CATDOLL : CATDOLL: Where is salmon produced? What types are there?

Where is salmon produced? What types are there?

Salmon (Oncorhynchus) is mainly distributed in the waters where the Atlantic Ocean, Pacific Ocean and Arctic Ocean meet. The main producing countries are Japan, Russia, the United States and Canada.

There are more than 30 commercially valuable species of salmon. The most common ones are currently two types of trout (salmon trout and golden trout) and four types of salmon (Pacific salmon, Atlantic salmon, Arctic char, and coho salmon).

Salmon (Oncorhynchus), also known as king salmon, salmon, and salmon, belongs to the class of bony fish, order of Salmoniformes, and genus Salmon.

Additional information

Morphological characteristics:

The dorsal fin has a short base and fewer than 16 rays. The scales are small, with more than 110 lateral line scales. The teeth are well developed on both jaws, vomer, palatine bones and tongue. There is an upper preoperculum.

Living habits:

Salmon is a cold-water fish. It lives in freshwater and seawater and is anadromous. Salmon is a cold-water anadromous fish. It originally lived in the northern Pacific Ocean and lived in the ocean for 3 to 5 years (usually reaching sexual maturity at 4 years old) before migrating in groups in summer or autumn for reproduction.

According to the time of upstream migration, they can be divided into two groups, summer type and autumn type. Only the autumn type can upstream enter the Heilongjiang River in China. Most of them spawn in the lower reaches, and only a few reach the upper reaches to spawn. They go up the river day and night, working tirelessly, and can advance 30-35 kilometers every day and night. No matter whether they encounter shallow canyons or rapids and waterfalls, they will not retreat and rush through many obstacles until they reach their destination. Adult fish will not eat after entering the freshwater reproductive period.

Reference source: Baidu Encyclopedia - Salmon

Salmon, also known as salmon or salmon fish, is a cold-water fish that grows in high-latitude areas such as Canada, Norway, Japan, Russia, and Jiamusi City, Heilongjiang Province, China.

The main types are:

Pacific salmon

Pacific salmon

There are eleven main species of Pacific salmon, namely:

Red salmon

Silver salmon (also known as coho salmon)

Pink salmon (Salmon serrata)

Autumn salmon

Brown salmon (Cut salmon)

Chinook salmon

Golden trout (not the golden trout that is a variation of rainbow trout, which is only distributed in a few areas in the western United States and is designated as the state fish of California)

Rainbow trout (including steelhead)

Indian Trout

Masu trout (mountain trout)

Emma Lamb Trout.

The latter two species of salmon are found only in Asian waters, while steelhead trout, once a landlocked freshwater species, has characteristics that are no different from those of rainbow trout.

Atlantic salmon

Atlantic salmon (Salmo salar)

Atlantic salmon (also known as Atlantic trout or Atlantic salmon in China) is genetically different from Pacific salmon, so the two are not in the same category. All salmon spawn in fresh water, except rainbow trout (including steelhead trout), brown trout, and Atlantic salmon, all of which die after their first spawning. Only Atlantic salmon, brown trout, rainbow trout (including steelhead trout), and salmon can spawn multiple times in their lifetime.

Salmon and golden trout life habits

Golden trout was originally a variant of rainbow trout. It is called golden trout because of its golden color. Like rainbow trout, it is a cold-water farmed fish. It is native to the Pacific coast of North America. At present, golden trout farming has spread across five continents, becoming one of the most widely farmed fish in the world today. Although it is a cold-water fish native to the northern hemisphere, it has now moved to the southern hemisphere and even the southernmost tip of Africa, and the farming altitude has reached waters over 4,500 meters above sea level. In addition to Canada and the United States, the farming areas include New Zealand, Australia, South America, Africa, East Asia and South Asia, and almost all of Europe. Golden trout is a cold-water fish with tender meat and a fresh taste. It is rich in amino acids and trace elements needed by the human body, and has carbonyl olefins that can dissolve blood clots. In addition to being edible, golden trout also has ornamental value and breeding research value. It is one of the excellent freshwater farmed varieties promoted to the world by the Food and Agriculture Organization of the United Nations. In recent years, trial farming has begun in places with cold water resources in China.

Introduction

Salmon, also known as salmon or salmon, is a cold-water fish that grows in high-latitude areas such as Canada, Norway, Japan and the United States. Salmon has tender meat, bright colors and a smooth taste. In recent years, it has become a delicious dish on the family table. Not only that, salmon also has high nutritional value. In addition to being a high-protein, low-calorie healthy food, salmon also contains a variety of vitamins and minerals such as calcium, iron, zinc, magnesium, phosphorus, and is rich in unsaturated fatty acids. Among all fish, salmon contains the most omega-3 unsaturated fatty acids (about 27 grams per 100 grams of salmon). Nutritional studies have shown that omega-3 unsaturated fatty acids can effectively reduce the incidence of hypertension and heart disease, and are also beneficial to chronic diseases such as arthritis and breast cancer, and promote the growth and development of fetuses and children.

Salmon is a general term. Salmon is the transliteration of the English word Salmon, which means "Salmonidae" or "orange-red salmon meat" in English. Salmon is divided into the genus Salmon and the genus Trout, so to be precise, Salmon is salmon and trout. The most common salmon in the consumer market in mainland China is the Atlantic salmon.

Atlantic salmon (Salmo salar) is named after the fact that it is a fish of the genus Salmon in the family Salmonidae that grows in the Atlantic Ocean.

There are six species of salmon in the Pacific Ocean, namely, sockeye salmon, silver salmon, chinook salmon or king salmon, fine-scale salmon or humpback salmon, salmon or autumn salmon, and masson salmon.

There are two species of trout in the salmon family: sea trout (Salmo trutta) and rainbow trout (Oncorhynchus mykiss).

Domestic situation

At present, China imports about 20,000 tons of salmon each year, accounting for about 90% of the market supply. Shanghai, Beijing and Guangdong are the main consumer markets, but such a huge market is mainly occupied by foreign countries. The salmon farmed in China are generally small in size, weighing about 1 to 2 catties. If a large amount of salmon is needed to be supplied to the market, the optimal weight is 4 to 6 catties, with a color of 28 degrees.

[Edit this paragraph] Origin

New Brunswick, Canada, has a natural connection with the sea. In Campbellton, a village in the province known as the "home of salmon," we saw a unique salmon statue. According to reports, in 1997, Canadian fishermen caught a salmon 8.5 meters long and weighing 1 ton in Miramichi Bay in eastern Canada, which is considered the largest salmon ever found in the world. The following year, this statue was built in the village of Campbellton near Miramichi according to the original size of the fish.

[Edit this section] Reproduction

Every August, you can see salmon migration and spawning in Vancouver. During the peak salmon spawning season, groups of salmon enter the Capilano River in the forests of western Canada from the Pacific Ocean and swim upstream. The fish jump over the high "thresholds" - small waterfalls, and finally arrive at the place where they were born - the Capilano River Salmon Hatchery in Vancouver. When they jump over these "thresholds" and enter the hatchery, their bodies are already red. It is said that it is because they exert too much force, rupture blood vessels, and the bright red blood soaks the skin all over their bodies. There, the reproduction process of new life is completed. When the female fish lays eggs and the male fish ejaculates, they quietly "pass away". At this time, they are already covered with wounds, lying on the water surface, with fish scales floating. After hitting their heads and bleeding, they end their heroic lives, and the river water is also reflected in red...

In the hatchery, we saw salmon fry of different ages and sizes swimming happily in the water tanks. They will float downstream and be released into the warm Pacific Ocean in batches. The vast Pacific Ocean is like a warm box and cradle for the young salmon. The small fish far away from their homeland live freely in their second homeland. The Pacific Ocean is also like the foster parents of the salmon. It caresses these young lives with its broad mind, provides them with rich food, and protects them to grow healthily.

Salmon usually grow up to maturity in 3 years. When the spawning period is approaching, salmon suddenly miss "home". It is reported that each type of salmon of different ages migrate hundreds of times every year. July to October is the peak season for them to return to "home". They travel hundreds of kilometers in groups. Due to their unique genetics, salmon can find their birthplace even if they are far away from "home".

In order to return home to spawn, salmon have gone through hardships of "fighting against the current", "jumping over high thresholds" and "giving away their blood", which is a touching spirit. The great maternal character of salmon and their personality spirit of traveling thousands of miles to find their roots are unforgettable and admirable.

The wonder of salmon migration can only be seen in Canada and Alaska in North America and Norway and Iceland in Northern Europe. The process of salmon migration is difficult and painful, but it is this unimaginable hardship and selflessness that enables them to reproduce.

[Edit this paragraph] Production

Method 1: ★ Pan-fried salmon with honey ★

2 pieces of salmon (seasoning according to your own amount~)

Sauce: 2 tablespoons each of soy sauce and white wine (table spoon)

1 tablespoon lemon juice,

1 1/2 tablespoons honey

2 green onions

(You can add a small amount of hot water to mix with honey)

practice:

1. Wash the salmon, drain, and marinate with salt, pepper and cooking oil for 15 minutes.

2. Heat the pan over medium heat, add a little oil (the fish has already been soaked in oil), sprinkle a little potato powder on the fish, and fry until the surface is golden brown. Use medium to low heat.

3. Mix the sauce evenly, add it to the pot three times and cook over low heat until the sauce thickens.

Nowadays, most people use vegetable oil to cook in order to reduce the intake of animal saturated fat. However, the OMEGA6 in vegetable oil will promote the division of both good and bad cells, causing cancer crisis. The OMEGA3 in salmon can effectively eliminate the excess OMEGA6 in the body~~^^*

Salmon, tuna and sardines all contain a lot of OMEGA3. You should eat them often.

===============================

Method 2:

Wash the fish, sprinkle some salt on it, and then apply plain yogurt. If possible, add a few slices of green pepper and a few shreds of onion, then wrap it in tin foil and put it in the oven at about 200 degrees until cooked, which takes about 20-30 minutes.

It is not greasy, not fishy, ​​and does not destroy nutrition. Interested friends can try it.

================================

Method 3:

Eating salmon raw: Wash the salmon, cut it into thin slices, and place it on a plate with ice. It is best to separate the fish slices and the ice with plastic wrap.

When eating, each person has a small plate, in which light soy sauce and good mustard (green solid) are added, and seasonings can be added according to one's own taste. The taste is very delicious.

=========================================

Method 4: Here is a Chinese way to cook salmon: first cut the fish into finger-thick strips, season, plain float, olive oil, lomen; fry until seal (salmon tends to fall apart); add oyster mushroom, GONG-BO sauce. Wait until the mushrooms are soft before eating.

======================================

Bell salmon

Ingredients: salmon, potato chips, Cantonese pickles, and a little shredded jellyfish.

Preparation: Place potato chips on the bottom, sandwich Cantonese pickles and shredded jellyfish in the middle, and place fresh salmon slices on top.

How to eat: Eat potato chips, salmon, etc. together. Mixing salmon with Guangdong pickles can enhance the delicious taste of salmon. The crispy potato chips and jellyfish are paired with the soft salmon, which tastes better.

======================================

Stuffed Skin Salmon

Ingredients: salmon, stuffed skin (jelly skin)

Seasoning: sesame paste, lemon juice, umami juice, MSG, salt, balsamic vinegar, sesame oil.

Preparation method: Cut the salmon into thin slices and cut the jelly skin into shreds; then use the salmon slices to roll the jelly skin shreds into rolls.

How to eat: Eat salmon rolls with sauce.

======================================

Diving salmon

Ingredients: salmon, shredded white radish.

Seasoning: wild peppercorns, kimchi water, MSG, umami sauce, chili oil, and Sichuan peppercorns.

Method: Cut the salmon into rectangular slices and cut the white radish into shreds; place the shredded white radish at the bottom and place the salmon slices neatly on the shredded radish.

How to eat: Dip the salmon and shredded radish in the sauce and eat.

======================================

Three peppers

Ingredients: salmon, chopped fresh red pepper, onion, shallot, garlic, ginger, sesame, chopped peanuts, lemon juice, peppercorns, sugar, and salt.

Preparation: Marinate the salmon with red pepper, Sichuan pepper, salt, onion, garlic, pepper and other ingredients for 12 hours, slice and set aside; rinse the shredded green radish with water, put it on a plate, then place the salmon on top and serve.

======================================

Bamboo Scented Salmon

Ingredients: salmon, chopped coriander.

Seasoning: chili sauce, mashed garlic, salt, and MSG.

Preparation method: Wash the bamboo leaves with water, put the salmon in the bamboo leaves, and sprinkle with chopped coriander.

How to eat: Dip in garlic chili sauce.

Sushi salmon

Ingredients: salmon, seaweed, rice, diced vegetables.

Seasoning: vinegar, soy sauce.

Preparation: Place the salmon on a bamboo board, roll the rice into cubes, add vinegar and soy sauce, and wrap with seaweed.

How to eat: Eat raw.

Creamy Salmon

Cook time: 25 minutes

Ingredients: 200g salmon, some minced garlic, 1 tablespoon minced onion, some mushroom slices, 1 tablespoon butter, 4 tablespoons Nestle whipping cream, a few asparagus

Seasoning: 1 tsp Nestle Maggi Chicken Essence, a little Totole Pepper, 2 tbsp white wine

practice:

1. Marinate salmon with Nestle Maggi Chicken Essence and Totole Pepper and set aside. Blanch asparagus and place on a plate.

2. Take a frying pan, melt the butter and sauté the minced garlic, onion and mushroom slices.

3. Add salmon, pour white wine on it and fry over medium heat until golden brown.

4. Take out the salmon and place it on a plate. Continue to add Nestle light cream to the pot to reduce the sauce. Cook until it becomes thick and pour it on the salmon.

Tips:

1. The salmon meat is delicate and tender and rich in oil. It can be eaten after a little cooking. On the contrary, if it is cooked for too long, the fish meat will lose its tender texture.

2. When frying fish, heat the pan first, then add oil. When the oil temperature reaches 180℃, put the fish in to fry so that it will not easily stick to the pan.

Tips: 1. Fried fish will feel greasy. Pour the sauce made with Nestle light cream on it to dissolve the greasiness. The smoothness of the cream combined with the delicacy of the salmon is the best in the world.

Pan-Fried Salmon with Tomato Sauce and Onions

practice:

1. Use paper to absorb the moisture on the surface of the salmon, apply a little salt evenly on both sides, and set aside for 20 minutes.

2. Cut a large tomato, dig out the tomato flesh, keep the skin, and dice a small onion

3. Brush a thin layer of oil on a non-stick pan, fry the salmon pieces over medium heat until both sides are golden brown, and place on a plate.

4. Use the remaining fish oil to fry the onion until fragrant, add the tomato flesh, stir-fry for a while, then pour in the seasoning (a tablespoon of sugar, 1/4 teaspoon of salt, 1 teaspoon of oyster sauce, and half a cup of water), cook until it becomes sticky, then pour it on the salmon pieces.

I put diced ham and cucumber into the hollowed-out tomatoes and added a little salad dressing. It felt like a good side dish.

Such a dinner is very suitable for friends like me who are keeping fit~ ^-^

Salmon Rice

practice:

1. Apply salt on both sides of the salmon fillet and marinate for a while. Heat oil in a pan, put the fillet in and fry both sides until golden brown and cooked, then break it up with a fork.

2. Pour a little light soy sauce into the freshly steamed rice in the pot, add chopped salmon, some chopped seaweed, and some cooked sesame seeds (add some salt according to taste), and mix well!

[Edit this section] Nutrition

1. Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipids and cholesterol, prevent and treat cardiovascular diseases. The omega-3 fatty acids it contains are essential substances for the brain, retina and nervous system, and can enhance brain function, prevent and treat Alzheimer's disease and prevent vision loss.

2. Salmon can effectively prevent the occurrence and development of chronic diseases such as diabetes, has high nutritional value, and enjoys the reputation of "treasure of water".

Dietary effects

Salmon meat has the functions of tonifying deficiency, strengthening spleen and stomach, warming stomach and harmonizing the middle;

It can cure emaciation, edema, indigestion and other symptoms.

Target Group

It is suitable for people of all ages, especially for patients with cardiovascular diseases, mental workers and students taking exams.

hint

Don't overcook salmon, just cook it until it's 80% done. This will preserve the salmon's freshness and remove the fishy smell that people don't like.

Eat more salmon to keep your skin young and moisturized

"But many people still cannot accept this healthy food, especially the elderly, who think salmon is a fashionable food for young people and are worried that eating it raw is bad for the elderly's stomach," Wu Yan said with regret. She suggested that Chinese people should have more deep-sea fish on their tables, preferably three times a week, especially salmon, which is good for the health of people of all ages, promoting the development of children's brain and eyes, controlling weight, beautifying skin, and strengthening cardiovascular and cerebrovascular...

Wen Yi, host of CCTV's "Daily Diet", demonstrated the cooking techniques of salmon beauty meal. She said that if you are not used to eating salmon raw, it is equally delicious and tender to fry, cook in soup or steam. Salmon is best cooked to 90% done, with the outside cooked through and the inside still orange-red, for the best taste. Since salmon is not rich in vitamin E, if you want to enhance its beauty effect, it is best to cook it with foods rich in vitamin E, such as various nuts, green leafy vegetables, cereals, etc.

1. Salmon, also known as salmon or salmon, is a cold-water fish that grows in high-latitude areas such as Canada, Norway, Japan and the United States. Salmon has tender meat, bright colors and a smooth taste. In recent years, it has become a delicious dish on the family table. Not only that, salmon also has high nutritional value. In addition to being a high-protein, low-calorie healthy food, salmon also contains a variety of vitamins and minerals such as calcium, iron, zinc, magnesium, phosphorus, and is rich in unsaturated fatty acids. Among all fish, salmon contains the most omega-3 unsaturated fatty acids (about 27 grams per 100 grams of salmon). Nutritional studies have shown that omega-3 unsaturated fatty acids can effectively reduce the incidence of hypertension and heart disease, and are also beneficial to chronic diseases such as arthritis and breast cancer, and promote the growth and development of fetuses and children.

Salmon is a general term. Salmon is the transliteration of the English word Salmon, which means "Salmonidae" or "orange-red salmon meat" in English. Salmon is divided into the genus Salmon and the genus Trout, so to be precise, Salmon is salmon and trout. The most common salmon in the consumer market in mainland China is the Atlantic salmon.

Atlantic salmon (Salmo salar) is named after the fact that it is a fish of the genus Salmon in the family Salmonidae that grows in the Atlantic Ocean.

There are six species of salmon in the Pacific Ocean, namely, sockeye salmon, silver salmon, chinook salmon or king salmon, fine-scale salmon or humpback salmon, salmon or autumn salmon, and masson salmon.

There are two species of trout in the salmon family: sea trout (Salmo trutta) and rainbow trout (Oncorhynchus mykiss).

Domestic situation

At present, China imports about 20,000 tons of salmon each year, accounting for about 90% of the market supply. Shanghai, Beijing and Guangdong are the main consumer markets, but such a huge market is mainly occupied by foreign countries. The salmon farmed in China are generally small in size, weighing about 1 to 2 catties. If a large amount of salmon is needed to be supplied to the market, the optimal weight is 4 to 6 catties, with a color of 28 degrees.

[Edit this paragraph] Origin

New Brunswick, Canada, has a natural connection with the sea. In Campbellton, a village in the province known as the "home of salmon," we saw a unique salmon statue. According to reports, in 1997, Canadian fishermen caught a salmon 8.5 meters long and weighing 1 ton in Miramichi Bay in eastern Canada, which is considered the largest salmon ever found in the world. The following year, this statue was built in the village of Campbellton near Miramichi according to the original size of the fish.

[Edit this section] Reproduction

Every August, you can see salmon migration and spawning in Vancouver. During the peak salmon spawning season, groups of salmon enter the Capilano River in the forests of western Canada from the Pacific Ocean and swim upstream. The fish jump over the high "thresholds" - small waterfalls, and finally arrive at the place where they were born - the Capilano River Salmon Hatchery in Vancouver. When they jump over these "thresholds" and enter the hatchery, their bodies are already red. It is said that it is because they exert too much force, rupture blood vessels, and the bright red blood soaks the skin all over their bodies. There, the reproduction process of new life is completed. When the female fish lays eggs and the male fish ejaculates, they quietly "pass away". At this time, they are already covered with wounds, lying on the water surface, with fish scales floating. After hitting their heads and bleeding, they end their heroic lives, and the river water is also reflected in red...

In the hatchery, we saw salmon fry of different ages and sizes swimming happily in the water tanks. They will float downstream and be released into the warm Pacific Ocean in batches. The vast Pacific Ocean is like a warm box and cradle for the young salmon. The small fish far away from their homeland live freely in their second homeland. The Pacific Ocean is also like the foster parents of the salmon. It caresses these young lives with its broad mind, provides them with rich food, and protects them to grow healthily.

Salmon usually grow up to maturity in 3 years. When the spawning period is approaching, salmon suddenly miss "home". It is reported that each type of salmon of different ages migrate hundreds of times every year. July to October is the peak season for them to return to "home". They travel hundreds of kilometers in groups. Due to their unique genetics, salmon can find their birthplace even if they are far away from "home".

In order to return home to spawn, salmon have gone through hardships of "fighting against the current", "jumping over high thresholds" and "giving away their blood", which is a touching spirit. The great maternal character of salmon and their personality spirit of traveling thousands of miles to find their roots are unforgettable and admirable.

The wonder of salmon migration can only be seen in Canada and Alaska in North America and Norway and Iceland in Northern Europe. The process of salmon migration is difficult and painful, but it is this unimaginable hardship and selflessness that enables them to reproduce.

2. Golden trout was originally a variant of rainbow trout. It is called golden trout because of its golden color. Like rainbow trout, it is a cold-water fish. It originated from the Pacific coast of North America. At present, golden trout farming has spread across five continents, becoming one of the most widely farmed fish in the world. Although it is a cold-water fish native to the northern hemisphere, it has now moved to the southern hemisphere and even the southernmost tip of Africa. The farming height has reached waters over 4,500 meters above sea level. In addition to Canada and the United States, the farming areas include New Zealand, Australia, South America, Africa, East Asia and South Asia, and almost all of Europe. Golden trout is a cold-water fish with tender meat and fresh taste. It is rich in amino acids and trace elements needed by the human body, and has carbonyl olefins that can dissolve blood clots. In addition to being edible, golden trout also has ornamental value and breeding research value. It is one of the excellent freshwater aquaculture varieties promoted by the Food and Agriculture Organization of the United Nations to the world. In recent years, trial farming has begun in places with cold water resources in China.

Biological characteristics: (i) Morphological characteristics: The body is flattened laterally, with a large mouth that is obliquely cleft and terminal. The snout is rounded and blunt, with fine teeth on the upper jaw. The base of the dorsal fin is short, and there is a small adipose fin behind the dorsal fin. The pectoral fins are medium-sized and slightly pointed at the end. The pelvic fins are small and far away from the anal fin. The scales are small and round. The back and top of the head are blue-green, yellow-green and brown, and the sides and abdomen are silvery white, white and grayish white. There are small black spots irregularly distributed on the head, sides, back and fins. Sexually mature individuals have a purple-red and peach-red, wide and bright red rainbow band along the lateral line, extending all the way to the base of the tail fin, which is particularly gorgeous during the breeding season. It looks like a rainbow, hence the name.

(II) Living habits: In mountain streams and rivers in North America. They are distributed in some waters along the Pacific coast of Canada, the United States, Mexico, and rivers in Columbia. They like to live in clear waters with low water temperature, high dissolved oxygen, and abundant flow. The maximum living temperature of rainbow trout is 0-30℃, the suitable living temperature is 12-18℃, and the optimal growth temperature is 16-18℃. When it is lower than 7℃ or higher than 20℃, the appetite decreases and the growth slows down. When it exceeds 24℃, the feeding stops, and then it gradually weakens and dies. It has high requirements for dissolved oxygen in water. The lethal point is when the dissolved oxygen is lower than 3 mg/L, and when it is lower than 4.3 mg/L, it will "float" and begin to die. When the dissolved oxygen is lower than 5 mg/L, the respiratory rate increases. In order to keep rainbow trout in a good growth state, the dissolved oxygen should be above 6 mg/L, and it will grow rapidly above 9 mg/L. The optimal water quality is: biochemical oxygen demand is less than 10 mg/L. The ammonia nitrogen value is less than 0.5 mg/L, and the pH value is 6.5-8. There are two types of rainbow trout: landlocked (spending their entire lives in lakes and rivers) and sea-dwelling (referring to steelhead trout that grow in the sea). The hybrid offspring of the two can go to the sea.

(III) Diet: Carnivorous. Larvae feed mainly on zooplankton, benthic animals, and aquatic insects; adults feed on fish, crustaceans, shellfish, terrestrial and aquatic insects, and also on leaves and seeds of aquatic plants.

(IV) Reproduction habits: Females mature at 3 years old, while males mature at 2 years old. Rainbow trout grow quickly and have strong adaptability. The spawning grounds are in gravelly rivers or tributaries. Females dig spawning pits, which are protected by males. The eggs sink. Each spawning pit usually contains 800-1000 fertilized eggs, and the individual can carry 10,000-13,000 eggs, which are laid in multiple times. It is known that the same individual has reproduced five times. The identification of male and female fish is mainly based on the appearance of the fish's head. The one with a large head and a pointed snout is a male, and the one with a blunt and round snout is a female.