On Jul 12, 1:42 am, Cyli wrote:
I was reading a cooking / recipe newsletter from Epicurious and ran
across a recipe calling for red trout. Huh? What the hell is a red
trout? Luckily the recipe gave the URL for the site that sells them.

Weird stuff. They call them ocean trout, though they're raised in a
fish farm in the Pisgah Forest out by where Opie lives. They show a
picture of a gorgeous lake that I think we're supposed to assume is
their growing area. And then we get to things like 'these salmon
trout' that sort of gnarled up my brain. They are careful not to give
a Latin or even common name to the 'salmon trout'. The pics show the
fillets as being a very bright deep red before they're smoked.
Afterward they look just like most smoked salmon (non lox kind) I've
seen in the grocery stores here.

Oh, yeah, and they are careful to mention that since 'you are what you
eat' that these trout are never fed meat of any kind. Huh? That's as
bad as the grocery store locally that's advertising vegetarian
chickens for sale. Do these people who sell them have no clue or do
they do this to sell them to people who have no clue?

After reading about how long they smoke them for, I'm not sure I'd
want to order from these folks even if I weren't annoyingly confused
by their advertising and wanted to eat a vegetarian animal that was
meant to be a meat eating one.

If any of you want to go look, the URL is: www.sunbursttrout.com
--

r.bc: vixen
Minnow goddess, Speaker to squirrels, willow watcher.
Almost entirely harmless. Really.

http://www.visi.com/~cyli


I though it was chitin in shrimp etc. that made salmon, steelhead and
chars flesh red. I remember reading a while back about a concern that
feeding to much of it to Atlantic Salmon caused some kind of a
problem. Those people must be stuffing them with shrimp shells.
I have noticed that trout that eat a lot of scuds have darker flesh
that others. Arkansas/Missouri trout (lots of scuds)were pretty red,
Oregon and Washington are white for the most part.