Measure trout from the tip of the snout to the fork of the tail.
For trout caught in inland waters please refer to the IFS website for size and bag limits
sea-run trout, sea trout, Englishman, brownie
Sea run fish are uniformly brownish though may appear silvery with slightly darker, metallic grey back and faint dark spots on the sides, dorsal fins and gill covers with a paler underside. Estuarine fish are sometimes brown to olive green with bolder spotting. Most spots are surrounded by a paler halo and the tail has very few if any spots. The jaw extends beyond the eye.
Only take enough fish for your immediate needs. If you are using escaped ocean trout frames for bait, only use in the area from which it was caught, for example don’t use trout caught on the West Coast when fishing on the East Coast.
For inland waters catch limits refer to the Inland Fisheries Service Code.
Introduced from England in 1864 and quickly spread to most rivers and lakes across the state. They thrive in shallow areas feeding on worms and invertebrates.
This species is managed by the Inland Fisheries Service. It is found in most estuaries around Tasmania and taken by an array of natural and artificial lures and sometimes in gillnets.
Trout have short but sharp teeth.
The Director of Public Health advises people to
limit meals of Derwent caught scalefish including trout due to heavy metal contamination - refer to the
Department of Health or phone their hotline on 1800 671 738.
Trout have a fine, textured flesh and a medium oil content. Can be pan fried, poached, baked or barbequed usually with as little garnish as possible so its delicate flavour is not overpowered. Try pan-frying in butter with slivered almonds and served with a dash of lemon juice. Smoking is also popular.
Recipe: Baked Stuffed Trout:
4 trout, cleaned, with heads on; 60g mushrooms, sliced; 1 small onion, chopped; 2 tbsp parsley, chopped; 2 tbsp butter; salt and pepper to taste; ½ cup soft white breadcrumbs.
Melt 1 tablespoon of the butter in a pan and saute mushrooms, onion and parsley until golden brown. Add to the breadcrumbs and season to taste with salt and pepper. Fill the cavity of the trout, secure with a toothpick and place into a greased baking dish. Brush with remainder of butter and place in a moderate oven 200°C for 20-25 minutes. Serve immediately with garnish of parsley and lemon wedges. Also excellent wrapped in foil and cooked on the barbeque.
Level 3, 134 Macquarie St
Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
GPO Box 44
Phone: (03) 6165 3000, 1300 368 550
Level 1, 134 Macquarie St