If you only know the names of two fish in the world, they’ll probably be Salmon and Trout. These guys are the most popular fish on the market. They’re also the reason fly fishing – arguably, sportfishing in general – exists. People have stocked Trout and Salmon in the most remote corners of the planet, from Argentina to Tasmania and well beyond. But what makes a species Trout vs. Salmon?
There’s a lot of confusion around this famous fishy family. In this short guide, you can learn the difference between Trout and Salmon. Find out how the families fit together and which ones are the tastiest in each group.
Trout vs. Salmon: Meet the Family
You might expect “Trout” and “Salmon” to be some scientific classification. It’s not at all. Is it to do with where they live, then? Nope. The names are actually more branding than biology. For example, Atlantic Salmon is more closely related to Brown Trout than other Salmon species. We’ve covered North America’s Trout and Salmon in more detail elsewhere.
Pacific Trouts and Salmons
This is the largest group in North America. It includes five different Salmons (Chinook, Coho, Sockeye, Pink, and Chum), as well as the two most widespread Trouts (Rainbow and Cutthroat). They traditionally live along the Pacific coast, and are a common catch from Alaska to California. These days, you can also find most of them in the Great Lakes.
Atlantic Trouts and Salmons
These are the “original” Trout and Salmon. As the name suggests, Atlantic Salmon lives in the Atlantic, and shows up both in North America and in Europe. When European settlers came to America, they named the species they discovered after their favorite fish back home. They also brought Brown Trout with them, which isn’t native to North America.
You may have never heard of Char, but it’s actually the most widely-spread group of them all. Chars are a type of salmonid that are specially designed to survive in freezing temperatures. They live in cold, northern waters all around the world. Most of the ones in North America are in Canada and Alaska, so American anglers don’t tend to come across them as much.
What tastes better, Trout or Salmon?
This is the most important point for a lot of people. Obviously, they don’t all taste the same. Some Salmon taste better than some Trout and vice versa. Here are the most common species for sale in North America, and how they compare as food.
Most of the Trout for sale in North America is Rainbow Trout. The pinkish meat is mild and delicate, and they’re generally the perfect serving size for one per person. Rainbow Trout doesn’t usually taste too “fishy.” It can sometimes have a slight muddy taste, though, depending on where it was raised.
This is actually the ocean-going version of Rainbow Trout. Despite that, the two do taste a little different. A life at sea and a different diet give Steelhead a slightly fresher flavor, with none of the muddy backtaste. They also tend to have darker, fattier meat, similar to Salmon.
Sockeye are widely considered to be the tastiest of the Pacific Salmons. They’re also the most expensive. Their meat is a deep red, much darker than other fish in the family. Sockeye fillets are among the highest in fat, giving them extra flavor and allowing them to cook through without going dry.
Chinook is also premium table fare, rivaling Sockeye for many people. The meat is softer than many other Salmon species, with a distinctly rich and buttery flavor. It has even more fat that Sockeye, but isn’t quite as dark. Chinook are also the biggest Salmon, if you’re looking to put on a feast.
Wild Atlantic Salmon is too tasty for its own good. The species was overfished for decades and is now endangered in the wild. Pretty much all Atlantic Salmon is farmed these days. Even so, it’s delicious. The meat is milder and less fatty than other Salmon species, and breaks into large, moist flakes when cooked.
And the Rest!
There are a load more fish to choose from. Most of them are delicious. The one to avoid is Chum Salmon, which is considered the least tasty of the bunch. Chars are generally a lot more oily (especially Lake Trout). If oily fish are your thing, you’re in for a treat. If not, it may be best to stick with staple food fare like Steelhead Trout and Salmon.
Trout and Salmon: The World’s Favorite Fish
The world would be a very different place without Trout and Salmon. They’re some of the tastiest and hardest-fighting fish out there. Whether you’re a fly fishing fanatic or just fond of seafood, you’ve got to save a little place in your heart for this whole family of fish. Hopefully, you now know a little more about how the family fits together, and the main types you’ll find at your local fish market.
What’s your favorite species of Salmon or Trout to catch? Which one do you think is the tastiest? Drop us your fish tales and recipes in the comments below, we’re always happy to hear from you!
November 14, 2022 Nov 14, 2022
Hello Sir, actually I’m more curious about the parasite problem of rainbow trout, because a lot of people think that rainbow trout can’t be eaten raw, because rainbow trout are full of freshwater parasites, and salmon live in the ocean and can be safely eaten raw (especially in the salmon producing areas), but there is also a large trout farming industry. Can you eat this fish raw? Is it safe to eat? Looking forward to your reply.
Replied on November 15, 2022 Nov 15, 2022
Rhys here from FishingBooker. You’re absolutely right that there are a lot of mixed messages when it comes to eating raw Trout. The most common approach is not to eat raw Trout unless you know it’s from a safe environment – think pristine, remote streams or saltwater. That being said, most freshwater Trout even when raw won’t contain parasites that are very dangerous but may lead to some discomfort. I’d suggest only eating raw Trout from the aforementioned locations or in some rare circumstances. Even then, you should make sure to clean the meat before consuming it. I hope this helps.
March 15, 2021 Mar 15, 2021
This is an interesting page and well set out. Why not put trout and salmon together as a macro picture? Good idea.
My own story as a flyfisher involved starting with small wild brown trout on rain-fed northern UK rivers. Then graduating to Atlantic salmon which I have now caught on both sides of the Atlantic.
Like your Places and Captain’s Corner pages.
PS I have written a book , How To Catch More Salmon, which is published in the UK by White Owl Books, Barnsley, and is available on Amazon. I hope it may be of interest to your readers and includes pictures and stories of fishing in N America (New Brunswick).
Replied on March 17, 2021 Mar 17, 2021
Thanks for getting in touch. I’m glad you liked the article, and the more zoomed-out approach to looking at Salmon and Trout. They are all in the same family, after all.
Congratulations on the book!
August 23, 2020 Aug 23, 2020
Chinook are much fattier than sockeye, they are much more expensive and humpies (pinks) have soft/mushy flesh not King Salmon (chinook). Silvers (coho) I would put right up there with Reds (sockeye) because of slightly more delicate flavor and higher fat content. I’ve been catching and eating them for 45 years. The author might try fishing for the species before writing an article.
Replied on August 25, 2020 Aug 25, 2020
Thanks for getting in touch. You sound like a real Salmon lover!
Looks like you’re right on the fat front, so I’ll be sure to update the article.
Other than that, it’s really a question of personal preference. I can’t claim to have anywhere near 45 years of catching Salmon – I wonder if tastes change over the years?
Thanks again for getting in touch.
Replied on October 3, 2022 Oct 3, 2022
Great article! I enjoyed it immensely but more so in how you took the criticism – some constructive and some less than constructive, with a smile. Additionally, while I haven’t enjoyed eating fish in the past, I do love fishing – in particular for salmon and trout. I’m a huge fan of catch and release. However, I appreciated the discussion of taste, fat content, etc. and now have a reason to try the different varieties and see if I can detect these taste differences so I might find the one or ones that I can enjoy eating. I’ve heard many of the names but always thought they would taste the same. Now I can use your article when out dining to get some idea of the different varieties and why a deeper dive into the type of salmon or trout is necessary. I’m going to take your article as a challenge to try all the different types to see which ones I do like to eat. Unfortunately, that will mean that I will need to release less of the fish I catch in the future after I how to identify them by site.
Replied on October 3, 2022 Oct 3, 2022
Rhys here from FishingBooker.Thank you so much for your kind words. I’m glad to hear Albert’s article is of such use to you. Keep on fishin’ and savoring those tasty fish fillets!
Replied on September 2, 2020 Sep 2, 2020
Just because you personally like one species of fish more than the other doesn’t mean you have to go ballistic on someone you don’t know on the internet. Fishing is about learning not telling other people that you are right. You sound like you have 45 years of experience being a jackass.
Replied on October 1, 2022 Oct 1, 2022
I didn’t know that Trolls lived to be 45 years old.
January 1, 2020 Jan 1, 2020
I absolutely LOVE lake trout on the grill its so simple how i grill it.I take the fillets and marinate over night in nothing but mandarin oranges with the juice also.Then i get the coals nice and red take the fillets place then in a grill like piece with a handle. place mandarin orange slices in the fish grill before locking it.Then as its cooking i baste the fillets with the marinade cook until meat flakes.Very tasty not oily or fishy
Replied on May 1, 2020 May 1, 2020
I just love seafood. any seafood.
Replied on June 14, 2020 Jun 14, 2020
Gut a brown, fill with lemon slices, wrap in aluminum foil, grill, enjoy!