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Bluefish that lives in freshwaters, usually in lakes and very cold and clean rivers. It is also known as reo. But like salmon, it develops its life in the sea but returns to rivers for reproduction. It feeds on small fish, insects, larvae, and crustaceans. Its body is elongated, covered with silver scales and with points of various colors, and these points vary in color depending on the type of trout, light, age, and diet, and can be white or pink. Its skin secretes a viscous substance, which makes its skin slippery. Trout fins do not have spines and they have a fin near the tail. It feeds on insects, mollusks, crustaceans, worms, and small fish. Properties and benefits Trout is the least fatty fish among bluefish. It contains vitamin D, E, A, and folic acid, as well as phosphorus, potassium, selenium, calcium, zinc, iron, and magnesium, among others. Trout, being from fresh waters, has little mercury, making it one of the healthiest fish. Rich in Omega 3, which helps regulate our cholesterol, cardiovascular and cognitive functions, as well as regulate our blood pressure. Trout is one of the best sources to increase vitamin D in our body. It helps regulate blood pressure and strengthen our bones. It is a rich source of selenium to protect us from the effects of aging and deterioration of our body. Nutritional value per 100 g Energy 141 kcal Total fat 6 g Cholesterol 59 mg Sodium 51 mg Potassium 377 mg Carbohydrates 0 g Proteins 20 g Storage and tricks In the refrigerator if it will be consumed within 1 or 2 days, otherwise in the freezer in a bag or airtight container. Recipe and uses in the kitchen A different way to prepare trout is with onion; In a bowl, peel and cut a tomato, some basil leaves, and mix with oil, vinegar, and salt. Cut a potato into slices and place it in a pan with oil. Let it brown on both sides. In another pan, sauté 2 onions and two garlic cloves. Once you have cleaned the trout, add the trout fillets to the pan and fry. When they are ready, place the trout fillets on a plate with the onion and drizzle with the vinaigrette.