Freshwater trout. Where can you most often find trout in the wild in Russia? Rainbow trout habitats

Description of trout species

Under common name“trout” combines various freshwater forms of salmon of the genus Salmo. Lake, river, rainbow and brook trout are found.

lake trout

lake trout found in Lakes Ladoga and Onega, as well as in many cold-water lakes in Karelia and the Kola Peninsula. Its special forms live in high mountain lakes Caucasus and Transcaucasia (Lake Sevan, etc.). It feeds mainly on small fish, as well as insects and their larvae.

Lake trout has all the characteristics that make it similar to other salmonids such as brook trout and char. She has a strong body with a prominent abdomen, a compressed head and a wide mouth with strong teeth. Big eyes located above the jaws. The lateral line is clearly visible, the caudal fin is strongly notched. Lake trout color: reddish-brown back, silvery sides, silvery-white belly. Blackish spots are scattered on the sides, on the back and on the gill covers; sometimes they are also observed on the dorsal fin.

Unlike other salmonids, lake trout spawn twice: from December to February and in July to August. Spawning takes place at a depth of about 100 m, the female lays about 1,500 eggs. Almost a month later, larvae 15 mm long appear. Very rarely, this fish reaches a length of 80 cm and a weight of 1.5 kg.

This schooling fish lives at a depth of 50 to 100 m, sometimes in hot weather schools approach the shores. It feeds mainly on plankton, but occasionally consumes benthos; Obviously, it can swallow small fish, but treats them with lukewarmness and rarely attacks. Recent studies have shown that lake trout also feed during spawning. Thus, the widely rooted myth that spawning salmon completely refuse any food was dispelled.

Brook trout

Brook trout- fish of the salmon family. Latin name- salmo trutta morpha fario. Body length 25 - 55 cm, weight 0.2 - 2 kg and more, at the age of 12 - 13 years - up to 10 - 12 kg. The body is slender, torpedo-shaped, covered with small but very dense scales (115 - 130 scales along the lateral line). All fins are relatively small, in the dorsal there are 3 - 5 unbranched and 9 - 11 branched rays, in the anal there are 2 - 4 and 7 - 9 rays, respectively. Behind the dorsal there is a small adipose fin in the form of an elongated fold of skin. The large mouth is lined with numerous teeth.

In the taxonomy of fish, brook trout belongs to a special taxonomic unit - a morph, that is, a modified form weakly fixed by heredity, which, with a corresponding change in external conditions, easily returns to its original state. It is recognized that brook trout is a freshwater form of the marine anadromous salmon fish - brown trout (Salmo trutta), which easily forms residential forms in fresh water bodies that adapt well to the freshwater lifestyle, never go to sea, but are smaller compared to the original marine species growth rate and fertility.

The general body color of brook trout is from dark brown to yellowish, the back is usually dark, brownish-green, the head is almost black, the gill covers are golden, the underside of the body is whitish. Its entire body is dotted with numerous dark and red spots, often bordered by a light rim, most intense on the upper body and on the dorsal fin, which is why in many places the trout is called a pied trout. Trout never has the silver color characteristic of other salmon fish. In general, its color varies greatly depending on the color of the water and soil, the time of year, the nature of the food and other factors. It's interesting that in different conditions habitat and food, and the meat of brook trout can be either white or pink - common for most salmon fish.

Brook trout leads a sedentary lifestyle and does not make large migrations. Adults immediately after autumn-winter spawning go to deep sections of the river to spring springs, where they feed on small fish all winter. Trout leave these places only in the spring, when high water brings muddy streams of melt water into the river. But the trees and bushes will turn green a little and the first insects will appear, the trout take their summer places habitat: large individuals settle alone throughout the summer near waterfalls, steep banks, mouths of streams and rivers, near whirlpools, small ones stick more to rocky rifts, and in small flocks they wander from one place to another all summer. They can usually be found behind large rocks or clumps of bottom thickets, where the current is not so strong and forms small eddies.

Brown trout usually become sexually mature in the 3rd year of life. Spawning occurs in November - December, at a water temperature of about 6 degrees, in shallow areas with a rocky-pebble bottom and fast current. Quite large (2.5 - 3 mm in diameter) eggs are deposited in grooves and holes specially dug by the female and, after fertilization, buried by her with energetic strokes of her tail. This method of spawning has a number of advantages: as a result of double turning, the soil is cleared of silt and other harmful impurities; eggs covered with pebbles are preserved from being eaten by other fish and are available for fresh water, which provides good aeration of the eggs and other conditions for the development of the embryo throughout the winter and spring. Large trout eggs remain sticky for only about 30 minutes after being spawned, and then are held in place only mechanically. The relative fertility of brook trout is very low - about 2 - 3 eggs per 1 g of fish body weight, the absolute fertility ranges from 200 to 5000 eggs.

The larvae hatch from the eggs in early spring, however for a long time remain in place using nutrients from the fairly large yolk sac. Only after 4 - 5 weeks do the fry emerge from their shelters and begin actively feeding on small insect larvae. From this moment, the juveniles begin to grow rapidly, already in the 1st year reaching a length of 10 - 12 cm or more.

The growth of brook trout is quite rapid, but is highly dependent on habitat conditions. How more river, in which the trout lives, the more food there is in it and the faster the trout grows and reaches large sizes. In small streams, as a rule, large trout are not found, while in large forest rivers, where there are many insects and small fish, they are not uncommon. Under favorable conditions, trout is capable of reaching a weight of up to 500 g already at the age of 2 years, but in unproductive reservoirs and at 3 - 4 years it barely reaches 80 - 90 g. When growing trout in cold-water ponds, using high-quality fertilizer, you can get 50 to 150 centners of marketable fish per hectare of water area.

The food for brook trout are small crustaceans and larvae of aquatic insects, caddis flies, small mollusks, insects falling into the water, small fish, tadpoles, frogs and even small mammals carelessly swimming across the river. Trout feed mainly in the morning and in the evening, and often jump out of the water after flying insects. They often eat fish eggs, including their own, if they are not well covered. Large individuals are not averse to feasting on their own young. Trout get the most abundant food during strong winds and thunderstorms, when a huge number of insects are blown onto the water. It is at this time that trout are very active and move close to the surface. Apparently, this is why trout prefer rivers that are densely overgrown with trees and bushes along the banks, the branches of which attract a large number of insects and produce summer days welcome shading. In summer, during intense heat, when the water temperature rises high, trout stay close to springs, and in their absence they can climb into holes, where at times they fall into a state of so-called thermal torpor - at this time they can be caught with bare hands, although at other times trout are very agile, extremely cautious and rush headlong for cover at the slightest noise near the water.

Brook trout meat is moderately fatty, tender, taste qualities second only to the meat of sterlet and, perhaps, eel.

Rainbow trout

Rainbow trout- fish of the salmon family. The Latin name is salmo irideus. Length 50 - 90 cm, weight up to 2 kg, less often 6 kg. It differs from brook trout in having a longer body, a notched caudal fin, a wide iridescent stripe along the lateral line, and the absence of red spots on the body. The dorsal fin has 4 unbranched and 9 - 10 branched fins, and the anal fin has 3 and 8 - 11 rays, respectively. The scales are small, with 136 - 148 scales along the lateral line.

Many scientists consider rainbow trout to be a freshwater form of Pacific steelhead (salmo gairdneri). IN natural conditions Rainbow trout live in the fresh waters of the Pacific coast of North America from Alaska to southern Oregon. Since the end of the last century, this valuable fish has been acclimatized in Japan, Australia, Tasmania, New Zealand, South Africa, Madagascar and a number of other places around the world. In Western Europe it is a mass object pond fish farming, is also acclimatized in some rivers.

In adult trout, the rainbow stripe along the lateral line, from which the fish gets its species name, is especially brightly colored in purple and red during the spawning period. The body and fins of the fish are covered with numerous dark spots.

Rainbow trout are native to clear, cool waters, but are much more tolerant of rising water temperatures than brook trout. The optimal water temperature for its growth and development is 15 - 20 degrees (at a lower temperature, life processes are inhibited). It is also somewhat less demanding on the oxygen content in water - 7 - 8 ml/l can be considered optimal, a decrease to 3 - 4 ml/l causes depression and death of the fish. The trout's reaction to light is very peculiar: it does not tolerate bright sunlight, hides in the shadows, under stones, snags, goes to deep places, however, it does not tolerate complete darkness. Rainbow trout are most active on cloudy, cloudy days, in the evening and morning hours. Unlike other open-bladder fish (in which the swim bladder communicates with the pharynx), it requires constant access to the surface of the water to fill the swim bladder with atmospheric air. Therefore, it cannot live in closed cages completely immersed in water, as well as in reservoirs that freeze completely in winter. Otherwise, the lifestyle of rainbow trout is almost no different from brook trout.

Sexual maturity occurs in females at the 3rd - 4th year of life, in males a year earlier. Unlike brook trout, rainbow trout spawn under natural conditions in March - April, and the development of eggs lasts up to 1.5 - 2 months, depending on water temperature. Fertility is about 1.6 - 2 thousand eggs per 1 kg of fish weight. The caviar is large, bottom, not sticky, the diameter of the eggs is 4 - 6.5 mm.

After hatching from the eggs, the fry live for a long time off the contents of the yolk sac and only after 1 - 2 weeks they begin to switch to independent feeding on small zooplankton. Adults feed on a wide variety of animal organisms - from small crustaceans, insect larvae to small fish. Nutrition from insects falling into the water is of great importance. This fish adapts very easily to new food, which served as the basis for its pond cultivation using artificial feed mixtures.

Rainbow trout grow faster than brook trout. When reared in ponds, growth fluctuates greatly depending on feeding and feeding conditions. Typically, two-year-olds reach a weight of 350 - 450 g, three-year-olds 1 - 1.2 kg, four-year-olds 2 kg or more.

Rainbow trout is of great economic interest for pond fish farming and as a breeding object together with carp. In many countries of the world, it is grown in cages and planted in small rivers and lakes for industrial and recreational fishing. Its meat is incredibly tasty and is highly valued everywhere, which is why serious attention is paid to its production in many European countries. The generally recognized centers of trout farming are Denmark, France, and Italy, where 140 - 180 thousand quintals of this fish are grown annually. Experience has shown that with a high degree of intensification in pond trout farms, it is possible to obtain up to 300 centners of marketable fish per blue hectare.

Fishing for trout of various types

Whatever time of year you go fishing, remember that hunting for trout requires special skill and dexterity, and you also cannot do without excellent knowledge of the reservoir; if you have all this, you can safely go to the river for a good catch.

Brook trout fishing

Especially popular among fishermen is brook trout, or, as it is popularly called, pied trout. This is perhaps one of the most beautiful representatives of its order; the body of the pied bird is painted with black and red spots and shimmers with the brightest colors of the rainbow. Fishing for brook trout requires the utmost precaution. You should fish by walking, that is, moving along the shore of a reservoir downstream, otherwise you risk scaring the fish, and it, in turn, by rising up, will scare away all its fellow tribesmen. Then you shouldn’t count on a good catch. It is also worth moving because after catching several fish in one place, others stop responding to the bait and leave the place that is dangerous for them.

Rainbow trout fishing

Catching rainbow trout does not require such careful camouflage from the fisherman; unlike pied trout, it is much less careful and timid. Fish of this subspecies are practically not afraid of either the tackle itself or repeated casts, but one cannot say that they are completely fearless - upon seeing a fisherman or his shadow, rainbow trout almost immediately disappears forever. This trout responds well to very bright, challenging baits; red and yellow fluffy flies made from bird feathers, as well as wobblers of similar colors, are especially attractive to it.

Fishing for lake and pond trout

Many fishermen are attracted to their shores by reservoirs rich in lake trout. The main feature of this species is that the fish are very attached to their habitat; having found a place where there is no shortage of food, they never swim away from there. Fishing for lake trout with a fly is one of the most popular and successful ways of hunting this fish; it is only important to correctly determine what type of flies the trout prefers in the body of water where you came to fish. There is only one universal piece of advice: you can fish with a dry fly or larva only in clean clear water, and if the water is standing, then it is better to take a wet fly as a bait.

You can find pond trout in many cultivated reservoirs in central Russia, where there are small dams. The activity of the fish depends on the temperature of the water; the colder it is in the reservoir, the more active the fish, at this time it is not so picky about bait. Fishing for pond trout in warm water is most promising in the deep parts of the reservoir, where the fish climb to hide from the heat. And if you are planning to fish in a paid reservoir, find out in advance when and where the fish are fed, luck will visit you there, and with it a good catch.

Trout belongs to the order Salmonidae, the salmon family. Its body is elongated, slightly compressed laterally, and covered with small scales. A remarkable feature of this fish is that it takes on the color of the area in which it lives. Fish of the flounder family have the same feature. The dorsal fin of trout is short, the lateral line is well defined. Males differ from females in their larger head size and number of teeth. The usual length of trout is 40–50 cm, weight is 1 kg.

Trout inhabits rivers, rivers, and streams, especially loving mountain ones with cool water. She feels good in water that is enriched with oxygen, fast, and with enough shelter. Prefers a hard bottom, rocky or pebbly.

Trout usually hides in depressions, holes, and in the shadows cast on the water by plants. She is very shy and cautious.

The color of trout meat varies: white, yellowish, pink. It is likely that it depends on the diet of the fish. Trout meat contains many vitamins (A, D, B12) and essential amino acids. This fish is quite fatty, so it tastes especially good when grilled.

When choosing fillets, you need to remember that fresh salmon does not have a pronounced fishy smell. In addition, high-quality fillet has a firm and elastic structure.

Useful properties of trout

salmon helps lower cholesterol levels in the human body, helps brain function, strengthens nerves and arteries, and is recommended for heart disease, especially coronary disease, as well as for Alzheimer's disease. And vitamin B6, contained in salmon, is extremely necessary for women’s health: it significantly improves the condition during PMS, pregnancy and menopause.

It also prevents some forms of cancer and stimulates metabolism. Men who regularly consume salmon find it easier to solve the problem of infertility, thanks to selenium (selenium increases sperm motility). In addition, selenium is a powerful antioxidant and protects against free radicals, slowing down the aging process. Due to the high content of vitamins and microelements (such as B1, B2, B6, B12, PP, selenium, magnesium, phosphorus and folic acid), salmon stimulates blood formation, prevents the formation of blood clots, activates metabolic processes, and has a beneficial effect on liver function , nervous, digestive and immune systems.

VITAMINS
Vitamin A - 10 mcg/100 g
Vitamin D - 32.9 mcg/100 g
Vitamin B12 - 5 mcg/100 g
Vitamin E - 2.7 mg/100 g
Riboflavin - 0.21 mg/100 g
Nicotinic acid - 5.2 mg/100 g
Pantothenic acid - 2 mg/100 g
Pyridoxine - 0.7 mg/100 g

AMINO ACIDS
Aspartic acid - 2 g/100 g
Glutamic acid - 3.1 g/100 g
Alanine - 1.4 g/100 g
Valine - 1 g/100 g
Leucine - 1.7 g/100 g
Phenylalanine - 1.1 g/100 g
Lysine - 1.7 g/100 g
Histidine - 0.8 g/100 g
Arginine - 1.3 g/100 g

MINERALS AND MICROELEMENTS
Sodium - 75 mg/100 g
Potassium - 417 mg/100 g
Calcium - 20 mg/100 g
Magnesium - 28 mg/100 g
Phosphorus - 244 mg/100 g
Cholesterol - 59 mg/100 g

FATTY ACIDS omega-3 and omega-6

Dangerous properties of trout

Despite all the beneficial properties of trout, doctors do not advise pregnant and nursing mothers to consume it, since some types of this fish contain mercury. This substance is not even large quantities, which are harmless to an adult, will be harmful to the embryo or baby.

In addition, this oily fish People with liver diseases, ulcers and various complex gastrointestinal diseases, for which a low-fat diet is recommended, should not get carried away.

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 included in trout regulate blood pressure and improve the condition skin, maintain hemoglobin within normal limits, enhance human sexual functions, and slow down the aging of the body.

In addition, sea fish by-product 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 copies in wildlife 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 used by predatory fish belonging to three genera:

Pacific salmon:

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

Atlantic (noble) salmon:

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

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). From raw fish They prepare sashimi, tartare, and Japanese sushi.

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	Nutrient content per 100 grams, milligrams
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 method culinary processing. 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:

They take out the extra one.
Regulate blood levels, gastric juice secretion, and water metabolism.
Improve blood circulation and keep the heart healthy.
Participate in the breakdown of fats, amino acid metabolism, hormone synthesis, and energy metabolism.
Reduce the risk of developing myocardial infarction (primary or recurrent).
Activate mental activity.
Strengthens the immune system, nervous and cardiovascular systems.
Slow down the aging of the body.
Prevents the formation of tumors of the malignant spectrum (fights free radicals).
Improves the absorption of iron and the condition of the skin and hair.
Increases the strength of tooth enamel.
They break down and remove carcinogens.
They fight stress, relieve fatigue, and have a tonic effect.
Support reproductive function.
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, grains, 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 the food industry, for industrial purposes, trout are artificially grown 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 following types of trout are of greatest interest: brook trout (speckled trout), sea trout (trout), and 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, remove your bracelets wrist watch, shiny objects, because they reflect glare from the sun and this scares away 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 parts of mountain rivers and streams. Ideal place considered for catching red fish opposite side from 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 fishing is good all year round, however, to lure and fish it out you need 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. Most probable places where it can be found are spring rivers with tributaries and streams. Optimal temperature water for trout - 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:

Cut the fish meat into portions.
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.

Prepare the vegetables. Peel them, cut the carrots into strips, onions into rings, tomatoes into slices.
Preheat the oven.
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.
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”.

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:

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.
Wash and cut the trout into pieces. Salt and pepper it.
Chop the greens and mix with the fish.
Peel the onion and cut into rings.
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”.
Grate the butter and place it on the filling.
“Close” the pie with a small oval, pinch the ends of the dough with the sides.
Use a fork to make holes in the center to allow steam to escape.
Preheat the oven to 180 degrees.
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, firm flesh. 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 is a name that combines several forms and species at once freshwater fish, which belong to the Salmon family (Salmonidae). Trout are included in three of the seven currently active genera of the family: char (Salvelinus), salmon (Salmo) and Pacific salmon (Oncorhynchus).

Description of trout

Trout are characterized by several common characteristics. On a tenth of their relatively large body, located under the lateral line and in front of the vertical, which is lowered from the dorsal fin, there are 15-24 scales. The total number of scales above the anal fin varies from thirteen to nineteen. The body of the fish is laterally compressed to varying degrees, and the short snout has a characteristic truncation. There are numerous teeth on the vomer.

Appearance

The appearance of trout directly depends on whether this fish belongs to a certain species:

Brook trout- a fish that can grow in length by more than half a meter, and at the age of ten the individual reaches a weight of twelve kilograms. This rather large representative of the family is characterized by the presence of an elongated body, covered with very small but quite dense scales. Brown trout have small fins and a large mouth lined with numerous teeth;
lake trout- a fish characterized by a stronger body compared to brook trout. The head is compressed, so the lateral line is clearly visible. The color is distinguished by a red-brown back, as well as silvery sides and belly. Sometimes on scales lake trout there are numerous black spots;
Rainbow trout– a freshwater fish characterized by a rather long body. The average weight of an adult fish is approximately six kilograms. The body is covered with very small and relatively dense scales. The main difference from its counterparts is the presence of a pronounced pink stripe on the belly.

Different types of trout differ in color, depending on living conditions, but the dark olive color of the back with a greenish tint is considered classic.

This is interesting! According to some observations, well-fed trout are always more uniform in color with a minimum number of spots, but the change in color is most likely caused by the movement of fish from a natural reservoir to artificial waters or vice versa.

Character and lifestyle

Each type of trout has its own individual habits, but the character and behavior of this fish also directly depends on weather conditions, habitat, and the characteristics of the time of year. For example, many representatives of the so-called brown “native” trout species are capable of active migrations. The fish does not move very globally compared to sea trout, but may constantly move up or downstream during the spawning season, when feeding or searching for habitat. Lake trout are also quite capable of making such migrations.

In winter, spawned trout move lower and also prefer to stay near springs or in the deepest places of rivers, as close as possible to the bottom of the reservoir. Muddy spring waters and floods very often force such fish to stay close to steep banks, but with the onset of summer, trout actively move under waterfalls, into whirlpools and to river bends, where whirlpools are formed by the current. In such places, trout live sedentary and solitary until late autumn.

How long does trout live?

The average life expectancy of trout living in lake water is noticeably longer than that of any river counterparts. As a rule, lake trout live for several decades, but for river inhabitants the maximum is only seven years.

This is interesting! On the scales of trout there are growth rings that form as the fish grows and look like new hard tissue growing along the edges. Using these growth rings, the age of the trout is calculated.

Sexual dimorphism

Adult males according to some external signs differ from sexually mature females. As a rule, the male has a smaller body size, a larger head and more teeth. In addition, at the end of the lower jaw of old males there is often a noticeable upward bend.

Trout species

The main species and subspecies of trout belonging to different genera of representatives of the Salmon family:

The genus Salmo includes: Adriatic trout (Salmo obtusirostris); Brook, lake trout or brown trout (Salmo trutta); Turkish flathead trout (Salmo platycephalus), Summer trout (Salmo letnica); Marbled trout (Salmo trutta marmoratus) and Amu Darya trout (Salmo trutta oxianus), as well as Sevan trout (Salmo ischchan);
The genus Oncorhynchus includes: Arizona trout (Oncorhynchus apache); Clark's salmon (Oncorhynchus clarki); Biwa trout (Oncorhynchus masou rhodurus); Gil trout (Oncorhynchus gilae); Golden trout (Oncorhynchus aguabonita) and mykiss (Oncorhynchus mykiss);
The genus Salvelinus (Loaches) includes: Salvelinus fontinalis timagamiensis; American palya (Salvelinus fontinalis); Bighead loach (Salvelinus confluentus); Malmo (Salvelinus malma) and Lake charr (Salvelinus namaycush), as well as the extinct Silver charr (Salvelinus fontinalis agassizi).

From a genetic point of view, lake trout are the most heterogeneous among all vertebrates. For example, the British population of wild brown trout contains variations that are incomparably greater than those of all the people on our planet combined.

This is interesting! Lake trout and rainbow trout are classified in the salmon family (Salmonidae), but are representatives of different genera and species with the same ancestors, which several million years ago divided into a couple of groups.

Range, habitats

The habitat of different species of trout is very extensive.. Representatives of the family are found almost everywhere where there are lakes with clear water, mountain rivers or streams. A significant number lives in fresh water bodies in the Mediterranean and Western Europe. In America and Norway, trout is a very popular sport fishing object.

Lake trout inhabit exceptionally clean and cool waters, where they often unite in schools and are located at great depths. Brook trout belongs to the category of migratory species, as it is capable of living not only in salt waters, but also in fresh waters, where several individuals unite in not too numerous schools. This type of trout prefers areas with an influx of clean water enriched with a sufficient amount of oxygen.

Representatives of the Rainbow Trout species are found along the Pacific coast, as well as near the North American continent in fresh water bodies. Relatively recently, representatives of the species were artificially transferred to the waters of Australia, Japan, New Zealand, Madagascar and South Africa, where they took root quite successfully. Rainbow trout do not like excess sunlight, so during the daytime they try to hide among snags or stones.

In Russia, representatives of the Salmon family are found on the territory of the Kola Peninsula, in the waters of the Baltic, Caspian, Azov, White and Black Seas, as well as in the Crimean and Kuban rivers, in the waters of Lakes Onega, Ladoga, Ilmen and Peipsi. Trout is also incredibly popular in modern fish farming and is grown artificially on a very large industrial scale.

Trout diet

Trout is a typical representative of aquatic predators. Such fish feed on a wide variety of insects and their larvae, and are also quite capable of devouring small relatives or eggs, tadpoles, beetles, mollusks and even crustaceans. During spring floods, fish try to stay close to steep banks, where big water Numerous worms and larvae, used by fish as food, are very actively washed out of the coastal soil.

In the summer, trout choose deep pools or river bends, as well as areas of waterfalls and places where water creates whirlpools, allowing the fish to hunt effectively. Trout feed in the morning or late in the evening. During a strong thunderstorm, schools of fish are able to rise closer to the surface. In terms of nutrition, juvenile trout of any species are completely unpretentious, and for this reason they grow extremely quickly. In spring and summer, such fish eat flying “feed”, which allows them to gain a sufficient amount of fat.

Reproduction and offspring

The spawning time for trout in different natural habitats is different, depending on the latitude and temperature regime of the water, as well as the altitude above sea level. Early spawning is observed in northern areas with cold water. In Western Europe, spawning sometimes occurs in winter, until the last ten days of January, and in the tributaries of the Kuban - in October. Yamburg trout goes to spawn in December. According to some observations, fish most often choose moonlit nights, but the main peak of spawning occurs in the time period from sunset to complete darkness, as well as in the predawn hours.

Trout reach sexual maturity at about three years, but even two-year-old males very often have completely mature milk. Adult trout do not spawn annually, but every other year. The number of eggs in the largest individuals is several thousand. As a rule, four- or five-year-old females carry about one thousand eggs, and three-year-old individuals typically have 500 eggs. During spawning, trout acquire a dirty gray color, and the reddish spots become less bright or disappear completely.

For spawning, trout choose rifts that have a rocky bottom and are strewn with not too large pebbles. Sometimes fish are able to spawn on fairly large stones, in conditions of a gristly and fine-sandy bottom. Just before spawning, females use their tails to dig an oblong and shallow hole, clearing the gravel of algae and dirt. One female is most often followed by several males at once, but the eggs are fertilized by one male with the most mature milk.

This is interesting! Trout is able to choose a partner based on olfactory and visual characteristics, which allows representatives of the Salmon family to produce offspring with the desired characteristics, including resistance to diseases and adverse natural factors.

Trout caviar is quite large in size, orange or reddish in color. The appearance of lake trout fry is facilitated by washing the eggs with clean and cold water saturated with a sufficient amount of oxygen. Under favorable external conditions, the fry grow very actively, and the food of the young includes daphnia, chironomids and oligochaetes.

Trout is usually caught when it has already grown up - when it reaches a weight of at least 2 kilograms. It reaches this size by the age of two. Sometimes by this time some individuals gain 3 or even 4 kilograms.

Composition and beneficial properties

Trout meat contains many useful substances for human nutrition - vitamins, microelements, fatty acids, essential amino acids, high-quality protein. Depending on the species and living conditions, the chemical composition of trout may vary slightly, but on average the energy value of the fish is 88 kcal per 100 grams. It is rich in components such as: proteins, fats, vitamins A, D, E, B; macroelements: iron, calcium, zinc, chlorine, chromium, phosphorus, selenium, nickel, fluorine; Omega-3 and Omega-6.

Trout is rich in fatty acids that are beneficial for the heart and blood vessels; their regular consumption prevents the formation of cholesterol plaques. The calorie content is two times lower than that of salmon, so it is recommended to be consumed even as part of a dietary diet.

Use in cooking

Trout is loved by chefs all over the world. The smell of freshly caught fish is slightly reminiscent fresh cucumbers; and in terms of tenderness of taste it can compete with eel or sterlet. Trout can be consumed in a variety of forms - dried, fried, boiled, salted, grilled, barbecued or barbecued, marinated in spices and vinegar. In the Caucasus it is traditionally served with pomegranate sauce; and in Japan they are used to prepare sushi, rolls, sashimi, and other oriental dishes. Smoked trout goes well with beer and dry wines, and salted trout goes well with strong drinks.

Trout lay eggs directly on the ground, where they dig a small hole with their tail. The laid eggs are almost immediately fertilized by the male. The female then buries the nest. And after 6 weeks, fry begin to emerge from the eggs.
Trout usually hides in depressions, holes, and in the shadows cast on the water by plants. She is very shy and cautious.

When choosing fillets, you need to remember that fresh salmon does not have a pronounced fishy smell. In addition, high-quality fillet has a firm and elastic structure.

Useful properties of trout

It also prevents some forms of cancer and stimulates metabolism. Men who regularly consume salmon find it easier to solve the problem of infertility, thanks to selenium (selenium increases sperm motility). In addition, selenium is a powerful antioxidant and protects against free radicals, slowing down the aging process. Thanks to the high content of vitamins and microelements (such as Alanine - 1.4 g/100 g
Valine - 1 g/100 g
Leucine - 1.7 g/100 g
Phenylalanine - 1.1 g/100 g
Lysine - 1.7 g/100 g
Histidine - 0.8 g/100 g
Arginine - 1.3 g/100 g

MINERALS AND MICROELEMENTS
Sodium - 75 mg/100 g
Potassium - 417 mg/100 g
Calcium - 20 mg/100 g
Magnesium - 28 mg/100 g
Phosphorus - 244 mg/100 g
Cholesterol - 59 mg/100 g

FATTY ACIDS omega-3 and omega-6

Dangerous properties of trout

Despite all the beneficial properties of trout, doctors do not advise pregnant and nursing mothers to consume it, since some types of this fish contain mercury. This substance, even in small quantities that are harmless to an adult, will be harmful to an embryo or infant.

In addition, people with liver diseases, ulcers and various complex gastrointestinal diseases, for whom a low-fat diet is recommended, should not indulge in this fatty fish.

It is worth knowing that the head of trout should not be consumed, as it contains harmful components that have accumulated in its habitat.

And trout caviar should be consumed with special caution by those who suffer from coronary heart disease, atherosclerosis and hypertension.

Serge Markovic shares his recipe for baked trout.

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 Lake Ladoga and 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 the 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 currents. 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. On sunny days, the fish is usually inactive, but with the onset of cloudy weather its behavior changes dramatically, and the predator becomes active.

Lake trout inhabit deep lakes, where it lives 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 fish - calorie content and composition. The benefits and harms of trout

Calorie content: 88 kcal.

Energy value of the product Trout fish (Ratio of proteins, fats, carbohydrates):

Proteins: 17.5 g (~70 kcal) Fats: 2 g (~18 kcal) Carbohydrates: 0 g (~0 kcal)

Energy ratio (b|w|y): 80%|20%|0%

Trout fish: properties

How much does trout fish cost (average price per 1 kg)?

Moscow and Moscow region.518 rub.

Trout belongs to the fish of the salmonidae order of the salmon family. Its body is elongated and slightly compressed from the sides, while the scales of the fish are quite small. The body color of a trout fish directly depends on the habitat of this beauty. Some types of trout are distinguished by their beautiful rainbow colors, which play in the sun and shimmer with all the colors of the rainbow. On average, it reaches one kilogram in weight, and can be up to half a meter in length.

Most often, trout fish live in the cool water of rivers and streams, mostly mountainous. It is desirable that the water be saturated with oxygen and there be a sufficient number of secluded places where it could hide.

It is interesting that the meat of this fish can differ in color: sometimes the flesh is yellow, but sometimes it is white or pink. There is an opinion that the color of trout fish meat depends on its diet.

In cooking, trout is highly valued due to the high taste of its fatty meat. Grilling is considered the best option for culinary processing, as almost all the beneficial properties of this fish are preserved. In addition, it is also suitable for frying or baking. When choosing trout fish, first of all you should pay attention to the smell, which is almost absent in a fresh specimen. In addition, a high-quality fish fillet should be elastic and resilient, and spring back when pressed.

Composition of trout

The meat of this fish is a truly excellent product that has benefits for human health. This is due to the composition of trout, which contains many important substances.

In terms of caloric content, trout, unfortunately, is inferior to some valuable commercial fish. For example, the nutritional value of this aquatic inhabitant is almost half the calorie content of salmon.

The benefits of trout

Regular consumption of this fish meat has a beneficial effect on the human condition. The benefits of trout are manifested in the ability to reduce the level of bad cholesterol in the blood, as well as strengthen the arteries and stimulate the brain, so doctors recommend eating this product as often as possible in case of Alzheimer's disease and some heart diseases.

Harm to trout

Abuse of this product will undoubtedly not bring any benefit - on the contrary, one can talk about possible harm to trout. So, this applies to cases of individual intolerance to fish, as well as in the presence of certain diseases of the liver and gastrointestinal tract. People who must adhere to a low-fat diet are not advised to frequently indulge in trout dishes.

Product proportions. How many grams?

1 piece contains 400 grams

The nutritional value

Trout is an incredibly amazing fish. She freely changes her appearance and lifestyle, and feels equally great in fresh and salt water. In addition, its meat is tender and can be red or white, but its taste always remains unique and refined.

Trout is a commercial fish, but along with prey in natural conditions, trout is often bred on fish farms. It is grown both in marine conditions in cages along the coasts of Canada, Chile and Norway, and in fresh waters (rainbow trout, anadromous brown trout, lake and brook trout).

Trout meat is considered a delicacy and is present in the recipes of many national dishes. Its color can be either milky cream or bright red, and the layer of fat between the muscles gives it a magnificent aroma and delicate taste. In addition, the beneficial properties of trout have been recognized by many world-famous scientists and doctors. So How is trout useful?

How is trout useful?

The nutritional value of trout is determined by the presence of Omega-3 acids in its meat, which are not produced by our body, but are vital for us.

Trout meat is an essential component of any balanced diet.

Trout meat contains vitamins A, E, B, D, essential amino acids and trace elements.

Regular consumption of trout prevents the formation of cholesterol plaques on the walls of blood vessels and has a beneficial effect on the functioning of the cardiovascular system.

Trout has a beneficial effect on the body and alleviates its condition in cases of cancer, osteoporosis, allergies, psoriasis and diabetes.

Omega-3 acid also prevents toxins from accumulating in the body, leading to stress.

Trout is rich in phosphorus, which is known to be very useful for normal brain function.

There is an opinion that trout is especially useful for melancholic people, as it can easily cope with any, even the most advanced depression.

Trout

Trout is the name given to several species of fish from the salmon family (Salmonidae). These beautiful and rare fish live in beautiful places, and a true fisherman knows that pristine nature should be treated with care. Exactly as to rare species fish People abroad have long lived by the principle: catch and release.

Trout can have several color options. Most often, the back of the fish is olive-green, the sides are yellow-green with black (sometimes with a bluish border), white or red oval patches. The abdomen is white-gray, sometimes has a copper-yellow sheen. The dorsal fins are dotted and the ventral fins are yellow in color. There are darker fish, with colors reaching black tones. As a rule, color saturation is determined by the color of the bottom, water, food and even the time of year, so during spawning the color of trout becomes darker. Light silver trout are found in calcareous water, while in rivers with a peaty or muddy bottom they are darker. When moving fish from a natural reservoir to an artificial one and vice versa, a change in the color of the fish can also be observed.

Distribution area

Trout can be either sea or river (freshwater). They differ not only in their size, but also in the color of the meat. Thus, the color of the meat of sea trout is almost red, while that of river trout is pink.

Freshwater trout are divided into brook and lake trout. Lake trout are larger, but brook trout are much smaller; they are also sometimes called speckled trout. This is a very active and shy fish. You can meet it both in rapids, rocky rivers and fast-flowing streams with cold and clear water. As a rule, rivers where trout live also contain grayling. Tastes include lake trout from Lake Sevan (Armenia) and sea trout and rainbow trout from Norway.

How to cook trout

Trout dishes can be found in national cuisines from all over the world. It is often used for preparing dietary dishes.

It is best to use fresh or chilled fish for cooking, not frozen. Trout can be fried, baked and salted. Since it is rich in fat, grilled trout is especially good. Ginger, lemon and herbs go well with trout.

In order to boil trout, you need to cut it into portions, pour boiling water over it and cook for 10-15 minutes.

Composition of trout and beneficial properties

Trout meat contains many vitamins (A, D, B12) and amino acids. One way or another, all its components have an effect on the body. They are involved in the formation of red blood cells, in the absorption of glucose, protein and fat metabolism. They also help normalize blood cholesterol levels.

Since trout is a red fish, it has an advantage over many other fish. Its main advantage is its high content of Omega-3 fatty acids. If there are enough of these acids in food, then the blood vessels will remain elastic and strong, cholesterol levels will always be normal, and nervous system and the brain will work without failures.

According to studies, people who frequently consume red fish are three times less likely to suffer from various cancers and hypertension, they have good memory and they are almost unfamiliar with depression.

Relatively recently, scientists have found that frequent consumption of red fish allows you not to be afraid of sunburn, and, without worry, expose your body to the sun.

100 grams of trout contains 17.5 grams. proteins, 2 gr. fat and 0 gr. carbohydrates. The calorie content of fish is 88 kcal.

Contraindications

Since trout is an oily fish, people suffering from chronic liver diseases, stomach ulcers, and severe diseases of the gastrointestinal tract and duodenum should not eat a lot of it.

Medical reference / Food / F

Trout

Trout is a fish of the salmon family. There are quite a few varieties of trout, so certain difficulties often arise in classifying its species. The appearance of the fish may vary depending on the place where it lives. And it can live not only in rivers, but also in streams, usually mountain streams. Trout prefers clean, oxygenated water. Because of this, fish is valuable to humans. The ecological conditions of this fish’s habitat determine its nutritional value and excellent delicate taste.

Trout is a fish that is specially bred in reservoirs for sale, fillet and caviar. This fish is a predator and feeds on worms, larvae, and fry of other fish families. Sometimes trout can even eat frogs or smaller fish.

Properties of trout

The color of the fish may vary depending on external conditions. So, fish can be light or dark depending on the color of the bottom of the reservoir and the water itself, the food consumed and even the time of year. The number of spots on the sides may vary depending on how filling the fish is.

The size of a fish is affected by its habitat. On average, its length is 30 cm, and its weight is 300 g, less often 500 g. If you grow fish in artificial conditions, you can get larger fish weighing up to two kilograms.

The color of the fish fillet may vary depending on its habitat. Thus, the fillet of freshwater fish has a pinkish color, but the fillet of sea fish is almost red.

The calorie content of fish is relatively small and is about 90 kcal per 100 g.

The benefits of trout

Fish farms of the Minsk region with a good catch

Trout contains animal protein, which is easily digestible. It also contains a large amount of amino acids, which is what determines the benefits of trout. It is recommended to be used for diseases such as anemia, heart and vascular diseases. Trout is also useful for patients suffering from debilitating diseases.

Trout contains a large number of vitamins and minerals, which make the fish useful and necessary for the diet of every person. It contains B vitamins, as well as vitamins A and D, minerals: phosphorus, selenium, iodine, potassium, etc.

Trout contains many unsaturated fatty acids. These substances are very useful for people who have excess bad cholesterol in the blood. They help remove excess cholesterol and prevent the development of atherosclerosis, which is dangerous, including complications - coronary disease, stroke or heart attack.

With regular consumption of trout, you can reduce the risk of cancer, hypertension, and even prevent the development of depression. This fish has a positive effect on the nervous and digestive systems, as well as the liver, improving their functioning.

It is recommended to eat trout if you are in a bad mood, lethargic and severely tired. It also makes the body more resistant to various types of infections. Due to its low calorie content, trout is considered good dietary product and will be useful not only for those losing weight, but also for all people who follow proper nutrition. It is worth noting that the minimum amount of calories is contained in boiled or steamed fish. Fried or dried trout, of course, will not be a dietary product.

Application of trout

Trout can be eaten in all the same ways as other fish. It is perfect for making fish soup, baking, steaming. You can also bake it in the oven, prepare steak or cutlets from it, fry it and pickle it. It goes well with vegetables and potatoes.

Before frying the fish, it is better to salt it (15-20 minutes before) so that the trout crumbles less. Since it has a specific smell, it is better to season it with lemon juice before processing.

Harm to trout

The head of trout should not be consumed, since it contains harmful components that have accumulated there from the fish’s habitat.

Trout - benefits

Trout is a truly amazing fish, easily changing appearance and lifestyle, it feels great in both fresh and salt water. In addition, the beneficial properties of trout, together with the unique taste of its meat, make this fish the most appetizing element on any table.

The healing properties of trout

The natural habitat of trout, due to its high adaptability, is very wide - trout is found in cool lakes and lakes of North America and Eurasia, mountain streams North Africa, as well as in the Atlantic and Pacific Oceans. And in the 19th century, certain types of trout were brought to New Zealand and Australia, where they also took root well.

Like all salmonids, trout are descended from freshwater fish, so trout spawn exclusively in the clear waters of streams and rivers. Some species of trout are anadromous (anadromous) - being born in fresh water, they live in rivers for several years, and go to the sea only a few years later to return to their native freshwater to spawn.

The color of trout varies and depends on factors such as the transparency and composition of the water, the time of year, the color of the soil, the type of food consumed, and even whether the fish is hungry or not. But the color is still dominated by shades of green, yellow and olive colors of varying saturation, with dots and spots on the body and fins.

In rivers with muddy and loose bottoms, the color of the fish becomes dark; in water that is saturated with calcium ions, it becomes silvery. It is also known that fish that are not deficient in food lose some of their spots.

The benefits of trout. How is trout useful?

Trout meat is a generous source of longevity and health and an important component in the diet. It contains polyunsaturated omega-3 acids vital for the human body.

In addition, trout meat is rich in vitamins D, B, E, A, as well as essential microelements and amino acids. Frequent consumption of trout has beneficial influence on the functioning of the heart and prevents the process of deposition of cholesterol plaques in blood vessels.

Moreover, with regular consumption of trout, diabetes, osteoporosis, depression, allergies, psoriasis and many other diseases are alleviated.

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Trout: beneficial properties, calorie content and contraindications. Trout caviar: useful composition, indications and contraindications. Recipes

The salmon family is rich in a variety of species and genera. What these fish have in common is that they are found mainly in cold waters, therefore they contain large amounts of fats necessary for life support in harsh conditions. Salmon and its relatives are very valuable fish, they have excellent taste and can be prepared in any way known to culinary experts.

They say that salmon fish are especially useful for melancholic people because they can relieve a person from depression and stress. Well, and from melancholy at the same time. They even calculated the percentage of relief from mental illnesses: someone who eats fish has a chance of becoming stressed in only 12% of cases, unlike those who don’t eat it. Moreover, salmon fish not only relieves stress, but also prevents its occurrence. Let's look at why this fish has such properties using the example of one representative of the species - trout.

Useful properties of trout

Anyone who often eats trout is always in a great mood. This is facilitated by seafood components - polyunsaturated and omega-3 acids. They prevent harmful toxins from accumulating in the body, which, in fact, lead to stress. An organism overloaded with toxins in a bad mood signals that it needs attention and cleansing, but a person often does not understand this and begins to eat stress with sweets, wash it down with bitters, which puts himself in an even worse situation. And if you eat a piece of trout instead, everything will be fine.

Trout is rich in phosphorus, which is very good for the brain.. Polyunsaturated fatty acids and the famous omega-3 regulate cholesterol levels and perfectly cleanse blood vessels of harmful fats. And if the blood vessels are in order, all organs work stably, especially the heart and brain. Scientists say that trout is especially good for the brain, because... improving blood circulation has a beneficial effect on it, preventing the occurrence of senile dementia and even Alzheimer's disease.

From minerals to trout calcium, phosphorus and other useful microelements are present. There are also fat-soluble vitamins (A and D), and water-soluble vitamins B12, as well as pyridoxine, which is good for the liver.

All trout components affect body functions in one way or another.: on the formation of red blood cells, protein and fat metabolism, glucose absorption and cholesterol metabolism. So we can say with confidence that this is a very valuable product.

Contraindications for eating trout

Despite all the laudatory odes addressed to trout, it is worth warning pregnant and nursing mothers against using it, as some types contain mercury. Even in small quantities that are harmless to an adult, it will be harmful to an embryo or newborn.

Besides, People with chronic liver diseases or stomach ulcers should not indulge in fatty fish And duodenum, with complex gastrointestinal diseases.

Calorie content of trout

Trout is a fatty fish. However, we know that fat is different from fat, and those contained in salmon are beneficial for the body. Therefore, no effect on the accumulation of extra pounds trout will not have any effect - after all, 100g of the product contains only 208 kcal. But there is protein - more than 20g, and fat about 14g. If you serve this fish with lemon, vegetables and herbs, you don’t have to worry about your figure at all.

Trout caviar: useful composition, indications and contraindications

In fact, trout caviar is the well-known red caviar. It is rich in highly valuable protein and easily digestible fats. This is an excellent material for the construction of a new living organism, so it has everything necessary for this organism to develop fully. There is lecithin, vitamins A, E, D and group B, phosphorus, iron and other minerals and organic compounds, necessary for the normal functioning of the body, skin cells, regulation of blood pressure and maintaining high hemoglobin levels.

Red caviar helps rejuvenate the skin, delay the aging of the body and enhance human sexual functions. Caviar protein includes a full range of essential and essential amino acids. It also contains iodine, which is useful for normal functioning. thyroid gland, polyunsaturated fatty acids, . All these components make trout caviar a product that is indispensable in the fight against immune diseases, during recovery from illness and for problems with blood vessels.

It is advisable to use trout caviar with caution in case of hypertension, coronary heart disease and atherosclerosis.

Trout recipes

But, as already mentioned, trout is not fatty, so there is no fat in large quantities. Fish is grown as a food product. Therefore, cosmetics with trout oil are expensive, but the effect is worth it. And only well-known cosmetic companies produce it.

Trout for weight loss

The nutritional value of this fish depends on its type. For freshwater trout, which is most often sold in our supermarkets, it is as follows:

proteins – 20.48 g,
fats – 3.45 g,
carbohydrates – 0.

It should be understood that fat is different from fat. The one that comes, for example, with meat gravy is absorbed by the body worse than fish oil. The latter, entering the body, becomes a catalyst for the breakdown of fats. Therefore, it not only does not put off extra pounds, but also promotes weight loss.

Good to know

Trout has always been a decoration for the holiday table. Today, housewives also want to please their guests with a delicious dish made from this fish. It should be said that nothing can spoil its taste. Even if the cooking is done by a novice cook.

Russian royal cuisine was replete with recipes for trout dishes. And the caviar of this fish has always been considered a symbol of prosperity. By the way, you can check the quality of caviar in several simple ways:

this product does not immediately melt in the mouth, but when pressed with the tongue it chokes easily;
when you blow on the egg, it rolls easily, although in this fish it is somewhat sticky.

Since trout caviar tastes quite salty, it is best to combine it with creamy products: butter, cream cheese, or even mayonnaise.

And now some advice for housewives.

How to clean trout

The most unpleasant stage in cooking fish is cutting the carcass. And, above all, removing scales and entrails. It will be much easier to do this if you listen to our advice.

If you are preparing small fish (200-300 g), then there is no need to divide it into parts. In this case:

Wash the fish in cold water.
Make an incision from the anus to the pectoral fins and remove the entrails.
Using a sharp fish knife, make cuts on the side of the gill plates from the pectoral fins, as well as below the jaw, so that you can open the gill plates and remove the gills.
Cut out the remaining fins.
Grab the fish by the head and pull back to break the spine. Using a thin special knife, make cuts around the head and remove the skin with a stocking.
Wash the carcass and remove any remaining skin.

If the fish is large, then after removing the entrails, fins and gills, it must be divided into two side parts, the head and tail. To do this, use a fish knife to make an incision from the abdomen to the ridge along the gill plates. Having turned the carcass, we continue the cut along the ridge to the tail. Now one part of the fish is a side, and the second is the same, but with a head and tail. Let's separate the last ones.

After this, we place the resulting pieces on the board, skin side down, and remove large rib bones with tweezers or a thin knife. Without turning over, but only slightly lifting, cut off the skin. The fish is ready to cook. We remove the skin from the tail using a knife according to the stocking principle.

How to distinguish salmon from trout

It is quite problematic for an ignorant person to distinguish trout from salmon. After all, these are two subspecies of salmon fish and they are very similar in appearance. But it's still worth a try. If only for the reason that when purchased in bulk, trout is about $1.5 more expensive than salmon. If we take into account the costs of delivery, customs clearance (often this is an imported product), and retail markups, the difference will be 3-4 dollars. Agree, a lot. Here are some recommendations to help you at first:

Color. This is the first and truest difference. Trout have lighter skin with pinkish sides. There is no stripe characteristic of trout on the sides of the salmon carcass.
Trout has smaller scales than salmon.
Carcass shape. The trout is more rounded, the head is truncated, and the tail is square. The salmon's head is larger, looks like a torpedo, there are no teeth on the vomer, and the tail is triangular.
Fin shape. In salmon they are more elongated.
Weight. Salmon is fed on average up to 6 kg, and trout up to 3-4 kg.
Trout meat is much richer in color and brighter in pattern. Salmon is more pink than red.
The taste of trout is more delicate, but this is difficult to determine for a person who rarely allows himself this expensive pleasure. But still, salmon, especially if it has been frozen, develops a specific greasy smell when cooked. By the way, good chefs advise removing it with the juice of freshly squeezed orange.

There are products that correspond to the luxury class in all respects: in terms of usefulness, taste, price. The ability to afford them indicates a certain status of a person. At least in our country. The list of them is small. But trout rightfully occupies the top position on this list. Therefore, even though it’s rare, it’s still worth pampering yourself with this delicacy, the benefits to the body will fully justify the cost of it.

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 speckled 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 is much more widespread in European Russia than the previous species.

However, the distribution of trout is noticeably narrowing: the growing population is gradually displacing it, and it has already disappeared from many rivers, where it was quite common not so long ago, or has retreated to the very upper reaches. In general, the color of trout is very dependent on the color of water and soil, 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, and trout that feed on small fish have a larger number of 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, under exceptionally favorable conditions it grows to 1 1/2 arshin length and 30, even more, pounds of weight. 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 the mountain lakes of 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 Bugulma 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 the spring rivers of the basin Baltic Sea; 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 it is called the king’s 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, can even live in spring pits filled with slurry, that they tolerate very warm water (up to 26°R), but nevertheless, perhaps due to mentioned competition, this fish can live in our country either in the upper reaches of spring rivers, or in spring ponds specially dug 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 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 makes it go into the depths, lie down on the bottom 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, feeds mainly on some special type of water grasshopper (?) living in the water between the 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 catches excellent fish 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 more than 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 its tail on a stone or some other solid object, the trout, in several steps, choosing a quieter place on the side, climbs waterfalls up to 2 fathoms high, with a fall of 45°.

At the same time, they show amazing persistence and, if an attempt fails, they resume 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 extremely 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 ones, i.e. barren ones, 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 complete information about burbot fish is located -

This preference for gravel is determined by the very method of spawning, almost the same as that of salmon. Female tail and part 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 up 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 its lack of food in early spring, hardly moves for 3-5 weeks and avoids danger only by hiding between 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 late autumn grows up to l-2/3-2 vershok, and per year, i.e., by spring, 2-3 vershok, sometimes five-vershov 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 English-style tackle is expensive and difficult to obtain.

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 to give the fish at least a few arshins at that critical moment, when the line is close to breaking - 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, with their improved Russian gear with excellent hair lines, 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 fishing line that can withstand three times bigger 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 is why, where trout and salmon are common fish, the reel, although sometimes in a very simplified form, is used not only by intelligent hunters and fishermen, but also by common people. 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 of the high quality of 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 the zherlitsa, or rather, the zherlitsa flyer, which is completely unknown in Western Europe. 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 trout fishing can be divided into three main types: 1) worm fishing, 2) fish fishing and, finally, 3) insect fishing.

Fishing for a worm is the easiest, most convenient and, in our country especially, 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 summer, trout take well on worms only in muddy water, after the rains, however, not during the arrival of water, but when it begins to be purified and sold. 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 colored 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 can be caught on the rifts with great success with a self-loading float, like a 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 a load (see “Ide”, fishing with a cork), so, so that the nozzle goes along the bottom far ahead of the float.

At ordinary fishing the float is positioned in such a way that the nozzle, 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 done in shallow and fast places, and therefore without a float, then, as it seems, it is most convenient to fish with a small weight 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 are big stones and in general there are 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 to be 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's hailing, she falls into a stupor, hides in holes and under stones, and can be caught with her 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 people believe that a half-pound trout is as fast on the line as a 3-pound grayling, that is, six times stronger than fish not a weak one either. 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 is 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 in 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 using artificial fish metal fish from the locks it is carried out in the same way as fishing for sherespers (see "Sheresper"). Therefore, I will only add that in most cases the trout is 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 trout fishes best here in winter, after spawning, in December and January, and many local residents They make a living by 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.

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