American whitefish

The American whitefish is a predatory freshwater fish of the salmonid family. It was introduced to Europe in the late 19th century from America. It has a very interesting brownish colour, red and brown spots can be found on it.

Rainbow trout

It is also known as rainbow salmon. Like the American whitefish, it belongs to the salmon family. Originally found only in areas of Asia and North America, it has since spread to southern Europe, South America and Australia, where in some areas it has had a negative impact on native species, which it invades and displaces. It is also a very well-known fish in this country. Its back is coloured brown, its belly is more silver.

Lipan

The grayling was formerly classified in the grayling family, but is now considered a subfamily of the salmonidae. Grayling have a relatively elongated, slightly flattened body. Their typical feature is a large dorsal fin. It is threatened with extinction in this country unless conservation measures are taken. They live in cold, fast-flowing water, sometimes also in alpine lakes.

The northern whitefish

Again a member of the salmonid family. It lives in alpine lakes and, as the name implies, in the cold northern regions of northern Europe, Greenland and North America. It is a very diverse species.

Recipe for conclusion

Preparing trout is not difficult and in this case it is better to follow the rule of less is sometimes more. Try making it, for example, with this simple recipe:

Ingredients:

• trout
• salt
• cumin
• butter
• 3 tablespoons oil

Procedure:

Clean the trout, salt it (also inside) and sprinkle with cumin on both sides. The amount of cumin per fish (300-gram) is roughly equal to a tablespoon. Melt the butter in a pan with the oil (to prevent the butter from burning), add the fish and fry on both sides until golden brown. The frying time is about 18 minutes (depending on the size of the fish). The fish can still be drizzled with lemon.

Good taste