7-10 days. If you do it longer, the cured fish will dry out.

Keep balik in the refrigerator, preferably in a closed container, so it does not dry out. Cut into thin slices and serve as a snack or a fish platter.

Pâté

To make pâté, you can use either slices of roasted trout or smoked trout. Both are equally good. Below will be considered a recipe for making a delicate fish pâté from roasted trout.

Step by step instructions:

1. Cut into fillets and peel from bones 700 g of fish.
2. Cut the filet into small cubes and fry in butter until golden brown.
3. Separately, lightly saute the onion and carrots in butter.
4. Send everything to the blender, add 50 g of butter, salt and pepper.

Use the ready pâté for sandwiches. You can use food wrap to wrap the pâté into sausages and cool it, and then serve it with slices as an accompaniment to a side dish.

How to salt trout at home

Trout can be salted in a marinade or dry method, in a bag with salt. The fastest way to salt fish is to prepare a simple marinade. For 1 liter of water, take 1 tbsp. salt, 1 tsp. sugar and 1 tbsp. vinegar. In the prepared marinade put the fish chopped in small pieces, add cloves, bay leaf. After 48 hours the fish will be ready, you can add vegetable oil and onions.

You can salt trout dry. Salted fresh trout is a culinary delicacy, an ideal solution for the festive table. All you need to cook salted trout dry:

• a large fish carcass;
• 3 tbsp. salt;
• 1 tbsp. sugar;
• paprika and bay leaf.

Cooking technology is quite simple, but it is important to adhere to the basic recommendations.

1. Cut the fish first - cut the tail, head and fins, remove the insides.
2. Cut the carcass into two pieces of fillet and select the bones. You can use seasonings - they should be placed on the bottom of the container in which the fish will be salted.
3. Then put the filet on the bottom of the container, but always skin side down, cover with salt and seasonings.
4. Cover the container and put it in the fridge.

In 24 hours the fillet will be ready. Need to remove excess salt before serving. You can decorate the fish on the holiday table with slices of lemon, herbs or olives.

Can I eat raw trout?

It is dangerous to eat raw trout for two reasons. The first is parasitic infections, which can cause terrible diseases in the human body up to and including death. The second reason is the presence of pathogenic microorganisms that can lead to severe food intoxication. Therefore, not only trout, any fish should not be eaten raw. Even a simple treatment such as salting already reduces the development of pathogens in the fish and reduces the risk of parasitic infections.

Can I Give Trout to Dogs

Pet owners often worry about whether or not they can use human foods in their diet. Not only can dogs be given trout, but they should be, so that their nervous system develops well, their coat is shiny and silky, and so that they never have any bone problems. But it's important to remember a few safety rules:

1. Stop giving your pet fish if it causes an allergic reaction.
2. Do not give your pet trout that have not been sufficiently cooked, they may contain parasite eggs.
3. Do not offer your dog fish if it contains bones.

Trout can be healthy. It can be used to supplement your dog's diet from time to time, but only if it is properly prepared and boneless. Many large breed dogs are prone to food allergies. You can easily understand that the pet is not suitable for the product - he will have a digestive disorder, there may be problems with hair, and in the area of the mouth develop ulcers. When allergies are banned not only trout, but also ready-made food, in the composition of which it is present.

Interesting Facts

Trout is an incredibly popular fish. There are a lot of interesting facts associated with this species. Here are the most popular of them.

1. The largest individual trout was caught by Canadian fishermen in 2009. The fish weighed almost 22 kg, with individuals weighing more than 10 kg being extremely rare.
2. Trout are often used as an indicator for controlling the quality and purity of water bodies. This fish is the first to die in the presence of even small amounts of toxic impurities.
3. During spawning the trout become so active that they can be seen from afar - the females overcome huge distances, jumping out of the water to a height of up to 2 meters.
4. Trout are practically not found in stagnant ponds where the water can get warmer than 22 degrees Celsius.
5. This type of fish is of great interest to fishermen. Since trout rather cautious and timid, it is difficult to catch it.
6. If the weather is hot, there is not the slightest sense to go fishing. To catch rainbow fish in such conditions will be impossible.

Trout is a healthy and tasty product that can improve health and prevent many diseases. If you follow the rules of cooking, you can get the maximum benefit from the use of this product.

Trout photo