HOME   l    Contact
> Cyprus
 

STORES   FISH & MORE   COMPANY  
 
  Strich Fish cutlery - correct tools for fish Strich Oysters a short overview Strich Eel Strich Lobster cracking – as easy as ABC Strich Caviar Strich Crabs Strich Crayfish - eating correctly Strich Mussels- when there’s an „r “ in the month Strich Alaska pollack Strich Oyster Strich Barramundi Strich Seabream Strich Crayfish Strich Trout Strich Herring Strich Hoki Strich Lobster Strich Cod Strich Fish encyclopaedia Strich Carp Strich Salmon Strich Mackerel Strich Striped mullet Strich Pangasius Strich Redfish Strich Red/Striped mullet Strich Lemon sole Strich Char Strich Sardine Strich Haddock Strich Snapper Strich Plaice Strich Greenland halibutt Strich Swordfish Strich Hake Strich Pollack (Saithe) Strich Monkfish (Anglerfish) Strich Sole Strich St. Peter’s fish (John Dory) Strich Atlantic catfish Strich Turbot Strich Tuna Strich Tilapia Strich Wels catfish Strich Sea bass Strich Grouper Strich Zander (pike-perch) Strich Flavour bombs Strich Oysters – here’s how to open Strich Baking Strich Pickling Strich Organic – NORDSEE products with that natural quality Strich Organic products at NORDSEE Strich Blue cooking Strich Pan-fry Strich Brushing or… marinating completely Strich Skinning Strich Fish storage Strich Fish - meat usability Strich Filleting Strich Fillet rolled Strich Fish stock Strich Frying Strich Prawns- prepared ready to cook Strich Steaming Strich Poaching in brew (steeping) Strich Freezing - how to enjoy frozen fish Strich Peppered mackerel Strich Au gratin Strich Grilling Strich Grilling in aluminium foil Strich Grilled turbut Strich Jacob‘s mussels – Here’s how to open Strich Jacob’s mussels wrapping – here’s how Strich Potatoes – pure nature from the field next door Strich Boiling Strich Crustaceans - cooking tips Strich Salmon-prawn skewer Strich Salmon-monkfish plait Strich Salmon rolls - filled Strich Maties - more than just a fish Strich Maties today Strich Maties - quality criteria Strich Maties –what do I drink with it? Strich Omega-3 fatty acids Strich Filled flatfish Strich Flat fish preparation / filleting (e.g. turbot) Strich Cleaning/Washing Strich Smoking Strich Smoked fish Strich Smoked salmon Strich King prawns – exotic marinade Strich Souring Strich Salting Strich Cutting method (filled mackerel) Strich Turbut – filled and grilled Strich Removing fish bones, for example char fillets Strich
Zurück  

Trout

Trout belong to the salmonidae family. One differentiates between sea, lake and brown trout according to their habitat and body form. Lake trout prefer oxygen-rich lakes. In the spawning period they leave this habitat and wander up into the tributaries to lay their eggs. They mainly feed on several types of crab and smaller fish. Lake trout have a torpedo-like, flattened body and live a mere four to six years.
Brown trout are more likely to be found in cold and flowing waters. Characteristic of the rainbow trout is a bright red ribbon, stretching along the sides of their body allowing them to be clearly recognised. Moreover, their fins are sprinkled with numerous spots.
Due to its appearance the brown trout can adapt very well to their environment and is a master of camouflage. Like the rainbow trout it feeds mainly on insects, snails and worms. The brown trout grows to a length of up to 60 centimetres and the rainbow trout can reach a stately 70 centimetres and can weigh up to seven kilograms.
Rainbow trout were originally saltwater fish, however today they are also at home in freshwater breeding.
Content and Picture:
Kindly supported by our partner "Deutsche See" GmbH
transparent
transparent
> International terms  
transparent
> Nutrient content  
transparent
> Occurrence  
transparent
> Fishing methods  
transparent
> Economy  
transparent
> Taste  
transparent
> Tips  
transparent
> Season  
transparent
> Preparation  
transparent
   
Legal Informations   l    Sitemap   l   
Search