Trout

Trout is a common name for numerous species of carnivorous freshwater fish in the genera Oncorhynchus, Salmo and Salvelinus within the subfamily Salmoninae; most trout live entirely in fresh water, though some, such as steelhead, are anadromous, spending years in the ocean before returning to fresh water to spawn. They have spineless fins and a small adipose fin along the back, with coloration ranging from silvery in sea-run fish to vivid patterns during spawning, and fish larger than about 300 millimeters feed almost exclusively on other fish when available. Trout are classified as an oily fish and have long been an important food source; a fillet of about 79 grams provides roughly 117 calories, 5.2 grams of fat and 16.4 grams of protein, the flesh is generally considered delicious though bonier than salmon, its flavor shaped by diet, and it is commonly smoked or prepared in ways similar to salmon, though farmed trout remain a freshwater species despite sometimes being marketed as seafood.