【Reading】とらうと

【English Name】Trout (Salmon Trout)

Trout is a topping served at sushi restaurants as "salmon trout" or "trout salmon," and is in fact a sea-pen-farmed rainbow trout. Classified in the salmon family, it is originally a freshwater fish native to the Pacific coast of North America, but in aquaculture environments, raising it in seawater makes it grow large and increases its fat content.

The flesh is a vivid orange, slightly darker in color than Atlantic salmon. The mouthfeel is smooth, characterized by a moderately sweet fattiness and a clean aftertaste. Because it is farmed, the parasite risk is low, making it suitable for raw consumption.

The main farming regions are Chile and Norway, which together account for most of the world's production. Domestically, freshwater aquaculture is also carried out in Shizuoka, Nagano, Yamanashi, and other prefectures. In Tochigi Prefecture, the triploid variety "Yashio-masu" has been branded. As a farmed fish it circulates year-round, and it has become a popular standard topping at conveyor-belt sushi restaurants at an affordable price.