Da. Havørred; Du. Zeeforel; Fr. Truite de Mer;
Ge. Meerforelle; It. Trota di Mare; No. Sjøaure;
Po. Truta Marisca; Sp. Trucha Marina; Sw. Öring; We. Sewin
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Brown Trout
Breac donn
Salmo trutta farior

Da.Lax; Du. Zalm; Fr. Saumon; Ge. Lachs;
It. Salmone de Reno; No. Laks; Po. Salmão;
Sp. Salmón; Sw. Lax; We. Eog

It will surprise many that the bluey-silvery sea trout with its tiny x-shaped black spots is really the same species as the wild brown trout - olive, bronzed, golden with a scattering of dark-and-red spots. Diet, habitat and genetics control the colouring in a species whose range runs from Africa to Iceland and whose variations include big lake trout, river trout and the migratory sea trout. The size can be from 2 oz (57 g) to 20 lb (9 kg). In Lough Melvin alone there are five subspecies, as well as charr and salmon: the sonaghan, S.t. nigripinnis, silver with black fins and black-and-red spots; the gillaroo, S.t. stomachicus, golden with orange spots; the ferox, S.t. ferox, larger mouthed, fewer spots; as well as the brown and sea trout. They maintain their genetic integrity by different spawning habits. Big loughs have huge fish. Sea trout migrate to sea, brown trout do not. Slob trout may be hybrids.

Catch Trout will, in the right conditions, take any bait, but the sport-angler goes mainly for dry- or wet-fly fishing. The artificial dry-fly, on the surface of the water, imitates members of the mayfly or sedge fly families; the wet-fly, moving, imitates insect larvae or small fish. Dapping with mayfly on a wind-blown, billowing line is a particularly Irish delight. Big trout are taken by trolling lures on big lakes. Reared rainbows are caught in 'put-and-take' lakes.

Cook The ubiquitous rainbow (originally Californian, now farmed over Europe) is not, when farmed, the best of fish. The flesh is often dull and flaccid. Wild brownies should be grilled or foil-baked with butter and herbs. Sea trout make magical gravlax. Place one boned fillet, skin down, in a glass casserole. Cover with dill, 4 tbsp sea salt, 1.5 tbsp caster sugar and lots of crushed peppercorns. Cover with the other fillet, skin up. Weigh down, refrigerate for two days, turning four times. Slice as smoked salmon. Serve with mustard sauce: 4 tbsp Dijon mustard, 1 tsp mustard powder, 1 tbsp caster sugar, 2 tbsp white vinegar, 4 tbsp chopped dill (or 1 tbsp of crushed seeds), and 6 tbsp oil, whisked and beaten.