Salmon and Fjord Trout are both popular types of fish enjoyed worldwide, but can you tell them apart? While they share some characteristics, there are key differences to keep in mind.
Habitat: Salmon are anadromous fish, meaning they spend most of their lives in saltwater but return to freshwater rivers to spawn. Trout, on the other hand, are primarily freshwater fish, inhabiting streams, lakes, and rivers. However, the Norwegian Fjord Trout raised in the pure and cold fjords where seawater meets fresh meltwater from the glaciers and snow which provide an excellent growing condition for them.
Appearance: Salmon tend to have a more streamlined body with a silver or pink hue. Trout come in a wider variety of colours, depending on the species, often featuring spots or marbling. The Norwegian Fjord Trout is silvery grey with a thin red line striking down the middle of the fish. The salmon head and trout head also offer distinguishing features as salmon head is sharper and longer and trout head is rounder and shorter.
Flavour: Salmon is known for its rich, oily texture and slightly sweet flavour. Trout has a milder, leaner taste and a firmer texture. Both fish are excellent sources of omega-3 fatty acids and protein.
Cooking: Both salmon and trout are versatile for cooking. They can be enjoyed grilled, pan-seared, baked, or smoked. Salmon’s oiliness makes it suitable for richer dishes, while trout’s lighter flavour shines in delicate preparations. Treat it right and your taste buds will be treated to an exquisite gastronomic delight.
So, the next time you’re at the fish counter, consider these characteristics when choosing between the mighty salmon and the vibrant trout!
