Trout, the Object of Desire Sought by Anglers From Across the World

Present in countless lakes and rivers all across the country, trout is one of the most important fish in Argentina. Originating from the salmon family, it is not just a delicacy of the local gastronomy but also a invaluable prize in the sport of fishing.

Year after year, Patagonia sells huge amounts of fishing permits. Fly fishing is picked the most and attracts hundreds of tourists from different countries of the world looking to enjoy this activity in south Argentina.

The appeal of fly fishing is that it is a type developed based on studies of the feeding habits of fish. The lures used are called flies and try to imitate the look of larvae or insects to deceive trout and catch them.

Some of the species that can be caught include creole trout, rainbow trout, brown trout, brook trout, and lake trout. Bigger or smaller fish can be caught, depending on where they are fished and the time of year.

People who only practice fishing as a sport return their spoils to the rivers and lakes afterward, or eat them with their family. Farmed trout is the type most commonly used in home cooking and restaurants.

The versatility of this type of fish opens up lots of room for creativity. It can be grilled, oven-baked, pan-fried, or even stewed, either by itself or filled. It is very tasty accompanied by pimiento, mushrooms, and slices of lemon.

The fish is also a favorite for preparing smoked products, a classic of Argentinian Patagonia. In this type of cooking, trout is smoked with different woods and then sold in thin slices or in cans or pastes.

Mushrooms are another exquisite accompaniment to trout. They can be added stir-fried or in a salsa. The most consumed varieties in Argentina are champignons, pine mushrooms, oyster mushrooms, and morels. The latter are foraged in Patagonian forests.