Trout fish. Trout fish lifestyle and habitat

There are varieties of fish that can be called a true delicacy. River trout raised on fish farms may be somewhat inferior to their counterparts in terms of taste qualities. It is often lower in cost. Under natural conditions, fish live in various bodies of water. It can be found throughout Europe and Asia Minor. Certain species are also found on the west coast of the North American continent.

general description

Trout is a generalized name that is used in relation to many species and forms of fish of one large salmon kingdom. It is present in almost half of its births:

• Oncorhynchus - species found in the Pacific Ocean;
• Salvelinus - otherwise called “loaches”, found in Asia, America and Europe;
• Salmo are Atlantic species.

You won't find trout of huge size. A specific distinctive feature of this fish is the lateral compression with an elongated body.

Trout has a short snout. In her mouth, you can see rows of strong teeth, about 3 rows of which are located on the back of the front triangular plate. On the palatine section there are two rows.

For many centuries, salmon representatives have been called “red fish.” Although it is clear that the name is not related to color. At the meat different types fish color may vary. The word “red” emphasizes the high level of meaning and the unique beauty of these creatures.

Trout habitats

Trout is a unique class that is able to exist in both fresh and salt water, easily and quickly getting used to a new habitat. One of the important criteria for this aristocratic fish is the purity of the water.

The places where she lives are very beautiful. Trout lives in a huge number of lakes and mountain streams in environmentally safe regions of Russia. The best lake trout, according to connoisseurs, swims on Kola Peninsula, on Ladoga, on Onega and in Karelian reservoirs.

Where else can trout be found in Russia? Trout is a numerous type of fish, subspecies of which live in the Barents and White Sea basin. Where is trout found in Russia, in addition to the seas mentioned above:

• Baltic;
• Black;
• Caspian.

The fish lives in the basins of these seas, as well as in the north Atlantic Ocean. It lives all the way to the Cheshskaya Bay along the Belozersk and Barents coasts.

You can meet her in Luga, Neva, Narova and in the Gulf of Finland. Some forms of brown trout are also found in Tver, Kirov, Pskov, Perm, Samara, Kaliningrad, Novgorod, Vologda, Ulyanovsk and in the northern part of the Orenburg region.

The Cis-Caucasian brown trout, endangered due to reproduction problems, lives in the Caspian Sea basin. It is also possible to find it in the Samur and Terek rivers. Not so often, but so far I have come across a species on the Volga and the Urals. Previously, it was represented by a fairly large population in the territory from Saratov region to the upper Volga.

Unfortunately, trout have completely disappeared in Mordovia, Mari-El, Saratov and Yaroslavl regions.

Species division

Trout comes in different varieties. There are such types as lake, river, stream or mountain stream. Also The following types of trout are distinguished:

• Caucasian;
• rainbow;
• marble;
• Adriatic;
• Turkish flathead;
• Amudarya;
• golden.

These are not all possible types. There is also Sevan, which belongs to the genus of noble salmon. The way members of the family look often depends on how the individuals feed. If they receive food regularly large quantities, then their body is monochromatic and practically not covered with spots. In wild fish, color may change when moving from natural water sources to artificial ones. But the pelvic fins almost always remain yellow.

The freshwater trout stands out among all. This fish is a prominent representative of salmonids. Due to the proximity of the species and good adaptation to the salinity of water, it is sometimes difficult to distinguish representatives of species from each other. In view of all this, river fish are often equated to lake and sometimes to sea species.

The fattest fish

Trout is definitely fattier than salmon. This feature manifests itself during the defrosting of the fillet, when a very expressive aroma appears.

If you have liver disease or a diagnosis such as a stomach and/or duodenal ulcer, then you should not eat such fatty fish in large quantities. In addition, it contains no carbohydrates.

Trout dishes are used in various cuisines of our planet. It has always been a favorite treat of the Russian nobility, without which not a single luxurious lordly feast could do. Professional chefs use recipes that have been passed down through the years, passed on from mouth to mouth. Trout usually:

• fry;
• salted and smoked;
• boil and steam (the most dietary method);
• baked (most nutritious).

To give the fish a spicy taste, chefs recommend pre-marinating the fish. Products such as lemon, ginger and fresh herbs go especially well with it. The meat of this exquisite fish will remain soft and juicy, no matter what cooking method you choose.

Exist delicious recipes. For example, you can cook trout in champagne. To do this you need to take:

The fish must be marinated in a mixture of salt and pepper, and then transferred to a baking sheet previously greased with oil. Top with finely chopped shallots. After this, the fish is poured with champagne and covered with foil. Place in an oven heated to 190 degrees and bake for 15 minutes. The sauce is filtered, boiled, and whipped butter and salt are added. Add a pinch of pepper. The fish is served with sauce and parsley.

Since trout contains omega-3 polyunsaturated fatty acids and almost the entire list of amino acids, it is used in nutrition during the recovery period, as well as in a variety of diets. This product also contains iodine, selenium, iron and phosphorus that are optimally balanced for the body’s needs.

All components that make up trout have a beneficial effect on the functioning of organs and systems. They have a beneficial effect on the formation of red blood cells, the metabolism of proteins and fats, and the absorption of glucose. These components also normalize cholesterol levels. Perhaps, in the world you will never find such a beautiful gift of nature, containing such substances useful to humans.

According to scientific works, people whose diet includes trout are much less likely to seek the services of doctors for oncology and hypertension. These people have good memory, are less susceptible to depression, and can even sunbathe with a much lower risk of sunburn.

Trout caviar

This product is one of the most delicious delicacies. It has always been considered an indicator of prosperity and success. Once upon a time this caviar was literally eaten with spoons!

It is recommended to eat caviar with butter and cream cheese, as it is quite salty. Sometimes there are ungutted fish on the counter. If an experienced housewife or cook can distinguish the sex of an animal, then there is a chance of becoming the owner of a huge plate of caviar delicacy: caviar can be obtained almost for nothing!

There are a great variety of options for salting caviar. You just need to choose a method you like and get a female specimen. The female trout is inconspicuous in appearance, gray, with a blunt nose and a small head with smooth outlines.

Comparison of prices for trout and salmon

It is difficult for a person who does not have experience and knowledge to distinguish between these types of fish, as well as to understand which one is tastier. They are both salmonids and very similar in appearance. As for the price, trout is usually more expensive than salmon.

For a retail purchase, the difference in price will be about 3-4 dollars, which is quite noticeable at today’s exchange rate. So which is preferable? Experts opt for trout because of its delicate taste, although it is a more expensive pleasure. How can you distinguish between salmon and trout:

• Salmon scales are larger.
• Salmon has no stripes on its sides. The trout's tail is round in appearance, rather than triangular like salmon's.
• The skin of trout is lighter with pinkish flanks, and its meat has a rich color and a much brighter pattern.
• The trout's head is smaller and truncated, while the trout itself has a round body.

Problem of choice

The task of identifying trout is very difficult. An unprepared buyer will not be able to choose trout among other representatives of salmon. Fish of different sexes are available for sale, each of which can be large or not very large (regardless of gender), so the size of the individual does not play any role here.

In order not to mistakenly spend money on a cheaper variety, experts carefully study every aspect. Alas, distinguishing trout by color is not an option. The fish can be very light, or can be quite dark, even almost black. In some cases, there are also specimens of a silvery hue, some with dark spots against the background of light skin, you can even find rainbow colors.

The color of a trout is determined by its variety, as well as the place where it was caught. Marine variety stands out comparatively large size and a deep, scarlet hue of meat.

The fillet color varies from white to cherry. Here, a lot is decided by class, distribution area and diet. The river variety always has paler-colored meat. In calcareous environments, trout are silvery, while in muddy rivers they are darker.

As a rule, lake species are large, and river species are small. Its size greatly depends on temperament and living conditions. This fish needs to live in cold and fast water and sometimes hide in hard-to-reach places.

As a result, representatives of the salmon family can only rely on the conscience of the seller and supplier. Unfortunately, in our reality these hopes may turn out to be false and empty.

In order to increase their profits, manufacturers sometimes stuff fish with various additives to accelerate growth. Such additives include antibiotics and growth hormones, and sometimes dyes are also added. The result is an increased color of the meat, a decrease in the benefits of the product, and the appearance of many harmful substances in it. All this crosses trout off the list of healthy foods.

Some manufacturers also like to sell counterfeit products. Those who sell us this very fish are also not sinless. In an effort to preserve the brightness of the color of meat, merchants often resort to soaking fillets in dyes.

Do not under any circumstances purchase fish with meat that is unnaturally pink in color - this is a direct indication of artificial conditions for the maturation of such fish.

It is important to pay attention to the veins in the fillet. If they are white, then the meat has probably not been treated with coloring agents.

When buying fillets, you need to take a closer look at the bones. Really a good product will have specific marks due to the fact that the bones were pulled out by hand.

There are also standards for bone dissolution. This must be noted in the documents that come with the fish. Be careful when studying the packaging, do not miss acids or “ripening agents” illegally used in production. To increase weight, prohibited polyphosphates are used in production.

Fillet with polyphosphates is very shiny. When purchasing a frozen product, click on it after defrosting. If the fish secretes a large amount of liquid, it means that polyphosphates were present.

It is best to choose fresh or at least chilled fillet. All this shows how difficult and responsible the choice is. In today's reality, it is so easy to fall for the tricks of businessmen. Buying salmon instead of trout is not the most pessimistic option! We can only advise you to find a trusted seller who carefully approaches the purchase of goods.

Some salmon lovers prefer to retrain as fishermen and go to the protected corners of their homeland. They visit areas where waste is not dumped and where fish feed on organic food.

Attention, TODAY only!

Rainbow trout is the most common salmon species on our ponds and lakes. The second name of this valuable and beautiful fish is mykiss. North America is considered its homeland, and it came to our waters at the beginning of the twentieth century.

Today, rainbow trout are a popular fishing target. It is hunted in various ways using artificial and natural bait. This fish is very athletic, so fishing for it is carried out everywhere. different levels competitions.

Mikizha is a strong and fast fish. Once hooked, she violently resists, makes unexpected jerks, trying to free herself. That is why it is so famous among sports fishermen. In addition, we must not forget about the gastronomic properties of rainbow trout.

Description

Rainbow trout has an elongated, slab-like body, laterally compressed. The head is small, truncated, with a medium-sized mouth and small eyes. In males, upon reaching puberty, the lower jaw becomes “hooked.” This so-called manifestation of dimorphism is observed in almost all species of salmon.

The body of the mykiss is covered with dense scales. There are two fins on the back. One is the main one, located strictly opposite the anal one. The second one is false or fatty, located closer to the tail.

The body color of mykiss may vary depending on the body of water. On a clean, hard bottom, the fish has light shades, for which it is often called white trout. In places with a rocky or earthen bottom, it acquires dark colors– the back becomes olive green and the belly dirty white.

The rainbow trout's body is literally strewn with small dark spots. They also cover the dorsal, anal, false and caudal fins. Along the lateral line of the fish there is an iridescent reddish stripe that stretches from the gill covers to the tail.

The described color is especially pronounced during the spawning period. In the wild, anadromous and lake trout, which are subspecies of rainbow trout, do not have such a pronounced “signature” stripe. They are lighter - silver with dark spots.

Biological features

In fish farms in cultivated reservoirs, rainbow trout grows up to 3–5 kg with a body length of 50–60 cm. Its wild form rarely reaches even 2 kg and does not exceed 40–50 cm. The anadromous and lake form of this salmon grows up to a meter and weighs up to 10 kg. The maximum size of the fish was 22 kg, and it was grown on a specialized fish farm.

The lifespan of mykiss is 10–12 years; sexual maturation of females occurs at 3–4 years. In males this usually happens a year earlier. On cultivated ponds, the spawning time varies and depends on the temperature. There are bodies of water where trout can spawn all year round. But often this stage in the life of a fish occurs in the spring.

The average fertility of a female trout is 2000 eggs. Their color is yellowish-orange, their size is small - up to 6 mm in diameter, and their weight does not exceed 125 mg. The ripening time ranges from a month to a month and a half and depends on the water temperature.

In the wild, this type of trout spawns when the water warms up to 6–7 degrees. In many reservoirs this happens at the end of March, and in the north - in April - early May. Mykiss eggs are laid in areas where the current slows down, preferring shallow places with a gravel bottom. Here the female uses her caudal fin to dig a hole where she lays eggs, which are subsequently fertilized by one or more males.

Nutrition

Mikizha is gluttonous and omnivorous predator, which attacks almost any moving objects that are suitable in size. Its food preferences depend on the time of year and food supply.

Throughout the warm period, wild rainbow river and brook trout mainly feed on near-water insects. In winter, it sinks to the bottom and looks for small crustaceans and invertebrates there. Can attack small fish that find themselves in the line of sight. Large individuals often attack baby mice and frogs that fall into the water.

Cultivated trout are not much different from their wild relatives. She is also an omnivore. Only in “home” conditions is it fed with special food, which includes cottage cheese, liver, spleen, bran, shrimp meal, etc.

Winter

Trout is a cautious and prudent fish. In winter, this quality is especially evident, since the water in the reservoir is clear and the slightest noise scares it away. However, this is not a reason to refuse ice fishing on a paid reservoir.

To catch mykiss in winter, sometimes you need to spend a lot of time persuading it to take the bait. Particularly difficult is the search for the horizon where the fish are located. During the day, it can either sink to the bottom or rise to the very ice. And given its lethargy and passivity, even after choosing the right fishing depth, it is not always possible to earn at least a bite.

Spring

During this period, mykiss begin to spawn, so hunting for them on many plats and wild rivers is prohibited. The trout season in cultivated reservoirs, as a rule, starts in May. At this time, the fish already rises to the upper horizons and begins to grab the first insects that appear from the surface.

Summer

Summer on paid ponds is considered the best period for fishing for this representative of salmon. Now a variety of methods work against this predator, and any beginner can catch it. The most common fishing directions in cultivated reservoirs are:

• spinning;
• float rod;
• feeder.

On wild rivers, rainbow brook trout are caught mainly by fly fishing or ultralight, using miniature baits that imitate insects and other small food items.

Autumn

As the weather gets colder, trout descend to the lower layers of water, but do not cease to be interested in spinning baits. It also actively bites on bottom gear, especially bait of animal origin.

Wild trout continue to be caught using fly lures. Only now it is advisable to use wet flies, which can be carried out at the very bottom or nymphs. Ultralight is also effective, but spinners and wobblers should be selected with smooth low-frequency play.

Fishing methods

Trout is a fairly versatile fish that can be caught in a variety of ways:

• feeder;
• fishing rod;
• fly fishing;
• spinning rod

All types of fishing, with the proper approach, are effective and allow you not only to catch fish, but also to fully enjoy the process of hunting trout.

Fly fishing and spinning

These two types of fishing are the most sporting, involving constant movement around the water area, selection of baits and methods of presenting them. For rainbow trout, light tackle is used, which allows the use of miniature wobblers and spoons, as well as weightless flies.

In ultralight there are entire trout directions:

• Catching rainbow brook mykiss. Hunting is carried out for wild varieties of trout in mountain streams, fast northern rivers and other bodies of water where this fish lives.
• Fishing on paid lakes and ponds. The classic domesticated form of trout is mainly caught here.

There are increased requirements for spinning gear for trout fishing. They should simultaneously allow you to work with weightless baits and catch powerful, sharp fish.

The invisibility of the gear also comes to the fore, so the use of the thinnest cords and monofilament lines is important. This means using high-quality reels with sensitive friction and soft fishing rods that effectively dampen fish jerks.

Donka and float rod

These methods are mainly used on paysites. Since they are not as dynamic as spinning and fly fishing, they are used more often by beginners who, in addition to spending time on the pond, also want to catch fish.

There is nothing special about the gear. If possible, you should use thinner equipment that does not alarm the fish. Of the baits, preference is given to the following:

• trout paste;
• shrimp or crayfish meat;
• red worm;
• insect larvae.

It is advisable to fish with bottom gear at long distances, but float gear is effective for short-range fishing.

Read about trout fishing on a feeder here.

Lures for rainbow trout

Considering the omnivorous nature of trout, it can be caught using a wide variety of artificial and natural origin. Fish preferences change depending on the time of year, water temperature and other natural factors.

The following baits are used in trout spinning:

• Microoscillators. Today the most popular baits, especially on cultivated reservoirs.
• "Silicone". Passive “rubber” of small size is more often used. Relevant when fish feed at the bottom.
• Wobblers. Universal baits that work both in rivers and in closed reservoirs.
• Rotating spinners. Today they are rarely used and only by beginners.

The following nozzles and baits are used in the bottom and float directions:

• earthworm;
• bloodworm;
• larvae of semi-aquatic insects;
• trout paste;
• canned corn;
• shrimp and other small crustaceans;
• maggot;
• caddisfly

There are more specific baits, but they are in demand in rare cases on individual bodies of water. They are used by experienced fishermen who have well studied the habits of local trout.

Trout

Trout fish. Pestelka, pied trout, pied trout, trout, in Narva - crumb; according to Pallas, also - troshnitsa, penny; on the river Tikshe and Sarka, flowing into the Oyat: the big ones are tarpinki, the small ones are bluefish... The mottled one is very beautiful, and this name is given to it very well: it is all dotted with red, black and white specks, so in general it is much more colorful than the taimen.

In addition, it is built noticeably more densely and seems wider and flatter than the latter; her nose is blunt, and only in very large males, distinguished by their more elongated snout and brighter body color, a small cartilaginous hook is formed at the tip of the lower jaw; the paired fins are noticeably more rounded than those of taimen, and the scales always have a roundish shape.

Finally, the moth never loses, lives constantly in rivers and, despite countless changes in color, is always darker than taimen: its back is mostly brown or brownish-green, the sides of the body are yellow or yellowish, the fins are yellowish-gray, red spots on the body is most often located along the lateral line or on its sides and often has a blue border.

However, it sometimes happens that there are no red spots at all or, conversely, there are no black spots and only red specks remain. The dorsal fin is also almost always dotted with black and red spots. This fish has European Russia much more widespread than the previous species.

However, the distribution of trout is noticeably narrowing: the growing population is gradually replacing it, and it has already disappeared from many rivers, where not so long ago it was quite common, or has retreated to the very upper reaches. In general, the color of trout is very dependent on the color of the water and soil, on food and even the time of year, since during spawning it is much darker.

It has been noticed that in calcareous water trout are always lighter and more silvery*, and in rivers flowing along a muddy or peaty bottom they are very dark in color. The first are known among the Germans as stone trout (Steinforelle); This variety includes, for example, the famous Gatchina trout (from the Izhora River), light, almost completely silver, with a light brown back and a white, slightly yellowish belly.

The meat of these trout is almost completely white, only the large ones are light pink, while the Yamburg ones are dark, and the small ones are pink. Yamburg trout is much darker in color, and there are fewer spots on it, and they are located incorrectly. According to the observations of English fish farmers, trout that feed on insects have reddish fins and more red spots, while trout that feed on small fish have reddish fins. larger number black spots.

It is also considered a rule that the more nourishing the trout, the more uniform in color it is, the spots are less noticeable, the back becomes thicker, the head is smaller, and the meat takes on a yellowish or reddish tint. It is known from experiments that the meat of trout turns red as the amount of oxygen in the water decreases. In one of the peaty Scottish lakes there are even trout with dark red meat.

Males differ from females in the relative size of their heads and the large number of teeth; in old males the end of the lower jaw sometimes bends upward, like in salmon. In addition, females are always comparatively larger. In some streams of Central Europe, partly flowing underground, even completely colorless trout were seen.

As for the size of trout, although the latter never reaches the size of salmon and talmen, but with exceptional favorable conditions grows to 1 1/2-yard length and weighs 30 or more pounds. At the same time, in many mountain rivers and streams flowing at high altitudes, trout are no more than 20 cm tall, so there is hardly another breed of fish with such significant fluctuations in growth.

In most cases, trout are about 6-8 inches long and weigh 1-2 pounds. In general, the size of a trout depends on the size of the basin it inhabits, which determines the abundance of food. In Western Europe, the largest trout are found in mountain lakes Switzerland and Tyrol (up to 15 kilograms) and in England - in the Thames (up to 7? kilograms).

Here in Russia, large moths have been spotted in Ropshinsky ponds, near St. Petersburg (up to 10 pounds), where I caught them more than 30 years ago on pieces of meat; in Izhora (8-10 ft. and about an arshin in length), in the tributaries of the Kama (for example, in the Ireni River, which flows into the Sylva - up to 15 ft. and in one of the rivers of Bugulminsky district - up to 1 1/2 arshins in height ), as well as in the tributaries of the Kuban (up to 18 versh. length).

The lifespan of this fish must be very significant, since there is a reliable case of one trout living for more than 60 years. Under favorable conditions, i.e., with an abundance of food, trout grows very quickly and reaches sexual maturity in 2 years. The native habitat of trout is Western Europe. Here it is found almost everywhere, except for large rivers.

In our country, trout has a relatively very limited distribution and is found, one might say, sporadically, that is, in places. It is most common in Northwestern Russia, in spring rivers of the Baltic Sea basin; in the Black Sea basin it is found in a few streams of the Podolsk and Volyn provinces (for example, in the stream flowing into the Ushitsa River near the village of Kuzhelev) and in all Crimean and Caucasian rivers.

In the Caspian basin (except for the Caucasian and Persian rivers), trout are best known in the tributaries of the Kama and are very rare in the tributaries of the Volga proper. In Northern Russia, that is, in the rivers flowing into the White and Arctic Seas, as well as throughout Siberia, there are no trout at all, and they appear only in Central Asia, starting from the upper reaches of the Amu Darya.

Trout is found in many rivers and flowing lakes in Finland, St. Petersburg province, specifically in the vicinity of Gatchina (Izhora, Oredezh, Vereva rivers) and in the rivers of Yamburg district; in pp. Tiksha and Sarna, flowing into the Oyat, in the Olonets province. (and in some others), in many rivers of Novgorod province, in pp. Belaya and Shcheberikha Tver lips.

Trout is quite common in the Baltic and northwestern provinces, for example, in the Kovno province. (Telyievsky district, the Bobrunka and Miniya rivers, for example), Grodno (Slonim and Kobrin districts). The same, apparently, in Vitebsk (Dalysitsa river, Nevelskaya). It seems to be found in the forest rivers of the Poshekhonsky district of the Yaroslavl province, in the small tributaries of Kostroma, in the Nerekha river of the Vladimir province, and, undoubtedly, is found in the spring forest rivers of the Kazan province, flowing into the Kama, in the upper reaches of some tributaries of the Sviyaga, in Sengileevsky district.

In Gorodishchensky district Penza province, in the river. Ayva and Vishnyanga and other rivers of the upper reaches of the Sura; in Ardatovsky district, in the river. Zheltushka, where is her name? king fish, also in the upper reaches of the Syzran tributaries and in other rivers flowing into the Volga from the right side, in Simbirsk and Sengileevsky districts; finally, in the river Khmelevka, Saratov province. In the basins of the Oka, Dnieper and Don, trout were hardly found before.

I know of only two areas in which trout live, bred there in very recent times. This is the key pond in the village. Bobrikakh, Tula lips. (near the upper reaches of the Don) and ponds on the estate of Count Orlov-Davydov near the station. Lopasni, Serpukhov district, Moscow province. The way of life of trout, due to its importance for fish farming and fishing, as well as the transparency of the waters it inhabits, has been quite well studied.

In winter, after spawning, trout rolls down and stays near springs, in deep places of the river - barrels, at the very bottom, and, apparently, feeds more on small fish, namely minnows - its constant companions, along with char and sculpin. However, small trout that have not reached a pound weight are rarely predatory and, it seems, like individuals that have not reached maturity, feed on eggs swept by adult fish, looking for them in the cartilage, on the riffles.

Spring muddy water, as well as floods, force trout to stick to the steep bank and even hide under it; at this time, its main food is earthworms, washed out of the soil by streams. But as soon as the forest becomes clothed, winged insects appear and trout take their summer places. The largest specimens are kept under waterfalls, in whirlpools, under mill wheels or in whirlpools lying at the bends of the river, where the current hits the bank, forming a whirlpool, also near the confluence of streams.

These trout live here sedentary, sometimes until late autumn, and alone and feed mainly on small fish, waiting for them under some kind of cover: snags, stones, under tree roots. Small trout stick to the rocky rifts, standing here in small schools; they constantly wander from one place to another, mostly going upstream, especially after heavy rain and, consequently, flooding. In order not to get tired, the trout sometimes stands here behind a large stone, where the current is less strong.

The reason for the limited distribution of trout in Russia, in my opinion, is that trout, strictly speaking, is a resident of mountain, and almost ice-free rivers with cold water, where no other predators can live, with which it cannot compete in any way. Our Russian rivers and rivers flow slowly, their waters are muddy and in the spring they spill over a vast area, carrying away the hatched, not yet strong young fish, and in the winter, when the trout are just beginning to spawn, they are covered with ice.

Burbot and pike are found almost in our streams, so that for trout only the very upper reaches of a few pure spring, never freezing rivers, where there are no pikes and perches, remain. Trout cannot fight for existence with such prolific predators. And since we have very few waters where there are no pike, burbot and perch, this should be kept in mind and not get too carried away with trout culture, that is, do not breed it in vain, as expensive food for cheap fish.

Although Western European fish farmers claim that trout are completely insensitive to water turbidity, they can even live in spring pits filled with slurry, which they tolerate very warm water(up to 26°R), but nevertheless, perhaps due to the mentioned competition, this fish can live here either in the upper reaches of spring rivers, or in spring ponds dug specially for it.

In the same way, everyone abroad knows that trout is more abundant in a given river, the more abundant the latter is in springs; therefore, rivers flowing in chalk and calcareous formations, characterized by the richness of groundwater, are always richer in trout; According to the observations of English fishermen, only in such rivers is a decrease in trout not noticed. Very cold water, containing little food, namely worms and insects, however, greatly retards the growth of trout, but at least they are completely safe here.

American fish farmers consider a (summer) temperature of 9° unfavorable for the growth of trout, and the most favorable for it is a temperature up to 16° and not more than 18°. In any case, trout does not like sudden changes in temperature, and this, together with the length of our winters, is one of the reasons for its rarity in Russian waters. Early winter forces trout to spawn earlier than in Western Europe - in October, even September, so that the development of eggs slows down greatly and the percentage of successfully hatched juveniles inevitably decreases.

The main food of trout are winged insects: midges, various beetles, flies and grasshoppers that fall into the water, as well as larvae. The agility and dexterity with which they catch insects is amazing: they often grab them in flight before they fall into the water. This fishing continues almost all day, except in the middle of the day and middle of the night. Trout feed mainly in the early morning and in the evening, or rather, at this time they are the hungriest.

The most abundant food is supplied to them by the wind, which shakes off a mass of insects from coastal trees and bushes. For the same reason, trout, which usually stay half-water, always swim on the surface during a thunderstorm. Only hail forces it to go into the depths, lie down and not leave its shelter for several hours after the hail cloud has passed. For trout, more than for any other fish, it is necessary that the river does not flow in bare banks, especially since trees provide them with much-needed shade and coolness.

In extreme heat, if the water heats up above 15°, all trout stay near springs, springs and at the mouths of small streams, or hide under roots, stones, in holes, falling into a kind of stupor. At this time, it is not difficult to catch them with your hands, like burbot and other fish; they even say that she loves to be stroked by hand and does not make any attempts to escape.

In such weather the trout apparently do not eat anything: it is said that they also do not wander or feed on moonlit nights, but this remains to be confirmed. In the Caucasian mountain rivers flowing into the Black Sea, trout, according to Mr. Glushanin, feed mainly on some kind of special kind a water grasshopper (?) living in the water between stones; The color of this grasshopper is dark gray, the hind legs are longer than the front ones, it runs quite fast, but jumps rather weakly.

Caucasian trout, apparently, very rarely feeds on fish. At least no one here catches it with live bait, although it takes excellent bait on bird guts and various meats. In general, it eats almost all year round and can be considered one of the most voracious and fast-growing fish with the fastest digestion. One of the idle French fish farmers calculated, by some unknown method, that in order to reach a weight of one kilogram, a trout must eat 10 kg of small fish.

Meanwhile, it is reliably known that trout, under favorable conditions, eats an amount of food per day equal to 2/3 of its body weight. During the spawning season of minnows, trout eat them in such abundance that they appear to be stuffed with them. Jourdeuil says that he caught a trout with a minnow, a little over half a pound, in the stomach of which they found 47, some of them already digested, minnows!

Recent studies by American fish farmers have shown, however, that the fastest growing trout are those that feed in abundance on flies and generally flying insects, and not on fish. Towards the end of summer, and in intense heat when the water heats up, and in Petrovka, trout, especially small ones, begin to gradually rise higher and higher along the river. In the tributaries of the Kuban, the beginning of the rise apparently coincides with the grouping of trout into schools in mid-August.

They lead a social life here until mid-October, i.e., probably until the end of spawning. When rising, these strong fish easily overcome obstacles and rapids that are completely beyond the capabilities of any other fish except salmon and taimen. They make jumps up to 2 arshins; bending in an arc and resting his tail on a stone or some other solid object, trout in several stages, choosing a place on the side, quieter, climbs waterfalls up to 2 fathoms high, with a fall of 45°.

At the same time, they show amazing persistence and unsuccessful attempt renew it several times. At this time, they are so busy with their task that they lose their usual caution and are easily caught with a simple net. Spawning time varies depending on the latitude of the area, absolute altitude above sea level and water temperature. In general, the further north the area and the colder the water, the earlier spawning begins, sometimes in mid-September.

In Western Europe it sometimes slows down until winter, until the end of January, even (in France) until the end of February (new style). Our trout spawn in the tributaries of the Kuban b. hours in October; in St. Petersburg province. so-called Gatchina trout spawn from mid-September to the end of October, while Yamburg trout spawn much later - in December and until mid-January (Lieberich).

In the same specific area, all trout, both small and large, spawn over the course of a little over a month, and each individual spawns in several stages over 7-8 or more days. It has been noticed that trout rub mainly from sunset until complete darkness, then in the morning before dawn, but not so vigorously. According to some observations, trout prefer moonlit nights for spawning.

Sexual maturity is usually achieved by trout upon reaching 3 years of age, but very often two-year-old males contain mature milk; Eggs of this age are found only under exceptionally favorable growth and nutritional conditions. Recent studies have shown that parrots spawn not annually, as previously thought, but every other year; Apparently, unmarried milkweeds are less common than unmarried egg-birds.

Single trout should not be mixed with sterile trout, that is, barren trout, which are distinguished by a greatly shortened body and a small head. The amount of caviar in trout is relatively small and only reaches several thousand in very large specimens. An ordinary 2-pound, i.e. 4-5 year old, egg spawner contains up to 1000 eggs; 3-year-old - about 500; 2-year-old - 200.

In mountain rivers with little food, located at high altitudes, there are trout, probably 3 years old, 12 centimeters in length and with 80 eggs. During spawning and, it seems, before its onset, pieds lose their beauty to a significant extent; they acquire a dark, dirty gray color, not excluding the belly, and the red spots lose their brightness and in others even completely disappear.

The spawning itself takes place on the rifts, sometimes so shallow that the backs of the rubbing fish are visible, but not at the guard itself, but where the current is weaker, that is, mostly closer to the shore. At the same time, trout choose riffles with a rocky bottom, strewn with gravel - pebbles from hazelnuts to chicken egg; They spawn less often in large stones or flagstones, also on a cartilaginous, and even more so on a fine sandy bottom. The most full information about burbot fish is here.

This preference for gravel is determined by the very method of spawning, almost the same as that of salmon. The female, using her tail and partly her pectoral fins, first digs a shallow oblong hole, raking pebbles to the side; along with this turning, it cleanses the latter from dirt and algae that are harmful to the eggs. In rivers with a flagstone bottom, the female’s job consists only of this cleaning of grass and mold.

In the Izhora River, for example, the spawning site of trout is therefore recognized by a large white spot, 2 arshins in diameter, which stands out sharply against a dark background. Where there are no pebbles, also in order to avoid the long rise of fish to places more convenient for spawning, it is useful to dump several loads of pebbles on the rifts, thus arranging artificial spawning, without spending money on various devices, apparatus and devices for artificial hatching of eggs.

Although each female is followed by several males, generally more numerous, and whole schools of these fish are seen in places convenient for spawning, fertilization is always carried out by one milkfish with the most mature reproductive products, and the other males are driven away. As soon as the female lays several dozen eggs, the male fertilizes them; after this, the female fills the hole, or rather, the rut, with pebbles, covering the eggs with them, which protects the latter from predators and from the danger of being carried away by the current.

It is remarkable that at first the testicles stick tightly to the bottom and lose their stickiness after 30 minutes, that is, when they are covered. Their size is very significant - about the size of a small pea, which they also resemble in color. However, trout with reddish meat have eggs that are orange or reddish in color. Even though the eggs are so well protected, most of them go to waste.

It is mainly destroyed by fish, which diligently search for it; its most dangerous enemies are burbot and grayling, as well as the trout themselves, mostly young ones that have not yet reached adulthood; although spawning trout do not take any food at all (i.e., for about a week), fish that have not yet spawned or have already spawned eggs also willingly pick up the eggs of other trout, often raking up the pebbles that cover them.

The most destructive thing is the duration of development of eggs, from which the young hatch no earlier than after 40 days, and sometimes after 2, even 3 months. In addition, a young trout, burdened with a huge yolk sac, which replaces her lack of food early spring, for 3-5 weeks it hardly moves and avoids danger only by hiding between the stones.

The juveniles leave their shelters only after they have become somewhat stronger; it seems that in the middle or at the end of spring it rolls down to more feeding and quiet places. Its food consists mainly of mosquitoes falling into the water, small larvae and then mayflies. Under favorable conditions, trout in late autumn grows to l-2/3-2 vershok, and in a year, i.e., by spring, 2-3 vershok, sometimes five-versh two-year-old trout are caught.

Nevertheless, the latter will never acquire full citizenship rights from us and will never be as necessary as abroad, primarily because trout and salmon are rare and are found in few places; secondly, because large fish in our country are generally less afraid and live in strong places where fishing with a reel is unthinkable without clearing. Thirdly, because good gear English sample roads and difficult to get.

The bad ones are only capable of strengthening the prejudice of the majority of Russian fishermen in their complete unsuitability and inexpediency. The main purpose of the reel is at that critical moment, when the line is close to breaking, to give the fish at least a few arshins - in most cases, this is done with a flexible natural fishing rod, a hair line, which, if it is fresh, has at least ten times greater elongation than non-resined ones, especially the resinous silk fishing lines, exclusively used for fishing with a reel.

And Moskvoretsky fishermen, perhaps the most skillful in Russia, use their improved Russian gear with excellent hair lines to catch four-hair fish, for example, shereshperov, up to 8, even 10 pounds in weight, i.e., one that could break off the low-extensibility silk line that can withstand three times the dead weight.

Silk lines are certainly indispensable only when reeling; when fishing without it, they are good when they are very strong and do not get tangled; For night bottom fishing with a short fishing rod, well and correctly twisted or woven, and therefore non-twisting, hair lines are undoubtedly more suitable than silk ones. Trout, relative to its size, is undoubtedly the strongest and most lively of our freshwater fish, and therefore fishing for it requires great art and skill.

It can be positively said that the strength and caution of this fish, caution, depending, however, on the transparency of the waters inhabited by trout, served to the invention of fishing with a reel and, in general, to all the many improvements in the sport of fishing. There is no doubt that large and even medium-sized trout cannot be caught on a fly and an insect except on a thin fishing line, conditioned by a reel, which makes it possible, with more or less resistance, to release to the fish an amount of line-line sufficient to tire it.

But with other methods of fishing, which require somewhat coarser and stronger gear, the reel is also not useless. That's why where trout and salmon are ordinary fish, the reel, although sometimes in a very simplified form, is used not only by intelligent hunters and fishermen, but also by commoners. The Finns, for example, catch salmon, and sometimes trout, by attaching a wooden reel to a solid (birch) rod with rings.

Here, in Russia itself, it also cannot be said that the reel was not known at all and was certainly rejected by ordinary fishermen, since the blocks attached to the boat (on the Don) for catching large catfish are the same reel. Regardless High Quality For the hair lines we use, we have another, very ingenious, device that partly replaces the reel and is remarkable in its simplicity and expediency and is still awaiting development - this is a zherlitsa, or, rather, a zherlichnaya flyer, completely unknown in Western Europe.

Although a real flyer is not yet used for fishing, its principle has already been applied in moths - short winter fishing rods, when fishing under the ice in a plumb line. As we have seen, the fisherman, if he has caught a large fish, gradually releases a supply of fishing line wound in a figure eight from the hooks of the moth. All known methods of fishing for trout can be divided into three main types: 1) fishing for a worm, 2) fishing for a fish and, finally, 3) fishing for insects.

Fishing for a worm is the easiest, most convenient and, in our country in particular, the most common method. Depending on the circumstances, they fish with a float, but more often without it, since for the most part they have to fish in shallow and fast places. Worm fishing, where the river does not freeze, can be carried out almost throughout the whole year, except for spawning time, but it is most successful in cold weather, in spring and autumn.

In the summer, trout take a worm well only in muddy water, after rains, but not when the water arrives, but when it begins to clear and sell out. But before we move on to the description of fishing for trout with a worm, let’s look at the gear used. The rod can be solid, natural or folding, but in any case it must be strong and flexible with little weight (no more than a pound), since you have to throw the bait every minute.

Therefore, they try to avoid long rods, using them only as a last resort, for example, when fishing in wider rivers with open banks. In France, they usually fish with solid reed rods, from 5 to 9 arshins in length, which are covered with very thin tape for greater strength and to protect against longitudinal cracks.

It is better, of course, if the fishing rod, solid or folding, is equipped with rings and a device for attaching a reel, but if there are no large trout in the area, then you can do without these improvements and complications. When fishing from behind trees and bushes, it is enough if the fishing rod is 3-4 arshins long. In any case, it should not be liquid, and whip-shaped fishing rods, used for fly fishing for the same trout, are not suitable here at all.

When fishing without a reel, the fishing line usually, for ease of casting, should not greatly exceed the length of the rod and can be hairline, but abroad only silk is used, mostly braided, very thin when fishing with a reel and quite thick when fishing without it. A leash with a hook tied to it is tied to the fishing line in the usual way.

This leash is made from one vein, sometimes a thick, selected one, the so-called. family,. and where there are large trout and they are caught without a reel, even with three; it is better, sometimes even necessary, for it to be colored to match the color of the water, that is, blue-gray when it is transparent. The sizes of hooks usually depend on the size of the fish and the bait; in this regard, as in the shape of the hooks, there is great disagreement: some advise using large (No. 00) Kirby hooks, while others recommend using medium (No. 5 and 6) Limerick hooks without a bend, which are considered the first to be unsuitable.

Recently, tinned (or silver plated) and bronzed hooks, which are less noticeable in clear water than ordinary ones, have been used for trout fishing. In all likelihood, large hooks are most appropriate when fishing with a crawler, and medium ones when fishing with a dung worm. Not so long ago in England they began to catch trout using the so-called. Stuart tackle of 2 small hooks (No. 9-10), tied on one leash, at a short distance from one another.

A Basque leash, despite the toothiness of the trout, is completely unnecessary, since these teeth, due to their size, cannot bite through, or rather grind, the leash. The float, as stated, is only useful in deeper, calmer water or in eddies, under locks. In any case, given the caution of the trout and the transparency of the water, it should not be large and painted in bright colors; It is better if it is a piece of cork with rounded corners or even reeds and sticks than a beautiful commercial float.

In all likelihood, trout in the riffles can be caught with great success with a self-loading float, like chub (see below), or (especially in very rocky places, where without a float the hook will constantly touch) with a very light float, almost without weight (see “Ide”, fishing with a cork), so that the bait goes along the bottom far ahead of the float.

During ordinary fishing, the float is positioned in such a way that the bait, i.e., the worm, floats slightly above the bottom; in deep places, where the trout stays half-water, sometimes a yard away from it. The sinker can be of varying weight, depending on how it is caught, and according to the depth of the water and the strength of the current. When fishing with a float, it must, of course, correspond to the latter.

If fishing is carried out in shallow and fast places, and therefore without a float, then, as it seems, it is most convenient to fish with a small load on a sandy, cartilaginous or small rocky bed and with a heavy through (a bullet or an ordinary olive-shaped drilled sinker), when at the bottom There are large stones and general obstacles that do not allow fishing with a moving bait. Worms for bait are selected depending on the area.

Sometimes trout take better with a small worm, sometimes with a large one, but in general it should be noted that in remote rivers it is better to fish with an ordinary earthworm, which lives right there in the banks and is well known to the fish, which here does not know the red dung worm at all, much less the large one. worms (worms, worms, crawlers, worms, dewworms, earthworms), which are found mainly in gardens and vegetable gardens.

There are areas where almost no fish can crawl out. The worm is attached to hooks of the appropriate size, large ones on No. 0 or 1-2, and simple earthen and dung ones - on 3-6 No., below the head, letting go of a long tail if the trout does not eat the worm. In the latter case, it is more convenient to attach the worm to a Stuart rig of 2-3 small hooks. The worm is preferably cleaned, that is, stale and with empty insides, since this sits more firmly on the hook and the fish is more willing to take it.

In muddy water, however, according to many foreign authors, it is better to attach a fresh, uncleaned and smellier worm, because the trout can smell it further. The sense of smell in fish is generally much more developed than is usually thought. Here in Russia, most of the trout are caught with a worm and only a small part with a fly. In the Caucasus, precisely in the tributaries of the Kuban, as well as almost along the entire Black Sea coast, the Cossacks catch trout mainly with chicken intestines (or various game), usually in muddy water, almost due to a lack of worms.

Intestines can probably serve as a good bait in other places. In Western Europe, in places where trout are fed (in trout ponds) with all sorts of things, these fish become as omnivorous as carp or barbel, and are excellent for potatoes, lard, etc. Lately In Germany and Belgium, one species of American trout, the so-called, is rapidly spreading. rainbow (arc-en-ciel), which, getting along well in warm pond water, prefers plant food to worms and insects and is excellently caught on various grains.

The general rules for catching trout with a worm are the same as for fishing with a fly. The main thing is to try to hide behind bushes or some kind of protection, in any case, avoid brightly colored suits and not stand in such a way that the shadow falls on the water, i.e. with your back to the sun, and also do not knock or make noise while walking along the shore. We must always keep in mind that any fish hears the noise of footsteps better through the shaking of the shore than a voice or other noise.

It is clear that when the water is very muddy, there is no such need to hide, and in windy weather there is no need to maintain absolute silence. Since trout is a shy fish and does not school, then, having caught several pieces, sometimes 2-3, in one place, it is necessary to move to another place, so this fishing is almost the same as fly fishing: surprisingly, a well-known area in all directions, if there are no bites, you need to go down the river.

They are almost always caught from the shore, almost never from a boat and rarely from bridges or sluice dams, under which trout, however, love to stay and are most numerous. You should always cast the bait a little higher than the place where the presence of fish is noticed or suspected. Strictly speaking, there are three ways to catch trout with a worm: without a float with a light sinker, so that the bait drags along the bottom or floats close to it.

Without a float, lowering and raising the nozzle, and with a float. The first method is used on rapids, the other two - in deeper and quieter water - in holes, under locks and in whirlpools in the meanders of the river. When fishing from the shore and in shallow places, cast the worm with a wave of the hand, holding the hook with the nozzle with the fingers of the left hand, slightly above the place where they stand; Plumb fishing is mostly done from behind bushes (see “Chub”) and in small rivers or even streams.

In lakes, it is not worth catching trout with a worm (with a float), since for successful fishing you need to cast it very far from the shore. As for fishing time, here in Russia trout fish on worms almost all year round, except for the period of spawning and opening of rivers. Abroad, on the contrary, the trout's bite on the worm in the summer almost everywhere completely stops, and at this time it is caught only with a fly (natural or artificial).

The best time for trout to catch worms is in April and May, then in late autumn after spawning. In St. Petersburg province. At the end of August, trout gather in fights, on riffles, and stop taking fish. In some places, trout can be caught well in winter, from ice holes (in pits), but winter fishing is little known and rarely used. It seems that it is better caught at night, with a flashlight, vertically and from the bottom. In England, trout is caught in late autumn and winter using salmon eggs attached to a small hook.

In early spring and late autumn, trout also take better from the bottom and in deeper and quieter places, which is why it is more convenient to catch it with a float. As you might expect, the best time for angling trout with a worm here is early morning before sunrise and dusk after sunset. Abroad and in the south in general, where summer twilight is very short, the evening fishing is short and begins about two hours before sunset; in the same way, the morning bite sometimes lasts until 10 o’clock. p.m.

In northern Russia in May and June, trout seem to be present all night except midnight. Weather and water conditions, as always, are very important when fishing for trout. It is most successful on cloudy, quiet days, as well as after rains, but when the turbidity has already begun to pass. In general, in muddy water you can only fish with a worm or a fish, and you should not fish with a fly on top. During heavy rain, when the water is very cloudy, the trout stays close to the shore, in the backwaters, and catches poorly.

When it hails, it falls into a stupor, hides in holes and under stones, and can be caught with your hands. It is very possible that this happens to it even during very strong thunderclaps, but I note by the way that during a thunderstorm it mostly floats on the surface, having a bountiful harvest of insects blown to the water by the wind. According to the observations of Western European fishermen, trout stays on the bottom in dry and cold winds, and on the surface in wet and warm winds.

The bite of trout on a worm is transmitted differently, depending on the area and time of year. On riffles and rapids, also where the trout is not scared and hungry, it grabs the worm right away, drowning the float, and when fishing without it, it gives a rather strong push to the hand; Therefore, it must be cut now. With a more sluggish bite, the hand is first given a more or less sharp push, then 2-3 blows and a pull follow; with the first push, the rod must be pushed forward or lowered; It’s better to hook without waiting for the pull, because the latter means that the trout has completely swallowed the worm.

When fishing with a Stuart rig, you need to hook at the first bite. Well-fed and frightened trout, especially in river whirlpools and ponds, take it much more carefully than in rapids, and grab the bait from the side, often, especially with a heavy float, eating it. Then it is best to hook as soon as the float shakes. The hook when fishing with a float should be quite energetic; when fishing without a float, especially in rapids, a small movement of the wrist is enough, and with a sharper hook, even a strong fishing line can be torn off.

It should not be forgotten that trout is the strongest of our fish and that even a half-pound minnow offers very strong resistance. Some believe that a half-pound trout moves on a fishing rod as quickly as a 3-pound grayling, i.e., a fish six times stronger is also not a weak one. The hooked trout rushes quickly in the opposite direction and jumps out of the water. These maneuvers are especially dangerous on riffles, and therefore catching even a medium-sized trout, about a pound, in fast water, without a reel, requires great skill and dexterity.

You often have to replace the reel with your feet, that is, run after the fish, and sometimes even enter the water. Often, in addition, the caught trout gets stuck under a stone or gets tangled in the grass, and then there is even more trouble with it. When fishing on rocky rapids, the hook, touching the stones, becomes dull very quickly, and therefore it is necessary to sharpen it from time to time and to do this, take with you the smallest file (watch) or a block, the width of a pencil, made of slate.

Fishing for salmon eggs is very prey and is now apparently banned in England. This method was most commonly used in Scotland. Stoddart (and von dem Borne in the extract) has a very detailed description of trout fishing with salmon eggs. The author advises preparing salmon caviar in advance and for future use (salting it), cutting it out of female salmon in the fall shortly before spawning and clearing it of membranes.

A kind of dough is also made from crushed caviar, for which trout goes very well, partly due to the salt content, which all fish love very much. This mixture also serves as an excellent bait, which trout come to from very long distances. This dough (the size of a horse bean) is placed on a small hook (No. 6-8), and since it does not hold well on it, it must be thrown very carefully.

Fishing for live fish, especially artificial ones, is perhaps even less common in our country than fly fishing for insects. In addition, trout do not take this bait everywhere. Small trout are rarely predatory, and large trout are not found everywhere and are always rare. But where there are many of them and little food, for example, in the Ropshinsky ponds, they take excellent food even on pieces of fish.

Trout are caught on artificial or dead fish even less often and only if the bait is in a strong rotational or oscillatory movement, i.e. or on a very strong current, for example. under the locks, or when they throw it far away from themselves at depth and then attract it to themselves with light pushes, i.e., in the method called spinning, described above (see “Salmon”).

Fishing for trout with artificial metal fish from the locks is done in the same way as fishing for sherespers (see “Sheresper”). Therefore, I will only add that in most cases, trout are caught on artificial fish in spring and autumn (late and, moreover, either in muddy water, or when it is completely dark, even at night). In addition, trout take only small artificial fish, no more than 2 inches, and it’s better for light ones than for metal ones.

Most greedily she grabs mottled silky fish that resemble minnows. According to old St. Petersburg hunters and fishermen, trout in the river. Izhora does not go for artificial fish at all, whereas in the river. Oredezhe takes excellently. The most successful trout fishing with artificial fish is in the vicinity of Imatra and Lake Saimaa, in the river. Box.

The best time to catch trout here is in winter, after spawning, in December and January, and many local residents engage in this fishing. Their artificial fish is sewn from a variegated calico rag and has the appearance of a large worm, a little more than an inch long; the hook (single) protrudes from the rear third of the fish. Fishing for it is always carried out on a boat, together, with one casting and the other steering the boat, which in the rapids requires enormous skill.

Geneva fishermen have an original method of fishing, somewhat reminiscent of sheresper fishing from locks: they fish from a bridge (probably at the source of the Rhone from Lake Geneva), having only a large block on which 300-400 meters are reeled (i.e. up to 560 arshins) ) twine. The bait (artificial fish or live bait) is lowered downstream, then the string is reeled in, etc. In all likelihood, they are caught with a float. However, Geneva trout differ from ordinary brook trout in their enormous size and other features.

Trout is a generalized name for several species of salmon fish that inhabit various bodies of water and are found throughout our country. It is of commercial value, as well as of interest to amateur fishermen and athletes. Considered noble underwater inhabitant, fishing for which is not easy, requires considerable skill and experience.

This representative of salmon has the highest culinary value. Its meat contains many vitamins and microelements that promote health. You can cook a wide variety of dishes from it. This fish is smoked, fried, stewed, salted, boiled and even eaten raw. Its caviar is considered a delicacy. In some regions, so-called amber trout baked in the oven is popular.

Types of fish

In our conditions, there are three main types of this fish:

• Karelian trout or lake trout;
• stream;
• rainbow.

Karelian trout inhabits mainly deep reservoirs with cold water in Karelia and the Kola Peninsula, and is found en masse in Ladoga and Lake Onega. This is a large schooling fish that can live at depths of up to 100 meters. Grows up to a meter in length.

Brook trout is a freshwater form of sea trout, which is an anadromous fish. But unlike her, she leads a sedentary lifestyle, prefers streams and rivers with cold, clear water and a strong flow. It usually grows up to 1–2 kg, but there is information about individuals weighing 10–12 kg.

Rainbow trout are considered a freshwater form of Pacific steelhead. The most common type in our country. Many fish farms are engaged in its targeted breeding. This predator is stocked in paid ponds, where fishing with a spinning rod is especially popular.

Description of the fish

All trout species have a similar body shape. It is slightly elongated, laterally compressed. The head is medium-sized, truncated. The mouth is medium, the eyes are small. Males are slightly smaller than females, but have more teeth. As they age, their lower jaw may curve upward.

Trout is covered with dense small scales. There are two fins on the back - the main and false, which are also called adipose. This is common to all salmon. The abdominal, pectoral, anal and tail are of medium size.

The color of this fish is very variable and depends on the habitat and the specific species. On a light bottom, trout often have a silver body with small black spots and a light olive back. On muddy or peaty soil it is darker. The predator also changes color before spawning, its colors become more saturated.

Brook trout is brownish in color; its head and back may even be black. Numerous black and red spots are randomly located on the body. Sometimes it is called a pestle. Rainbow - lighter. It has a violet-red stripe along its lateral line. Thanks to her, this species got its name.

Spawning

Trout spawn differently depending on the species and specific bodies of water. Ozernaya spawns twice a year: December–February and June–August. This process takes place at a considerable depth, sometimes up to 100 meters, and therefore has been little studied by ichthyologists. The female lays up to 1500 larvae, from which a fry up to 15 mm in size then hatches.

Brook trout reaches sexual maturity at 3–4 years of age. It spawns between November and December, when the water temperature is about 6 degrees. Eggs are laid in shallow rocky and pebble areas with fast current. The female lays from 200 to 5000 eggs at a time. The fry hatch only in early spring.

Rainbow trout begin to spawn at 3–4 years of age. Under natural conditions, this process takes place in March – April. Large bottom caviar, up to 4.5–6.0 mm in diameter, matures in about two months. The fertility of the fish is about 2000 eggs.

Rainbow trout grow faster than brook trout. In addition, it tolerates increases in water temperature up to 20 degrees. Therefore, this particular species is bred in paid ponds and fish farms, since there is no need to create special conditions for keeping it.

What does it eat?

Trout is a predatory fish. At the beginning of life, its juveniles feed mainly on plankton, but as they grow older, they switch to a more varied diet, which consists of:

• small benthic invertebrates (molluscs and worms);
• crustaceans;
• larvae of semi-aquatic insects;
• frogs;
• beetles, butterflies, grasshoppers and other insects falling into the water;
• small fish.

Large individuals even attack small mammals that carelessly swim across a body of water. Trout can also eat plant foods. On many paid ponds it is caught using canned corn, dough, bread and others.

Where does it live?

Brook trout loves cool places, so they try to stick to places where there are springs and the water temperature does not rise. It can stand behind various shelters on riffles, as well as in areas with slow currents: before or after them.

In summer, the predator prefers local pits with a slow flow under overhanging tree crowns or bushes.

The behavior of rainbow trout differs little from the lifestyle of brook trout. She likes to stand in the area of ​​some kind of shelter. These could be large stones or driftwood at the bottom, or various uneven terrain. IN sunny days the fish is usually sedentary, but with the onset of cloudy weather its behavior changes dramatically and the predator becomes active.

Lake trout inhabits deep lakes, where they stay at depths of 50–100 meters. The fish may be at the bottom or moving through the water column. In summer, it often approaches the coastal zone.

Trout is a freshwater fish of the salmon family. Its habitat is lakes and rivers of Russia, Transcaucasia, and the European coast on the Atlantic side. Trout is sensitive to environmental environmental factors: it does not survive in muddy, polluted water bodies. The fish meat is white or pale pink. This is a real delicacy. The color depends on the diet, water composition, and habitat of the individual.

Trout is a cold-water fish that needs a high concentration of oxygen in water bodies. Juveniles feed on invertebrates, larvae and insects, and as they grow they switch to fish. In its natural habitat, the size of trout does not exceed 50 centimeters, and its body weight is 1.8 kilograms. However, in aquaculture conditions, the individual grows faster and the weight can exceed 6 kilograms.

Currently, the volume of trout cultivation is 550,000 tons per year, which is 3 times lower than the volume for salmon.

Representatives of the salmon family contain a large amount of healthy fatty acids, macro- and microelements, which are very valuable for the human body: they prevent the appearance and relieve depression, and prevent the accumulation of harmful toxins. In addition, they clean blood vessels, improve blood circulation, brain function, and normalize metabolism. And lecithin, iron, vitamins A, E, easily digestible fats and high-value proteins contained in trout regulate blood pressure, improve the condition of the skin, maintain hemoglobin within normal limits, enhance human sexual functions, and slow down the aging of the body.

In addition, the by-product sea ​​fish contains iodine, which strengthens the immune system, nourishes the thyroid gland, and fights vascular diseases.

Appearance

Most representatives of trout are fish weighing 200–500 grams and a body length of up to 30 centimeters. Some specimens in the wild gain up to 2 kilograms.

Sea trout are larger than freshwater trout.

The classic color of the fish is dark olive with a greenish tint. On the sides, light transverse stripes with spots of black and crimson are clearly visible. The color of an individual depends on the habitat, time of year, food, and transparency of the reservoir. Fish living in calcareous water have a light silvery back, while in the depths where the bottom is covered with peat or silt it is dark brownish.

When there is an abundance of food in the river and lakes, spots and stripes on the sides of the trout may be absent, and after a change of reservoir they may appear or disappear. The meat of sea fish is red, freshwater fish is pink. The protein content in it reaches 18%.

The body of the trout is laterally compressed, covered with matte scales, the head is truncated, short, the eyes are large, the teeth are located on the vomer.

Trout is a commercial fish that is raised in cage farms and special farms. Norway is considered the leader in salmon farming.

Due to the genetic proximity to the species, the name "trout" is predatory fish belonging to three genera:

1. Pacific salmon:

• "Biwa";
• "Apache";
• Rainbow;
• Gold;
• Caucasian;
• "Gila."

1. Atlantic (noble) salmon:

• Amudarya;
• Adriatic;
• Flathead;
• Sevan;
• Marble;
• Ohridskiy;
• Brown trout.

1. Char subfamily Salmonidae:

• Silver;
• "Malma";
• Ozerny;
• Bigheaded;
• "Palia".

Red fish spawn exclusively in clean running waters. Female trout are larger than males. They have fewer teeth and a smaller head size.

Chemical composition

The meat of representatives of the salmon family is tender, oily, bright red or milky-cream in color with a fragrant intermuscular layer of fat. Trout lends itself to all types of heat treatment: frying, smoking, boiling, pickling, stewing, steaming, spit. It can be dried and served as a snack for alcoholic drinks. Delicacy meat is baked whole or stuffed with nuts and fruits. It is used to make aromatic, oily first courses (fish soup, soups). Sashimi, tartare, and Japanese sushi are prepared from raw fish.

100 grams of trout fillet contains:

• – 71.87 grams;
• – 19.20 grams;
• – 2.10 grams;
• ash – 1.31 grams;
• – 0 grams.

The ratio B: F: Y is 80%: 20%: 0%.

Table No. 1 “Chemical composition of trout fillet”

Nutrient name	Content nutrients in 100 grams, milligram
Vitamins
	0,019
	0,123
	0,105
	5,384
	0,928
	0,406
	0,012
	0,00445
	2,4
	481
	271
	67
	39
	31
	1,08
	0,7
	0,158
	0,109
	0,0126

The nutritional value of trout depends on the cooking method. 100 grams of boiled king fish contains 89 kilocalories, smoked - 132, canned - 162, lightly salted - 186, fried - 223.

Pros of trout

Red fish meat is a valuable source of vitamins, minerals and.

• depression;
• osteoporosis;
• oncology;
• psoriasis;
• allergies;
• diabetes mellitus;
• heart diseases.

Boiled fish has low calorie content, so it is included in the menu for weight loss.

Why eat trout?

The substances that make up red fish have a complex effect on the human body:

1. They take out the extra one.
2. Regulate blood levels, gastric juice secretion, and water metabolism.
3. Improve blood circulation and keep the heart healthy.
4. Participate in the breakdown of fats, amino acid metabolism, hormone synthesis, and energy metabolism.
5. Reduce the risk of developing myocardial infarction (primary or recurrent).
6. Activate mental activity.
7. Strengthens the immune system, nervous and cardiovascular systems.
8. Slow down the aging of the body.
9. Prevents the formation of tumors of the malignant spectrum (fights free radicals).
10. Improves the absorption of iron and the condition of the skin and hair.
11. Increases the strength of tooth enamel.
12. They break down and remove carcinogens.
13. They fight stress, relieve fatigue, and have a tonic effect.
14. Support reproductive function.
15. Reduce blood pressure.

Thus, trout meat has a healing effect on the human body. Nutritionists recommend eating fish 3–4 times a week, 200–300 grams per day.

Minuses

Trout meat does not cause serious harm to human health, since it is recognized as hypoallergenic. However, fish may contain mercury, which is dangerous for pregnant and lactating women, as it poisons the baby's body and can cause miscarriage.

In addition to their natural habitat, trout are raised on fish farms, where unscrupulous entrepreneurs use chemical additives to accelerate the growth of individuals and give the meat a presentable pink hue. Allergy sufferers should be wary of such fish, first of all, since artificial dyes can cause an attack.

Contraindications for use: diseases of the liver, kidneys, digestive organs in acute and chronic form, individual intolerance.

Due to its low calorie content, fish is not recommended for people doing heavy physical work and athletes. Otherwise, a poor diet causes loss of strength, loss of vigor, and lack of energy. To avoid exhaustion of the body, combine trout intake with vegetables, cereals, etc.

The spicy taste of trout is emphasized by herbs and lemon.

In the Caucasus, red fish meat is usually served with pomegranate sauce. In oriental dishes, it is used to create sashimi, rolls, sushi, stews, and soups.

Salted fish goes harmoniously with strong alcoholic drinks, and smoked - with dry wine and beer.

It is interesting that in Japan trout is not subjected to long-term heat treatment, but in the West it is customary to thoroughly boil and fry the product.

In European countries, spicy fish meat is baked with nuts and fruits, marinated in spices, lemon juice and cooked on a barbecue or grill.

Breeding

For food industry For industrial purposes, trout are grown artificially in clean ponds and cages in fish farm basins.

The species most suitable for breeding fish of the salmon family: brook (river) or rainbow.

It takes 1.5 years to grow trout weighing 500 grams. Larger specimens are bred as mother stock in order to obtain red caviar, which is subsequently subject to processing (salting) for sale.

The fish becomes sexually mature in the fourth year of life. In one female, the number of eggs does not exceed 3000 eggs. Because of this, the product is classified as a delicacy and is highly valued.

Catching

For the sports fisherman, the greatest interest is the following types trout: brook trout (speckled trout), sea trout (brown trout), lake trout. Salmon spend the main part of their lives sedentary, with the exception of small movements to search for spawning areas (rifts). Trout spawn during the cold season, when the water temperature drops to 1 – 6 degrees Celsius (from October to February).

Fishing gear

The choice of devices for catching a skilled predator depends on the planned fishing location. For river fishing you will need a compact fishing rod or spinning rod. When fishing for trout in a lake or pond, give preference to a medium-class telescopic fishing rod, 5 meters long with a safety reel. Fly fishing is also used.

When fishing for trout, take off your bracelets, wristwatches, and shiny objects, as they reflect glare from the sun and scare away the underwater inhabitants.

For trout fishing, high-quality hooks No. 6 - 10 and fishing line for tackle 016 - 018 are used.

Fishing methods

The traditional method of catching trout using a float rod is used in calm areas mountain rivers, streams. The ideal place for catching red fish is the opposite side of the rocky shore of the reservoir. In this case, the bait is thrown upstream, so it slowly floats, swimming near the hidden individual, and a bite occurs immediately.

As with whitefish fishing, the “Drazkovic method” is widely used, which involves catching fish with dead bait.

When hooked, trout behave aggressively, putting up strong resistance as they take the bait. It makes powerful jerks downward, jumps out of the water sharply, and tries to stop behind a stone, which often leads to the tip of the rod bending and the line breaking.

Trout can be caught well all year round, however, luring and fishing for it requires a lot of endurance and skill. During the cold season (winter), the fish’s caution increases. Despite the fact that during this period the trout is in an inhibited state, it instantly reacts to the slightest sound and movement of the angler. When danger is detected, the individual hides in the depths of the reservoir and lies to the bottom. To catch trout, they drill fresh holes, since they are not found near the old ones.

With the thaw and the appearance of the first glades on the surface of rivers, lakes, and seas, its activity intensifies.

In the spring, the fish remain in “wintering pits” or move to the rifts, where the water is more quickly saturated with oxygen. In summer it rarely appears off the coast. The most likely places where it can be found are spring rivers with tributaries and streams. The optimal water temperature for trout is 18 degrees Celsius. On hot days, fish come out to bite at night, when the reservoir cools down.

In the fall, spawning begins, and she is constantly on the move, actively feeding, and gaining weight. At this time, different baits work: tadpoles, spinners, wobblers, juveniles.

Trout's favorite bait: larvae, fish eggs, crustaceans, insects, minnows.

How to feed fish?

Mix eggs, milk and pour into a heated frying pan. Don't add oil! Stir the mixture until the liquid evaporates. Cool a third of the “omelet” to 50 degrees.

Pass the fatty and salty canned food through a meat grinder, add to the mixture, and stir. Trout loves salt, so you can provide complementary foods with it.

A traditional component for winter fishing is canned corn. Drain the liquid, grind the grains into a homogeneous mass, add the starting materials to the mixture. Wrap the resulting mass in a plastic bag and place it in the refrigerator overnight. Ready-made complementary food has a uniform taste and pronounced aroma that attracts fish. Transfer the required amount of the mixture into a thermos in the morning, and place the rest in the freezer, where it can be stored for a month from the moment of preparation.

Pickling

Most often, trout is sold salted or frozen. At the same time, the cost of these products differs significantly. To save money, you can salt fish yourself at home using a dry or wet method.

Regardless of the cooking technology, pre-wash, dry and cut fresh fish into thin slices. Place the fillet in a ceramic or enamel bowl.

For dry pickling, mix granulated sugar and table salt in a ratio of 1:2, add seasonings, pepper and carefully sprinkle each layer with the resulting mixture. Place the container with fish in the refrigerator. After a day it can be consumed. If desired, add lemon juice or vegetable oil to the marinade.

To get rid of the taste of raw fish, increase the salting time. To do this, sprinkle the trout carcass with salt and sugar, observing the indicated proportions, and wrap in a damp towel, then in plastic wrap and wrapping paper. Place in the freezer for 5 days.

"Royal" recipes

Ingredients:

• onion – 1 head;
• - 1 piece;
• broccoli;
• trout fillet – 600 grams;
• white wine – 200 milliliters;
• lemon – 0.5 pieces;
• fresh tomatoes – 3 pieces;
• salt;
• a set of spices (rosemary, savory, oregano, mustard seeds, allspice, cardamom, paprika, fennel).

Cooking principle:

1. Cut the fish meat into portions.
2. Mix salt and spices. Generously provide the trout with the fragrant mixture and cover with lemon rings.

To ensure that the fish is saturated with spices and acquires a pleasant aroma, leave it in the marinade for 30 minutes.

1. Prepare the vegetables. Peel them, cut the carrots into strips, onions into rings, tomatoes into slices.
2. Preheat the oven.
3. Line a baking sheet with foil (15 x 15 centimeter squares). Place a vegetable bed in portions, on top of which place pieces of trout and a slice of lemon.
4. Pinch the edges of the foil so that the juice does not leak out, and the fish will be baked in its own marinade.

To enhance the taste and add piquancy to the dish, pour 50 milliliters of wine into the resulting “pockets”.

1. Place the pan with the fish in the preheated oven for 30 minutes.

Fish pie

Ingredients:

• trout fillet – 2 kilograms;
• dough – 1 kilogram;
• butter – 50 grams;
• onions – 2 heads;
• parsley – 1 bunch;
• Bay leaf;
• allspice peas;
• salt.

Cooking sequence:

1. Divide the dough into 3 parts. Connect the first two and roll out an oval 1 centimeter thick. Make a small circle from the third part.
2. Wash and cut the trout into pieces. Salt and pepper it.
3. Chop the greens and mix with the fish.
4. Peel the onion and cut into rings.
5. Place the dough in a baking dish, spread the fish and herbs on top of it, then the onion rings. Raise the edges of the oval with a “side”.
6. Grate the butter and place it on the filling.
7. “Close” the pie with a small oval, pinch the ends of the dough with the sides.
8. Use a fork to make holes in the center to allow steam to escape.
9. Preheat the oven to 180 degrees.
10. Place the pie pan in the oven for 60 minutes.

Before serving, cut the hot fishmonger into portions.

Conclusion

Trout is a valuable fish that contains essential amino acids, fats, vitamins and minerals. All its components have a beneficial effect on fat, cholesterol, and protein metabolism, improve absorption, and participate in the formation of red blood cells. Trout meat resists oxidative processes, prolongs the youth of the body, and normalizes blood pressure.

The uniqueness of fish lies in the high content of beneficial omega-3 acids, which the human body is not able to produce on its own. These compounds have an anti-inflammatory effect, maintain vascular tone, increase immunity, improve the condition of mucous membranes, slow down the formation of atherosclerotic plaques and blood thickening. In addition, omega-3 is part of the structure of cell membranes, the properties of which determine the efficiency of the heart, retina, brain and signal transmission between nerve cells.

Fresh fish has shiny skin, clear and protruding eyes, red and moist gills, white or light pink flesh, firm. A frozen carcass can be stored in the refrigerator for no more than 3 months. To prevent the fish from falling apart and losing its piquant taste, the pieces are boiled or fried for no more than 10 minutes.

Japanese sushi, main courses, soups, sashimi, tartar, and sauces are prepared using trout.

Trout - common name, applicable to a number of species and forms of fish from the abundant family Salmonidae - salmonids. It is represented in 3 of his 7 genera. This:

• Salmo – Atlantic species;
• Oncorhynchus - Pacific species;
• Salvelinus or loaches, which are found off the coasts of Europe, Asia, and America.

Trout never reaches a very significant size, although there are very large views. Among the characteristic parameters of trout is laterally compressed with an elongated body.

Experts count the rays in the fins. Trout have a short, truncated snout. Look into the mouth and you will see rows of powerful teeth on the vomer. 3 or 4 rows are located on the back of the anterior triangular plate, on the palatal surface - 2 rows.

For many centuries in a row, people have called representatives of the salmon family, including trout, “red” fish. Obviously this word does not refer to color. In muscles (meat) of different types it can be white, yellowish, reddish, or deep red. The name denoted the highest degree of importance of the product and its unchanging beauty.

Where is trout found in Russia?

Trout really surprises many, many people. This rare view fish, which is able to live in both fresh and salt water, instantly adapting when changing its environment. The only requirement is clean water, because this is an aristocratic fish!

The places where trout live and are even still caught are usually as beautiful as the fish themselves. Apparently, this is why fishermen strive to preserve the pristine beauty of both nature and fish when cooking.

Connoisseurs note that the most delicious trout is found in mountain streams and lakes in ecologically clean regions of the country. No wonder, the most best trout(lake) according to experts, is found in Karelia and on the Kola Peninsula, on Ladoga, where the Svir and Vuoksa carry their waters, on Onega.

Where else are trout found in Russia? Brown trout, one of the most common trout species, and its subspecies are found in the North Atlantic Ocean, in the basins of the Barents, White, Baltic, Black and Caspian seas. It goes along the White Sea and Barents coasts to the Cheshskaya Bay.

It is found in the Neva, Narova, Luga and in the Gulf of Finland. There are also migratory forms of brown trout in the Kaliningrad, Pskov, Novgorod, Vologda, Tver, Ulyanovsk, Samara, Kirov, Perm and northern parts of the Orenburg region.

The Cis-Caucasian trout, which is dying out due to disruption of natural reproduction, from the Caspian Sea basin still comes from the Terek and Samur rivers, rarely, but is still found in the Volga and the Urals. Today it is classified as brook trout. It was once distributed from the Saratov region to the upper Volga, including the basins of the Kama, Sura, Oka and other rivers.

In addition to the question of where trout is caught: alas, it has completely disappeared in Mari-El, Mordovia, in the Yaroslavl and Saratov regions.

Trout species

There are lake, river, stream, and mountain brook trout species. It is customary to distinguish trout in the genus Salmo:

• Adriatic;
• stream, lake (trout);
• rainbow;
• Turkish flathead;
• marble;
• Amudarya;
• Caucasian;
• gold, but there are many others.

The freshwater trout (kemzha) stands apart. This migratory lake or stream fish is a prominent representative of salmonids. In this family, identifying varieties is extremely difficult, due to their proximity to each other and their amazing ability to adapt to the salinity of the water. That is why river trout is often identified with lake and even sea trout.

What is more expensive: salmon or trout?

It is difficult for an ignorant person to distinguish trout from salmon. It is also quite problematic to determine which fish tastes better. These are two subspecies of salmon fish, and they are similar in appearance. It is recommended to differentiate simply because trout is about $1.5 per 1 kg more expensive than salmon, if we are talking about wholesale purchases.

With a single purchase, the difference will result in 3-4 dollars. Agree, this is serious at the current rate. What is better, trout or salmon? The taste of trout is more delicate, so connoisseurs prefer to choose this expensive pleasure.

• Experts distinguish by color: trout has lighter skin with pinkish sides, and the meat is richer in color and brighter in pattern.
• On the sides of the salmon there are no stripes characteristic of trout.
• Salmon scales are larger in size.
• Trout is rounder, its head is smaller than salmon, more truncated, and its tail is square in shape (salmon has a triangular tail).
• The fins also differ in shape: in salmon they are more elongated.

What is fattier, trout or salmon?

Trout is fattier than salmon. This is especially noticeable by the specific “greasy” smell if the fish has been frozen.

It is not recommended to eat a lot of this fatty fish if you have liver problems or have been diagnosed with a stomach and/or duodenal ulcer. Limit the consumption of fatty trout for any gastrointestinal diseases, unless increased calorie content is indicated. There are no carbohydrates in the product.

What can you cook from trout?

Trout dishes are present in many cuisines around the world. It has always been a favorite dish of the Russian nobility. A luxurious Russian lordly feast would not be complete without this fish. Professional chefs did not ask what could be made from trout or how to cook it. Recipes have been passed down from century to century, from cook to cook. Her:

• salted and smoked;
• boiled and steamed (least calorie)
• fried in a frying pan;
• baked (most nutritiously) in the oven and on the grill.

Experts recommend pre-marinating the fish to give the trout a spicy taste. Lemon, ginger, and various herbs go well with trout. Regardless of the cooking method, the meat of this unique gift of nature always remains tender and juicy.

Trout is used both with enhanced nutrition and when following a diet, since this fish contains omega-3 polyunsaturated fatty acids and the entire spectrum of amino acids and vitamins of all groups that are essential for humans.

Trout contains iodine, iron, phosphorus, and selenium in a completely harmonious, balanced state. There is no longer such an ideal product on earth that would contain substances responsible for all vital important functions human body! All components of trout affect body functions. They affect the formation of red blood cells, protein and fat metabolism, glucose absorption and cholesterol metabolism.

As numerous studies confirm, people who often include trout in their diet (as well as any red fish) are 3 times less likely to be treated for cancer and hypertension. They retain their memory, are practically not subject to depression, and can even sunbathe on beaches with less risk of sunburn.

What to do with trout caviar

Not only trout, but also its caviar is included in the list of the most delicious, elite fish delicacies. Its presence on the table in all centuries has been considered a symbol of prosperity. There were times when trout caviar was eaten with spoons, but then hazel grouse were also served on huge dishes, and not in portions that had to be examined through a magnifying glass.

Trout caviar is quite salty, so chefs recommend combining it with butter and cream cheese.

You can sometimes find ungutted trout on sale. Experienced housewives and cooks know how to distinguish a male from a female and accurately choose fish with caviar. In this case, they become the owners of an invaluable product in the volume of an impressive jar. Caviar is obtained practically for free, because in the case of milk, basically all the insides are simply thrown away.

There are many recipes for salting caviar. All that remains is to choose the one you prefer and get the female. She is always plain. She is grey, she has a blunt nose and a small head, smoother outlines. The male is brighter, rougher, longer, and looks more predatory. In any case, luck comes with practice.

How to choose trout

Trout is difficult to choose. An unenlightened person will not be able to distinguish the fish from its salmon “relatives”. Size doesn't matter. Females and males are available for sale, and each individual can be either large or small, regardless of gender.

For example, the huge size of the Caspian variety of brown trout, which is considered a real giant in the family (there are individuals up to 51 kg) and its similarity to salmon (it is cheaper than trout, see above) baffles even specialists. When classifying it by weight, they are trying to make it a subspecies of salmon! Traditionally, affiliation was determined by the structural features of the embryo in the egg and the number of chromosomes, but evolution is gradually doing its job with trout.

In order not to make a mistake and not buy cheaper fish, experts carefully study all the signs. One of them is color. Alas, distinguishing trout from it is also not an option. There are specimens that are completely light, and almost black, and with dark spots on a light background, and iridescent, and silver. The color depends on the place of fishing and the variety.

Sea trout differs from freshwater trout both in size and in the bright, red color of the meat.

It can have all shades from white to deep purple. It all depends on the species, habitat and diet of the fish. In any case, river trout has lighter flesh. In calcareous water, trout are also silverier, and in rivers with a muddy or peaty bottom they are darker.

Many researchers prove that uniform color and a minimal number of spots and stripes on the sides are just a sign of satiety during life. Professional fishermen say that lake and brook trout are paler because their diet lacks the plankton and shrimp they feed on. marine species. Food connoisseurs claim that red meat tastes better, but this is a controversial claim.

In size, lake trout are usually large, while brook trout (parsley) are small. Apparently, she owes her size to timidity and a complex lifestyle. She always has to be playful and be able to hide in rocks and rapids, holding on in fast-flowing, icy water.

In general, when choosing trout, salmon or other salmon representatives, you have to count on the correctness, professionalism and honesty of the seller (supplier). These days, hopes can be elusive.

Like any product of nature, trout is spoiled by civilization. Modern producers feed fish with nutritional supplements to accelerate the growth of individuals and increase the profitability of enterprises. Antibiotics, growth hormones, and dyes are added. As a result, the color of the meat increases, the usefulness of the product evaporates, and harmful substances appear in its composition. Of course, all this leads to the debunking of the trout’s former positions, which can only cause regret.

It's not just manufacturers who are guilty of counterfeiting. Dealers and sellers are adding fuel to the fire. When salted, any meat loses color, and therefore, to preserve its brightness, unscrupulous businessmen additionally soak trout in dyes.

One of the rules is not to buy fish with bright pink meat - this is a sign of artificial growing conditions.

Please contact Special attention for veins in trout fillet. If they are white, the characteristic “pinkness” is not visible in them, most likely, the fish you have chosen has not been treated with dyes.

If you buy fillets, pay attention to the presence of bones. In a high-quality product, they are pulled out by hand, and therefore the meat has some damage.

There are also standards for dissolving bones using tartaric, citric, and acetic acid. This is always indicated in the accompanying documentation. Pay attention to the label, do not miss the presence of prohibited acids and so-called ripening agents, the use of which is prohibited by law.

No less prohibited polyphosphates are used to increase weight. Fillet with them has a strong shine. When buying frozen meat, be sure to press on it after defrosting. If a lot of water flows out, polyphosphates were present. You've been weighed down. It is preferable, of course, to buy fresh or chilled trout.

As is obvious, the selection process is incredibly complex. There are too many factors of deception in the modern world. Did you buy salmon instead of trout? This is not the worst evil! It remains to be advised to find a trusted seller who takes his responsibilities responsibly and checks the manufacturer when concluding a contract for the supply of trout.

The second option is to become a fisherman and send to protected places Russia, where there is no waste, and the trout eat the cleanest food possible! They are still preserved in our country!