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Austria · Salzburg · Salzburg Stadt
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Salmo trutta ?Alternative name:
Marble Trout
Salmo trutta
http://en.wikipedia.org/wiki/Brown_trout
http://en.wikipedia.org/wiki/Salmo_trutta_fario
http://en.wikipedia.org/wiki/Tiger_trout
http://en.wikipedia.org/wiki/Sea_trout
https://en.wikipedia.org/wiki/Brown_trout
http://en.wikipedia.org/wiki/Salmo_macr

July: In hot weather, trout retreats to shaded and deeper areas.

Safe when handled. Found in rivers and lakes across Europe. Popular among sport anglers for fighting spirit and tasty meat.
Fish with distinctive marbled pattern on body. Prefers cold, clean waters with fast currents. Mostly active in spring and autumn.
Fly fishing and spinning using flies and small spoons Fishing with live bait and artificial lures in cold mountain rivers Bank and boat fishing in fast-flowing water
Prefers cold, clear water with rocky bottoms. Active during morning and evening hours. Best fishing seasons are spring and autumn.
Average weight: 1.5 kg
Meat is firm, tender with pronounced flavor. Gut immediately and rinse thoroughly. Keep chilled to preserve freshness. Highly valued by gourmets.
Fillet: Frying, baking, smoking
Back: Braising, soups
Belly: Frying, boiling
Baked Marble Trout with Lemon and Herbs (Baking)
Aroma of citrus and fresh herbs
1. Rub fish with salt, pepper, and lemon juice.
2. Stuff with thyme and rosemary sprigs.
3. Bake at 180°C (350°F) for 25-30 minutes.
Pan-Fried Marble 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 Marble 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.
Marble Trout Soup (Boiling)
Light broth with vegetables
1. Boil fish until cooked.
2. Add potatoes, carrots, and herbs.
3. Cook until tender, serve hot.