Salmon and trout are often mistaken for each other in restaurants and supermarkets, but on closer inspection, there are obvious differences in colour and even the shape of each fish. But really, what matters- which wins in the battle between salmon or trout, health-wise?
The fjord trout grows to a weight of 2kg to 5kg, a tad smaller than salmon, which tends to weigh between 3kg and 6kg. The skin of the fjord trout is similar to salmon, with a lustrous and silvery colour, although salmon typically has more black spots near its face.
In terms of colour, the fjord trout is a more florid red-orange than paler-skinned salmon.
The trout head and salmon head also offer distinguishing features – trout head is rounder while salmon head is sharper.
Trout also has a fatter belly.
In terms of taste, salmon has that characteristic velvety smoothness while trout has a firmer, more voluptuous bite to it. Also, the fjord trout does not have the trademark earthy, muddy notes that mark its sister, the river trout. Trout can be cooked in many ways, from pan-frying to smoking to grilling. As the fish is naturally oily on its own, no oil is needed if it is pan-fried. Like salmon, trout can be incorporated into meals in a variety of ways, including pan-frying, grilling and smoking. It can also be eaten raw, as a sashimi dish.
Both fish offer plenty of nutritional benefits, like omega-3, which is said to prevent and reduce the development of cardiovascular diseases, and which are important building blocks in the brain. Trout is also rich in vitamin D (helps to strengthen bones), while salmon is loaded with vitamin A (which contributes to good vision and immune response).
Both fish have selenium, an important element in an enzyme that fights harmful chemical processes in the body.
In a nutshell? Trout is more nutritional than salmon, in terms of total fat content and saturated fat content. But salmon consists of vitamin A which is the very vitamin trout lacks. Eat trout for your D vitamins and salmon for your A vitamin.