Salmon trout are in season and we have a few of these hard to get seasonal treats on out counter.
What Are Salmon Trout?
Salmon trout and sea trout are more or less the same fish They look similar to salmon and are in fact part of the same family. Sea trout start in fresh water but after about two years they head for the sea and develop glands that allows them to survive in salt water. Like salmon they return to their river of origin to spawn then back to the sea. It resembles salmon in appearance, with a silver, black-flecked skin and oil-rich flesh, but it is somewhat smaller. Appearances can vary a bit according to its original river trout form. Its flavour is subtle and delicate and it has a fine textured meat. It is considered by many to be even finer than the salmon.
Salmon trout is generally used as a culinary name for these fish. Sea trout is the common name usually applied to sea-run forms of brown trout (Salmo trutta). Other names for anadromous brown trout are sewin in Wales), peel or peal in the SW of England). Other names are mort in NW England) and in Scotland these fish are referred to as finnock. The term sea trout is also used to describe other sea-run salmonids such as coho salmon and brook trout.
These fish are well protected by strict laws to preserve and improve stocks in the UK. Sea trout can still be taken legally in licensed nets or line caught. You can see that our specimens have the Environment Agency tag that identifies the source and provenance of the fish.
Cooking Salmon Trout
Sea trout is excellent poached, grilled and pan-fried. Like salmon, it can be served with citrus flavours, hollandaise sauce or a garnish of samphire. This recipe will produce a great good looking meal but without the need for a fishkettle for the boiling. It all takes place in the oven you just need a good sized tray and plenty of foil. We have the full recipe here >>
If you are looking for some other salmon recipes we have a good selection here>>