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A Comparison of the Palatability of Hatchery‐Reared and Wild Brook Trout
Author(s) -
Baeder Helen A.,
Tack Peter I.,
Hazzard Albert S.
Publication year - 1948
Publication title -
transactions of the american fisheries society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.696
H-Index - 86
eISSN - 1548-8659
pISSN - 0002-8487
DOI - 10.1577/1548-8659(1945)75[181:acotpo]2.0.co;2
Subject(s) - trout , salvelinus , hatchery , fontinalis , fishery , flesh , aroma , palatability , biology , organoleptic , zoology , flavor , fish <actinopterygii> , food science
Objective organoleptic tests scoring for aroma, flavor, texture, and moisture, were made for eight samples of wild brook trout (Salvelinus fontinalis) from two streams and for seven samples of hatchery‐reared brook trout from two rearing stations. Samples were obtained during May, June, July, and August, were cooked separately by the same method, and identified by the judges by code number. Average scores of six judges showed all samples acceptable but values for wild fish from both streams were significantly higher than for hatchery‐reared trout. The color of the flesh and the overall appearance of the wild trout were also more attractive. The possibility of improving the eating quality of hatchery trout through better nutrition was suggested.