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07-09-2004, 04:16 PM
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Head Coach
Join Date: Mar 2003
Location: Hometown of Canada
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Trout are a firm-textured fish...
... with a medium to high fat content, most trout are freshwater fish, though some live in salt water. Trout belong to the same family as salmon and whitefish, and there are many trout varieties. Probably the best known species is rainbow trout, which can grow to fifty pounds, but are commonly raised commercially to 8 ounces (steelhead or salmon trout are a popular subspecies of rainbow). Brook or speckled trout are small and regarded as the most flavorful. Gray, silver, spotted and white trout are common salt water species, generally only available on the East Coast.
Apparently trout is the ingredient of the month at this food site. |
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07-09-2004, 04:18 PM
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#2 |
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Rider Of Rohan
Join Date: Jul 2001
Location: Port Angeles, WA or Helm's Deep
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They are especially tasty when "tenderized" in a sphincter-like fashion. Mmmm, good eatin'.
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It's not the years...it's the mileage. |
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