TROUT ROE

What are trout roe?

Trout roe are the eggs of this freshwater fish, characterized by their intense orange color and soft, gelatinous texture. They are similar to salmon caviar, although smaller and with a more delicate and less salty flavor.

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Properties and benefits of trout roe

Trout roe is a highly nutritious food beneficial for health. Some of its properties include:

• Rich in high-quality proteins: Promote muscle regeneration and tissue maintenance.
• Omega-3 fatty acids: Contribute to cardiovascular health and brain function.
• Vitamins A, D, E, and B12: Benefit skin, vision, the immune system, and red blood cell production.
• Essential minerals: Such as phosphorus, iron, potassium, and magnesium, which strengthen bones and muscles.
• Low in calories: Although they are a fatty food, their fats are healthy and do not contribute to overweight if consumed in moderation.

Varieties of trout roe

Depending on the trout species, roe can vary in size and flavor. Some of the most common are:

• Rainbow trout roe (Oncorhynchus mykiss): The most popular and commercial. Bright orange color.
  Mild flavor and delicate texture.
• Brown trout roe (Salmo trutta): More reddish in color and with a more intense flavor.
  Found in European river trouts.
• Lake trout roe (Salvelinus namaycush): Smaller and with a lighter tone.
  Consumed less, but appreciated in North America.

Main producing countries

Countries with the highest production of trout roe include:

Spain: Notable production in regions like Navarra and Castilla y León.
France: Great consumer and producer of gourmet products.
United States: Especially in the northwest, where trout is common.
Canada: Producer of trout in fish farms and natural lakes.
Chile: An important player in trout aquaculture.
Turkey: Major producer of freshwater trout for export.

Ways of consumption and preparation

Trout roe is a very versatile product and can be consumed in different ways:

• Fresh and raw: On toast, blinis, or canapés with butter or sour cream.
• Marinated: In lemon or vinegar to enhance its flavor.
• In sushi and sashimi: Used as a topping on nigiris or makis.
• In salads and pastas: As a gourmet complement.
• As a garnish: For fish, seafood, and gourmet dishes.
• With scrambled eggs or omelets: To give them a salty and sophisticated touch.