USDA Breeds Sterile Trout and Salmon for Aquaculture

Fast-growing farm-raised salmon and trout that are sterile can now be produced using a method developed by USDA Agricultural Research Service (ARS) scientists. Blocking reproduction can enhance growth, and is important for fish being reared in situations where reproduction is undesirable.

Bigger fish for consumers and sterile fish for producers and anglers are the goals of ARS scientists who are working with the aquaculture industry on genetic methods to more efficiently produce fish that grow faster on less feed and can't reproduce in the wild.

According to the USDA Agricultural Research Service, scientists have made improvements studies are expanding to include to Atlantic salmon, brook trout and brown trout. Experiments involving these species could determine whether sterile fish offer improved production traits such as growth to market size, stress tolerance, and disease resistance.

source: USDA Agricultural Research Service

Choosing Freshwater Trout and Char for the Table

Arctic char

Seafood lovers and chefs around the world often choose trout and char as a main course. This special family of fish are found worldwide in freshwater and saltwater environments.

Some trout and char are anadromous; they are spawned in rivers and streams, then migrate to the ocean, returning to freshwater only to spawn.

Arctic char are beautiful fish are found in both freshwater and saltwater in Arctic, sub-Arctic and alpine lakes and coastal waters. Char are found in the Canadian Arctic, the United Kingdom, Northern Europe, Scandinavia and Russia. Other names for this fish include, charr, goletst, iqaluk or tariungmiutaq.

Brook trout are gray, with patterns of red, yellow and orange, topped off with cream spots and white tipped fins. They are typically smaller than other trout. Brook trout are typically 7-12 inches in length, but sometimes reach sizes of 18 inches or more.

Brown trout vary in color from silvery with few spots and a white belly, to the typical brown fading to creamy white on the fish's belly, with medium-sized spots surrounded by lighter coloration. The silver forms of brown trout are sometimes mistaken for rainbow trout. Brown trout are native to Europe and Asia but has been stocked successfully in the North America and other regions. Sea trout (S. trutta morpha trutta) are fish of the same species that adopt an anadromous lifestyle. Brown trout art is very popular, both in its native countries as well as in North American culture.

Lake trout are another freshwater trout, belonging to the salmonine genus; distinct from the "true" trout and salmon. Lake trout have small, light, irregular shaped spots on a silvery-to-dark background although color can vary considerably depending on seasons and local conditions. Male and female lake trout are similar, with males having a slightly longer and more pointed snout. Lake trout can be distinguished from other char species by the absence of pink spots and their deeply forked tail. They average one to three pounds, but  occasionally exceed 25 pounds.

Rainbow trout are one of the most respected and sought after game fish of North America. These colorful trout are native to western North America from the Aleutian Islands to northern Mexico, but have been widely introduced to waters throughout North America and the rest of the world. A typical life cycle of this species begins with a stream for spawning followed by a larger body of water for maturation. The flesh of rainbow trout which has a distinctive flavor is often cooked with head and fins intact, which makes for an appealing presentation.

Arctic Char

The Arctic char is a member of the Salmonidae family which includes salmon and trout. Arctic char are found in both freshwater and saltwater in Arctic, sub-Arctic and alpine lakes and coastal waters of Canada, Iceland, Greenland, Scandinavia, Siberia, the U.K. and other parts of northern Europe.

Arctic char is light, moist and firm in texture and serves as an excellent salmon or trout substitute. Char are highly prized for their excellent flavor and high content of Omega 3 fish oil.

Fish Chowder made with Arctic Char

2 lbs. arctic char
2 potatoes peeled cut into 3/4 inch cubes
1 small onion, sliced
6 strips bacon or salt pork
3 Tbsp. butter
2 cups scalded milk
salt and pepper to taste

Preparation

Remove skin and fillets and cut off head and tail. Cut fish into 2 inch pieces and set aside.

Put head, tail, and backbone pieces into a stew pan, add 2 cups of cold water and bring slowly to boiling point; cook 5 minutes.

Cut bacon or salt pork into small pieces and fry out, add onion and fry 5 minutes. Strain fat into a large pan, add potatoes to fat, then add 2 cups boiling water and cook 5 minutes.

Add liquor drained from the bones, add fish, cover and simmer 5 minutes.

Add milk, salt, pepper, and butter.

To thicken, melt 1 tablespoon butter and add 2 tablespoons flour, blending well. Gradually add 2 cups scalded milk.

Serve steaming hot with crackers.