Consumer Acceptance of Brown Trout (Salmo trutta) as an Alternative Species to Rainbow Trout (Salmo gairdneri)

ABSTRACT Rainbow trout and brown trout were prepared and distributed to consumers for comparative taste tests to determine consumer reaction to brown trout. In‐home tests were standardized with paired samples of fish. Color of flesh, odor, flavor, texture and overall acceptability were recorded on a 9‐point Hedonic scale. Sensory results indicated that brown trout raised in farm stock ponds were more acceptable than rainbow trout from similar environments, and rainbow trout from natural winter‐kill lakes were more acceptable than brown trout from the same or similar lakes. Overall, we conclude that brown trout would be acceptable to consumers. Variations in acceptability related to water body of origin rather than to species of fish. Significant differences occurred in some characteristics but were inconsistent as to species.