The trout is a freshwater fish, belonging to the Salmonidae family: it has an elongated body of a silver-dark and gray-green color, characterized by numerous small dark spots on the back. The skin is virtually scaleless and slightly slimy.

There are several varieties of this fish, but the most common is the iris (Salmo irideus), very suitable for breeding, with an iridescent pink band on the sides. The classic trout has white flesh with a fairly delicate flavor. The salmon type (which feeds on small shrimps and crustaceans) has pinkish flesh, similar to that of salmon.

Trout can be prepared in many ways: fried, milled, boiled and served with mayonnaise. However, it is not suitable for stewed cooking.