TROUT AND AQUACULTURE
The Oncorhynchus mykiss, commonly known as trout, belongs to the Salmonidae family. It is carnivorous, cunning and very demanding; it lives in well oxygenated fresh flowing water (temperature below 18°C), and flees pollution. Rainbow trout are native to the tributaries of the Pacific Ocean in North America, and were imported into Europe as early as 1880. They are the most common in France nowadays.
They have small black star-shaped spots along their back; matured trout have a pink streak with iridescent reflections, which is particularly noticeable on males during the reproduction period.
The technique of farming fresh water fish was developed in France by the monks during the Middle Ages. The Chinese, Egyptians and Romans had known how to do this before then.
Salmon aquaculture only really began to take off in France towards the end of the 19th century in 1866, when two fisherman from the Vosges, Messrs. Remy and Gehin, perfected the technique of artificial trout reproduction.
They have small black star-shaped spots along their back; matured trout have a pink streak with iridescent reflections, which is particularly noticeable on males during the reproduction period.
The technique of farming fresh water fish was developed in France by the monks during the Middle Ages. The Chinese, Egyptians and Romans had known how to do this before then.
Salmon aquaculture only really began to take off in France towards the end of the 19th century in 1866, when two fisherman from the Vosges, Messrs. Remy and Gehin, perfected the technique of artificial trout reproduction.
France produces 42,000 tons of trout per year, and is consequently one of the leading trout producers in the world, together with Italy and Denmark.
Trout is the 6th most purchased fresh fish in France.
Trout is particularly rich in polyunsaturated fatty acids, especially Omega-3, which lower cholesterol levels and reduce the risk of cardiovascular disease.
Trout is the 6th most purchased fresh fish in France.
General nutritional information for trout
- Trout has a good taste, and is good for the customer's diet. It is rich in proteins and essential fatty acids, and low in calories (about 137 kcal / 100g of cooked trout).
- Trout has a low fat content: 100 grams of oven-cooked trout flesh only contains 5g of fat (source: CIQUAL – the French food quality information centre). Trout has a high magnesium and potassium content, and contains a lot of iron, which means that trout is rich in minerals.
Trout is particularly rich in polyunsaturated fatty acids, especially Omega-3, which lower cholesterol levels and reduce the risk of cardiovascular disease.