It is excellent in stir-fry and casserole dishes. Cold smoked and hot-smoked trout may be served in sandwiches or in salads, pasta or other combinations.

Trout is a name that is used for many species of salmonids. They come in many different varieties and have different life cycles, depending, amongst other things on the habitat in which they live.

We generally distinguish between sea trout and freshwater trout, brown trout (brook trout) and rainbow trout. Freshwater trout and sea trout are also referred to as “common” trout, and they belong to the same genus as Atlantic salmon — i.e. Salmo, which means to leap or jump. Rainbow trout were introduced to Europe from the USA at the close of the nineteenth century.

The Latin name of the genus, Onocorhynchus, means hooked nose. Farmed trout are mostly rainbow trout. It is a fish that farms well. In Norway, trout are mostly farmed in the sea, where they grow to a considerable weight.

Our Atlantic salmon is sold fresh or frozen in slices, filets or as whole fish. Salmon fillets can also be cured, cold-smoked or hot-smoked. Fresh salmon can be used raw in sashimi and sushi. It can be poached, fried or grilled and is very well-suited to stir-fry and casserole dishes. Smoked salmon can be served as a sandwich filling or in salads, with pasta and in many other combinations.

The Atlantic salmon is an anadromous fish, which means it migrates into freshwater to spawn, but otherwise lives in the sea. After two to five years in a river, the salmon fry undergoes a change, known as smoltification, rendering it able to live in saltwater. Once the salmon fry has become a smolt, it leaves the river and migrates out to sea. After two to four years, the fish is fully matured and starts the migration back to its native river to spawn. Nowadays, fishing wild salmon is limited for the most part to sports anglers.