The meat of this fish, known to the scientific world as Oncorhynchus mykiss, is similar to salmon both in the color of its skin and texture of its fillets, although trout is smaller than salmon.
Trout are migratory. They hatch at the headwaters of rivers, and once they reach a certain age, they journey downstream where they reach their full size.
This food is most commonly found gracing the tables of the country’s central ranges, where various fish farms or hatcheries are operated. But because of its many health benefits, trade in this fish has expanded throughout Peru and the rest of the world. In recent years, Peruvian trout has been exported to 11 countries. The United States is the largest market for the product.
Different species include the common or river trout, lake trout, and sea trout (very similar to salmon), as well as the rainbow trout, which abounds in the many rivers and lakes of our country’s Andean highlands.
Because it is low in sodium, it is ideal for people with high blood pressure. It is also high in protein, which helps build stronger muscles more quickly.
This Peruvian superfood contributes to brain development and prevents heart diseases and mental illness because it is high in omega-3 fatty acids.