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Salmon

Trout

Trout belongs to the salmon family and is a freshwater fish that thrives in cold, oxygen-rich rivers, lakes, and streams. Anadromous populations (sea trout) also exist, migrating to saltwater. It prefers water temperatures between 6 and 18 degrees Celsius. Trout varies significantly in size depending on the species and environment, but can reach up to 1 meter in length and weigh over 15 kg for the largest varieties. Trout fishing typically occurs during the spring and summer months, often from May to September, but can vary regionally and according to fishing regulations. Trout's fish meat is tender and flavorful, with a color ranging from pale pink to deep red, and contains a moderate fat content. This makes it excellently suited for frying, grilling, smoking, and oven baking.

Salmon

Salmon belongs to the salmon family and is an anadromous fish that spends much of its life in saltwater but spawns in freshwater rivers. It thrives in cold, oxygen-rich rivers and coastal ocean areas in the North Atlantic and North Pacific, and can live in temperatures ranging from 0 to 20 degrees Celsius depending on its life stage. Salmon can grow up to 1.5 meters long and weigh over 40 kg. The main salmon fishing season, both in rivers and at sea, typically occurs during the summer and autumn months, often from June to September, but it's available from aquaculture year-round. Salmon meat is firm and rich in unsaturated fatty acids, especially omega-3, as well as vitamin D and B12. Its high fat content makes salmon exceptionally well-suited for a variety of preparation methods such as oven baking, grilling, pan-frying, smoking, and poaching.