Brown Trout

brown trout
© Tasmanian Government. Image Peter Gouldthorpe
Season: Open all year

bag limit12


possession limit24


boat limit-

Limits apply to brown trout in marine waters.

Guide to symbols

bagBag Limit
housePossession Limit
boatBoat Limit

Minimum size


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

Other names

sea-run trout, sea trout, Englishman, brownie

Scientific name

Salmo trutta

Grows to

Up to

1.4 metres and 23 kg

Identifying features

​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.


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.

Fishing information 

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.

Public Health Advice

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.


Fishwatch Report illegal fishing

0427 655 557

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Contact us

Recreational Fishing

Level 3, 134 Macquarie St

Hobart TAS 7000

Phone: (03) 6165 3233, 1300 720 647


Commercial Fisheries

Level 3, 134 Macquarie St

GPO Box 44

Phone: (03) 6165 3000, 1300 368 550


Commercial Fisheries Licensing

Level 1, 134 Macquarie St

GPO Box 44

Phone: (03) 6165 3000, 1300 368 550