[Sca-cooks] Question to the Group

[Elaine Koogler]

I don't think so.  I've eaten "trout" here in the US and I've eaten salmon
in Scotland and they bear absolutely no resemblance to each other....unless
the designations have changed over the centuries.  Trout can be either fresh
or salt-water and is a white-meated fish.  If salt-water, my memory tells me
that it's a fairly "fishy" tasting meat as well, whereas the fresh water
trout, one species being the rainbow, are lighter in taste.  Salmon, on the
other hand, are a pink fleshed fish with a light taste.

Kiri

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Gary Walker
Sent: Saturday, January 26, 2002 1:33 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Question to the Group


on 1/25/02 6:52 PM, Philip & Susan Troy at troy at asan.com wrote:

>
> I'm also surprised to see no reference (in a quick scan, anyway) to
> trout, which, for all I know, was introduced to English streams and
> waters after this time period.

umm, isn't Scottish "salmon" what Amuricn's call "trout"?  and Salmon as
known on the west coast of the US (I'm in Oregon) aren't known in Europe at
all?

Chimene, fuzzy but thinking she's heard this distinction/discussion somewhen
on this list...

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