Cultured Species
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Photo |
Names |
Image courtesy of: Regulatory Fish Encyclopedia, Office of Seafood and Office of Regulatory Affairs, US Food and Drug Administration. |
Latin: Salmo spp. French: Truite German: Forelle Spanish: Trucha Russian: Forel Japanese:Masu |
Description |
| There are many different species of trout, however, almost all commercially consumed trout is cultured. Trout is closely related to salmon, as its Latin name implies, although they tend to be smaller and are shaped slightly different. Typical market sizes of trout are 340 to 450 g (12 to 16 oz) which they achieve after eight months of growing. Trout are extremely efficient, gaining 450 g (1 lb) in body weight for every 560 g (1.25 lbs) eaten. |
Markets |
Commercial Aspects |
Exporting Countries Primary Consumers |
World production of rainbow trout, one of the more popular species is over 200,000 tons per year. |
Production Trends |
Diet/Health Info |
| Production is growing and this trend is expected to continue. | ----- |
The Global Supply |
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