Trout relates to salmon fish. There are certain difficulties in the classification of this kind because of the proximity and diversity of species of trout. For example, trout are often considered identical lake. The fact that this fish characterized significant variability depending on the context in which it appeared.
Live trout in the rivers and streams mostly mountainous terrain, as they prefer clean water rich in oxygen. This is considered the most valuable fish in the diet because of the surprisingly delicate taste and environmental cleanliness of its meat. Trout are extremely sensitive to the purity of the water used to assess the quality of water purification. Trigger fish live in water purification, in the case of poor cleaning trout die.
Trout are also bred in special valley reservoirs and fish farms in order to obtain valuable meat and eggs. Some kinds of feel good and in seawater. This fish feeds mainly on animal food - the larvae of insects, worms and other fish fry. Adults may feed on small fish and frogs.
The body is flattened laterally trout, snout short, the color scale varies greatly - from olive-green on the back to greenish yellow on the sides, with black and red or white spots surrounded by bluish rim. Abdomen whitish-gray, sometimes with a copper sheen. In general, the color of the trout can be darker or lighter depending on the color of the water and the bottom of the pond in which she lives. Also, the food and the time of year affect its color, for example, during the spawning season, as well as in ponds with muddy bottoms or peat trout gets darker. It is known that the trout sytee, the less stain on her sides. When moving fish from natural waters in its artificial color also changes.
The size of an adult brown trout, which has grown at large, depends on the size of the river, where she grew up. The average length of the fish reaches 25 - 35 cm, weight 300 - 500 g in terms of artificial reservoirs can grow larger specimens, up to 1, 5 - 2 kg. They reach such a weight for 2 years of life. Sea trout larger river.
Useful properties of trout
Meat trout - a rich source of easily digestible animal protein. Meat of freshwater fish species that has a pinkish color, the color of the meat of sea trout close to red.
A set of essential amino acids, which are included in the protein metabolism, determining the benefit trout. Especially valuable part of the trout will be for people with anemia, diseases of the cardiovascular system, in the case of debilitating, long proceeding diseases.
Vitamin and trace element composition also determines the useful properties of trout. This fish - an important source of vitamins A, D, B, as well as trace elements such as selenium, zinc, iodine, magnesium, potassium, calcium and phosphorus.
In many trout meat unsaturated fatty acids capable to reduce the amount of "harmful" cholesterol in the blood, preventing the development of atherosclerosis and its complications in the form of ischemic heart disease and heart attacks and strokes.
Use Trout is to improve the working of the digestive and nervous systems, liver. People who regularly eat meat trout food, three times less likely to fall ill with cancer pathology, depression and hypertension.
We know about the properties of trout improve mood, vitality and strength return after hard work, improve the body's resistance to infections.
According to another inferior calorific trout red fish, such as salmon to 2 times more calories. 100g trout contains about 88 calories, these numbers may vary depending on the method of cooking fish. But the meat of trout can be attributed to dietary and safely include it in the diet of people with a tendency to be overweight.