Trout (Ørret) is a name that is used for many species of salmonids. They come in many different varieties and have different life cycles, depending, among other things on the habitat in which they live. We generally distinguish between sea trout and freshwater trout, brown trout (brook trout) and rainbow trout.
Freshwater trout and sea trout are also referred to as "common" trout, and they belong to the same genus as Atlantic salmon - i.e. Salmo, which means to leap or jump.
Rainbow trout were introduced to Europe from the USA at the close of the nineteenth century. The name of the genus, Onocorhynchus, means hooked nose. Farmed trout are mostly rainbow trout. It is a fish that farms well. In Norway, trout are mostly farmed in the sea, where they grow to a considerable weight.
Trout is sold fresh or frozen in slices, fillets or as whole fish. Trout fillets may be cold-smoked and hotsmoked, sugar-salted and cured. Trout goes well with very many types of dishes: raw in sushi and sashimi, poached, fried and grilled. It is excellent in stir-fry and casserole dishes. Coldsmoked and hot-smoked trout may be served in sandwiches or in salads, pasta or other ombinations.
Like salmon, farmed trout is a good fi sh nutritionally, with high concentrations of omega-3 fatty acids. Trout is also rich in vitamins A and D.
Seafood from Norway.
May to September
Farmed trout is
sold all year round
Up to 120 cm
Up to 100 cm
Up to 80 cm