For the end of year celebrations, on the table we find the great classics, from foie gras (animal or vegetable) to snails, without forgetting smoked salmon. Except that the latter is often displayed at an exorbitant price. So to enjoy delicious toast at Christmas without breaking the bank, many French people are now turning to an alternative that is just as good, but much cheaper: smoked trout.
Are you still unsure about your Christmas menu? Then this article should perhaps help you in your reflection. Salmon or trout this year?
“Smoked salmon is really worth a fortune”
“What’s the deal with the price of salmon? The price of this fish has gone crazy, both fresh and smoked”protests an Internet user on “Have you seen the price of smoked salmon?” Yes, we saw it. In France, last year, the price of smoked salmon varied between 30 euros and 60 euros per kilo, depending on the brand, quality, origin and type of cut. “The price of smoked salmon is the thing that annoys me the most in the world, just thinking about it makes me hate it”says an Internet user on X. “Smoked salmon is really worth a fortune”continues another. “I saw the price of smoked salmon, I almost fainted.”
So faced with the inflation of this festive product, many French people opt for a slightly less expensive alternative. “We’re not rich enough to buy smoked salmon! Team smoked trout here”confides an Internet user on X. “Now I buy smoked trout, which is very similar to salmon, which is cheaper and which I find better”admits someone else a little further on. Last year, in France, the price of smoked trout was on average around 20 to 35 euros per kilo. And what explains this price difference is production costs. Trout actually requires less space for breeding than salmon, and reproduces more quickly. It is also less demanding in terms of diet and is (especially) produced in France.
“Plus, smoked trout is French, unlike salmon.” Indeed, trout is often produced locally, in freshwater aquaculture farms. Salmon, on the other hand, comes mainly from Norway (61%) and Scotland (26%) when imported, according to Le Figaro. A few farms still exist, in Brittany and Normandy in particular.
Salmon vs trout: what about the taste?
Smoked salmon and smoked trout share many similarities in texture and flavor. Some small differences should nevertheless be highlighted.
Salmon has a richer, more pronounced taste. Its flesh is fatter, which gives it a softer and smoother flavor, sometimes slightly sweet or fruity. It is also described as having more complex flavors, due to its higher fat content. Smoked trout has a lighter and more subtle taste. Its flesh is generally less fatty, which gives it a more savory and less rich taste.
However, the two fish can absolutely be used in the same way, especially during an end-of-year party menu. In toasts, in rillettes or in verrines: both salmon and trout will satisfy all guests.
To choose your smoked trout correctly, the rules are the same as for smoked salmon. And it’s at the level of the label that it happens. First of all, it is important to choose smoked trout from responsible fisheries or sustainable aquaculture farms, which respect the environment and animal welfare. To do this, we check that the product bears labels such as Label Rouge or quality certifications, which ensure a good manufacturing standard. The “Fumé en France” logo is gradually appearing on the shelves. So obviously, when we see it, we favor it over another.
We then opt for smoked trout which has a bright color, generally pink or salmon, without grayish tints or signs of deterioration. The packaging must be properly sealed and the product must be stored in the refrigerator at the correct temperature. Regarding the ingredients, it is wise to check for the presence of unwanted additives. Quality smoked trout should contain mainly trout, salt, and smoke flavors. We avoid as much as possible products containing artificial preservatives such as nitrites or artificial smoke flavors.
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