Trout

Oncorhynchus mykiss

 

© Scandinavian Fishing Year Book.

The trout’s biology resembles the salmon’s. Both fish spawn from October to February, and when the eggs hatch in April or May, the fry sticks to the familiar surroundings for a couple of weeks. Subsequently, the trout adjusts to saltwater by undergoing a physiological transformation, which also causes a drastic change in colour. They swap out the gaudy colours with a glossy silver coat.

This is a very sensitive process that requires appropriate attention. Experienced Danish breeders know exactly how to provide the right living conditions for the trout to bring out an exceptional taste. If fish live well, they taste well. Physiological and biological changes strongly affect the quality of the final product.