As I have already mentioned, the distribution and fishing of trout is very local. In recent years, it has fluctuated between 4-6 tons per year, while in the mid-1990s the catch reached up to 18 tons. More than 12 million juveniles and larvae of various fish species are introduced into the ponds in “BIOR” fish farms every year. It should be remembered here that all salmon and trout juveniles raised in fish farms have their adipose fin cut off, so when the fish return to the rivers, it is easy to recognize whether they come from a farm or natural spawning.
Read the first part of the article here.
Five steps to trout sustainability
As the fry grow and mature in the inshore area, this species is particularly susceptible to catching immature fish in various inshore fishing gears. Fishing times and gear for spawning trout basically coincide with salmon fishing. Scientists of the “BIOR” institute, in cooperation with foreign colleagues, offer a five-step program for more efficient management of salmon and trout spawning rivers. These are five sequential steps that would boost trout populations in rivers, making them more sustainable.
First of all, a general awareness of the situation, a detailed feasibility study and precise planning of the work to be carried out are required, followed by the restoration of river habitats. The actual work in the riverbed is only the fourth step, followed by the maintenance of the established infrastructure and the monitoring of the results, which is necessary to make sure that the actual changes in the fish fauna correspond to the planned ones.
Against small-scale fishermen – with the greatest severity
Every year, starting from October 1st, a ban period for salmon and trout harvesting is established in Latvian waters. It lasts until December 31 in internal waters, and until November 15 on the coast of the Baltic Sea and the Gulf of Riga. The State Environmental Service emphasizes that the spawning season is a particularly sensitive period for salmonid fish, which become more accessible and obtainable for those who crave their meat and roe during migration and spawning. The harvesting of salmon and trout is prohibited throughout Latvia. The ban on harvesting does not apply to the Gulf of Riga in the section from Vecākai to Vaivari and to salmon and sea trout caught in non-specialized fishing in Buļļupė and the Daugava section from the inlet to the sea to the Riga HPP, because these fish have been artificially propagated in fish farms and there are no natural spawning grounds in the mentioned water bodies.
The State Environmental Service reminds that for one illegally caught salmon or sea trout, if it is caught in internal waters, the amount of damage caused to fish resources is set at 715 euros, and at sea – 429 euros. An administrative fine is also imposed for the violation: for violation of fishing rules – 350 euros, for violation of industrial fishing – 700 euros for a natural person, and 4300 euros for a legal person. If significant damage is found as a result of a criminal offense, the offender faces criminal liability. Let’s protect fish resources!
Recipe – boiled Thai meat
According to the famous Mülenbach dictionary, the word “taimiņš” in Latvian is borrowed from Livian at the time. This traditional version is as popular as the opinion found in the Latvian folklore repository that, for example, in Pabaži, smaller fish, including trout, are called whitefish.
In 1883 – that is, ten years after the First General Latvian Singing Festival – an old recipe appears in the “Baltic Cooks’ Book”.
This fish must first be gutted and cleaned, and then it must be cooked in salted water, then the following sauce or zoste must be made: finely cut skunks or bear’s muzzles must be boiled in water until soft, then they must be added to the butter made dark in the water with a few spoons, also cleaned crayfish tails and crayfish butter should be mixed so that the sauce has a nice color, finally this sauce together with boiled potatoes and fish should be served on the table. If you like, you can also add finely chopped mushrooms or other acidity to the sauce.
Have a royal meal!
){kind=link}