Salmon and Trout belong to the same family, Salmonidae, an order of fish distinguished by a unique Adipose fin situated between the Dorsal and Caudal (tail) fins. They are slender, with round scales and forked tail.
The most common Salmonidae are Salmon and Trout, but the group also includes char and grayling. All spawn in fresh water, but in many cases spend their lives at sea and return to rivers only to reproduce, most famously the various species of Salmon.
Salmonids are flavoursome fish and much appreciated in many delicious recipes. Their flesh is high in oil, making them also ideal for smoking or even enjoying raw, as in salmon tartare. Whilst many wild examples are premium species and highly prized, the successful introduction of farming has made Atlantic Salmon and Trout in particular both highly accessible and great value.
Availability of fish and shellfish. Yields of filleted fish