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Latest posts by Julita see all. Help us improve. Rate this post! Cancel Reply. 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.
Osmoregulation is the control of the levels of water and mineral salts in the blood. All fish that migrate from freshwater to saltwater during their life cycle must go through this process. The salmon is an excellent osmoregulator.
However, like virtually all osmoregulators, the salmon is never in true equilibrium with its surroundings.
In the ocean, the salmon is bathed in a fluid that is roughly three times as concentrated as its body fluids, meaning that it will tend to lose water to its surroundings all of the time.
Unless dealt with effectively, this NaCl influx could kill the salmon in a short time. In sum, a salmon in the ocean is faced with the simultaneous problems of dehydration much like a terrestrial animal and salt loading.
However, in freshwater, the problem is basically reversed. Here, the salmon is bathed in a medium that is nearly devoid of ions, especially NaCl, and much more dilute than its body fluids.
Therefore, the problems a salmon must deal with in freshwater environments are salt loss and water loading. Fortunately, the salmon has some remarkable adaptations, both behavioral and physiological, that allow it to thrive in both fresh and saltwater habitats. To offset the dehydrating effects of saltwater, the salmon drinks copiously several litres per day.
The only water it consumes is that which necessarily goes down its gullet when it feeds. Those characteristics are far too good to identify a sea trout without a problem. Salmon is a very popular fish species, especially as a food fish living in temperate waters. They are an anadromous fish species, as they are born in freshwater streams, migrate to sea and live there, and migrate through freshwater rivers against the flowing waters to spawn and die. There are several species of salmons viz.
Sockeye, Chum, Pink, Chinook, Steelhead… etc. The North Atlantic and Pacific coasts are their natural distribution ranges, but nowadays salmons have been produced in many parts of the world using aquaculture techniques due to their very high popularity among people as a food fish.
Some of the physical characteristics are important to know in order to identify them correctly. There is no orange colour spot in their adipose fin, and the number of scales between adipose fin and lateral fin could be between 13 and
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