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Austria · Tirol · Kitzbühel
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Salvelinus fontinalis ?Alternative name:
Brook Trout
Salvelinus fontinalis
http://en.wikipedia.org/wiki/Brook_trout
http://en.wikipedia.org/wiki/Tiger_trout
https://en.wikipedia.org/wiki/Splake
http://en.wikipedia.org/wiki/Aurora_trout

July: Moves to deep spring-fed areas in heat. Feeds mainly in morning and evening.

No danger. Native to northeastern North America. Popular among sport fishing enthusiasts.
Fish with bright marbled coloration and red spots. Prefers cold, clean streams and rivers. Active during cool seasons.
Fly fishing with artificial flies Spinning with small spoons and wobblers Float and bottom fishing in cold streams and rivers
Prefers cold, clean, fast-flowing waters. Active during morning and evening hours. Best caught in spring and autumn.
Average weight: 1 kg
Meat is tender, with a light pond and forest aroma. Remove guts immediately after catch. Keep chilled to maintain freshness. Valued by recreational anglers.
Fillet: Frying, baking, smoking
Back: Braising, soups
Belly: Frying, boiling
Baked Brook Trout with Lemon and Herbs (Baking)
Aroma of fresh herbs and citrus
1. Rub fish with salt, pepper, and lemon juice.
2. Stuff with thyme and dill sprigs.
3. Bake at 180°C (350°F) for 25-30 minutes.
Pan-Fried Brook Trout (Frying)
Crispy crust, juicy meat
1. Clean and portion the fish.
2. Coat with flour, salt and pepper.
3. Fry in butter until golden brown.
Smoked Brook Trout (Smoking)
Delicate smoky aroma
1. Marinate fish in brine for 3-4 hours.
2. Hot smoke for 1.5-2 hours.
3. Cool and serve with lemon.
Brook Trout Soup (Boiling)
Light broth with vegetables
1. Boil fish until cooked.
2. Add potatoes, carrots, and herbs.
3. Cook until tender, serve hot.