Fish
Brook Trout
B tier
Brook trout (Salvelinus fontinalis) is actually a char, native to eastern North America, with delicate sweet flesh and a reputation as a cold, clean-water fish. Skin is colourful; fillets are small and fine. Wild brook trout are often protected or size-limited; farmed or pond fish appear regionally. Best cooked whole or as small fillets—pan-fried in butter is traditional. Flavour is milder and sweeter than brown trout when the water is pure. Do not overcook; portions are thin. A classic camp and mountain-restaurant fish when legally taken.
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Characteristics
Preparations
Traits
History
Brook trout occupied cold streams of eastern North America as a primary freshwater food fish.
Angling and settlement pressure reduced many native brook trout waters.
Hatcheries stocked brook trout beyond their native range for sport and limited table use.