Home En FrancaisLoginSite MapContact UsDonate SeaWeb.org
About UsMembershipNewsroomSmart ChoicesResources



Trout, Rainbow (farmed)
Oncorhynchus mykiss

Rainbow Trout

©B.Guild/ Charting Nature, www.chartingnature.com

COMMON NAMES

  • Hardhead
  • Rainbow trout
  • Redband
  • Salmon trout
  • Steelhead

YOU ARE WHAT YOU EAT

Currently, farmed trout is fed a diet that includes wild fishmeal and fish oil, at levels that are generally slightly lower than farmed salmon diets. This puts pressure on wild fish populations from which fish are captured for feed ingredients. There is also concern about the levels of contaminants in feed fish, a concern recently studied in farmed salmon. Periodic inclusion of antibiotics and pigments in the feed may also concern some buyers. If you share this concern, look for regional trout farmers who avoid animal-based feeds and limit or eliminate antibiotics and synthetic pigments.

There are two types of rainbow trout in the wild: those that live in freshwater and those that are seagoing. Seagoing rainbow trout, known as “steelhead,” return to their natal river to spawn, but unlike Pacific salmon, these trout return to the ocean after spawning. The steelhead was recently reclassified as a species of Pacific salmon.

European monks started the tradition of farming trout almost four centuries ago, although trout farming really took off in the second half of the 20th century. Today, all commercial rainbow trout in U.S. markets is farmed. On rare occasion you might come across wild “steelhead” in your local market.

If the rainbow trout in your market is from the U.S., there’s a good chance it was grown in concrete raceways (a system that provides fish with the constantly flowing water they need to thrive). In 2004 more than 75 percent of the market-size trout sold in the U.S. originated from the Magic Valley region along Idaho’s Snake River Canyon. California, Pennsylvania and Washington State also produce large amounts of farmed rainbow trout. Worldwide, however, the U.S. is a relatively minor player in the production of farmed rainbow trout, accounting for only about five percent of overall production.

Outside the U.S., as much as one-third of all trout (not just rainbow) is grown in saltwater net pens or cages; trout farmed in this manner is sold as “steelhead” or “salmon-trout.” Future increases in U.S. supply are likely to be trout farmed in this manner from Chile and Peru. The net pen and cage systems used to farm steelhead in these countries are identical to those used to farm Atlantic salmon. Consequently, they can have similar harmful environmental impacts, including polluting local waterways with fish feces and uneaten feed and creating the potential for the introduction of non-native species and the spread of disease.

CONSERVATION NOTES

Conservation organizations give a good mark to rainbow trout raised in freshwater ponds or raceways. There is some concern over the potential for wastes from farms to pollute local waterways; particularly in Idaho where the majority of U.S. farmed trout is produced. Currently, the U.S. EPA is tasked with managing effluent from trout framing operations, and states such as Idaho have taken on this task at the state level.

IN SEASON

  • Fresh rainbow trout is generally available year-round
  • Smaller regional producers may not have consistent supply

PRODUCT FORM

FRESH AND FROZEN:

  • Whole, eviscerated with head on
  • Whole boned (head-on, backbone removed but pinbone-in)
  • Skin-on, pinbone-in fillets
  • Skin-on, boneless fillets
  • Smoked (fresh only)

BUYING TIPS

  • Extremely controlled production and processing of farmed trout results in a uniformly high-quality product.
  • For a more regional emphasis, look for locally grown trout in your area. Many local trout growers, however, sell only on-site or through local farmers markets.
  • Buyers should be aware that trout raised in earthen ponds may develop an “off-flavor” from algae if the pond is not managed correctly or if the trout is not tested before market.
  • Rainbow trout meat is mild, with a delicate, almost nutlike flavor. Its flesh can be white, pink, or orange. When cooked, trout meat has a delicate flake and a pale coloration.

ASSOCIATIONS

U.S. Trout Farmers Association
111 West Washington St., Ste. 1, Charles Town, WV 25414, Phone: 304–728–2189, Fax: 304–728–2196, Web Site: www.ustfa.org, Email: ustfa@frontiernet.net • The United States Trout Farmers Association web site lists local trout producers as well as recipes and other information on trout farming.