There are several varieties of trout. Freshwater trout and sea trout are referred to as common trout and are related to Atlantic salmon. The trout farmed in Norway is steelhead trout, which was brought to Norway from North America in the late 19th century.
Norwegian Fjord Trout is well known for its superb quality and has become a favorite amongst chefs all over the world. Fjord trout is more sensitive to high temperatures than Norwegian salmon and is therefore perfect for raw, marinated and lightly cooked dishes.
The skin of the fjord trout is similar to salmon, with a lustrous and silvery color. Fjord trout meat has a deep red-orange color with white marbling that give the fillets a luxurious feel. The meat has a healthy sheen and is firm, yet tender and mellow. Fjord trout has a remarkably rich flavor with a pure aftertaste. The taste resembles shellfish and crab and is often more complex and delicate than other types of red fish.
Trout is fished using nets or rods.
The success story of Norwegian fish farming started with fjord trout. The pioneering work established by the first fjord trout farmers was crucial for the development of the aquaculture industry as we know it today.
Today, fjord trout is a niche product with a low production level—around 1/20 of the total production of salmon.
Fjord trout is farmed in the pure, cold Norwegian fjords where it grows to a weight of 2—5 kilos, which is generally a bit smaller than the salmon.
To ensure consistently high quality, the Norwegian Seafood Council and the fjord trout industry have developed a quality standard for Norwegian farmed trout. This quality standard is in strict accordance with how to farm, pack and transport fjord trout. It is registered and approved in accordance with ISO norms, Standards Norway (standard n° NS 9412:2010).
Trout is especially rich in:
- Protein that builds and maintains every cell in the body
- Omega-3 fatty acids that prevent and reduce the development of cardiovascular diseases, and which are important building blocks in the brain
- Vitamin D, necessary to balance calcium in the body, which maintains and strengthens the bones
- Selenium, an important element in an enzyme that fights harmful chemical processes in the body
More nutritional data can be found at www.nifes.no/en/prosjekt/seafood-data