What is the difference between salmon and sea trout

Salmon's tail is less slippery compared with tail of sea trout. Sea trout is covered with many black spots, located both above and below lateral line. Salmon has few black spots and they are usually located above lateral line. Both sea trout and salmon begin their life in the fresh water and migrate toward the sea where they live until they become ready to reproduce.

Sea trout spawns in the alpine streams and lakes, and, unlike salmon, it usually survives spawning season and returns back to the sea. Females sea trout usually produce around eggs per season. Salmon often stays in the sea 1 to 5 years, before it becomes ready for spawning. Some species of salmon spend their entire life in the rivers and lakes.

Migratory species of salmon are able to travel miles and climb nearly feet on their way to the spawning areas. They usually die soon after spawning. Females salmon can produce around eggs per season. Compared with salmon, sea trout is rarely used in human diet.

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Written by : Julita. User assumes all risk of use, damage, or injury. You agree that we have no liability for any damages. Author Recent Posts. Latest posts by Julita see all. Help us improve. Rate this post! Cancel Reply. Follow Us. I know real expeerts who get confused. Generally the sea trout is similar but its mouth is considerably longer, ending well past its eye. It's a good way of telling the difference. Sea trout is essentially a trout that, brought up in fresh water decides, at about two years old that it wants to head for the sea and develops glands that allow it to survive in salt water.

It is always a wild fish. You don't see it around that much, but it is considered by many to be even finer than the salmon. I am sure they are right, but I am not an expert at telling the two apart. Oh, and just to add to the confusion, they are also called salmon trout or sewin. I always used to poach any fish for serving cold, letting it come to the boil then cooking it for 10 minutes only before turning off the heat and putting on the lid and leaving it to go cold. Then I found that you could bake it too, and this is the method I use for farmed fish as it I think it keeps the flesh firmer.

I would probably still poach a wild fish and certainly a sea trout. If you want a bake a fish I suggest you wrap it in foil first with a little white wine, some tarrgon sprigs, a slice of butter and a little seasoning in the foil. Scrunch it closed and bake it until a bit of th eifsh will come easily away from the bone.

It won't take long, and you should let it cool in the foil. No comments have so far been submitted. Why not be the first to send us your thoughts, or debate this issue live on our message boards.

Argos AO.