Origin France (+/-400g)
France's extensive river systems allow lake and riverside restaurants the opportunity to put wild brown trout on their menus regularly. Trout are related to salmon, but despite that relationship, they are mostly a very different tasting fish. Certainly, all the smaller trout have tastes and textures that are decidedly different from salmon. These smaller members of the trout family are often at their best when simply fried or grilled, though French chefs will delight in showing a wide variety of recipes. Large trout may be prepared with dishes created for salmon, and while most trout have ivory-colored flesh salmon trout and some farmed trout are pink. The pink color of both wild and farmed trout is a result of their eating habits.