Sea trout are native to UK and are found widely in Scandinavia, Iceland, the Baltic and many parts of the European Atlantic seaboard as far south as Portugal. Non-native populations are also found in some rivers in Chile, Argentina, Australia and New Zealand and the eastern seaboard of North America.
The wild sea trout, bears little resemblance to the inexpensive but unexceptional farmed trout sold in supermarkets. Its time spent at sea means that it is closer to wild salmon in colour, flavor and texture. Sea trout is a good source of omega-3 essential fatty acids, which are linked with reduced risk of heart disease and some cancers.
Most of the sea trout comes from salty waters. Most sea trout tend to have different flavors due to the high production of amino acids. It tends to have a mild-flavored and a delicate texture.
However, just like other types of trout, they do not have a fish-like taste. While cooking, it will not need a lot of seasoning. It has light-textured flesh. No doubts that it help you prepare your best recipe.
Like many other trout species, the exact taste of sea trout will depend on the species, cooking method, freshness, and type of water the trout was caught from.
