Trout

Product category:

&nbspGame and fish

The common trout is a native species of the region, which still survives in the mountain rivers and streams of Castilla y León, as well as being produced in fish-farms. According to a report of the Organización de Productores Piscicultores (Organization of Fish Producers), the region is one of the best areas for rearing trout in the whole of Europe. The reason is the great progress that has been made in fish-farming. This sector is flourishing and has great prospects for the future, seeing as it has already been adapted to modern, mechanical techniques.

Production figures exceed 8 million kg per year, representing one quarter of the national total and placing Castilla y León ahead of all the other autonomous regions of Spain, with the exception of Galicia.

The main concentrations of trout are to be found in León and Burgos, and this fish appears regularly on restaurant menus in these provinces, served either on its own, or fried with bacon or ham. It is also often baked in the oven with a marinade of garlic, lemon, parsley, onion and oil.