Our state trout farmers produce over 1 million pounds of trout every year.
Fisheries raise fish under controlled conditions, avoiding contamination and safety concerns.
The type of fat available in trout includes the omega-3 fatty acid family, an area of recent interest in nutrition research. Now a significant effort is being made to increase the consumption of other unsaturated fats such as the fats found in fish like trout. Other data suggest that it also may decrease cancer mortality. Improvements in arthritis, psoriasis and migraines also are being investigated. When purchasing trout, select a product with fins and scales that cling tightly to the skin.