Rainbow Trout Oncorhynchus mykiss
Warum Lachsforellen Lachsforellen von AnT Seafood?
WIR SIND DIE SPEZIALISTEN FÜR LachsFORELLEn
LIEFERUNG VON FRISCHER UND GEFRORENER WARE WELTWEIT
FLEXIBLER UND ZUVERLÄSSIGER PARTNER
WIR KONTROLLIEREN DEN GESAMTEN PROZESS
WIR GARANTIEREN DAS BESTE PREIS-/QUALITÄTSVERHÄLTNIS
Lachsforellen: Größen und Kategorien
Lachsforellen Ganze Fische und Filets
Groß gesprochen ist die Regenbogenforelle in den folgenden Verarbeitungs- und Größenklassen erhältlich:
Verarbeitung: Ganze Fische, Ausgenommen, Ausgenommen und Entschuppt, Filets mit Haut und Gräten (PBI – mit Gräten), Filets mit Haut ohne Gräten (PBO – ohne Gräten), Schmetterlingsfilets mit Haut
Ganze Fische: 150-200, 200-250, 250-300, 300-350, 350-400.
Filets: 80-120, 120-160, 160-200
Zertifikate: Global Gap (Standard), ASC
Haltbarkeit: Die Haltbarkeit der frischen Regenbogenforelle hängt von verschiedenen Faktoren ab. Unsere Standard-Haltbarkeit beträgt maximal 10 Tage nach dem Fang, gelagert bei 0 – 2 Grad Celsius.
Andere Größenklassen und Verarbeitungsmöglichkeiten sind nach Absprache möglich! Die Verfügbarkeit kann von Saison, Wetter und Marktbedingungen abhängen. Wir können alle Produkte in gefrorener Form liefern.
Direkt mehr Informationen über die Lachsforellen
Nährwertangaben für Lachsforellen
Lachsforellen reich an Omega-3-Fettsäuren
Nährwertangaben pro 100g
Energie: 167 kcal / 699 kJ
Proteine: 19,55 g
Fette: 9,82 g
Kohlenhydrate: 0 g
Reich an Omega-3-Fettsäuren: Die Lachsforellen ist eine gute Quelle von Omega-3-Fettsäuren, die für die Herzgesundheit wichtig sind und dazu beitragen können, Entzündungen im Körper zu reduzieren.
Wir haben verschiedene Möglichkeiten, unsere Produkte weltweit zu liefern.
Unsere Lachsforelle ist als tiefgefrorenes Produkt erhältlich.
Wir verpacken es so, wie Sie es möchten.
Alle unsere Produkte können gemäß Ihren Vorgaben verpackt werden. Zum Beispiel können wir Ihre Fischprodukte in Einzelhandelsverpackungen oder Einzelhandelstüten unter Ihrer eigenen Marke verpacken. Sie können auch aus verschiedenen Großbehältern für die Verpackung Ihrer Produkte wählen.
QUESTIONS? PLEASE CONTACT US!
We are happy to help you if you have any questions about our quality products. Ask your question via the contact form or call us.
High-quality fish is what AnT Seafood guearantees to its customers. We only work with the highest certified companies and continuously audit our production partners, which enables total quality control.
The nurseries and production locations are also annually audited by various of our customers. AnT Seafood is aware of corporate responsibility and that is why we prefer sustainably certified fish with ASC, MSC or Global GAP quality mark.
Ant Seafood is a wholesaler in fresh and frozen Fish
We control the entire process from cultivation to worldwide deliveries.
We make the end product according to the customer’s wishes! We do this with a lot of passion, care and quality assurance.
Rainbow trout (Oncorhynchus mykiss) are a popular species of freshwater fish that are found in many parts of the world. Some common names for rainbow trout include:
- Steelhead (when referring to the anadromous form of rainbow trout that migrate to the ocean)
- Redband trout (when referring to subspecies found in the Pacific Northwest region of the United States)
- Kamloops trout (when referring to subspecies found in British Columbia, Canada)
- Coastal rainbow trout (when referring to subspecies found in California and other parts of the West Coast of the United States)
- Golden rainbow trout (when referring to a color variation of rainbow trout that have a bright golden hue)
These are just a few of the common names for rainbow trout, but there are many other regional or colloquial names for this popular fish species.
Rainbow trout (Oncorhynchus mykiss) are a species of freshwater fish that are native to North America, but have been introduced to many other parts of the world for recreational fishing and aquaculture purposes. They are a popular game fish, prized for their fighting spirit and delicious flesh.
Rainbow trout have a distinctive appearance, with a dark greenish-blue back, silvery sides, and a pink or reddish stripe running along their lateral line. They have small black spots scattered across their body, fins, and tail, which can vary in number and size depending on the individual fish and their environment.
Rainbow trout are typically found in cold, clear streams, rivers, and lakes with moderate to fast water currents. They are opportunistic feeders, and will eat a variety of insects, crustaceans, small fish, and other aquatic creatures.
Rainbow trout are known for their ability to adapt to different environments, and have been successfully introduced to many parts of the world. However, this widespread distribution has also led to concerns about their impact on native fish populations in some areas.
In addition to their popularity as a game fish, rainbow trout are also raised in aquaculture facilities for food production. They are a rich source of protein and omega-3 fatty acids, and are consumed in many forms, including fresh, frozen, smoked, and canned.
There are some additional keywords related to rainbow trout:
- Salmonid: Rainbow trout are a member of the family Salmonidae, which includes other species of trout, salmon, and char.
- Anadromous: Some populations of rainbow trout, known as steelhead, migrate from freshwater rivers to the ocean, and then return to freshwater to spawn.
- Hatchery: Rainbow trout are often raised in hatcheries for stocking in rivers and lakes for recreational fishing or for food production in aquaculture facilities.
- Fly fishing: Rainbow trout are a popular species for fly fishing, a method of fishing using artificial lures or flies made from natural materials.
- Sport fishing: Rainbow trout are one of the most popular game fish species, and are sought after by recreational anglers for their size, fighting ability, and delicious taste.
- Trout farming: Rainbow trout are raised in aquaculture facilities around the world for food production, and are one of the most commonly farmed species of trout.
- Conservation: Due to their popularity as a game fish and concerns about their impact on native fish populations in some areas, rainbow trout are the subject of conservation efforts to ensure their long-term sustainability.
The sustainability of rainbow trout depends on a variety of factors, including the way they are raised and harvested, as well as the impact of their introduction on native fish populations in different regions.
When rainbow trout are raised in hatcheries or aquaculture facilities using sustainable practices, such as minimizing the use of antibiotics and controlling water pollution, they can be a sustainable source of protein. However, unsustainable aquaculture practices, such as overuse of antibiotics or discharge of waste into waterways, can have negative impacts on the environment and wild fish populations.
In terms of their impact on native fish populations, rainbow trout can be considered sustainable in some regions where they are introduced, but they can also pose a threat to the survival of native fish species. For example, in some areas, rainbow trout have been known to compete with or prey upon native fish species, which can lead to declines in their populations. Therefore, it is important to carefully manage the introduction and spread of rainbow trout to minimize their impact on native fish populations.
Overall, whether or not rainbow trout are sustainable depends on a range of factors, and it is important to consider these factors when evaluating the sustainability of rainbow trout in different contexts.
Rainbow trout is considered a healthy food choice because it is a good source of protein and essential nutrients. Rainbow trout is rich in omega-3 fatty acids, which are important for heart health, brain function, and reducing inflammation in the body. It is also a good source of vitamins B12 and D, as well as minerals such as selenium, phosphorus, and potassium.
However, as with any type of fish, the health benefits of rainbow trout depend on how it is prepared and consumed. Some preparation methods, such as deep frying or adding heavy sauces, can add unhealthy fats and calories to the fish. Additionally, fish may contain trace amounts of environmental pollutants such as mercury, which can be harmful in high amounts.
To minimize the risk of consuming pollutants, it is recommended to choose rainbow trout that has been raised in clean, well-managed environments, and to eat a variety of fish species to reduce exposure to any one type of pollutant. Cooking methods that preserve the natural oils and nutrients of the fish, such as grilling or baking, can help to maximize the health benefits of rainbow trout.
- Global production: According to the Food and Agriculture Organization of the United Nations (FAO), global production of rainbow trout in 2019 was approximately 892,000 tonnes, with the top producing countries being Chile, Norway, and the United States.
- Economic value: Rainbow trout is an important species for both recreational fishing and aquaculture. In the United States, for example, the recreational fishing industry for trout generates approximately $2 billion in economic value each year.
- Life cycle: Rainbow trout can live for up to 11 years, although they are typically harvested at around 2-3 years of age in aquaculture facilities. In the wild, rainbow trout may live longer and grow larger.
- Growth rate: The growth rate of rainbow trout can vary depending on factors such as water temperature, food availability, and genetics. In ideal conditions, rainbow trout can grow at a rate of up to 1 inch per month.
- Nutritional content: Rainbow trout is a good source of protein, with approximately 20-22 grams of protein per 100 grams of cooked fish. It is also rich in omega-3 fatty acids, with around 600-800 milligrams per 100 grams of cooked fish.
Rainbow trout can be prepared in a variety of ways, depending on personal preferences and cooking methods. Here are some common methods for preparing rainbow trout:
- Grilling: Brush the trout with olive oil and season with salt, pepper, and your favorite herbs or spices. Place the trout on a hot grill and cook for about 4-5 minutes per side, or until the flesh is opaque and flakes easily with a fork.
- Baking: Preheat the oven to 400°F (200°C). Place the trout on a baking sheet lined with parchment paper, and season with salt, pepper, and lemon slices. Bake for about 10-15 minutes, or until the flesh is opaque and flakes easily with a fork.
- Pan-frying: Heat some oil in a frying pan over medium-high heat. Season the trout with salt, pepper, and flour, and place it in the pan. Cook for about 3-4 minutes per side, or until the flesh is golden brown and flakes easily with a fork.
- Poaching: Fill a large pot with enough water to cover the trout, and bring to a simmer. Add some lemon slices, herbs, and salt to the water, and gently place the trout in the pot. Cook for about 5-6 minutes, or until the flesh is opaque and flakes easily with a fork.
- Smoking: This method requires a smoker, but it can result in a flavorful and tender trout. Rub the trout with a spice rub or marinade, and place it in the smoker. Smoke for about 1-2 hours, or until the flesh is opaque and flakes easily with a fork.
No matter which method you choose, be sure to rinse the trout thoroughly and remove any scales and bones before cooking. Additionally, feel free to experiment with different seasoning blends and cooking techniques to find your favorite way to prepare rainbow trout.
Here are the approximate nutritional values for a 3.5 ounce (100 gram) serving of cooked rainbow trout:
- Calories: 119
- Protein: 20 grams
- Fat: 4.8 grams (including 1.2 grams of saturated fat)
- Omega-3 fatty acids: 600-800 milligrams
- Cholesterol: 47 milligrams
- Sodium: 46 milligrams
- Potassium: 396 milligrams
- Vitamin D: 600-800 IU
- Vitamin B12: 2.4 micrograms
Rainbow trout is a good source of lean protein and contains healthy fats, including omega-3 fatty acids. It is also a good source of vitamin D, which is important for bone health and immune function, and vitamin B12, which is important for nerve and blood cell function. Additionally, rainbow trout contains several minerals, including potassium, which is important for heart health, and selenium, which may help to reduce the risk of certain types of cancer.
Rainbow trout is not native to all countries, but it has been introduced to many regions around the world for aquaculture and recreational fishing purposes. Here are some of the main countries where rainbow trout is produced:
- United States
- New Zealand
Rainbow trout is also found in many other countries, including some parts of Europe, South America, and Africa, but the production volumes are generally lower.
Rainbow trout and salmon trout are two different species of fish, but they are closely related and share some similarities in terms of appearance and taste. Here are some of the main differences between the two:
- Scientific name: Rainbow trout belongs to the species Oncorhynchus mykiss, while salmon trout belongs to the species Salmo trutta.
- Origin: Rainbow trout is native to North America, while salmon trout is native to Europe and parts of Asia.
- Habitat: Rainbow trout are typically found in freshwater streams and lakes, although they can also be found in the ocean for part of their life cycle. Salmon trout, on the other hand, are anadromous, meaning they migrate from freshwater to the ocean and back again to spawn.
- Appearance: Rainbow trout are generally smaller than salmon trout, with an average weight of around 1-2 pounds. They have a distinctive pink stripe along their sides and a speckled pattern on their backs. Salmon trout are larger, with an average weight of around 4-6 pounds, and have a silver color with black spots.
- Taste: Rainbow trout has a mild, delicate flavor that is similar to salmon, but with a slightly sweeter taste. Salmon trout has a richer, more savory flavor, with a buttery texture.
- Nutrition: Both rainbow trout and salmon trout are rich in protein and healthy fats, including omega-3 fatty acids. However, the exact nutritional content can vary depending on the specific species and the environment in which they are raised or caught.