Trout species typically thrive in cold, oxygen-rich waters, consuming a diverse diet ranging from aquatic insects to smaller fish. Their streamlined bodies often showcase vibrant colours and patterns, varying among species. In Alberta, the native trout species are:

  • Bull Trout (Salvelinus confluentus): Alberta's provincial fish, known for its large size and broad, flat head. These are endangered, and generally cannot be kept when caught.
  • Cutthroat Trout (Oncorhynchus clarkii): Distinguished by the red or orange streak on the underside of their jaw, specifically the west slope cutthroat trout subspecies in Alberta.
  • Brook Trout (Salvelinus fontinalis): Though technically a char, it's commonly referred to as a trout and recognized by its distinctive marbled pattern over its body.
  • Athabasca Rainbow Trout (Oncorhynchus mykiss): A unique strain of rainbow trout found in Alberta's Athabasca River system.


Alberta's native trout have been integral to the province's aquatic ecosystems for millennia. Indigenous communities have always revered these fish, depending on them as a primary food source and recognizing their significance in cultural narratives. European settlement saw the rise of recreational trout fishing, prompting both appreciation and conservation challenges. With habitat loss, overfishing, and the introduction of competing species, trout populations have faced pressures. However, dedicated conservation efforts continue to champion the cause of these native species.

Ways To Cook

Trout's fine-textured flesh with a mild yet distinct flavour is a culinary delight. If you ask just about any fisher in the province, they'll probably give you a variation of the same answer for how to best prepare a freshly caught trout: pan-seared in butter or olive oil, with just a little bit of salt and pepper.

Grilled trout, seasoned with herbs and perhaps a splash of citrus, brings out a smoky essence. Another fisher-favourite is to roast with sweeter elements, including maple syrup. Smoking, a more traditional method, delivers a rich flavour profile suitable for snacking or incorporating into dishes. Oven-baking or roasting, especially with aromatic accompaniments, results in a wholesome, delicious meal. With trout, fresh is best, and minimal seasoning usually highlights its natural taste.

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