Both salmon and trout belong to the salmon family and are a valuable source of protein, omega-3 acids, vitamins and minerals.
Both fish have a delicate flavor and buttery texture.
However, if we compare their taste, it should be noted that salmon contains more fat, which is evenly distributed throughout the carcass, making every piece juicy.
In trout, fat accumulates on the belly, which is why the carcass can be dry in places.
Chefs recommend cooking trout with minimal heat treatment - if you overcook a dish of this fish, there is a high probability that you will dry it out and ruin it.
Both fish are great for baking and making soups.
Steamed, they literally melt in your mouth.
The taste of these fish goes well with herbs: dill, fennel, tarragon, parsley, sage, basil, bay leaf, thyme, rosemary and ground coriander, as well as with various sauces and side dishes, and can easily replace each other in culinary recipes.
The main thing is to choose good quality fish.
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