TROUT: Brown & Rainbow
Sci: Salmo trutta and Oncorhyncus mykiss

Common Names: These introduced sport fish from the Northern Hemisphere have a number of common names. The brown trout is often called "brown" or "brownie", while sea-run or estuary-dwelling stocks may be called sea trout. The rainbow trout is known as "rainbow" or "bow", while its sea-run populations are sometimes called steelhead.

Description: All Salmonidae fishes are characterised by their relatively elongated bodies, soft dorsal fin, fleshly adipose fin and the placement of the ventral fins well back on the belly. Brown trout have a relatively large mouth and a squared off or slightly forked tail which either lacks spots completely, or has a small number of relatively large spots only along its upper edge. Brown trout colouration varies considerably, but is usually olive green to dark brown on the back and flanks and cream or creamy white on the belly. This base colour is overlaid with black and red spots, often with a lighter halo around each spot. There are large, widely spaced spots on the gill covers. In contrast, the rainbow trout has a slightly mouth than the brown trout, and its tail is usually a little more forked and peppered with small, dark spots. Most Australian rainbow trout are olive-green to deep steely-blue on the back, silvery on the flanks and silvery-white underneath. The back and flanks are overlaid with a peppering of dark spots, and many rainbows have a bright crimson or pink slash along both flanks and gill covers, although this may be rather vague at times. As with all trout and salmon, these colours change and intensify during the spawning season (winter and early spring).

Size: In their native Northern Hemisphere waters, both brown and rainbow trout have been known to reach weights of 20 kg in exceptional circumstances. Here in Australia, most trout caught by anglers weigh from 0.2 to 3 kg, with record-breaking fish (particularly browns) very occasionally approaching the 10 kg mark.

Distribution: Brown trout were originally native to Britain and Europe, while the rainbow is a native of the Pacific watersheds in North America (from southern California to Alaska), as well as parts of eastern Siberia. Both species have been successfully introduced to many parts of the world, including Australia and New Zealand. In Australia, these trout prefer cool, clean rivers, creeks, lakes and dams; mainly in alpine and sub-alpine areas. Their distribution in mainland Australia is limited to the higher, cooler areas of New South Wales, Victoria the Australian Capital Territory, South Australia and southern Western Australia. Both species are more widespread and prolific in Tasmania and on both islands of New Zealand.

Fishing Techniques: Techniques: Trout are usually taken on light tackle and fairly fine lines baited with earthworms, grubs, shrimps, insects and insect larvae, such as mudeyes (dragonfly larvae). Baits should be float-suspended or very lightly weighted, rather than anchored to the bottom, and smallish hooks tend to work best. Trout responded well to lures such as metal spoons and spinners, small minnows and tiny jigs. These may be cast and retrieved from the shoreline of a lake or river, or slowly trolled from a moving boat. Trout are also ideally suited to fly fishing; a technique that originated with this group of fish as its primary target.

Eating Qualities: Trout provides good to very good or even excellent table fare, although some specimens tend to be a little dry. Trout flesh varies from white or pale pink to bright orange or even red, depending on the individual fish's diet. The more strongly coloured orange or red flesh is generally the tastiest and most sought-after. Trout flesh is also ideally suited to being smoked, pickled or sugar-and-salt cured.

By Steve Starling