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Showing Food Lake trout

General Information
NameLake trout
Scientific NameSalvelinus namaycush
DescriptionLake trout, Salvelinus namaycush, is a freshwater char native to North America, primarily in Canada, Alaska, and the northeastern United States. It is widely consumed in these countries, particularly in Canada (PMID: 31834364, PMID: 35335613). The fish is prized for its culinary uses, including baking, grilling, and smoking. The flesh of the lake trout is white, firm, and has a stronger taste than salmon and trout, with a higher oil content. It has a mild flavor and a sweet odor. Lake trout is rich in protein, omega-3 fatty acids, and various essential nutrients, providing several health benefits, including reducing inflammation and improving heart health. The most notable chemical in lake trout is protein. The fish has no known medicinal uses, but its oil is used in the production of fish oil supplements. A peculiar mode of preparation for lake trout is smoking, which helps preserve the fish and enhance its flavor.
Primary IDFOOD00582
Picture596
Classification
GroupAquatic foods
Sub-GroupFishes
Taxonomy
SuperkingdomEukaryota
KingdomMetazoa
PhylumChordata
ClassActinopteri
OrderSalmoniformes
FamilySalmonidae
GenusSalvelinus
Speciesnamaycush
VarietyNot Available
ITIS ID162002
Wikipedia IDLake_trout
Composition
CompoundsPreparation type: Raw

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References
Content ReferenceNot Available